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Macaroni and Cheese

Macaroni and Cheese

My son absolutely loves macaroni and cheese! He doesn’t care if it’s homemade or from the blue box, he just loves it all. He recently had a buddy over for the day and they both love cheesy noodles so I decided to surprise them with homemade extra cheesy mac and cheese. It took less than 30 minutes to make and it turned out creamy and delicious. Both of the boys gobbled it up and gave it two thumbs up. My daughter, who doesn’t like mac & cheese, ate a bowl and said it was awesome… how cool is that? This recipe has 9 ingredients and tastes a million times better than the stuff in the box and it’s easy to make too!

Macaroni and Cheese

How to Make Macaroni and Cheese

Cook the elbow macaroni per package instructions.

In a saucepan, melt the butter over medium heat; stir in the flour until well combined and cook for 30 seconds, stirring constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.

Reduce heat to low and add the cheddar cheese, American cheese, and grated Parmesan cheese; stir until melted. Season with sea salt and freshly cracked pepper, to taste. Add the cooked & drained noodles to the sauce. Toss to coat evenly then turn the stove off and let it sit for 3-5 minutes to allow the sauce to thicken. Stir, taste & re-season, if needed. Serve with extra shredded cheddar or Parmesan cheese for sprinkling on top. Enjoy.

Macaroni and Cheese

 

 

Macaroni and Cheese

 

Yield: 6-8

Total Time: 30 minutes

Ingredients:

8 oz elbow macaroni, cooked in salty water, per instructions, drain
4 tbsp butter
4 tbsp flour
2 cups of milk
2 cups of sharp cheddar, shredded
2 slices of American cheese
2-3 tbsp Parmesan, grated
Sea salt and freshly cracked black pepper, to taste
Sharp cheddar, shredded (for topping)
Parmesan, shredded (for topping)

Directions:

Cook the elbow macaroni per package instructions.

In a saucepan, melt the butter over medium heat; stir in the flour until well combined and cook for 30 seconds, stirring constantly. Very slowly add in the milk, whisking constantly, until well combined; cook and stir until bubbly.

Reduce heat to low and add the cheddar cheese, American cheese, and grated Parmesan cheese; stir until melted. Season with sea salt and freshly cracked pepper, to taste. Add the cooked & drained noodles to the sauce. Toss to coat evenly then turn the stove off and let it sit for 3-5 minutes to allow the sauce to thicken. Stir, taste & re-season, if needed. Serve with extra shredded cheddar or Parmesan cheese for sprinkling on top. Enjoy.

Recipe and photos by For the Love of Cooking.net

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14 Comments

  1. The recipe sounds so cheesy and delicious! It’s not mentioned in the directions but I assume I should add the American cheese slices with the sharp cheddar and Parmesan cheeses?

    1. Kari,

      Yes! Thanks for letting me know it was missing from the recipe. I have corrected it. Thank you!

      Pam

  2. My mom only made stove top mac & cheese and I still prefer it to the baked version.

  3. I never thought of adding flour to the cheese sauce. Like Larry, I don’t like mine baked. And the blue box is handy in case of M&C emergency cravings, right?

  4. Looks great and pretty much what I usually make (let’s leave out the “plastic cheese” though — don’t even buy that stuff! ) Must be just for some extra creaminess/taste for the kids? I’d add a little cream cheese instead. 🙂

  5. We love mac’n’cheese at home! An all favorite comfort food!!!

  6. this is SUPER creamy! i hate when mac and cheese is all pasty and stiff, and this is the total opposite–exquisite!

  7. One can never have too many mac and cheese recipes, I’ll have to give this one a try. I like that the sauce is a bit thinner than our usual, which can seem too heavy on hot days.

  8. Stovetop mac and cheese is my favorite! This looks downright luscious.