Pantry comfort
Mac and Cheese Recipe: Creamy Stovetop Mac With Any Cheese
Make creamy stovetop mac and cheese in 25 minutes while using up small pieces of cheese, the last of the milk, and optional vegetables.
- TIME
- 25 min
- SERVES
- 4
Mac and cheese recipes do not need one perfect block of cheddar. A combination of cheese ends often tastes more interesting, and this stovetop method turns them into a smooth sauce without reaching for a boxed mix.
The formula to remember
For 12 ounces of pasta, use three tablespoons each of butter and flour, about two and a half cups of milk, and roughly the same volume of loosely packed grated cheese. Keep the heat low after the cheese goes in; boiling is the quickest route to a grainy sauce.
Turn it into a fridge-clear dinner
Fold in already-cooked broccoli, peas, cauliflower, spinach, roast squash, or shredded chicken. Raw watery vegetables should be cooked separately first. A handful of toasted stale-bread crumbs adds crunch and uses another ingredient that might otherwise be forgotten.
If the sauce thickens while it waits, reserved pasta water brings it back without making it heavy.
From fridge to table
How to make it
- 01
Bring a large pot of salted water to a boil and cook the pasta until just tender. Reserve 1 cup pasta water, then drain.
- 02
Return the pot to medium heat. Melt the butter, stir in the flour, and cook for 1 minute.
- 03
Add the warm milk a little at a time, whisking smooth after each addition. Simmer for 3 to 5 minutes until the sauce lightly coats a spoon.
- 04
Turn the heat to low. Stir in the mustard, garlic powder, salt, pepper, and cheese a handful at a time. Do not boil once the cheese is added.
- 05
Fold in the pasta and any cooked vegetables. Loosen with reserved pasta water until glossy and creamy.
- 06
Taste, season, and serve immediately with black pepper or toasted crumbs.
