The key is to choose a small pasta with good crannies. Less common, but still widely-available, shapes like radiatore and riccioli also make an excellent mac and cheese. Best choices include elbow macaroni (of course) and medium shells. Pay close attention to the pasta, and cook it only until a minute under al dente.In the recipe notes below, you’ll learn how.Įasy Stovetop Mac and Cheese: Recipe Notes

Flaccid and mushy from overcooked pastaīad macaroni and cheese usually results from some combination of choosing cheeses that easily separate, overcooking the pasta, or cooking the macaroni and cheese at too high of a temperature.īut well-made mac and cheese tastes creamy, rich, and highly cheesy, with pasta that is just on the soft side of al dente.Elements of a Great Easy Stovetop Mac and CheeseĪnyone who has been unfortunate enough to encounter bad mac and cheese knows what macaroni and cheese should not be: This recipe uses a white sauce as a base, before melting into it a goodly amount of American and sharp cheddar cheeses. Most recipes use either evaporated milk or an easy white sauce. There is more than one way to make a great macaroni and cheese, starting with the white sauce. Baked mac and cheese is fantastic as well (especially when topped with buttered breadcrumbs), but this stovetop mac and cheese comes together in about 20 minutes from start to finish, and makes an indulgent, classic side dish. Comfort food does not get better than this.Ĭomfort food doesn’t get much better than this homemade easy stovetop mac and cheese recipe, ready in about 20 minutes.Ĭomfort food doesn’t get much better than this easy, creamy homemade stovetop mac and cheese recipe.

Easy mac n cheese recipe stovetop