The Best Ultra Creamy Stovetop Mac and Cheese
I’m not sure there is a more beloved comfort food in America than stovetop macaroni and cheese. While many people remember a particular blue box being their source of mac and cheese growing up, I never had stovetop mac and cheese until I was near adulthood. You see, my family’s deep southern roots dictate that all mac and cheese must be of the baked variety. The kind that is basically a crust-less cheese quiche with elbow macaroni. This is also the kind of mac and cheese that has no official recipe, just a bit of this and a dash of that. If you have family from the South, you know exactly what I am talking about—bless your heart. 🤣 Don’t get me wrong, baked mac and cheese is delicious, but I always looked with longing at those commercials featuring stovetop mac and cheese.
As an adult, the quick and saucy stovetop method is my preferred way of making mac and cheese. After many years of experimenting with rich béchamel sauces, I developed the simplest creamy stovetop mac and cheese ever. The nuanced flavor of the cheese sauce is the key. The unexpected combination of cheeses yields the perfect balance of creaminess and sharpness, without being too rich. There is no béchamel needed here! A simple combination of cornstarch and milk provides the base for this sauce, while allowing the flavors of the cheeses to shine through unencumbered by extra butter and flour. Once you try my easy mac and cheese, you’ll never pick up another box mix again!
Directions:
Cook pasta according to package directions. Cook until completely done, not al dente.
Combine milk, dry mustard and cornstarch in a small saucepan and whisk to combine.
Heat on medium heat whisking frequently until mixture thickens.
Reduce heat to medium low.
Add crumbled blue cheese and whisk until melted.
Add American cheese and whisk until fully melted.
Add cheddar and parmesan and whisk to combine.
Drain cooked pasta thoroughly and return to pot. Add cheese sauce to pot with pasta and stir to combine. If residual pasta water has thinned the sauce simmer on medium low heat stirring frequently for 5 minutes until slightly thickened.
Turn off heat and let sit for 5-10 minutes to allow pasta to absorb sauce and thicken.
Sprinkle with toasted breadcrumb topping if desired and serve immediately!
Toasted Breadcrumb Topping
Preheat oven to 350° Fahrenheit.
Line small sheet tray with parchment.
Toss panko breadcrumbs, butter and salt together until thoroughly combined. (This can be done directly on sheet tray.)
Spread onto sheet tray in an even layer.
Bake in the middle of the oven for 10-15 minutes or until golden brown.
Sprinkle on top of finished Mac and Cheese before serving if desired.
(Serves 4)
Ingredients:
1 cup (240 ml) 1% Milk (I use lactose free milk.)
10 grams (about 1 Tbsp) Cornstarch
80 grams Sharp (Deli Style) American Cheese, diced or shredded.
14 grams Blue Cheese, crumbled.
14 grams Parmesan Cheese, grated.
14 grams Extra Sharp Cheddar Cheese, shredded.
⅛ tsp Dry Mustard
8 oz. (224 grams) Pasta of Choice
Toasted Breadcrumb Topping (optional)
½ cup Plain Panko Bread Crumbs
2 Tbsp Butter, melted.
⅛ tsp Salt
I’m not sure there is a more beloved comfort food in America than stovetop macaroni and cheese. While many people remember a particular blue box being their source of mac and cheese growing up, I never had stovetop mac and cheese until I was near adulthood. You see, my family’s deep southern roots dictate that all mac and cheese must be of the baked variety. The kind that is basically a crust-less cheese quiche with elbow macaroni. This is also the kind of mac and cheese that has no official recipe, just a bit of this and a dash of that. If you have family from the South, you know exactly what I am talking about—bless your heart. 🤣 Don’t get me wrong, baked mac and cheese is delicious, but I always looked with longing at those commercials featuring stovetop mac and cheese.
As an adult, the quick and saucy stovetop method is my preferred way of making mac and cheese. After many years of experimenting with rich béchamel sauces, I developed the simplest creamy stovetop mac and cheese ever. The nuanced flavor of the cheese sauce is the key. The unexpected combination of cheeses yields the perfect balance of creaminess and sharpness, without being too rich. There is no béchamel needed here! A simple combination of cornstarch and milk provides the base for this sauce, while allowing the flavors of the cheeses to shine through unencumbered by extra butter and flour. Once you try my easy mac and cheese, you’ll never pick up another box mix again!
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