If your family is anything like mine, macaroni and cheese is a staple at your house.
My family loves it and it is often on our menu plan because it is a quick and easy lunch or dinner. And not only that it is one of the most kid friendly meals that you can make. I mean who does not like macaroni and cheese?!
I have several versions of macaroni and cheese that we enjoy, but this recipe for stovetop macaroni and cheese is a favorite of mine because of how easy it is.
It contains only a few ingredients and it cooks in no time which makes it the perfect lunch or dinner for busy days.
And I don’t know about you, but I like my macaroni and cheese to be very cheesy. It is macaroni and CHEESE after all.
And here is also where I usually splurge on good cheese. Cheese is the star of macaroni and cheese and I like to use the good stuff. I love to use Tillamook cheese for my macaroni and cheese, but other cheese will work as well.
Easy Stove Top Macaroni and Cheese
Skip the box and make easy stove top macaroni and cheese.
- 2 cups macaroni noodles or use gluten free pasta for gluten free version
- 2 cups grated cheddar cheese
- 1/4 cup butter
- salt to taste
- Cook macaroni according to package directions. Drain and return to pan.
- Stir in grated cheese and butter until melted. (You may need to stir this over a low heat, but I find that the heat from the noodles and pan usually melt it just fine.)
- Salt to taste.
- Serve and enjoy!
Amount Per Serving: Calories: 314Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 58mgSodium: 404mgCarbohydrates: 20gFiber: 2gSugar: 0gProtein: 12g
Nutritional values are approximate and aren't always accurate.
I actually made this 2 nights ago and it just wasn’t creamy enough for us. Any suggestions on how to “cream it up” some? I used extra sharp cheddar (not the pre-shredded stuff) and even a tad bit more butter. It was good enough for me but for my 5 critics, it’s lacking the cream factor.
If you like it creamier, just stir in a little milk next time. Just stir in a little, and add until you get the creaminess you like.
Here is my grandmother’s recipe. The cheese topping is more than cheese, but a mixture of flour, milk and butter.
Ingredients: 4 tbl butter, 2 C noodles, 2 1/4 C milk, 4 tbl flour, 1/2 tsp salt, 1/4 tsp pepper, 2 C grated chedder cheese.
Directions: Boil water in saucepan, and add the noodles. Boil 15 min. Place noodles in colander and set aside. In saucepan on medium heat, melt butter. Once melted, add flour, salt and pepper. Add milk to butter mixture. Turn the heat up to medium-high heat and cook until thickened. 5. Add cheese to the cream sauce and stir until melted. Remove cheese sauce from heat and add noodles. Option: Melt 2 tbl butter and add bread crumbs. Sprinkle over the mac and cheese.
I always make my mac’n’cheese on the stove. :o) If you want creamy, try cubing velveeta in it. I have done straight velveeta and I have mixed it with shredded. I do add milk with both though. ~shhhh~ I have a secret… well, it’s no secret in my house… I don’t like mac’n’cheese. I know, I know. I really can’t explain why… I LOVE cheese, so you would think… oh well.
I don’t much like mac’n’cheese either (the kids and the Papa adore it!)unless I have it as a small side to a meal and I love cheese too.