If you’ve tried my One-Pot Stove Top Mac and Cheese or any other recipe on Cheese Curd In Paradise please take a minute to rate the recipe and leave a comment letting me know how you liked it. Season with salt and pepper to taste and serve the One-Pot Stove Top Mac and Cheese immediately.
One-Pot Stove Top Mac and Cheese is also perfect to serve with my recipe for The Best Grilled BBQ Chicken Breasts. My family gobbled up this pasta and it was a big hit for lunch the following day! I served this with grilled kielbasa sausage and fresh garden green peas. I opt to use a sharp cheddar cheese and an ooey-gooey melty cheese like Velveeta for a perfect creamy stove top meal. I have been liking making all different types of one-pot meals and thought mac and cheese would be a delicious one-pot dinner. I kept this recipe as simple and quick as possible for our weeknight dinner. It is very easy, but who likes cleaning up all that mess? Not this girl. My go-to mac and cheese recipe uses a roux and takes a few pots to make. My family are equal opportunity mac and cheese lovers and my boys go nuts when they know my One-Pot Stove Top Mac and Cheese is on the dinner menu. Super creamy and super easy make a mac and cheese perfect for a main meal or a side dish.Ĭreamy and dreamy mac and cheese is the ultimate comfort food. White Sauce: Swap the sharp cheddar cheese for white cheddar cheese and you’ll instantly have a creamy white sauce.My One-Pot Stove Top Mac and Cheese has 6 ingredients, and is ready in under 30 minutes. This Mac and Cheese is on the thicker side so if you want to thin it out, add more milk until desired consistency. If you want your cheese sauce even richer and creamier, swap 1 cup of milk for heavy cream.Īdd more milk. Other cheeses to use (as long as it’s a good melting cheese) is Monterey Jack, Colby, American, Asiago cheese, Gruyere, White Cheddar, or Smoked Gouda.Įxtra creamy cheese sauce. The cheese is the base for the creamy sauce so you want to be sure to use a good quality cheese. You want your cheese sauce to be creamy and velvety. This will help prevent lumps and make the cheese sauce extra smooth and creamy. This will make your cheese sauce gritty and the cheese sauce won’t be smooth. This is a must! Pre-shredded cheese will NOT melt the same way as freshly grated or shredded cheese because store bought pre-shredded cheese has an anti-caking agent that prevents the cheese from sticking together when packaged. The mac and cheese should be creamy, smooth, and cooked through. Stir in the cheeses and cream cheese continuously until all the cheese has melted. Most of the liquid will absorb into the pasta.ĪDD CHEESES. Stir and let the pasta cook for 12-18 minutes or until al dente (cooked but firm to the bite).
Add the pasta, salt, onion powder, and garlic powder. Continue to whisk together until thickened and smooth.ĬOOK PASTA. Add flour and whisk together until thickened, about 1 minute.ĪDD WATER & MILK. Heat a large pot on medium heat and melt butter. Add crushed red peppers or paprika if you want to add spice.Īll-purpose flour: used as a thickening agent. Seasonings: garlic powder, onion powder, salt and black pepper (optional). Alternatively, you could use plain non-fat Greek yogurt instead. Sharp Cheddar Cheese: I love using extra sharp cheddar cheese because it has the most flavor but you can also use your favorite cheeses (see my suggestions below for the best cheese options and alternatives).Ĭream cheese: adds a richness in flavor and enhances the creaminess. Reduced fat or low fat milk can also be used. Milk: whole milk has the most flavor and will add richness. The two cheeses make a great combination but you can use any of your favorite cheeses (see my other cheeses to use below). If you want to make this recipe glute-free, use your favorite gluten-free pasta.Ĭheese: I love using the combination of a good sharp cheddar cheese and mozzarella cheese. Elbow Macaroni: you can also use shells, macaroni, or any other type of short pasta.
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