Easy mac n cheese recipe stovetop
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Or take it even further by adding cooked veggies (peas and carrots are great) or a protein to the mixture. But you don’t have to stop there! You can always take it a step further by placing the mac and cheese in individual gratin dishes (or one big casserole dish for that matter), adding bread crumbs on the top, dotting it all over with butter and placing it under the broiler until the butter has melted and the bread crumbs are toasted. Make it FancyĪs I’ve said, this is a very easy, classic stovetop macaroni and cheese recipe. Use whatever you have or your family likes. 1 1/2 cups elbow macaroni 2 Tablespoons butter 2 Tablespoons all purpose flour 3/4 cup 2 or whole milk 1/2 cup half and half or you can use more whole or 2. Even a little blue cheese is great in this recipe. Got a little Gruyere? Grate it up and throw it in. Add the heavy cream/milk in splashes, stirring continuously. Melt butter over medium heat and whisk in the flour. Boil macaroni according to package instructions.
#Easy mac n cheese recipe stovetop full
I often use up some of those little leftover bits of cheese that seem to gather in my fridge. Simple Macaroni And Cheese Recipe Stovetop. See recipe card below this post for ingredient quantities and full instructions. What if I Don’t Have the Same Kinds of Cheese? As with any leftover food, though, about three days storage time is the absolute maximum. It can be reheated as I described above, or just pop individual leftover servings in the microwave for a bit to rewarm. We eat leftover macaroni and cheese all the time. Take it out an hour or so before serving and gently reheat it, covered with foil, in a low oven (about 250 degrees) for 30 minutes.
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Slowly whisk in milk mixture and let it simmer until thickened, about 3 minutes, whisking constantly. Just be sure to store it covered in the fridge. Melt butter in a large saucepan or Dutch oven over medium heat. You can make your macaroni and cheese earlier in the day or even the day before. Sure thing! If you have more people coming for dinner, this recipe can easily be doubled or even tripled. Add Milk and SeasoningĪdd the milk and stir until all the cheese and butter have melted adding more milk if needed to get the consistency you want. Let it sit for about 5 minutes or so until the cheese starts to melt a little. Add the butter and the cheese, put the lid on the pan, and sit it back on the still warm burner (the burner should be turned off but will still be warm from cooking the macaroni).