Creamy Stovetop Macaroni and Cheese
Creamy Stovetop Macaroni and Cheese: A Simple and Delicious Side Dish
If you’re looking for a quick and satisfying side dish that brings warmth and comfort, look no further than this creamy stovetop macaroni and cheese recipe. With just a few simple ingredients and minimal cooking time, you can whip up a dish that’s sure to complement any main course. Or if you are anything like me, this might be the main course! I love nights when I can whip up a batch of this and sit down with a big bowl of it and call it dinner! I know that there are a lot of dedicated Baked Macaroni and Cheese lovers, and you are in luck because you can find my recipe for 4-Cheese Baked Mac and Cheese right here!
And check out these other great dishes while you are here!
Dill Pickle Bacon Ranch Pasta Salad
Ingredients You Will Need:
- 8 ounces elbow noodles
- 1 heaping spoonful of chicken bouillon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sharp cheddar cheese, freshly shredded
- 1 cup smoked Gouda cheese, freshly shredded
How To Make It:
This is just a summary, the full recipe card is below. Start by boiling 8 ounces of elbow noodles in a pot of boiling water with a heaping spoonful of chicken bouillon for added flavor. Once cooked to al dente, drain the noodles and set them aside.
In a skillet over medium heat, melt 2 tablespoons of butter. Once melted, whisk in 2 tablespoons of all-purpose flour to create a roux. Cook this mixture for 3 to 4 minutes until it reaches a light golden brown color—this step is crucial for developing flavor.
Gradually whisk in 1 cup of whole milk and 1/2 cup of heavy cream. It’s important to do this slowly to avoid breaking the roux, which would result in a lumpy sauce. A smooth and creamy texture is what we’re aiming for!
Stir in 1/2 teaspoon of onion powder, 1/2 teaspoon of mustard powder, and 1/2 teaspoon of paprika. Don’t forget to add salt and pepper to taste.
Slowly add in 1 cup of freshly shredded sharp cheddar cheese and 1 cup of freshly shredded smoked Gouda cheese. Using freshly shredded cheese is vital because it melts much better than pre-shredded varieties, which often contain anti-caking agents that can affect texture and flavor.
Once the cheese is fully melted and the sauce is smooth, stir in the cooked and drained macaroni. Taste and adjust seasoning with more salt and pepper if needed.
As I mentioned above, you can enjoy this as a side dish or a meal all on its own! It is great to double the recipe and take to parties! It goes great with any kind of meal. But be sure to have the recipe handy because people will be asking for it.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Creamy Stovetop Macaroni and Cheese
Ingredients
- 8 oz Uncooked Elbow Macaroni Noodles or any type of short pasta you like
- 1 Heaping Spoonful of Chicken Bouillon powder
- 2 tbsp Salted Butter
- 2 tbsp All Purpose Flour
- 1 Cup Whole Milk
- 1/2 Cup Heavy Cream
- 1/2 tsp Onion Powder
- 1/2 tsp Mustard Powder
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
- 1 Cup Sharp Cheddar Cheese, freshly grated
- 1 Cup Smoked Gouda Cheese, freshly grated
Instructions
- Start by boiling the elbow noodles in a pot of boiling water with a heaping spoonful of chicken bouillon for added flavor. Once cooked to al dente, drain the noodles and set them aside.
- Melt the butter in a skillet over medium heat and whisk in the flour. Cook this, stirring constantly until it becomes a light golden brown color, about 3-4 minutes.
- Gradually whisk in the whole milk and heavy cream. It’s important to do this slowly to avoid breaking the roux, which would result in a lumpy sauce.
- Stir in the seasonings listed above.
- Slowly stir in the cheeses until they are completely melted and you have a velvety smooth sauce.
- Stir in the cooked and drained macaroni. Salt and pepper to taste if needed. Serve hot and enjoy!
I am from OZ and love cooking. Trouble is……….a personal observation. I find a lot of American recipes O.T.T. This is a refreshing site and the Macaroni Cheese no bake is just delicious especially with freshly grated Italian cheeses. Gorgeous recipe written by an equally beautiful lady. Thanks so much.
Thank you for the nice review, John!
very easy to follow great for beginners. very tasty outcome and customisable to personal palate!!
That is great, Adi! I am so glad you enjoyed the recipe! Thank you so much!
hi there from Moscow, I’m 21. I tried your recipe and it was really delicious. but at the part where you have to pour the milk into the butter and flour, I couldn’t avoid lumps, unfortunately, even though I did it slowly.
I am glad you liked the recipe, and I am not sure what would have caused it to get lumps! Next time, try warming the milk up to room temperature and also be sure to use whole milk as opposed to skim or 2 percent! Thank you so much for leaving a review!