Description
This Quick & Easy Stovetop Mac and Cheese recipe is a comforting classic that comes together in just 30 minutes. Creamy, cheesy, and perfectly seasoned, it uses evaporated milk and a blend of cheddar and parmesan cheeses to create a luscious sauce without the need for baking. Perfect for a speedy weeknight dinner that satisfies both kids and adults alike.
Ingredients
Scale
Pasta
- 1 pound uncooked macaroni
Sauce
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 2 (12 ounce) cans evaporated milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
Cheese
- 2 cups freshly grated cheddar cheese
- 1/2 cup freshly grated parmesan cheese
Seasoning
- Pepper, to taste
Instructions
- Cook the Macaroni: Boil a large pot of salted water and cook the macaroni according to the package instructions until al dente. Drain and set aside.
- Make the Roux: In another pot over medium heat, melt the butter. Stir in the flour continuously and cook for 3-5 minutes until the mixture turns golden, which will thicken the sauce and remove the raw flour taste.
- Add the Milk and Seasonings: Slowly whisk in the evaporated milk to avoid lumps. Then whisk in garlic powder, mustard powder, and salt. Cook the mixture for a few minutes until the sauce begins to thicken, being careful not to over-thicken.
- Incorporate the Cheeses: Remove the pot from heat and stir in the freshly grated cheddar and parmesan cheeses until completely melted and smooth.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and toss thoroughly to coat. Adjust seasoning with pepper and additional salt if needed. Serve immediately for the best creamy texture.
Notes
- Using evaporated milk gives the sauce a rich creaminess without adding extra fat from cream.
- Freshly grating your cheeses results in better melting and flavor compared to pre-shredded.
- To avoid the sauce getting too thick, watch it closely during the thickening process and remove from heat promptly.
- This dish is best served immediately as the sauce may thicken further if left to sit.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend.
