This is not breaking news—but there is nothing more comforting, satisfying, or nostalgic than stovetop mac and cheese. It’s one of my favorite childhood lunches, my mom made this recipe for my sister and me every weekend growing up. As an adult, I find myself craving cheesy noodles whenever I need something soothing.
One note from the chef: this dish is delicious on it’s own, but it will taste even better if you put on your favorite sweatpants and cozy socks. Also please don’t skimp on the shredded cheese—it’s called macaroni and cheese for a reason. This recipe calls for two cups, if you feel like tinkering with that amount, I would throw in an extra handful for success and good measure.
Stovetop Mac and Cheese
- 2 Tbsp butter
- 2 Tbsp AP flour
- ½ tsp sea salt
- 1 cup whole milk
- 2 cups of shredded cheddar cheese
- 1 box of macaroni noodles
- A pinch of freshly ground black pepper
- Bring a large pot of salted water to a boil. Add in the noodles, cook according to packaging directions or until noodles are al dente. Drain completely and set aside.
- Meanwhile place a small saucepan over medium-low heat and add the butter. Once it is completely melted, whisk in the flour and salt and allow to cook for about 3 minutes to create a light roux.
- Whisk in the milk and allow to heat through. Add the shredded cheese allowing the cheese to melt and everything to come together. Toss the noodles in the cheese sauce. Serve immediately and with a little black pepper.
