Creamy Stovetop Mac and Cheese

Creamy Stovetop Mac and Cheese

I'm kinda famous with my son's high school crowd for my mac and cheese.  We have a swimming pool and the kids will randomly have a get together to swim and hang out at our house and of course they get hungry.  So after another unplanned get together, my son asks for me to whip up some food for his large group.  After a little thought I came up with this recipe.  It's super simple and it uses any cheese you happen to have on hand.  The kids devoured it and now it's what they ask for all the time.  I bet if you go through your fridge you have the ingredients to make something similar.  I'd love to hear about the versions you make in the comments below.



1 lb. Elbow Macaroni, prepared as directed

6 Tbsp. unsalted butter

1/2 cup all purpose flour

4 cups milk (I use whole, but any will do)

1 lb. of your favorite cheese (I used Velveeta, Monterey Jack, Munster, Colby), shredded or cubed

Salt and White Pepper to taste


Prepare the macaroni as directed on the box in salted water.  Warm the milk over low heat in a sauce pan.  In a large pot (I use an 8 qt. dutch oven) melt the butter over medium heat.  Once the butter is completely melted, add the flour and stir constantly.  Keep stirring for about 2-3 minutes to cook off the flour.  Slowly add the warmed milk and whisk until there are no lumps.  Start adding the cheese in big handfuls at a time, whisking well with each addition.  If the cheese sauce becomes too thick, add more milk.  Season with salt and pepper.  Drain your pasta and add it to the pot and stir.  Check for seasoning and adjust if needed.  Enjoy!

Optional add-ins:

Crumbled bacon

Roasted veggies

Frozen peas

Hot sauce 

Dry mustard, add to the sauce before pasta addition

Grilled chicken

Leftover hot dogs or sausage

Can of diced tomatoes with chiles

The possibilities are endless!