Stovetop Mac and Cheese
Stovetop Mac and Cheese - cheesy creamy goodness comfort food made in one pot in under 30 minutes. Ditch the box and go for this perfectly delicious mac and cheese! You'll have this on repeat!
- 3 tablespoons (44.36 g) butter
- 2 tablespoons (29.57 g) flour
- 2 cups (474 ml) water
- 1 12-ounce can evaporated milk
- 3 cups (720 ml) whole milk
- 1 pound uncooked pasta (I used cavatappi)
- 1 tablespoon (7 g) onion powder
- 1 tablespoon (7 g) garlic powder
- 1 teaspoon (4 g) Creole seasoning
- ½-1 teaspoon ground mustard
- 1 cup (100 g) freshly grated mozzarella cheese
- 2-3 cups (226 - 339 g) freshly- shredded sharp cheddar cheese
- 1 cup (100 g) freshly grated gouda cheese
- salt and pepper to taste
Add butter to the skillet (I used 12-inch) or cast iron. As soon as butter melts, whisk in flour. Continue whisking until flour is fully mixed with butter, then cook for about a minute.
Slowly add water a little at the time, followed by evaporated milk and whole milk; you do not want the mixture to form any lumps. Simmer for about 3-5 minutes until the mixture thickens slightly.
Stir in the macaroni, followed by seasonings: onion and garlic powder, creole seasoning and mustard.
Bring to a boil and let it cook on low heat for about 8-10 minutes, stirring occasionally, until pasta is done. Do not overcook, if pasta is too thick you may adjust thickness with warm water or milk.
Stir in the cheeses, and continue stirring until everything's melted and evenly combined and smooth. Salt & pepper, to taste.
Sprinkle with parsley and creole seasoning (spice lovers only) and serve piping hot.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Calories: 625kcal | Carbohydrates: 66g | Protein: 28g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 511mg | Potassium: 404mg | Fiber: 3g | Sugar: 9g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 531mg | Iron: 1mg