Stove top mac n cheese doesn’t have to come from a blue box. In fact, it’s a million times better when it doesn’t. It may take an extra ten minutes to prepare, but I guarantee you’ll never go back to that processed orange stuff when you’ve tried this recipe for homemade stove top mac n cheese. I know my kids won’t even touch the boxed stuff now.
We prefer to use wagon wheel pasta, but you can use whatever pasta floats your pasta boat. Also, if you prefer to add some veggies to the meal, add some frozen peas to the pasta water for the last 3 minutes and drain with the pasta. They add a bright pop of flavor, and what kids won’t eat peas covered in cheese sauce?
Stove Top Mac n Cheese
8oz wagonwheel pasta
1.5 TBSP unsalted butter
1.5 TBSP AP Flour
1 c fat-free milk
1/2 c shredded sharp cheddar
1/2 c shredded Mexican cheese blend
Cook pasta according to package directions, but remove from heat and strain 1-2 minutes earlier. Do not rinse pasta! Set aside. In the pasta pan, melt butter. Sprinkle in flour, whisk until combined. Cook over low heat for 2-4 minutes, until flour mixture bubbles and begins to smell nutty. Whisk in milk. Continue to whisk constantly for 4-5 minutes, or until milk thickens. Slowly stir in cheese in batches, making sure each batch fully melts before adding more cheese. Add salt/pepper/garlic powder to taste. Add cooked pasta into cheese mixture and stir well. Serve immediately.