Like I said last week, Sara and I have almost been doing this for 10 years. In those 10 years, there have been countless times when we’ve nearly posted the same recipe the same week or when we’ve posted something and then one of us has texted the other something like, “So remember when I posted almost exactly that same thing 2 years ago?” At the same time, there are some glaring absences in our recipe index. Most noticeably, these absences have been macaroni and cheese and red velvet cake recipes. This is not a red velvet cake recipe. (That’s a whole other post, like, Red Velvet Cake, what are you and what are you trying to be?? Are you chocolate? Are you just red dye? Can I just eat the cream cheese frosting??) This is a recipe for Homemade Stovetop Macaroni and Cheese and we’ve been seeing a lot of each other lately…I guess you could say we’re pretty serious.
the macaroni & Cheese challenge
Our biggest hesitation with posting a macaroni and cheese recipe is that we just did not have one that we liked; both of us had incredibly high standards for what a homemade mac and cheese recipe should be and while I don’t know exactly what Sara’s list of standards looked like, I know hers is similar to mine, which included: doesn’t use processed or American cheese, is smooth and creamy, has actual cheese flavor (if I’m eating a week’s worth of calories all at once, it had better taste like cheese), isn’t gritty, and isn’t baked.
I know the baked mac and cheese thing (and the subsequent accompanying bread crumb topping), like hating red velvet cake, is an abomination in the South…I’ll turn in my honorary Southern girl immediately. But my thing with baked mac and cheese is that it contributes to a lot of the issues that I tend to have with homemade mac and cheese–grittiness, rubbery-ness, and lack of cheese flavor. This is usually remedied by using American or processed cheese, which is in violation of another of my rules. Do you see why this took me ten years? Do you feel like it’s taking you ten years for me to get to the recipe? Like in this video? (Disclaimer: there’s a little PG language at the very end, so if you’re concerned or have littles around, you might want to hit mute during the last 3 seconds or so).
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Pasta – I love Cavatappi, but elbows would work; look for slightly larger, “meatier” elbows like Barilla if you decide to use elbows.
- Medium or sharp cheddar – This is where a lot of the cheese flavor comes from so don’t use mild cheddar. Freshly grated!
- Fontina cheese – Look for this near the deli with the specialty cheeses. This smooth-melting cheese is the perfect texture for a good cheese sauce. If you can’t find it, Gouda, Gruyere, or emmental are good substitutes.
- Parmesan cheese – Optional; it adds some dimension to the flavor of the mac & cheese, but it is a little strong and it’s gritty texture may impact the overall texture of the finished dish.
- Grated onion – This recipe uses just a tiny bit of grated onion to round out the flavors of the dish. Save the rest for another use.
- Salt and pepper
- Cream cheese – Full fat or low fat. Avoid fat free.
- Butter – Use real butter.
How to Make Stovetop Macaroni and Cheese
- Bring a large pot of salted water to a boil. When it’s boiling, add the pasta and cook al dente. When it’s almost done cooking, carefully ladle 1 cup of the pasta water into a heat-safe bowl, mug, or measuring cup and set aside.
- Drain the cooked pasta, return pan to stove, and turn heat to low. Place the butter in the pan and melt, then add the onion and cook for 30 seconds to 1 minute.
- Add the pasta and stir to coat the pasta with the butter. Drop the cream cheese into the pot and stir until it starts to melt, then add the cheeses and stir until the cheese is melted.
- Drizzle the pasta water, a little at a time, until a desired consistency is reached (you may not use all the pasta water). Season with salt and pepper and serve immediately (with additional shredded cheese on top if desired). Serve as a main dish with a big green salad on the side or as a side dish to grilled chicken, pork, or rotisserie chicken for a quick weeknight dinner.
Storing and Other Tips
- This macaroni and cheese is best served freshly made! If you have leftovers they will still be delicious, just not super saucy. Add a splash of milk when reheating to loosen the sauce.
- Store leftovers in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- Be sure all of your cheese is freshly grated! Pre-grated cheese is coated in a powder to prevent the shreds from sticking to each other and does not always melt very well.
Frequently Asked Questions
This is one of those meals that should really be enjoyed freshly made.
Macaroni and cheese does not freeze well. Enjoy this one freshly made!
Yep, sub in your favorite gluten-free pasta and enjoy!
Stovetop Macaroni and Cheese
Ingredients
- 12 ounces bite-sized pasta I like Cavatappi, but elbows will work
- 6 ounces medium or sharp cheddar freshly grated*
- 2 ounces fontina cheese freshly grated*
- 1 ounce Parmesan cheese freshly grated (optional; see note)
- ½ teaspoon grated onion
- salt and pepper to taste
- Up to 1 cup reserved pasta water
- 4 ounces cream cheese
- 2 tablespoons butter
Instructions
- Bring a large pot of salted water to a boil. When it's boiling, add the pasta and cook al dente. When it's almost done cooking, carefully ladle 1 cup of the pasta water into a heat-safe bowl, mug, or measuring cup and set aside.
- Drain the cooked pasta, return pan to stove, and turn heat to low. Place the butter in the pan and melt. Add the onion and cook for 30 seconds to 1 minute. Add the pasta and stir to coat the pasta with the butter.
- Add the cheeses (including the cream cheese) and stir until the cheese is melted. Add the pasta water, a little at a time, until a desired consistency is reached (you may not use all the pasta water). Season with salt and pepper and serve immediately (with additional shredded cheese on top if desired). Serve as a main dish with a big green salad on the side or as a side dish (alongside rotisserie chicken makes a quick weeknight meal!).
Questions & Reviews
Thank you. I knew when you posted a mac and cheese recipe, it had to be a good one because I remember that you hadn’t yet found a good one. I will be trying this sometime soon!
This mac n cheese looks so easy and delicious! Totally making it for my kids the next time we need a quick meal!
Paige
Thank you!! My mac and cheese requirements are the same as yours. So far I’ve had the most luck with the evaporated milk and eggs style of stovetop mac, but it’s kind of fussy and it never seemed right having the eggs in there. Love the simplicity of this method and will definitely try it soon!
Does this reheat well? Trying to decide if I should half the recipe or make it all and have leftovers. Thanks! Looks so delicious
Not particularly, haha! I would probably half the recipe if you think you’ll have leftovers.
Thanks for the honesty ??. I
My family loved the leftovers!
Is it really just 1/2 teaspoon of grated onion?
Yes…if you’re using a microplane, the flavor will be surprisingly strong. I didn’t really want a strong onion flavor in there, but something to round out the flavors. If you’re using a regular cheese grater, it will be less pulp-like, so you could probably use a whole teaspoon or two.
But then what do you do with the rest of the onion…?
You’re not using much…chop up the rest and save it for soup, chili, or pasta sauce or just refrigerate it whole. 🙂
This looks good! I also make a non-baked one where I add a little bacon and some garlic when I cook the onion. Just saying some additions are yummy too. I once had 3 16-year-olds eat the whole bowl and ask if there was anymore, so I figure its good enough.
Can I just thank you right now for a few things? #1 – that video….the fact that I was reading this on my lunch break at work was the only thing that kept me from going down a Youtube rabbit hole for a good hour or so. #2 – A mac and cheese recipe without flour – my hubby always complains that he can taste the flour in a dish with a roux no matter how long I cook it before adding the liquid. #3 – you gave the cheese measurements in WEIGHTS….hallelujah! None of this guessing about what a cup of cheese actually is. #4 – Your musings on red velvet cake, which I echo completely – some people make a “natural” version using beets to dye it – WHY BOTHER? WHY DOES THE CAKE EVEN HAVE TO BE RED?!?
Anyway – I’ll try the recipe and report back to tell you how awesome it is.
Hahahaha!! I’m so glad I could be there for you in all of these ways! ?
My mac and cheese always comes out gritty. I always start with a roux though and use milk to make the sauce. I’m excited about this pasta water idea. Looking forward to my next batch! Thanks!
I like it with a roux, but you have to be Super careful and diligent to keep it from being gritty. Same goes for melting the cheeses, slow and steady will get it there.
Is the fontina a must? Never had it and I’ve never seen it at the store.
If you can’t find it, try mozzarella or unsmoked Gouda. You probably won’t find it with the regular cheese, but try checking the deli or near where specialty cheeses are sold.
My current no gluten life is sad. I know GF pasta is a thing, but….sigh
This just looks so delicious, though!
http://aneducationindomestication.com
There are so many good gluten free pasta’s out there! You don’t have to live without it!