An Easy Stovetop Macaroni and Cheese that can be whipped up in minutes; so quick to make and such a tasty side dish!
Happy Friday, Y’all!! How’s your week going?
We’re officially counting down to Thanksgiving now! We have like 19 days and a wake up until the big day. I always feel like once October hits it’s a constant countdown from October to December for Holidays.
When October 1st arrives we start counting down to Halloween, then November 1st get here we start the countdown for Thanksgiving. Then December 1st get here and we start the countdown to Christmas, well I guess some people start counting down to Christmas the day after Thanksgiving!
Or if you’re like my friend Ashley, you’ve been counting down to Christmas since last Christmas hahaha.
For now though, we’re working on Thanksgiving day recipes and Thanksgiving day side dishes!
Wednesday I shared a tasty Bacon Ranch Mac and Cheese recipe with y’all and today I’ve got an Easy Stovetop Macaroni and Cheese with y’all! oooo Cheddar mac and cheese that’s creamy, taste delicious and re-heats perfectly.
YES! This mac and cheese is great even after it’s re-heated. I know a lot of mac and cheese recipes that I’ve worked with are great the day you make them and then they’re super dry when you try to re-heat them the next day.
Well, I’m not trying to jinx myself or anything but the past few times that I’ve reheated this mac and cheese I haven’t had to add any milk or anything while re-heating it.
Not only is this Easy Stovetop Macaroni and Cheese tasty but it’s quick to make too. The longest part of this mac and cheese recipe is waiting for the water to boil for the pasta.
Once you’ve got the pasta ready it’s just a few minutes or whisking and melting before you’re enjoying a delicious spoon full of this cheddar mac and cheese.
This mac and cheese is going to be making an appearance on our Thanksgiving table this year and I think it’ll be showing up for years to come.
So let’s grab some pasta shells and cheese and get to cooking!
Easy Stovetop Macaroni and Cheese
- 16 ounces shell pasta, uncooked
- 1/2 teaspoon ground dry mustard
- 4 ounces mozzarella cheese, grated
- 8 ounces yellow American cheese
- 8 ounces cream cheese, softened and diced
- 8 ounces mild cheddar cheese, grated
- 2 cups whole milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1 teaspoon pepper
Bring a large pot of salted water to a boil. Add shell pasta and cook for 10 minutes.
Drain and set aside.
In the same pot, melt the butter. Whisk in the flour.
Whisk flour and butter together for 1-2 minutes.
Pour in milk and whisk until smooth.
Whisk in dry mustard and white pepper.
Heat milk until hot and then add in cream cheese.
Whisk until melted and smooth.
Add in all cheese and whisk until melted.
Pour shell pasta into cheese sauce and mix well.
Stir well and heat for 2-3 minutes. Serve warm.