This 5 Ingredient Stovetop Mac and Cheese is a recipe I’ve made countless times, and is one I make anytime I need to make an easy, yet super comforting and delicious side dish but don’t want to spend hours in the kitchen, making it perfect for this weeks’ Five Ingredient Friday!
So….remember how I shared the pictures of the amazing BBQ tailgate party and am doing a HUGE GIVEAWAY with Pig of the Month? Well, no sooner did I post the pictures that I received an email asking me what sides I served with it. I think it could have been a record for how fast I responded, because what side is mandatory when BBQ is served? MAC & CHEESE!!!
I feel like serving mac and cheese as a side was a good decision because clearly I’m not the only one that likes mac and cheese:
The day after the tailgate party, I brought some leftovers to my friends house for dinner, she has a 2 (and a half) year old daughter, so dinner can’t be something that takes forever to make. We were in the kitchen reheating everything (the mac and cheese took all of 5 minutes) and gave some to her daughter who was patiently (insert eye roll for all of you wonderful moms out there) waiting for dinner. Her daughter had a little bowl, but then was more interested in the ‘bacon’ (it was really the ribs she was enjoying, but hey, it’s all delicious pork, right?).
The next day my friend texted me: “btw, my daughter just had 2 helpings of the mac and cheese for lunch, she loves it.” So there you have it..this super delicious mac and cheese is kid approved!
To make the mac and cheese you start by boiling some noodles, easy, right? When the noodles are done and in a collender, you melt some butter and whisk it with flour, then add some milk in, whisk some more, add cheese in (I use white cheddar, you could most certainly use yellow cheddar, it would just be a different color), a dash of salt and pepper, and then pour the noodles back into the pot and coat them with the creamy sauce. Serve and watch everyone enjoy it!
- 1 lb elbow macaroni
- 3 tablespoons butter
- 1/4 cup flour
- 1 teaspoon salt
- pinch of pepper
- 1 1/2-2 cups milk
- 2 cups white cheddar shredded (I use Cracker Barrel Brand Vermont white cheddar, two blocks, shredded)
- In a large pot cook pasta according to directions, drain and leave sitting in a colander.
- In the empty pot melt the butter over medium high heat (about 1 minute), when butter is almost all melted add in flour, salt and pepper and then whisk until it is a paste-like consistency, then slowly pour in the milk, still whisking and let it come to a slow boil (about 4-5 minutes).
- As soon as the milk starts to boil, add in the cheese and stir a few times, if it is too thick then add in another 1/4-1/2 cup of milk, then add the pasta back into the pot and coat with the cheese sauce, let cool for a few minutes, then serve and enjoy!