Stovetop Macaroni and Cheese

5 from 1 vote

Stovetop Macaroni and Cheese

This creamy stovetop mac and cheese recipe is a classic recipe made with half and half, sharp cheddar, and whole-milk mozzarella.

Prep Time10

Cook Time10

Total Time20

Course: Main Course, Side Dish

Cuisine: American

Keyword: cheese

Servings:

Calories: 464kcal

Author: Kelsey Smith

Equipment

Ingredients

8 oz macaroni elbows
¼ cup unsalted butter
1 tablespoon all-purpose flour
1-½ cups half and half
6 oz shredded cheddar sharp
4 oz shredded mozzarella whole milk
½ teaspoon salt
¼ teaspoon worcestershire sauce
¼ teaspoon hot pepper sauce

Instructions

Boil macaroni according to package directions until al denta. Be sure to salt the water. Drain.
Meanwhile, melt butter in a medium saucepan on medium heat. Then, add the flour and stir until smooth using a wooden spoon. Slowly add the half and half, stirring to combine until there are no lumps. Heat the sauce until it comes to a low boil and thickens slightly, stirring continuously (about 4 minutes).
Remove saucepan from heat and add shredded cheese, stirring until melted in. Add salt, worcestershire sauce, and hot pepper sauce.
Combine the cooked noodles with the cheese sauce. Stir and serve.

Video

Notes

Tip: Cheese that is freshly shredded makes a smoother sauce (rather than using pre-shredded bagged cheese).

Storage: Refrigerate in an airtight container for 3 to 5 days. Reheat for 1 to 2 minutes in the microwave. Add a splash of milk or half and half to make it creamier.

To freeze, fully cool the mac and cheese before adding it to a zip food storage bag. Remove as much excess air from the bag as possible before sealing. Lay flat in the freezer. To reheat from, frozen thaw in the refrigerator overnight before microwaving in 1 to 2-minute intervals.

Nutrition