This dish is my go-to when I need something that checks the boxes of being fuss-free and soul-satisfying. Trust me; it’s easier than pie. If you’re anything like me, juggling a job, family, and everything in between, you probably know how precious those mid-week dinners can be. You want something delicious, but you don’t necessarily have the time or energy to pull off a five-course meal. That’s exactly why I adore this recipe—it hits the spot every time!
Now, about the ingredients. We all have our own spins on staple recipes, and my version leans towards a rich, creamy texture—thanks to a mix of sharp cheddar and stretchy mozzarella that just makes you want to spoon up another bite. Then there’s cavatappi pasta. Oh, and depending on your pantry, you can easily swap to elbow or penne pasta. Every bite is filled with rich, cheesy goodness.
Making this mac and cheese is like a cozy hug on a plate. And even though it’s simple, there’s room for creativity if you’re feeling adventurous. You can toss in spices, some cooked bacon, or even a handful of veggies if that’s what you’re into. It’s versatile enough to be upgraded but utterly delectable on its own, too.
So, whether you’re planning a last-minute family dinner or simply craving some comfort food, give this creamy mac and cheese a try. I promise it’s bound to impress, and by the time you sit down with your first serving, you’ll see why it’s always a win in my home.
How to Make Stovetop Creamy Mac and Cheese
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Ingredients:
- 1 pound cavatappi pasta
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (2% milk works best)
- 1¼ cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Directions:
- Start by bringing a large pot of water to a boil. Cook the cavatappi pasta as per the instructions on the package until it’s al dente. Once done, drain the pasta and set it aside for later.
- Meanwhile, in a medium saucepan over medium heat, melt the butter. Add the flour, salt, and black pepper, whisking together to create a roux. If desired, consider adding garlic powder, paprika, or onion powder for an extra kick.
- Gradually whisk in the milk and heavy cream into the mixture, combining well for a smooth sauce. Allow it to cook until it starts to bubble and thickens slightly, being careful to stir continuously to prevent sticking.
- Reduce the heat to low and stir in both the cheddar and mozzarella cheeses. Mix until the cheeses are completely melted, and the sauce reaches a creamy consistency.
- Combine the cooked pasta with the cheese sauce, stirring until the pasta is thoroughly coated. If the sauce seems too thick, add a tablespoon or two of milk to achieve your desired consistency.
Let the mac and cheese rest for about 5 minutes so it can firm up slightly before serving. Enjoy it alongside garlic bread or a fresh salad for a delightful meal.
Storing Suggestion:
For storing leftover mac and cheese, place it in an airtight container and refrigerate for up to 3 days. To reheat, gently warm it on the stovetop or microwave, adding a splash of milk to restore its creamy texture.
Cooking Tips:
Consider adding a dash of hot sauce or mustard to enhance the flavor of the cheese sauce. For a healthier twist, mix in some steamed broccoli or spinach. Always taste the sauce before mixing in the pasta to adjust the seasoning if needed.
Serving Suggestions:
This mac and cheese pairs well with garlic bread, a crisp green salad, or roasted vegetables. For a complete meal, serve it with grilled chicken or sausages. A chilled glass of iced tea or lemonade complements the dish beautifully.
Ingredient Substitutions:
If you don’t have cavatappi, substitute with similar pastas like fusilli, elbow, or penne. Swap out sharp cheddar with mild cheddar or Monterey Jack for a less sharp flavor. You can also use half-and-half instead of heavy cream for a lighter sauce.
Seasonal Variations:
In the fall, add roasted pumpkin or butternut squash cubes for a seasonal twist. Springtime might inspire adding peas or asparagus. In summer, toss in some grilled corn and in winter, a sprinkling of nutmeg can add warmth to the dish.
Allergen Information:
This recipe contains dairy and gluten. For gluten-free pasta, use your favorite gluten-free substitute and ensure the flour used in the roux is gluten-free. For a dairy-free version, substitute with plant-based butter, milk, and cheese alternatives.
FAQs:
Can I make this mac and cheese ahead of time?
Yes, you can prepare the cheese sauce and pasta separately up to a day in advance. Keep them refrigerated, then combine them on the stovetop and reheat before serving, adjusting the consistency with a bit of milk if needed.
How can I prevent my cheese from clumping?
Be sure to shred your cheeses from a block, as pre-shredded cheese contains anti-caking agents that can make it harder to melt smoothly. Stir constantly when melting the cheese into the sauce for even distribution.
Is it possible to freeze mac and cheese?
Yes, you can freeze mac and cheese. Place it in a freezer-safe container after cooling, and freeze for up to 2 months. Thaw it in the refrigerator before reheating in the oven or on the stovetop.
What can I add to make my mac and cheese even creamier?
For additional creaminess, add a dollop of cream cheese or mascarpone to the sauce. You can also substitute half the milk with evaporated milk, providing a richer texture without altering the flavor.
Can I use other types of cheese?
Absolutely! Experiment with different cheeses like Gouda, Gruyere, or Fontina for unique flavors. Just ensure they melt well and complement the overall dish. Combining different cheeses can add depth and character to the dish.
What’s the best way to reheat mac and cheese?
The best way to reheat mac and cheese is on the stovetop over low heat. Add a splash of milk to loosen the sauce, stirring frequently until it’s evenly heated. Alternatively, microwave it in short bursts with a dash of milk, stirring in between.
Stovetop Creamy Mac and Cheese
Ingredients
- 1 pound cavatappi pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup milk preferably 2%
- 1 1/4 cups heavy cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- In a large pot, bring water to a boil and cook the cavatappi according to the package instructions until al dente. Drain and keep the pasta aside.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour, salt, and black pepper until it forms a roux.
- Gradually pour in the milk and heavy cream, whisking until the mixture is well combined. Cook until it starts to bubble and thickens slightly.
- Reduce the heat to low and stir in the cheddar and mozzarella cheeses. Mix until the cheese is fully melted and the sauce is creamy.
- Add the cooked pasta to the sauce and stir until well combined. Adjust thickness by adding a tablespoon or two of milk if needed.
- Let the mac and cheese sit for about 5 minutes to thicken slightly before serving.
