Stovetop Mac and Cheese Recipe
Description
Homemade stovetop mac and cheese that's flavorful, creamy and so easy to make. Made with Gouda and Fontina, this is an elevated take on a childhood favorite. Made all in one pot, this dinner is on the table in just 20 minutes.
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Ingredients
- 1 ¼ cups water
- 1 cup whole milk, plus more as needed
- 8 ounces small dry pasta*
- 4 ounces fontina cheese, shredded (1 cup)
- ½ teaspoon Dijon mustard
- pinch cayenne pepper
- 3 ½ ounces aged Gouda cheese, shredded (¾ cup)
- Black pepper
Instructions
- Bring water and milk to boil in a medium saucepan over high heat. Stir in macaroni, bring back to a boil, then reduce heat to medium, and cook, stirring frequently, until macaroni is al dente, 6–7 minutes.
- Decrease heat to low and stir in fontina, Dijon, and cayenne; cook, stirring constantly, until cheese is completely melted, about 1 minute.
- Off heat, add Gouda by handful, stirring after each addition until melted. Cover saucepan and let stand 5 minutes.
- Stir mac ‘n cheese until sauce is smooth, adding additional warm milk as needed to reach desired consistency. Season with salt and pepper to taste.
Notes
Because of all the starch in the dish—it's important to eat this one pot mac and cheese immediately. As it sits, it will start to thicken.
Pasta: I love to make this mac and cheese with bean-based pasta such as Banza because it makes the dish heartier and more filling. This recipe works with all types of pasta—regular, bean-based or lentil-based.
Nutrition
Serving: 1/4 of the recipeCalories: 451kcalCarbohydrates: 35gProtein: 31gFat: 23gSaturated Fat: 11gCholesterol: 70mgSodium: 556mgFiber: 8gSugar: 8g
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