I don’t recommend freezing this Pasta can be unpredictable in the freezer and the sauce can turn grainy upon thawing (because of the flour). When you reheat it, thin as needed with a little milk. Storing this southern stovetop mac and cheese is as easy as hiding it in the back of fridge where people can’t find it! Just kidding – not really. Add cold milk to your hot roux, whisk until smooth and then return to the heat. Sauce- Also, for best results, you should remove your roux from heat while whisking in milk. Feel free to adjust to your taste.įlour – I use a little all-purpose flour to thicken up this cheesy goodness and help coat every single noodle. It will absorb salty water as it cooks, essentially flavoring your pasta from the inside out.Ĭheese – This recipe calls for sharp cheddar, it creates the deepest cheddar flavor. You’ll also want to salt your pasta water accordingly. It should still be just a little firm in the middle to avoid a mushy meltdown. Pasta – I like elbow macaroni works best. Add milk and cheese to your roux, whisk together the cheesy joy and pour it over your elbow pasta.

Simply boil your pasta in one pot while you make your roux in another. The best part is that its pretty simple to throw together and it all happens on top of the stove. How To Make Stovetop Mac And Cheese RecipeĮnjoying this yummy cheesy thick and creamy stovetop mac and cheese recipe is an ultra-divine experience.

Great main course or quick, easy dinner side.

No need to heat up the house with the oven on.

Here are some other great reasons to love it! My kiddos love it too and after you try this, you’ll never eat boxed mac and cheese again.

I love that this stovetop mac and cheese recipe is a wholesome decadent rendition of the simple dish I loved as a child.

Pioneer woman mac and cheese with roux