We are winding up our end of the school year activities over here and the kids are itching for Summer to begin. I’m over here just trying to keep my sanity while these kids go crazy! With all of the hustle and bustle, I’m in desperate need of fast, easy dinners that the kids will eat. Between running around and playing with friends, I’m lucky if I can get them to sit down for 5 minutes let alone sit down for a meal. Stove Top White Macaroni & Cheese is one of my kid’s favorites and my go-to for a quick easy dinner that’s homemade and delicious.
This macaroni and cheese is both creamy and comforting, and easy to whip up on a weeknight. I know the go-to for most parents is the blue box and don’t get me wrong, there is nothing wrong it. Actually, when I was a kid, I preferred that to homemade macaroni & cheese. What kid doesn’t though? I know my kids love it, but I’m always on a quest to come up with homemade substitutes that are perhaps a tad healthier for my little ones.
The cheese sauce for this dish is based on a classic roux. A roux is a base for many different kinds of sauces and consists of a mixture of fat and flour that is used to thicken the sauce. For this dish, I use butter and flour for my roux and added milk. I also use two types of cheese, both white american, and a cheddar blend. I like the cheddar blend you can buy already shredded because it usually has a few types of cheddar, like sharp, mild and white. You can also just use one type of cheddar cheese, depending on your preference or what you can get locally.
Stove Top White Macaroni & Cheese
- 16 ounces elbow macaroni
- 2 Tablespoons unsalted butter
- 2 Tablespoons all purpose flour
- 2 cups whole milk
- 2 ounces white american cheese, approximately 3-4 deli slices
- 1 cup cheddar cheese blend
- 1/2 teaspoon ground mustard
- 1/2 teaspoon garlic salt
- pinch kosher salt
- pinch ground paprika
- Cook macaroni noodles according to package instructions, drain and set aside.
- In a medium saute pan over medium heat, melt butter completely. Once butter is melted, sprinkle in flour and whisk to combine. Continue to whisk and cook the mixture for 2 minutes.
- Slowly pour in milk while whisking until milk is completely incorporated and there are no lumps in the sauce.
- Turn heat up to medium-high and continue to cook the sauce, whisking occasionally until sauce thickens about 3-5 minutes.
- Remove sauce from the heat and add in cheeses and spices. Whisk until cheese is completely melted.
- Add cooked elbow macaroni into the cheese sauce and stir to combine.
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