Do you see why this took me ten years? Do you feel like it’s taking you ten years for me to get to the recipe? Like in this video? (Disclaimer: there’s a little PG language at the very end, so if you’re concerned or have littles around, you might want to hit mute during the last 3 seconds or so). This is usually remedied by using American or processed cheese, which is in violation of another of my rules. But my thing with baked mac and cheese is that it contributes to a lot of the issues that I tend to have with homemade mac and cheese–grittiness, rubbery-ness, and lack of cheese flavor. I know the baked mac and cheese thing (and the subsequent accompanying bread crumb topping), like hating red velvet cake, is an abomination in the South…I’ll turn in my honorary Southern girl immediately. Cabot farmers’ commitment to quality is what makes our products stand out from the rest – and why our recipes won’t let you down! We’d love for you to rate and review our stovetop macaroni and cheese recipe once you’ve tried it.Our biggest hesitation with posting a macaroni and cheese recipe is that we just did not have one that we liked both of us had incredibly high standards for what a homemade mac and cheese recipe should be and while I don’t know exactly what Sara’s list of standards looked like, I know hers is similar to mine, which included: doesn’t use processed or American cheese, is smooth and creamy, has actual cheese flavor (if I’m eating a week’s worth of calories all at once, it had better taste like cheese), isn’t gritty, and isn’t baked. Using Cabot Lite50 Sharp Cheddar and reduced fat (2%) milk, this mac and cheese has fewer calories, but still delivers an exceptionally tasty and satisfying meal. Want a lighter macaroni and cheese version? Try our Healthier Mac & Cheese recipe.
Remove sauce from heat, stir in cheddar until completely melted into the sauce, and combine with the cooked pasta. Once this is done, you’ll whisk in Dijon mustard, garlic powder, salt, and pepper, increase heat to medium-high, and bring to a simmer, cooking until the sauce is thickened.
Simply thicken milk with roux (a mixture of melted butter and flour), and then stir in Cabot Extra Sharp Cheddar and cooked pasta (you can use rotini, macaroni, fusilli, and even whole-wheat, if desired). Here we use a simple technique that’s all done on the stovetop. When making creamy, cheesy macaroni and cheese, skipping the oven can save time – which is exactly what you want on busy weeknights.
Make this dish whenever you crave a perfectly delicious bowl of comfort food and share it with friends and family via Facebook, Pinterest, Instagram, and Twitter. It’s easy to put together, even after a long day. Want a stovetop macaroni and cheese recipe that has a creamy sauce, chewy pasta, and plenty of yummy cheese? Give this classic mac and cheese recipe a try – it’s loved by adults and kids alike.
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