Cleaned up Stovetop Mac and Cheese
This truly is the BEST stovetop mac and cheese recipe! It only requires one pot (no extra pot to cook the pasta), it’s ready to go in about 20 minutes from start to finish, and it’s perfectly creamy and cheesy and delicious without using a ton of dairy. Inspired by givemesomeoven.com
Yields: 8 servings
- 2 tablespoons butter
- 2 tablespoons flour
- 5 cups chicken broth
- 2 cups of milk
- 1 pound uncooked pasta ( I use gluten free pasta)
- 1 teaspoon Kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard
- 4-5 cups (16-20 ounces) shredded sharp cheddar cheese (a mix of Cheddar and Fontina is good as well)
- 1/2 cup freshly-shredded Parmesan cheese
- Melt butter in a large stockpot over medium-high heat. Add flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the chicken broth, and whisk until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining chicken broth and milk, stirring until evenly combined.
- Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture reaches a simmer.
- Reduce heat to medium-low to maintain the low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente. (Be careful not to overcook the pasta!
- Remove from heat, and stir in the cheeses until melted. Taste, and season with additional salt (and black pepper, if you’d like), as needed.
- Serve immediately.