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Stovetop Macaroni and Cheese

Posted on September 26, 2022November 19, 2022
Print Recipe

Stovetop Macaroni and Cheese

Stovetop Macaroni and Cheese is creamy and delicious. 

Prepare, cook and serve this side dish in about 35 minutes.  

 

Pairs well with my Roasted Spatchcock Herb Chicken and Smoky Collard Greens. 

 

Stove Top Macaroni and Cheese

 

CLICK HERE TO PIN ON PINTEREST. 

 

THE INGREDIENTS

Elbow macaroni, unsalted or salted butter, whole milk, all-purpose flour, garlic powder (optional), onion powder (optional), salt and coarse ground black pepper.  

 

INSTRUCTIONS

Cook elbow macaroni according to package instructions. 

Drain and set aside.

Elbow Macaroni Cooked

 

 

ACCURATELY MEASURE ALL-PURPOSE FLOUR

Use sifted flour to get an accurate measurement.

Too much flour will make the cheese sauce too thick with

an unpleasant taste.

To get an accurate measurement, do the following:  

1. Place sifter over a bowl.  Pour 1 cup of all-purpose flour (more than recipe calls for) into the sifter.

2.  Sift flour into the bowl.  Discard dry particles left in sifter.  

3.  Use tablespoon (used for measuring) to scoop a pile of flour.  Level off with back of knife.   Drop into skillet with melted butter. 

4.  Repeat until you have three tablespoons.  Pour remaining flour back into the bag or container. 

 

Flour and Melted Butter
Melt butter over medium heat.  Add 3 tablespoons of all-purpose flour (sifted, spooned and leveled).

 

Stir together flour and butter over medium heat.

Cook until golden brown in color (7 to 8 minutes).  

Melted Butter and Flour Mixture

 

PREPARE CHEDDAR CHEESE

This recipe calls for 3 cups of shredded cheddar cheese.

Instead of using packaged shredded cheese, I thinly slice an 8-ounce block. 

Tastes better and slicing is faster than shredding in my opinion.

Cheddar Cheese Block 2022

 

Cheddar Cheese Sliced

 

Slowly add milk. Stir constantly until smooth and bubbly. Add garlic powder (if using), onion powder (if using), salt and coarse ground black pepper to taste.

Add shredded or sliced cheddar cheese.  Stir until melted (7 to 8 minutes).  

Milk, Cheese, Seasonings

 

The Cheese Sauce

If you prefer a thinner sauce, stir in one additional tablespoon of milk.  Repeat until satisfied. 

 

STOVE TOP MACARONI AND CHEESE

Turn heat off. 

Stir in cooked elbow macaroni until evenly combined.

Serve directly from the skillet or transfer to a serving dish.

Stove Top Macaroni and Cheese

ENJOY!

To obtain calories and nutritional information by weight, visit popular online nutritional calculator myfitnesspal.com. 

Copy recipe link in the address bar and add it to their calculator.   No need to type each ingredient.

 

Stovetop Macaroni and Cheese
Print Recipe

Stovetop Macaroni and Cheese

Stovetop Macaroni and Cheese is an easy to make side dish that's creamy and delicious. Prepare, cook and serve in about 35 minutes.  Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 minutes mins
Cook Time20 minutes mins
Course: Side Dish
Cuisine: American
Keyword: #macaroniandcheese, #stovetopcornbread, sidedish
Servings: 6 servings
Calories: 485kcal
Cost: $15

Equipment

  • 1 large saucepan In which to cook the ingredients.
  • 1 wooden spoon For stirring.

Ingredients

  • 1 box (8 ounces) elbow macaroni
  • 3 tablespoons butter salted or unsalted
  • 3 tablespoons all-purpose flour sifted, spooned and leveled
  • 2 cups whole milk
  • 1/4 teaspoon garlic powder (optional)
  • 1/4 teaspoon onion powder (optional)
  • salt to taste
  • coarse ground black pepper to taste
  • 4 cups cheddar cheese shredded or thinly sliced

Instructions

  • Cook pasta according to package instructions. Drain and set aside.
  • Melt butter in saucepan over medium heat. Add 3 tablespoons of flour.
  • Stir constantly until color is golden brown (about 7 to 8 minutes).
  • Slowly add milk. Stir constantly until smooth and bubbly. Add garlic powder (if using), onion powder (if using), salt and coarse ground black pepper to taste.
  • If a thinner sauce is preferred, stir in one additional tablespoon of milk.  Repeat until satisfied. 
  • Add cheddar cheese (shredded or thinly sliced). Stir until melted (2 to 3 minutes).
  • Turn heat off.
  • Pour cooked pasta into cheese sauce. Toss until evenly combined.
  • Transfer to serving dish (optional).
  • Serve hot!

Notes

Store leftovers in a container with a tight lid.  Refrigerate for up to 4 days.  

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I’m Bev, self-taught recipe developer and content creator.  Welcome to my food and lifestyle blog featuring southern homestyle recipes and life behind the scenes.  Read more… 

 

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