Classic Stovetop Mac & Cheese
It’s been a few months since my last post. A lot has happened including a move from Japan back to the USA. But this recipe was recently requested by one of my dear friends back in Japan. It’s a dish that I’ve always just whipped up without a recipe, until now. When my friend looked up mac & cheese recipes online, she found that most of them called for casserole dishes baked in the oven. However, most Japanese homes do not have a big oven like we do in America, so this mac & cheese recipe can be whipped up anywhere in 10 minutes using just a stovetop with (ideally) two burners.
It may not be the healthiest recipe I’ve posted (no secret veggies added here), but every once in a while I crave a warm bowl of mac & cheese that reminds me of my childhood but that’s not Kraft. The sauce is thick & creamy, cheesy & buttery. My kids love this mac & cheese too, and every once in a while I’ll make it for them for lunch on a weekend or holiday off from school. This recipe serves all 3 of my kiddos, but I usually get to eat a few bites too. We don’t buy or make Kraft Mac & Cheese in my home because when you have a recipe as easy as this that only takes 10 minutes and uses whole food ingredients there is no need to keep Kraft Mac & Cheese stocked in your pantry.
Like I mentioned above, I’ve made this as the main dish for my kids for lunch, or as a side dish for dinner. It also goes great under a scoop of chili. I’ve brought this mac & cheese recipe to potlucks, keeping it warm in a crockpot; however, I think this dish is best enjoyed fresh, right off the stove top. Enjoy!
Ingredients:
8 oz (225 g) pasta noodle of choice
4 Tbsp (56 g) butter
2 Tbsp all-purpose flour
1 cup whole milk
½ cup cheddar cheese, grated
½ tsp pink salt, plus more to taste
Instructions:
Bring salted water to a boil and cook pasta according to the directions on the package. Drain and set aside.
While the pasta is cooking, melt the butter in a small sauce pan. When the butter is melted and sizzling, add the flour and whisk for 1 minute to form a roux.
Add milk and stir in cheddar cheese until melted. Add the salt. Bring to boil and then reduce heat. Continue to simmer for a few minutes for the sauce to thicken. During this time, taste the cheese sauce and add more salt as needed until the flavor pops.
Pour the sauce over the noodles (or add the noodles to the sauce pan) and mix together. Serve immediately.
