Stovetop Macaroni and Cheese
When I was a girl, Mama used Texas longhorn cheese in this recipe. After it melted all over the macaroni, I loved to dig in and see how many strings of cheese would follow my spoonful. —Imogene Hutton, Brownwood, Texas
Ingredients
- 1 package (7 ounces) elbow macaroni
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- Dash pepper
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- Paprika, optional
Reviews
This macaroni and cheese is easy to make and is creamy and delicious. I didn't find it lacking in salt, however, I did use sea salt instead of table salt. I also used shredded medium cheddar cheese. This recipe is a keeper.
We had a hankerin' for some mac n cheese. Didn't want to make our usual recipe due to the time and it needing to bake. Made this and it hit the spot. Was super easy to make. The cheese sauce is quite thick. Good way to use up so milk that is approaching the expiration date, too.
Easy Recipe ! Needs a little more seasoning and cheese, but overall it tasted good. Definitely better than in the box.
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Recipe directions caused lumpy cheese sauce. Ruined it. :(
Easy but tasteless. Had to add a ton of salt, which I rarely add extra salt when cooking. 3 stars for simplicity but really needs taste. Maybe I will try with salted butter next time instead of unsalted, but that’s all I ever buy.
Delicious recipe. It's my new go-to when I want something quick and cozy.
I love this recipe. Every time I make mac, I go to this recipe.
Good base recipe, and very fast. I used a little more pasta than directed, and several cups of broccoli that cooked with pasta. Still plenty cheesy. We added more seasoning.
I just used cheese I had leftover from a cheese platter and it turned out fine. Not as fancy as some other recipes, but quick and easy for a weeknight dinner.