I think of myself as a macaroni and cheese expert. Macaroni and cheese is one of my most favorite comfort foods. When I have a craving it is usually for macaroni and cheese but not that yucky box stuff. Oh no, no, no….that simply will not do. I prefer to make my macaroni and cheese from scratch, on the stovetop. You won’t believe how incredibly easy it is! One can make good, homemade macaroni and cheese from scratch in just about the same amount of time needed to prepare a boxed brand. So today I’m finally dishing my secret to quick & easy southern style macaroni and cheese that can be made on the stove.
- 4 cups elbow macaroni noodles cooked
- 8 oz Colby Jack cheese cubed
- 8 oz Sharp Cheddar cheese cubed
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
Cook elbow macaroni noodles according to package directions. Drain. Set aside.
In the pot that you cooked the elbow macaroni noodles, melt 4 tbsp of butter on medium-high heat.
Add the flour to melted butter and stir until combined with the butter. Cook for 1-2 minutes then add milk and salt.
Continue cooking the milk and butter mixture on medium-high heat, stirring occasionally so that the milk does not burn on the bottom of the pot, until it begins to thicken and bubble slightly.
Stir continuously as it thickens and add in the cheese. Continue stirring until all of the cheese is melted.
Add the cooked macaroni noodles to the cheese sauce and stir to coat all of the noodles.
Serve as a side dish or a main dish (Mac & Cheese Night is a favorite in our house). Enjoy!