Southern Macaroni and Cheese Stovetop Recipe

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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.

Quick and easy Southern Macaroni and Cheese Stovetop Recipe using sharp cheddar and colby jack cheeses

Quick and easy Southern Macaroni and Cheese Stovetop Recipe using sharp cheddar and colby jack cheeses

Ingredients:

  • 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
Southern Macaroni and Cheese Stovetop Recipe

Southern Macaroni and Cheese Stovetop Recipe

How to make Southern Macaroni and Cheese:

Cook elbow macaroni noodles according to package directions.  Drain. 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!

Southern Macaroni and Cheese Stovetop Recipe

Southern Macaroni and Cheese Stovetop Recipe

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The Domestic Diva

Heather is a homeschooling mom of two boys currently living in central Georgia. She has been sharing her domestic story online as a blogger for 13 years. Through her blog and social media platforms, Heather provides a glimpse into domestic life as she shares with other stay-at-home moms how she tackles modern homemaking with the challenges of raising a family.

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6 Comments

  1. Kathrine
    January 16, 2017 / 5:06 am

    How many people does this serve

      • Cary
        August 16, 2017 / 8:31 am

        Is the 4 cup measurement for macaroni before or after cooking – I mean, do I cook 4 cups, or do I cook 2 cups to get the 4 cups cooked.

        • August 28, 2017 / 6:39 am

          It is 4 cups macaroni cooked, meaning you should cook 2 cups of dry pasta to get 4 cups of cooked macaroni. Hope that helps.

  2. Kayleen
    December 23, 2017 / 5:55 pm

    My cheese sauce is gritty, but I did exactly what you said. I used block cheese, so it didn’t have any of that powder that processed cheese has. I’m not sure where I went wrong.

    • December 23, 2017 / 6:12 pm

      I prefer slicing up a block of cheese as well versus buying the pre-shredded kind. The only thing I can think of is that you may need to allow the flour and butter mixture to cook for a few minutes, not until the butter browns but just for a few minutes, before adding the milk. Cooking the flour and butter together gets rid of the “flour” taste which might be causing the grittiness. I’m not exactly sure what could have happened having not seen you make it but I hope this helps.

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