Stovetop Macaroni and Cheese
This Stovetop Mac and Cheese is creamy, delicious and features al dente pasta, melty cheese, and a rich roux for the perfect comforting meal. This classic comfort food is easy to make in under 30 minutes.
Ingredients
- 1/4 cups uncooked gluten-free elbow macaroni or Cavatappi pasta , feel free to use another small pasta of your choice. For a grain-free option, we like Jovial Cassava Flour Pasta or Cappello's Almond Flour Pasta. You can also use regular elbow pasta, Cavatappi pasta or Cellentani if not gluten-free or grain-free.
- 7 tbsp ghee or unsalted butter , you can also sub with vegan butter for dairy-free. We like Miyokos.
- 7 tbsp gluten-free fine oat flour , cassava flour, gluten-free 1-to-1 baking flour or all purpose flour if you're not gluten-free
- 2 cups unsweetened almond milk , or (dairy-free or regular) milk of your choice.
- 1 tsp sea salt , plus more to taste
- 1/2 tsp black pepper plus to taste , plus more to taste
- 1-1/2 tsp garlic powder
- 1 tsp mustard powder
- 1/4 tsp cayenne pepper , optional
- 2 tsp gluten-free , or regular Worcestershire sauce, optional
- 1-2/3 cups sharp cheddar , freshly grated works best. You can also use preferred dairy-free cheese of your choice such as Violife or Chao.
- 2/3 cups mozzarella cheese , freshly grated works best (you can also use Swiss, Monterey Jack, gouda, Parmesan, Asiago, or Pecorino instead). You can also use preferred dairy-free cheese of your choice such as Miyokos.
- 6 ounces cream cheese , cut into cubes (you can also use Swiss, Montery Jack, gouda, Parmesan, Asiago, or Pecorino instead). You can also use preferred dairy-free cheese of your choice such as Kite-Hill.
- 2 slices Provolone cheese , for that extra gooeyness factor - leave out if desired. You can also use preferred dairy-free cheese of your choice such as Violife Miyokos or Chao.
- Fresh chopped parsley for garnish , optional
- Toasted gluten-free , or regular Panko crumbs, for garnish (optional). For a grain-free option, you use finely crushed grain-free crackers or pork rinds.
Optional Add-Ins:
- Bacon bits
- Smoked Paprika
- Red Pepper Flakes for a kick of heat
Instructions
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Bring a large heavy bottomed pot or a dutch oven of water to a boil. Add the pasta and cook for 6 minutes, or until just al dente. Drain and set aside.
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Rinse and wipe down the same pot and melt butter over medium heat. Whisk in flour and continue to whisk and cook for 1 minute to create a roux. Whisk about 2/3 cup of milk and continue whisking - it will thicken up pretty quickly.
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Continue to whisk in remaining milk until smooth. Then add salt, black pepper, and seasonings. Turn heat to low and stir in the cheddar, Mozzarella, and cream cheese. Add drained macaroni, top with Provolone and stir to coat evenly. Remove from heat and adjust seasonings by adding more salt, black pepper, and other seasonings to taste. Add more milk as needed for a creamier sauce.
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Stir in toasted panko crumbs or any optional add-ins and serve immediately with fresh parsley. (Or feel free to toss under the broiler or in the oven for a few minutes for an extra crunchy crust).
Recipe Notes
**Feel free to use any combination of cheese you like or just use all ONE cheese if that's what you prefer. We would suggest extra sharp cheddar or something with more flavor and bite if only using ONE cheese.
Refrigeration: If you happen to have leftovers (although we can't promise there will be any), store them in an airtight container in the refrigerator. To reheat, simply warm it up on low over the stovetop with a little bit of milk or cover the top in the microwave.
Freezing: You can also freeze mac and cheese for future indulgence. Store it in a freezer-safe container, and it should stay good for up to three months.
Reheating: To thaw and reheat, just pop it in the oven or microwave until it's heated through.