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I partnered with American Beauty Pasta & Kroger on this recipe for creamy mac and cheese. All opinions and ideas are 100% mine. #ad
This homemade one-pot, stovetop Recipe for Creamy Mac & Cheese is easy to make and packed full of flavor. Made with American Beauty® Pasta, evaporated milk, 3 kinds of cheese, and much more. A family favorite recipe that’s ready in less than 30 min.
Recipe for Creamy Mac and Cheese
I have a few on Today’s Creative Life, but this one is by far the easiest and creamiest. Easy because it doesn’t start with a roux (flour & butter) and it’s all cooked on the stovetop in one pot and you don’t have to bake it. It’s one of those comfort food recipes that becomes a family favorite for those busy nights using American Beauty® Elbow Macaroni. Shop Now!
Easy Homemade One-Pot Stovetop Mac & Cheese
The chances are good that you already have all the ingredients needed to make homemade stovetop mac & cheese.
American Beauty™ Elbow Macaroni
Evaporated milk
Garlic Powder, Onion powder, dry mustard, salt
Shredded cheddar cheese
Shredded smoked gouda cheese
Grated Parmesan cheese
Butter
Water
How to Make Creamy Mac and Cheese Recipe
To get started, grab a large pot. I used my cast iron dutch oven, but any large pot will do.
Add the water and the evaporated milk and bring to a boil.
Once it’s just starting to boil, add the American Beauty Pasta.
Stir often to break pasta that’s sticking together or to the bottom of the pan. When the noodles are tender and there is still some liquid in the bottom, it’s time to turn the heat off and slowly add the cheese in along with the butter. Stir it up so it’s well blended.
Season with salt or pepper if needed. Garnishing with bacon bits and chives is optional. Usually, my family is so eager to eat, then dish it up right away forgetting the garnish.
I told you it was easy!
There is nothing better than a bowl of comfort food and this recipe for creamy mac and cheese hit’s the spot.
What Cheese is Best for Making Stovetop Mac and Cheese?
There are so many varieties but my all-time favorite is a good cheddar. The sharper the better! I usually like to mix at least 2 cheese varieties together, but in a pinch, I’ll stick with cheddar.
Sharp Cheddar – the most classic taste for mac and cheese and what we’ve come to expect. It’s the most family-friendly.
White Cheddar – A good sharp white cheddar is so good in a recipe for creamy mac and cheese. That extra ting of bold flavor.
Smoked Gouda – Mmmm Gouda cheese melts so creamy and adds a richness that just cheddar mac and cheese doesn’t have.
Gruyere – This cheese is a popular one for fondue, but let’s not overlook what it can bring to a mac and cheese recipe. When you want a more mature pasta dish, try it.
Parmesan – You HAVE to use a little parm or a lot of parm in all mac and cheese recipes. I’m pretty sure it’s the law.
Don’t forget to shop American Beauty pasta today for your favorite mac & cheese recipe!
Recipe for Stovetop Mac and Cheese
Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Easy Stovetop Recipe for Creamy Mac and Cheese using one pot!
Ingredients
12 oz. can evaporated milk (one can)
4 cups water
16 oz. American Beauty Elbow Pasta (4 cups)
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon salt
2 cups sharp cheddar cheese, shredded
1/2 cup smoked gouda, shredded
3 Tablespoons Parmesan, grated.
4 Tablespoons butter
Bacon bits and chives for garnish
Instructions
Using a large pot, add water, evaporated milk, garlic powder, dry mustard, onion powder and salt. Bring to a boil.
Once it starts boiling, add pasta and turn the heat down to a simmer for about 12-14 minutes until tender. Stir frequently to break up any pasta sticking to the bottom or to each other. Add extra water if it's looking pretty dry. The liquid is not covering all the noodles as it becomes closer to done.
Once the pasta is tender, turn the heat off, slowly add cheeses and butter a small amount at a time, stirring to melt between additions.
Add extra salt or pepper if desired.
Garnish with bacon bits and chives.
Notes
If you don't have any evaporated milk, you can substitute regular milk 2% or higher.
According to The Kitchn, cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce. The starches in the noodles get released as you cook them, helping to thicken the mixture from the start. That will ultimately help with the resulting creaminess.
Any milk is fine. I usually use whole milk, then add some cream, sometimes, just to make it richer. Then you add the cheese of your choice, and melt that, then put the cooked macaroni in. If you are used to using evaporated milk, it's because it makes the sauce a little creamier/richer.
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
"Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat," he says. The milk loosens up the pasta and helps create the creamy sauce as it's reheating. Heavy cream works well in this case too and adds an extra touch of richness to the mac and cheese.
Sauce too thick? Stir in a splash of milk and mix until the sauce has loosened up. (This is also a great trick for reheating mac and cheese - if you're microwaving leftovers and the sauce seems to have dried up, stir a splash of milk or half-and-half into the pasta to bring the sauce back to life!)
Add 1 tablespoon of milk per cup of mac and cheese and mix to incorprate as much as possible. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream. 3. Cover the dish with aluminum foil and place in the oven at 350°F for 20-30 minutes, or until heated through.
Using evaporated milk also means you don't have to make a roux. Many mac and cheese recipes require a roux for thickening and to stabilize the sauce. While this approach certainly works, it can leave the sauce thick and gloppy, and the flour dulls the flavor of the cheese.
Other examples where you can use half-and-half and heavy cream interchangeably include mashed potatoes, macaroni and cheese, chicken pot pie and bread pudding (keep in mind that heavy cream will yield a richer dish whereas half-and-half will create an end product that's not as rich, which may be desirable in some cases ...
Any milk is fine. I usually use whole milk, then add some cream, sometimes, just to make it richer. Then you add the cheese of your choice, and melt that, then put the cooked macaroni in. If you are used to using evaporated milk, it's because it makes the sauce a little creamier/richer.
Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.
To make mac and cheese without milk, the best choice is to find something that has a similar texture and a milk flavor. Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.
Unsalted Butter + All-Purpose Flour: The combination of these creates a roux, which thickens the cheese sauce. Milk: The base of the cheese sauce! I recommend using whole milk for a richer, thicker sauce, but 2% will also work.
If your mac and cheese tastes bland, it's either because it's under-seasoned, you didn't use flavorful cheese, or you didn't use enough cheese. Try adding a little more salt first, because that might fix it.
For all methods, to keep the mac and cheese from drying out, stir 1 tablespoon milk into each 1 cup mac and cheese before reheating. Before you reheat mac and cheese, you want to make sure it's stored properly.
As mac and cheese sits in the fridge, the cheese mixture sets — that turns this once-creamy dish solid. To make your mac and cheese velvety again, First for Women Food Editor Charles Grayauskie suggests combining it with a bit of milk. “Stir in about 2 Tbs. of milk per 1 cup of mac and cheese and reheat,” he says.
To achieve a velvety, hom*ogenous cheese sauce, you must slowly heat our cheese. The curdles in a cheese sauce come as a result of overheating the proteins in the cheese, which causes them to separate from the fat and water content, per The Washington Post.
Introduction: My name is Greg O'Connell, I am a delightful, colorful, talented, kind, lively, modern, tender person who loves writing and wants to share my knowledge and understanding with you.
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It’s one of those comfort food recipes that becomes a family favorite for those busy nights using American Beauty® Elbow Macaroni. Shop Now!
Once it’s just starting to boil, add the American Beauty Pasta.
