What is the best pasta for homemade stovetop mac and cheese?

I used elbow noodles this time, but small or medium shells work great too. The key is to use a noodle that lets the cheese get inside yet still keeps its shape – points for the cheesy factor. Cute wheels and flat egg noodles? No go. Whether you use white or whole wheat pasta is up to you. I’ve used both and no one knew the difference.

What is the best cheese for macaroni in cheese?

Classic sharp cheddar is the main star for cheesiness, but cream cheese plays a very important supporting role in rounding out the creamy requirement. Plus, cream cheese tends to cost less than cheddar, which means you can get away with using a little less cheddar than in most mac and cheese recipes. Note that I said SHARP cheddar cheese – it’s another way to save on cheese (and it tastes better). You can really use any kind of cheese you have on hand. Using mozzarella, Monterey jack, gruyere, or Colby jack would add quite a unique flavor!!

What are the best spices for homemade mac and cheese?

Mac and cheese without spice lacks depth, which is why you often see nutmeg listed in the ingredients. Maybe one day I’ll use whole nutmeg with a microplane , but until then, ground nutmeg will have to do. I’ve also added a few other players – garlic, onion, and paprika – because they really kick up the comforting factor a few notches. Please don’t skip them, and if you add some chili powder too? Yum…

Are there breadcrumbs in stovetop mac and cheese?

There are none in this recipe because this is STOVE TOP mac and cheese, not BAKED mac and cheese. We much prefer the stove-top version.

Homemade Easy Mac and Cheese Ready in 15 Minutes! (+ Video)

The Best Stovetop Mac and Cheese

Pot filled with creamy macaroni and cheese with text overlay, "Stove Top Mac & Cheese". : : DontWasteTheCrumbs.com

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Craving the ultimate comfort food? Try the BEST homemade mac and cheese recipe! Made on the stove top with only real food ingredients, this mac and cheese is quick & easy, oh-so-creamy, and perfect for the entire family!

Author: Tiffany
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Yield: 4-6 servings 1x
Category: Sides
Method: Stovetop
Cuisine: American

Ingredients

Scale

8 oz elbow pasta
4 Tbsp butter
4 Tbsp flour
4 oz cream cheese, room temperature and cubed
8 oz cheddar cheese, shredded
2–2 ½ cups milk, divided
¼ tsp each: garlic powder, ground nutmeg, onion powder, paprika
¼ tsp chili powder (optional)
½ tsp black pepper
salt, to taste

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Instructions

Cook pasta al dente according to package directions. Strain in a colander and set aside.
In the same pot, melt butter. Add flour and stir so that it makes a paste with the melted butter. Allow the flour to cook for about 5 minutes, stirring often.
Add 1 ½ cups of milk while stirring constantly. Stir until the sauce is smooth.
Add the cream cheese and cheddar cheese and stir often until the cheese is melted.
Season with garlic powder, nutmeg, onion powder, paprika, pepper, and chili powder, if using.
Rinse the pasta with water so that the noodles don’t stick together. Add the pasta to the cheese sauce and stir well, but gently so that the noodles don’t break. Taste and add additional seasoning as desired. If the sauce is too thick, thin with milk ¼ cup at a time.

Notes

Want to sneak in some veggies? Sub Pumpkin Puree or mashed sweet potato for the cream cheese! It still tastes amazing, PLUS you can add some veggies and no one will notice!
Store leftovers in the refrigerator in an airtight container for 3-4 days. When reheating, add a bit of milk, since the pasta can be a bit dry after reheating.
Kick it up a notch. Sprinkle freshly grated parmesan cheese on top or add bacon bits!

Nutrition

Serving Size: 1
Calories: 506

Find it online: https://dontwastethecrumbs.com/mac-and-cheese/