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My stovetop mac and cheese recipe has been a staple in my kitchen for years. The secret lies in the velvety cheese sauce made with a generous helping of cream cheese. After countless family dinners and potluck gatherings, this recipe has become my go-to comfort food that never fails to bring smiles around the table. I love how quickly it comes together making it perfect for busy evenings when we need something cozy and filling.
The Magic Behind This Recipe
You'll fall in love with this mac and cheese because it skips the oven completely. The sauce comes together in minutes right on your stovetop making it incredibly convenient when time is tight. Through years of recipe testing in my kitchen I discovered that cream cheese transforms an ordinary cheese sauce into something extraordinary. My kids literally cheer when they smell it cooking and honestly my husband probably loves it even more than they do.
What Goes Into My Recipe
- Pasta: I swear by elbow macaroni or shells they catch every bit of that luscious sauce.
- Butter and Flour: These create the foundation of our silky sauce starting with a simple roux.
- Milk: Full fat milk makes the creamiest sauce I've tried both whole and 2% with great results.
- Cheddar Cheese: White cheddar is my personal favorite it melts like a dream.
- Cream Cheese: Trust me on this one it makes everything silky smooth.
- Seasonings: Good sea salt and fresh black pepper are all you need.
Let's Make It Together
- Cook the Pasta
- Get your water boiling with plenty of salt cook the pasta just shy of the package time and drain.
- Make the Roux
- In your pot melt the butter over medium heat add flour and whisk until it smells nutty and looks light brown.
- Create the Sauce
- Pour in your warm milk slowly while whisking drop in cream cheese then cheddar watch it become silky smooth.
- Bring It All Together
- Stir in your pasta let everything mingle off heat for 5 minutes give it one last stir and serve.
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What to Serve Alongside
In my house this mac and cheese loves company. Sometimes I serve it with a bright garden salad other times it sits next to roasted broccoli or garlicky green beans. When we're having a BBQ day it's amazing with ribs or pulled pork. For potlucks I bring it in my slow cooker and it stays perfectly creamy throughout the party.
Making It Last
Store your leftover mac and cheese in the fridge for up to 3 days. When you're ready to enjoy it again warm it slowly on the stove with a splash of milk to bring back that creamy texture. If you want to freeze some pop it in a freezer container it'll keep for 2 months. Just remember to let it thaw in your fridge the night before.
Make It Your Own
Some nights I sprinkle crispy breadcrumbs on top for extra crunch. My family goes crazy when I add crumbled bacon bits. Sometimes I toss in sweet peas or caramelized onions. Playing with different cheeses is fun too try mixing gouda or mozzarella with the cheddar. When we're watching our calories I use lighter dairy options and it's still delicious.
The Cream Cheese Secret
I stumbled upon adding cream cheese to my mac and cheese years ago and never looked back. It creates this incredible silkiness that you just can't get with regular cheese sauce. The way it melts into the cheddar makes every bite of pasta absolutely perfect.
From My Kitchen to Yours
This recipe has saved me on countless busy weeknights and wowed guests at dinner parties. The best part is how simple it is to make while still tasting like you spent hours in the kitchen. It's become my signature dish that friends and family constantly request.
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Frequently Asked Questions
- → Why cook pasta 1 minute less?
- Slightly undercooking the pasta allows it to absorb the sauce without becoming mushy. It will continue cooking in the hot sauce.
- → Why does it look too saucy at first?
- The pasta will absorb extra moisture as it sits. The extra sauce ensures creamy mac and cheese even after it cools slightly.
- → Can I make this ahead?
- Yes, it keeps in the fridge up to 3 days or freezes for 2 months. Reheat gently, adding milk if needed to maintain creaminess.
- → Why warm the milk first?
- Warm milk incorporates more smoothly into the roux (butter-flour mixture), preventing lumps and helping the sauce thicken evenly.
- → When should I add the cream cheese?
- Add cream cheese before the cheddar for the smoothest sauce. Let it melt into the base sauce before adding the cheddar gradually.