Easy Stovetop Mac and Cheese

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Macaroni and cheese is the ultimate comfort food. Is it because we have fond memories of blue boxes as children? Maybe. Is it irresistibly cheesy? Clearly. While Blue Box was great in the past, our tastes have matured and we don’t go to the store for macaroni and cheese anymore. If you’ve never had mac and cheese made from scratch, you’re in for a treat. We know parents and kids alike will agree that the real cheddar in this creamy sauce is unbeatable.

White and Black Pepper:

Both white pepper and black pepper are the fruit of plants in the pepper family. They are processed differently, resulting in a change in color and a slightly different final taste. White pepper is hotter than black pepper, but black pepper has a more complex taste. White pepper tends to be more floral and earthy.

Easy Stovetop Mac and Cheese Pasta Options:

Mac and cheese traditionally uses macaroni, but you can really use just about any small tube of pasta. Cavatappi, shells, farfalle and penne are other good pasta options.

Can I use pre-shredded cheese?

Pre-shredded cheese is mixed with potato starch, powdered cellulose, and natamycin, or a combination of all three, to prevent clumping. These reagents affect how the cheese melts. The best mac and cheese uses freshly shredded cheese because they melt better, but pre-shredded cheese can also be used in a pinch. The result might not be as velvety smooth, but the taste will still be delicious.

Cheese Options:

Classic macaroni and cheese is made with sharp cheddar cheese, but you can also substitute a different cheese or use a combination of cheeses. You want to be sure that whatever cheese you use is a good melted cheese. Gouda, brie, provolone, goat cheese, mozzarella, guyere, fontina, and asiago cheeses are all common cheeses that are good for melting. For a fun twist on cheddar, try sharp white cheddar!