This Easy Stove Top Mac & Cheese is the only one you’ll need. Using a variety of three cheeses for extra flavour and all that creaminess. Look no further for your ultimate indulgent comfort food today!
Happy Easter! It’s just past 7:00 am and I’ve been up a while and now nurturing my second cup of coffee. Then I’m cut off, two’s the limit for this gal. As much as I love coffee, it doesn’t love me and we’ve been having an on and off relationship for about a decade now. Currently the relationship is set to on.
What’s everyone up to for Easter this year? I know, I’m sure plans have changed or shifted for most with nation wide lock downs, social distancing and everything else that’s making 2020 such a great year. I mean, what is happening?
Despite not being able to share Easter with family or friends, I hope you all have something delicious planned. We were planning a roast lunch, but that dream went out the window when the oven finally decided to give up yesterday . Why now?
Here’s a little background into that situation. I love that oven, but I’ve had it 13 1/2 years. How long are appliances supposed to last anyway? According to my husband, a lifetime. I knew something was up with the oven for ages now and kept telling him (on repeat, I might add), “There’s something wrong with the oven.”
You see, I pride myself in certain cakes and they just have not been turning out for months now. It’s been a real knock to my baking ego. I’ve been making light and airy sponge cakes for years with success after success. But nope, not anymore. Flat, lifeless and sodden sponge cakes. Sounds lovely, right?
It was a real mystery and I was starting to think it was me. Had I lost my baking knack? Was it all over and time to throw in the towel? Well, thanks to getting to the root of a tired ol’ worn out bottom element, I can keep a clear head that my baking is back in business.
I have never been so happy to learn that an appliance has broken down. Thrilled and even delighted I might add.
Now we wait for a new part and we’ll have a barbecue for Easter lunch today. And it’s just as well because the forecast it for fluffy clouds with a high of 24 degrees.
So now let’s look at this little pasta dish.
Get your ingredients ready
Not too much to put together this easy dish. Just some macaroni, cheese, milk, flour, butter, herbs, garlic powder, salt and pepper.
I used three different types of cheese to give it a good flavour. I had cheddar, gouda and parmesan . It’s not essential to use all three, but try to use a variety of two different ones for a blend of flavours if you can.
time to get cooking
Grate all your cheese and set aside.
Not shown here, but get water boiling and add the pasta. Depending on the size of your pasta and how you like it, it’s takes about 8 – 10 minutes to cook. You want to get that going before you start on the sauce, because it’s doesn’t take too long to get the sauce ready.
We start the sauce by making a roux. So many white sauces are made this way and it’s so easy. If you’re not familiar with it, time to start and make as many white sauces as you like. You literally melt butter, add flour and then whisk in milk. Easy!
MAKING THE ROUX
It’s such and easy and versatile sauce. Start by melting the butter over a medium heat and then you add the flour. In this recipe, I’m also adding a little garlic powder for extra flavour. You will see it start to bubble and keep whisking for a a minute.
With the pan still over the heat, gradually start pouring in the milk and whisking as you go. Continue doing this until you have used all the milk and you have a smooth and thick sauce. Remove from heat and add the cheese.
The reason we remove the sauce from the heat before adding the cheese is that you risk curdling the sauce if it stays on the heat too long.
add the seasonings
Stir well and add the salt, pepper, oregano and fresh parsley if using. Stir really well until you have a smooth sauce
put it all together
Drain the cooked pasta and put it back in the pot. Pour in the sauce, stir it up and enjoy!
This is such an easy and basic pasta recipe . It’s simple and doesn’t look like much, but it’s so delicious. Whenever I make it for my teens, I have to resist eating whole pot. Because trust me, I can.
Enjoy The Easy Stove Top Mac & Cheese
See, doesn’t this look like a big bowl full of goodness. It’s honest to goodness delicious and I’s recommend it to any cheesy pasta lover.
And if you do love creamy pasta dishes, here’s a few others that you just might love as much as I do.
- Creamy Parpadelle with Asparagus
- Creamy Chicken Penne
- 10 Minute Pumpkin Alfredo
- Macaroni & Cheese
- Chicken Leek & Broccoli Oven Baked Pasta
- Spring Pasta Casserole
And if you’re still looking for more pasta ideas, check out the Pasta section on the blog. There’s a whole lot of goodness over there and not to mention pizza! And if you want a real comforting family dinner, you need to check out the One Pot Creamy Chicken Pasta dish! If you want to serve this as a side dish, it would go great with my Italian Style Stuffed Chicken.
I hope you like what you see today and you check back real soon. There will be another new recipe up in a few days. And now that my new site is up and running, I’ll be getting out three new recipes as promised.
Okay, hope you are all well and enjoying Easter whatever you are up to today.
Happy cooking folks and see you in a few days with more delicious ideas!
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Get the recipe!
Stove Top Mac & Cheese
- 8 oz macaroni
- 1/2 cup Parmesan cheese, grated
- 1/2 cup cheddar cheese, grated
- 1/3 cup Gouda cheese, grated
- 3 cups milk
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp garlic powder
- 1 tsp oregano
- parsley, finely chopped (option)
- 1 tsp salt
- 1/2 tsp black pepper
- In a large sauce pan filled with boiling water, add pasta and cook for 8 – 10 minutes.
- In a medium sized sauce pan set over medium heat, add the butter. Melt for a minute and add the flour and garlic powder. Stir well until it starts to bubble and thickens. This takes about a minute to two minutes.
- Gradually start pouring in the milk and whisk as you pour. The sauce will start to thicken as you pour in the milk. Continue pouring in the milk as whisking until you have used all the milk and the sauce has thickened. This takes about 3 – 4 minutes.
- Remove sauce from heat and stir in all the cheese, oregano, salt, pepper and fresh parsley. Stir until smooth.
- Drain pasta and return to pot. Pour over sauce, stir and enjoy!