the best stove top mac n' cheese

 You have no idea how hard I've tried to find the perfect stove top mac n' cheese. Either it had a bad aftertaste, too creamy and thick, just plain gross, you name it. There are several methods to make it, some had evaporated milk and eggs, some started with the roux; I definitely preferred the roux and out of many trashed attempts...I have a winner. Finally.

You'd think it would be's not! 

Plus I had the added job of making sure it was a stove top macaroni and cheese because my kids don't like the crunchy exterior of the baked variety. I'd have to agree with them, stove top is the best:)

But have no fear, I have found the best mac n' cheese stove top recipe in the world and only takes about 15 minutes to make. You kiddos will cheer and you will too, because you can put in the best ingredients and feel good about your kid's lunch!

Adapted from Rachael Ray

Printable Recipe



  1. In a large saucepan of boiling, salted water, cook the macaroni until al dente; drain in a colander.
  2. In the same saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and cook, whisking constantly, until the mixture is steaming hot and thick, about 4 minutes. Remove from the heat and stir in the cheddar and cream cheese until melted. Stir in the cooked macaroni and season to taste with salt and a little pepper.

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