Prep time: 10 mins | Cook time: 10 mins | Total time: 20 mins | Yield: 10 SERVINGS
This creamy mac and cheese have been my family’s favorite for years! Incredibly easy to whip and ready in under twenty minutes. This stovetop version of your fave mac and cheese will surprise you!
It’s time to say goodbye to the box mix and welcome the creamiest mac and cheese you’ll ever make! This recipe is also very versatile. You can add other ingredients to your liking, such as bacon or ham. You can also throw in different veggies. And top the mac and cheese with more cheese and Panko or Ritz cracker before baking.
INGREDIENTS
¼ c. all-purpose flour
1 lb elbow pasta
¼ c. unsalted butter
2 ¼ c. milk
1 c. plain Greek yogurt
8 oz. Velveeta cheese, cubed
½ c. grated Parmesan cheese
1 tsp garlic powder
1 tsp ground mustard
½ tsp onion powder
1 tsp salt
1 tsp pepper
3 c. freshly shredded cheddar cheese
HOW TO MAKE CREAMY STOVETOP MAC AND CHEESE
Step 1: Following the package directions, cook the pasta. Drain when done and set aside.
Step 2: In the meantime, melt the butter in a different large pot. Once melted, sprinkle in the flour. Stir and cook for a minute.
Step 3: Stir in the milk and continue to cook over medium heat for a couple of minutes more until thickened. Then, take the pot off the heat.
Step 4: To the milk mixture, add the shredded cheese, Velveeta, Parmesan, yogurt, seasonings, and salt and pepper. Mix well until melted and creamy.
Step 5: Over the cooked noodles, run hot water. Drain and add the noodles to the cheese mixture. Stir well until the noodles are coated.
Step 6: Before serving, allow the mac and cheese to sit for a couple of minutes to thicken up. Enjoy!
NOTE:
You can substitute yogurt with sour cream, but remember the taste will slightly change.
NUTRITION FACTS:
YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 394 TOTAL FAT: 24g SATURATED FAT: 14g TRANS FAT: 0g UNSATURATED FAT: 6g CHOLESTEROL: 74mg SODIUM: 897mg CARBOHYDRATES: 24g FIBER: 1g SUGAR: 3g PROTEIN: 20g
CREAMY STOVETOP MAC AND CHEESE RECIPE
Ingredients
- ¼ c. all-purpose flour
- 1 lb elbow pasta
- ¼ c. unsalted butter
- 2 ¼ c. milk
- 1 c. plain Greek yogurt
- 8 oz. Velveeta cheese cubed
- ½ c. grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp ground mustard
- ½ tsp onion powder
- 1 tsp salt
- 1 tsp pepper
- 3 c. freshly shredded cheddar cheese
Instructions
- Following the package directions, cook the pasta. Drain when done and set aside.
- In the meantime, melt the butter in a different large pot. Once melted, sprinkle in the flour. Stir and cook for a minute.
- Stir in the milk and continue to cook over medium heat for a couple of minutes more until thickened. Then, take the pot off the heat.
- To the milk mixture, add the shredded cheese, Velveeta, Parmesan, yogurt, seasonings, and salt and pepper. Mix well until melted and creamy.
- Over the cooked noodles, run hot water. Drain and add the noodles to the cheese mixture. Stir well until the noodles are coated.
- Before serving, allow the mac and cheese to sit for a couple of minutes to thicken up. Enjoy!