1-Pot Stovetop Mac & Cheese

This mac & cheese comes out super rich and creamy and is cooked on top of the stove – no baking needed – in a single pot.

Ted Scheffler

March 4, 2022

I have used dozens of different macaroni and cheese recipes through the years, but none is better than this one. It’s a slight variation on a stovetop mac & cheese recipe from a website called GimmeSomeOven. The macaroni and cheese comes out super rich and creamy and is cooked on top of the stove – no baking needed – in a single pot. Give it a try in your kitchen!

Ingredients:

2 Tbsp butter
2 Tbsp flour
3 cups water
4 cups whole milk
1 pound uncooked pasta (I used cavatappi)
1 tsp. Kosher salt
1/2 tsp. garlic powder
1/4 tsp. mustard powder
1/2 tsp. cayenne pepper (optional)
4–5 cups (16–20 ounces) freshly-shredded sharp cheddar cheese (I used a blend of sharp white cheddar and sharp yellow cheddar)
1/2 cup freshly-shredded Parmigiano-Reggiano cheese
Freshly ground black pepper, to taste

Method:

Melt the butter in a large stockpot over medium-high heat. Add the flour, and stir until combined. Cook for 1 minute, stirring occasionally. Then pour in 1 cup of the water, and stir (or whisk) until the mixture is completely smooth and begins to thicken. Gradually pour in the remaining water and milk, stirring until evenly combined.
Stir in the pasta, salt, garlic powder, and mustard until combined. Then continue cooking, stirring occasionally, until the mixture just reaches a simmer. Reduce heat to medium-low to maintain a low simmer. Continue cooking, stirring occasionally, for about 9-10 minutes, or until the pasta is al dente. (Be careful not to overcook the pasta!)
Remove from heat, and stir in the cheeses until melted. Taste, and season with additional salt (and black pepper, if you’d like), as needed.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Scheff’s Table, The Dish, Utah Bites, Utah Food

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.