Main Course
Stovetop Mac and Cheese
35 min 6 servings 520 kcalEasy
Real mac-and-cheese is built on a roux — flour cooked in butter — that thickens warm milk into a velvety béchamel base. Then sharp cheddar, gruyère, and a touch of Parmesan meld in. No condensed soup shortcuts here. Stovetop version stays creamy; baked version develops a crust.
Nutrition Per Serving
520
kcal · Calories
22
g · Protein
58
g · Carbs
22
g · Fat
Steps
- 1
Boil pasta until al dente, drain.
≈ 8 min - 2
Melt butter, whisk in flour 2 min for roux.
≈ 2 min - 3
Slowly pour warm milk while whisking, simmer 5 min until thick.
≈ 7 min - 4
Off heat, add cheeses gradually, stirring until smooth.
≈ 4 min - 5
Season: salt, pepper, pinch nutmeg, mustard powder.
≈ 1 min - 6
Combine pasta + sauce, serve immediately.
≈ 2 min
Dietitian Note
Calorie-dense; portion 1 cup. Whole-grain pasta + skim milk version cuts ~30% calories. Add steamed broccoli for fiber and color. Serve with green salad.