Homemade Creamy Mac and Cheese (Stovetop)
This stovetop mac and cheese is made with no flour, real cheese, and in one pot on the stovetop. Ready in 10 minutes!
Equipment
Medium pot
Ingredients
- 2 packs Barilla Ready Pasta (substitute with 4 servings dry pasta and cook according to package directions)
- 8 ounces sharp cheddar cheese (don't use pre-shredded cheese)
- 1 cup evaporated milk
- 1/2 teaspoon paprika
- 1/2 teaspoon dry yellow mustard
- 1/2 teaspoon ground white pepper (substitute with black pepper)
- 1/2 teaspoon salt
Instructions
- Gather the ingredients.
- Microwave the Barilla Ready Pasta according to package directions and set aside. You'll need two packs for 4 servings.
- Take your cheese block and grate or cut into smaller cubes. Set aside.
- In a medium pot, pour in the evaporated milk with paprika, mustard, pepper, and salt. Turn heat onto medium.
- Add in the cheese, and continually stir to ensure nothing sticks to the bottom of the pan.
- When the cheese is melted, add the pasta into the pot. Stir the pasta into the sauce and allow it to thicken, about 2-3 minutes.
- When the sauce has slightly thickened, turn off the heat. Make sure the sauce is not too thick as it will continue to thicken as it sits. If it's too thick, you can add in a little more milk or water to loosen it up.
- Serve that bad boy up in a bowl and enjoy!
Notes
- If you don't want to use the Barilla Ready Pasta, you can use dry pasta and cook according to package directions. Alternative pasta to use includes cavatappi, penne, or try gluten-free pasta.
- Pre-shredded cheese has a coating on it that prevents it from melting smoothly. Go with a block of cheese, and don't use pre-shredded.
- Depending on the cheese you use, you'll need to adjust the salt and other seasonings.
- Other delicious add-ins to try: bacon, broccoli, spinach, or sun-dried tomatoes.
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