A simple stovetop recipe for creamy mac and cheese in under 3o minutes. It’s the perfect stick-to-your-ribs kind of gooey you want when you need some comfort food.
A few weeks ago I was over-thinking some things and venting. Someone chimed in and reminded me to not forget the basics. The things that we all need and enjoy in life instead of thinking of the next big thing all of the time. It was just the advice I needed to remind myself and bring things back down to Earth. I am the queen of getting caught up in the rat race and creating some crazy levels of stress for myself. I want everything to be ‘pinterest’ perfect and let’s face it, that just isn’t the case. I also tend to be really good at rolling with it when things aren’t going to plan. It’s the in between where I get fuzzy and stressed.
I was recently cooking for a younger audience and was worried about what to make them. Then, I remembered to not think about it so hard. Peanut butter and jelly goes a long way, and a creamy stovetop mac and cheese is always a hit. No one’s judging if there’s canned ravioli or hot dogs for lunch. Not every meal needs to break the mold. Sometimes, it’s the basics that we all are really craving anyway. So, I packed up my great expectations, leveled with myself, and that was just what I needed to do. I remembered what it was like to cook dinner on a whim with only a few things you can dig out of the pantry or fridge, and to wing it. And let me just say, winging it tastes downright good.
Ultimate Creamy Stovetop Mac and Cheese Recipe
Ingredients
- 2 cups milk
- 2 cloves garlic - minced
- 1 tbs dijon mustard
- 4 oz smooth soft cheddar
- 4 oz soft mild gouda
- 1/2 cup velveeta diced
- 6 oz pasta
Instructions
- In a saucepan over medium heat, steam the milk and garlic until just bubbling around the edges. Stir in the mustard and cheese, a little bit at a time, until melted and smooth. Heat over medium-low until creamy and thick.
- Meanwhile, cook and drain your pasta according to directions on brand's box.
- Toss the pasta back into the now empty pot you cooked it in and pour over cheese sauce. Toss to coat.
- Reheat leftovers with a splash of milk for creaminess.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Sweet glory that looks awesome. Kid or not everyone would love this! But I like that you did add a little flare by adding gouda with the velveeta 😉
I am wondering if other’s have tried this…there may be a typo! That is a lot of milk for 6 oz of pasta. When I try a recipe for the first time, I like to do exactly as stated or I don’t feel I am actually trying it! But I have to admit that I tried this with adaptions! I was intrigued because of the lack of butter and flour, and the addition of the Velveeta which I thought might make this so kids could cook it themselves easier. We cut the milk and cheese in half and used half a 12 oz box of pasta and still have plenty of sauce for next time! What am I missing?