I don’t know about you, but I had an awesome weekend. One of my best friends from high school got married, and Chelsea came to town for the weekend. It’s always a great weekend when you get to spend it with your best friend, but it’s even better when you get to dress up, dance to your favorite jams and laugh until your cheeks hurt. Things don’t get much happier than that.
It’s even happier than a huge bowl creamy stovetop mac and cheese, right?
I started making stovetop mac and cheese with the hopes of recreating my favorite Noodles & Company order, but it also serves as a quick substitute for my favorite baked macaroni and cheese. Because sometimes, you just don’t want to wait the 30+ minutes it takes to bake that mac and cheese in the oven, no matter how good the end results are. Sometimes, you just want your big bowl of cheesy goodness as soon as possible.
And when you’re making mac and cheese on more-than-regular basis because you’re pregnant and need a constant stream of carbs and cheese, you just have to keep things simple. So I’ve mastered stovetop mac and cheese, and I never want to stop eating it.
And guess what my secret is to making it taste just like the Wisconsin Mac & Cheese at Noodles. I use shredded Mexican blend cheese – not the taco flavored, but just plain, unseasoned Mexican four-cheese blend. The first time I did, it was a last minute substitute made in desperation, but it was the best “accident” ever. It turns out that it’s a super easy way to add flavor complexity without actually making any effort.
- 1 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons all-purpose four
- 2 cups milk
- 4 cups shredded Mexican blend cheeses (or cheddar cheese), divided
- Salt & pepper to taste
- Cook macaroni in salted water according to package directions for al dente.
- In a large saucepan, melt butter over medium heat. Whisk in flour to make a roux.
- Add milk and whisk until smooth. Increase heat to medium high and cook until milk has thickened – about 5 – 6 minutes.
- Stir in 3 1/2 cups of shredded cheese, reserving the rest for serving.
- Toss pasta with cheese sauce and garnish each helping with reserved shredded cheese.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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