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Home » Recipes & Tips » Old Fashioned Creamy Stovetop Mac and Cheese

Old Fashioned Creamy Stovetop Mac and Cheese

03/25/21 | 30 Minutes or Less, Main Dish, Recipes & Tips

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Take a bite of pure comfort when you try this old fashioned macaroni and cheese recipe. Cheesy with a perfect balance of flavor!Take a bite of pure comfort when you try this old fashioned macaroni and cheese recipe. Cheesy with a perfect balance of flavor!

Take a bite of pure comfort when you try this Old Fashioned Macaroni and Cheese recipe. Cheesy with a perfect balance of flavor!

Skillet Mac and Cheese

The method for this easy macaroni and cheese uses a classic roux, which is just equal parts fat and flour cooked until the raw flour flavor is gone, and then turned into a classic bechamel sauce by adding milk.

Don’t be scared – it sounds fancy but it is totally easy. To that sauce, I added my cheese, of course. I like pure cheddar but you could definitely mix it up here and add whatever kind you want. I should also note that I’m not a fan of really gloppy and overly cheesy mac, so if you want to add more – be my guest!

I also add cayenne pepper to give it a little zing. I felt this kept the simple flavor profile I was looking for better than adding hot sauce. I also add an unusual ingredient – tomato paste!

When adding your milk, adjust the thickness to your preference. That is the beauty of making this easy homemade macaroni and cheese! I like my sauce a little thinner than most, so keep that in mind when making your mac. 

It’s also very important to use warm milk, especially when adjusting after you’ve added the cheese. Adding cold milk to melted fat {butter or cheese} can cause it to “break” which just means the fat starts to separate.

This is why reheating cheesy dishes in the microwave is always a disaster as well 🙂 Tip: add some milk before microwaving, it makes it so much better {or just use the oven}!

Old Fashioned Mac and Cheese Recipe Ingredients

  • Pasta: We want to use 1 pound of dry pasta. Feel free to use your favorite type or stick with the classic- elbow noodles.
  • Butter: Butter is the fat needed to help start the roux sauce.
  • Flour: This is the thickener that makes the sauce come together in a thick manner rather than a soupy mess.
  • Milk: As I said, you’ll want to use warmed milk but you can use anything from whole milk to half and half and have the sauce turn out fine. Fattier milks do make the sauce richer though.
  • Cheese: I like cheddar cheese but other great options include mozzarella, Munster, Monterey Jack, or a combination of cheeses for a fuller flavor.
  • Seasonings: We use a combination of black pepper, cayenne pepper, salt, and seasoning salt for a well seasoned mac and cheese. These spices help to bring out the flavors and really make this dish incredible.
  • Tomato paste: While you won’t see this in too many mac and cheese recipes, I enjoy adding in a little tomato paste because it truly does help to round out flavors and add a “little something extra” to the dish.
  • Optional toppings: Of course everyone has their own way of making macaroni and cheese so additional toppings can be great for baked versions of this stovetop recipe. Bread crumbs (seasoned or plain) and cubed butter are my go-to favorites.

What are the best cheeses to use for homemade mac and cheese?

The best cheese to use for homemade mac and cheese are creamy cheeses. These are some good options:

  • Cheddar
  • Monterey
  • Monterey Jack
  • Gouda
  • Colby Jack

How to make Creamy Stovetop Mac and Cheese

  1. In a large pot or skillet, melt your butter.
  2. Whisk in the flour and then cook until it’s golden in color. This should take about 3 minutes. Do not skip this step.
  3. Gradually whisk in the warm milk and let the mixture simmer until thickened.
  4. Turn the heat to low and add in the peppers and salts, tomato paste, and cheese. Stir to combine.
  5. Taste the cheese mixture and adjust seasonings and thickness as desired.
  6. Stir in the cooked pasta.
  7. If desired take it a step further by topping the mac and cheese with breadcrumbs and dot the top with small cubes of butter.
  8. Place the skillet in the oven and broil on high for 2-3 minutes or until the top is a golden brown color and bubbly.

Old Fashioned Mac and Cheese Recipe FAQs

Who invented macaroni and cheese?

I’m sure we would all love to thank whoever made this dish a reality as the dish was invented back in the 1700’s so the creator is long gone. Thankfully the recipe remains. Elizabeth Raffald’s cookbook The Experienced English Housekeeper was the earliest sighting for a dish resembling macaroni and cheese. In it she has a recipe for cooked macaroni noodles with a Bechamel sauce and sprinkled with parmesan before being baked.

Since then, the recipe has taken on a life of its own as home cooks and chefs everywhere create their own versions of this wonderful comforting dish.

Can macaroni and cheese be frozen?

Yes, you can make mac and cheese and place it in a freezable container like a disposable aluminum pan, cover it well and place it in the freezer for up to 4 months. Simply thaw it overnight in the fridge or cook from frozen. Place it in the oven at 350 degrees F with a foil cover for about 45 minutes, remove the foil and cook an additional 15 minutes or until fully heated through.

Can macaroni and cheese be made ahead?

Yes. You can make macaroni and cheese up to a day or two in advance. After the cheesy noodles have cooled to a good temperature, cover well, and keep it stored in the fridge. Then when you’re ready to bake and eat, cook at 350 degrees F for about 30-40 minutes or until the internal temperature has reached about 165 degrees F on an instant read thermometer.

How do you keep mac and cheese creamy?

Mac and cheese is made creamy by the type of cheese you use and the liquid in the recipe. This recipe uses a roux to thicken the milk. Other recipes might use cream or half and half. Baking mac and cheese can reduce creaminess.

How do you thicken mac and cheese on the stove?

This recipe thickens the mac and cheese sauce by using a roux. A roux is equal parts fat and flour, cooked briefly, and then whisked into the milk. Following the cooking times on the recipe will also thicken the mac and cheese.

How to reheat Mac and Cheese on the Stove

Mac and cheese can be reheated on the stove by adding it to a shallow skillet with 1/4 cup of water for every 1 cup of mac and cheese.

How to reheat Mac and Cheese in the Microwave

To reheat mac and cheese in the microwave, add 2 tablespoons of water for every 1 cup of mac and cheese in a microwave-safe bowl. Cover the bowl with a damp paper towel.

How long is mac and cheese good for?

Mac and cheese can stay good in the refrigerator for up to a week.

How do you know when mac and cheese goes bad?

Mac and cheese will be bad when it is moldy.

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three bowls full of macaroni and cheese with three forks to the side
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Old Fashioned Skillet Mac and Cheese

Take a bite of pure comfort when you try this Old Fashioned Macaroni and Cheese recipe. Cheesy with a perfect balance of flavor!
Prevent your screen from going dark
Course Side Dish
Cuisine American
Keyword easy macaroni and cheese, homemade macaroni and cheese, macaroni and cheese from scratch
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 384kcal
Author Longbourn Farm • Alli Kelley
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Equipment

  • Redmond Real Salt
  • Redmond Season Salt

Ingredients

  • 1 lb cooked pasta use your favorite
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2-2 cups warm milk
  • 2 cups cheddar cheese
  • 1/2 teaspoon black pepper
  • Pinch cayenne pepper
  • 1/4 teaspoon table salt
  • 1/4 teaspoon season salt
  • 1 tablespoon tomato paste

Optional Topping:

  • 1/4 cup plain or seasoned breadcrumbs
  • 2 tablespoons butter cut into small pieces
US Customary – Metric

Instructions

  • In a deep skillet, melt the butter. Whisk in the flour and cook until golden, about 3 minutes (DON’T skip this step).
  • Gradually whisk in 1 1/2 cups of warm milk (microwave 1-2 minutes) and simmer until thickened.
  • On low heat, add peppers, salts, tomato paste, and cheese. Stir until totally combined.
  • Taste and adjust seasonings and thickness. Stir in cooked pasta.

Optional Topping

  • Sprinkle breadcrumbs over the top and dot with butter.
  • Broil on high for 2-3 minutes until the top is golden brown and bubbly.
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Nutrition

Calories: 384kcal | Carbohydrates: 25g | Protein: 15g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 624mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 810IU | Vitamin C: 0.6mg | Calcium: 361mg | Iron: 1.4mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!

Comments | 4 comments

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Comments

  1. Sammi Windley says

    December 30, 2017 at 7:41 PM

    5 stars
    This macaroni and cheese is so much better than the boxed stuff! And almost just as easy!

    Reply

Trackbacks

  1. Carne de cerdo cocinada a presión - fuctnyc says:
    January 6, 2023 at 9:53 PM

    […] de todo el día sin cocinar todo el día. Sírvalo con una guarnición de estos deliciosos quesos. Macarrones con queso a la sartén ¡y tendrás la comida […]

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  2. Easy Sloppy Joe Recipe • Longbourn Farm says:
    September 27, 2022 at 5:46 PM

    […] include tater tots, chips, french fries (regular, or sweet potato). Other easy sides can include mac and cheese, baked beans, or tomato salad, but almost any picnic-style side dish would work […]

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  3. BBQ Beef Sliders • Longbourn Farm says:
    May 11, 2021 at 6:04 AM

    […] at lunch but they can also be the perfect appetizer for your next tailgate. Serve it up with some Old Fashioned Mac and Cheese or Frozen Peas and Carrots and you can have a table full of delicious options to enjoy at […]

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Hi, Friend!


Alli Kelley is an Agriculture focused entrepreneur. She runs a successful food blog, a consulting and coaching business, and all the social media connected with an online presence.

She also owns and operates a small, diversified farmstead where she enjoys home improvement projects, experimenting in the garden, creating profitable mini businesses on the farm, and of course, riding her big grey horse, Zane.
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