Easy Cheddar Parmesan Stovetop Mac and Cheese Recipe
If you only try one mac and cheese recipe, make it this one. It’s my absolute favorite. It’s simple, foolproof, and endlessly adaptable. Keep the ingredients on hand and you’ll have the perfect base for experimenting with different cheeses or toppings.
Ingredients
- 16 Oz Pasta Cooked according to package directions
- 3 Tbsp Butter
- 3 Tbsp Flour
- 3 cups Whole milk
- 3/4 Cup Parmesan grated or chopped into small pieces.
- 1 Cup Extra Sharp Cheddar grated or chopped into small pieces
- 1 Tbsp Better than Bouillon Chicken flavor
- salt to taste
- Green Onions Thinly sliced, for garnish
Instructions
- Preheat the milk in the microwave for 45 seconds – just enough to take the chill off.
- Melt butter in a saucepan over medium heat until foamy.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the warmed milk, 1/4 cup at a time, until fully incorporated. Stir in the bouillon.
- Once all the milk is added, cook for a few minutes while whisking—do not let it boil. The sauce will thicken slightly. It’s ready for cheese when a small amount rubbed between your fingers feels silky.
- Remove from heat and stir in the cheese until fully melted and smooth.
- Once the cheese is incorporated, taste the sauce with a cooked noodle. If the flavor isn’t strong enough, add a pinch of salt to enhance it.
- Combine the pasta and sauce, then let it rest for 5 minutes.
- Top with thinly sliced green onions and serve warm.