This stove-top mac and cheese is simple and has lots of flavor from its ground chipotle chile, as well as its grated white cheddar and manchego cheeses. You can use your favorite pasta to make this side dish, however, I choose to use conchiglie pasta for this macaroni and cheese because its shape allows more melted cheese to pool inside.

Comfort, that’s what mac and cheese is. Oozing puddles of cheesy comfort served up in a bowl, or over a stove, if you’re feeling like washing an extra bowl is just not worth the effort. Stove top mac and cheese isn’t fancy, it doesn’t pretend like it’s something that it’s not. It knows what its role is, and its only goal is to make your tummy smile. No blue box can stand up to the happiness created by this real pasta dish, and for those poor children out there who think that microwaveable macaroni and cheese is real, well I just want to smack your parents upside the head. I honestly can’t, don’t, and won’t even try to understand the logic behind anyone thinking that it is actually edible.

Ingredients:

• 8-oz. Pasta, Cooked According to Package Instructions
• 1/4 Cup Unsalted Butter
• 1/4 Cup All-Purpose Flour
• 2 Cups Milk
• 1/4 Teaspoon Freshly Grated Black Pepper
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Ground Chipotle Chile
• 1 Cup Extra Sharp White Cheddar, Freshly Grated
• 1 Cup Manchego Cheese, Freshly Grated

Directions:

1. While the pasta is boiling, melt the butter in a medium saucepan, over medium-high heat.
2. Add the flour to the melted butter, and whisk for 5 minutes.
3. Whisk in the milk and seasonings, and cook for an additional 7 minutes.
4. Turn the heat off, and whisk in the cheese until thoroughly melted.
5. Add the drained pasta, mix well, and then serve immediately.

Suggestions:

• Make sure to add a tablespoon of sea salt to the water for the pasta before adding the pasta to the water.
• I used conchiglie pasta for this dish because its large openings allow more melted cheese to pool inside the pasta.

Improvements:

• Substitute any variety of cheese in place of the two that I used.
• For added texture and crunch, top with panko breadcrumbs that have been fried in a little bit of butter.
• Serve this mac and cheese with these Crunchy Corn Flake Oven-Baked Chicken Tenders or these Cilantro & Lime Marinated Grilled Chicken Breasts.

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Yum

Stove Top Mac and Cheese

Ingredients:

• 8-oz. Pasta, Cooked According to Package Instructions
• 1/4 Cup Unsalted Butter
• 1/4 Cup All-Purpose Flour
• 2 Cups Milk
• 1/4 Teaspoon Freshly Grated Black Pepper
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Ground Chipotle Chile
• 1 Cup Extra Sharp White Cheddar, Freshly Grated
• 1 Cup Manchego Cheese, Freshly Grated

Directions:

1. While the pasta is boiling, melt the butter in a medium saucepan, over medium-high heat.
2. Add the flour to the melted butter, and whisk for 5 minutes.
3. Whisk in the milk and seasonings, and cook for an additional 7 minutes.
4. Turn the heat off, and whisk in the cheese until thoroughly melted.
5. Add the drained pasta, mix well, and then serve immediately.

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TASTE OF HOME FEATURED RECIPE

This “White Cheddar Mac & Cheese” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was featured in the 2017 Taste of Home “Holiday & Celebrations” Cookbook.