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I've been whipping up this stovetop mac and cheese in my home for ages. What makes it special? That smooth cheese sauce with plenty of cream cheese mixed in. After so many family meals and community get-togethers, it's turned into my favorite comfort dish that always brings joy to everyone eating it. I'm a big fan of how fast it all comes together, which works great for those hectic nights when we want something warm and satisfying.
Why This Dish Works So Well
You're gonna adore this mac and cheese because there's no oven needed at all. The sauce gets ready in just minutes directly on your stovetop which makes life easier when you're short on time. After trying tons of versions in my kitchen, I found out that adding cream cheese turns a basic cheese sauce into something really special. My little ones actually jump up and down when they catch a whiff of it cooking, and between us, my spouse probably enjoys it even more than they do.
What You'll Need
- Pasta: I totally stand by using shells or elbow macaroni as they grab all that yummy sauce perfectly.
- Flour and Butter: These two form the base of our creamy sauce starting with a basic roux.
- Milk: Whole milk creates the richest sauce though I've had great luck with 2% too.
- Cheddar Cheese: I personally go for white cheddar since it melts so beautifully.
- Cream Cheese: Don't skip this one as it's what makes everything incredibly velvety.
- Seasonings: Just some quality sea salt and fresh ground black pepper will do the trick.
Cooking Steps
- Prepare the Pasta
- Start your heavily salted water boiling cook the pasta a little less than package directions say then drain it well.
- Start the Roux
- Grab your pot and melt the butter over medium heat stir in flour and keep whisking until it turns light brown and smells toasty.
- Whip Up the Sauce
- Gradually add your warmed milk while constantly whisking then mix in cream cheese followed by cheddar and watch it transform into a silky mixture.
- Mix Everything
- Toss in your drained pasta let it all hang out off the heat for about 5 minutes give it one final stir before serving.
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Perfect Side Pairings
At our place this mac and cheese never sits alone. We might pair it with a crisp garden salad or sometimes it's next to some oven-roasted broccoli or garlicky green beans. During backyard BBQ season it tastes amazing alongside some ribs or pulled pork. When I take it to group gatherings I'll bring it in my slow cooker so it stays nice and creamy the whole time.
Storing Leftovers
You can keep any extra mac and cheese in your fridge for about 3 days. When you want to eat it again just warm it slowly on the stove with a little splash of milk to bring back that creamy goodness. If you need to freeze some put it in a sealed container and it'll stay good for around 2 months. Just don't forget to move it to your fridge the night before you plan to eat it.
Custom Tweaks
Some evenings I'll throw some crunchy breadcrumbs on top for extra texture. My family goes nuts when I mix in some crispy bacon pieces. Other times I'll add sweet peas or slowly cooked onions. It's also fun to try different cheese combos like mixing some gouda or mozzarella with the cheddar. When we're counting calories I'll use lighter dairy products and it still tastes fantastic.
Why Cream Cheese Works Wonders
I accidentally tried adding cream cheese to my mac and cheese way back and can't imagine making it any other way now. It adds this amazing smoothness you just can't get with regular cheese sauce alone. The way it blends with the cheddar makes every bite of pasta absolutely wonderful.
Sharing My Family Favorite
This dish has gotten me through so many rushed weeknights and impressed plenty of dinner guests too. What I love most is how quick it is to make while tasting like you spent forever cooking it. It's become that one dish everyone always asks me to bring over.
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Recipe Questions & Answers
- → Why stop cooking the pasta early?
- Leaving pasta underdone lets it soak up the sauce without turning too soft. It will finish cooking as it rests in the sauce.
- → Why is it extra saucy at first?
- Pasta absorbs sauce as it sits. Starting with more sauce keeps it creamy even after cooling a bit.
- → Can I prepare this in advance?
- Totally! Keep it in the fridge up to 3 days or frozen for 2 months. Heat gently, adding milk if it needs more moisture.
- → What's the deal with warming milk?
- Warm milk blends into the roux (butter and flour) smoothly. This stops lumps and helps the sauce thicken better.
- → When’s the best time for cream cheese?
- Toss the cream cheese in before the cheddar. Let it melt fully into the sauce for the smoothest results before adding the cheddar bit by bit.