This stovetop mac and cheese is creamy, velvety, and tastes just like blue boxed version!
Macaroni and cheese is comfort food for a lot of people, and it’s also one of the first dishes I learned to cook from scratch. However no matter how many times I make it from scratch using the butter-flour roux method, nothing can compare to the creamy, velvety texture you get from the blue boxed version I loved as a kid, and even as an adult to be quite honest!
This recipe doesn’t involve the bright orange powder (nor Velvetta, which is the secret ingredient in many stovetop mac and cheese), but it turns out just as rich, creamy and velvety.
- 1 lb elbow macaroni
- 1½ cups milk
- 1 tbsp cornstarch
- 2 tbsps unsalted butter
- 16 oz sharp cheddar cheese, shredded
- 8 oz American cheese, shredded
- Salt and pepper, to taste
- Cook the pasta according to the package instructions. Drain and set aside.
- In a bowl, whisk together milk and cornstarch until well combined.
- Melt butter in a large saucepan or Dutch oven over medium heat. Slowly whisk in milk mixture and let it simmer until thickened, about 3 minutes, whisking constantly.
- Stir in shredded cheese until melted and fully incorporated. Add cooked pasta to the cheese sauce and stir to combine. Season with salt and pepper to taste. Serve immediately.