- 10m prep
- 06m cook
- 4 servings
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2,793 people saved this
536 people made this
Our easy, stove-top macaroni cheese recipe
If, like me, you grew up eating baked macaroni cheese, this stovetop version is a real eye opener. With only 5 ingredients, this classic mac and cheese is served straight from the saucepan – no oven required! Tooth-tender pasta is held together in a gooey, cheesy, salty sauce with a hint of smoky white pepper. Our classic macaroni cheese recipe is super oozy, with a cheese stretch that reaches from the bowl to your mouth! And as if its cheesy greatness isn’t enough, this perfect macaroni cheese is on the table in under 20 minutes.
We love twists on macaroni cheese
Plug ‘macaroni cheese’ into the taste.com.au search bar and you’ll get so many different versions of this classic comfort food. We could almost dedicate an entire site to mac’n’ cheese mash-ups, but the current favourite is this bacon macaroni cheese version.
Unsure which cheese to use? Check out our notes below the recipe to find out more about the different cheeses you can use depending on your taste and budget, as well tips on getting the most from this recipe.
Additional recipe notes by Alison Adams - Food Writer and Recipe Tester
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T
Tracy Rutherford
809 caloriesper serve
Allergens: Recipe may contain gluten, wheat, milk and lactose.
More nutrition information >
- 6 Ingredients
- 4 Method Steps
6 Ingredients
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400g macaroni
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50g Coles Australian Salted Butter
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2 tbsp Coles White Plain Flour
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2 cups (500ml) milk
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2 cups (250g) grated cheese (gruyere, tasty, vintage)
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Chopped parsley, to serve
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Select all ingredients
4 Method Steps
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Cook the macaroni (400g macaroni) in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
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Meanwhile, melt the butter (50g Coles Australian Salted Butter) in a medium saucepan and add the flour (2 tbsp Coles White Plain Flour). Cook, stirring, for 1 minute over medium-low heat.
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Gradually add the milk (2 cups (500ml) milk), stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese (2 cups (250g) grated cheese (gruyere, tasty, vintage)) and stir until melted and smooth.
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Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley (Chopped parsley, to serve).
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Recipe Notes
How do I cook the pasta for this macaroni cheese recipe?
Macaroni comes in two main forms. While both are tube shaped, one is straight and the other curved slightly and known as elbow macaroni. Either of these is suitable for this macaroni cheese recipe, but different brands may have different cooking times. I find the cooking instructions for pasta are a little on the firm side, so put on a timer and check. If it’s still too firm, give it another couple of minutes. You don’t want the pasta to be too soft, but it still should have a bit of ‘give’.
How do I make the best cheese sauce for macaroni cheese?
The success of macaroni cheese really lies in the cheese sauce. First, cook your butter and flour, also known as a roux, until bubbling, stirring with a wooden spoon and making sure you get into the corner of the pan to prevent it from sticking and burning. You need to cook out the flour taste, but you don’t want the roux to brown. Adding your liquid is the most important step. Take the saucepan off the heat and add about 60ml (1/4 cup) milk. Whisk until the mixture is smooth, then add another 60ml (1/4 cup) milk. When the mixture is smooth and quite thin, add the remaining milk. Return to the heat. Swap back to a wooden spoon and cook, stirring constantly, until the sauce thickens. Make sure the sauce is completely emulsified and smooth before adding the cheese. Also when making a cheese sauce I like to season with white pepper rather than cracked black pepper.
What is the best cheese to use?
While there are a few cheeses that work perfectly in this classic macaroni cheese recipe, what type you use depends on who you’re cooking for and how much you want to pay. In this macaroni cheese recipe, we suggest using tasty, vintage or gruyère cheese. Tasty (another name for cheddar) and vintage cheese are basically the same thing, but have been aged for different lengths of time. Tasty matures for 6-12 months, whereas vintage matures for 12-24 months. If making this classic macaroni cheese recipe for the family, tasty is the best all-rounder. Vintage has a bitey, slightly more adult, taste. Gruyère is the queen of melting cheeses with a rich and almost nutty taste, but it does cost a bit more, so best to save it for a special occasion macaroni cheese.
How do you reheat this classic macaroni cheese?
While leftover baked macaroni cheese is easily reheated in the oven or microwave, a stovetop macaroni and cheese like this one can sometimes split upon heating. The way around this is to simply add milk. For each cup of cold macaroni cheese add 1-2 tablespoons of milk. Warm over medium heat, gently breaking it up with a wooden spoon. If desired, you can add a dab of butter and another small handful of cheese.
What are some twists on macaroni cheese?
Macaroni cheese is more versatile than you may have imagined and we at taste.com.au have the recipes to prove it. Mac ‘n’ cheese actually makes a great filling, whether it be in a cob, a spring roll or in a crisp and golden schnitzel. We’ve even turned it into mac and cheese muffins
NUTRITIONAL INFORMATION
Nutrition per Serving
%Daily Value#
Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
# The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional advice for a diet of 2100 calories a day.
* Health Scores are calculated on a 1-10 scale based on nutrient density and USDA (global standard) recommendations for a healthy diet. A higher Health Score indicates a healthier recipe. The value is based on the impact of macronutrients and micronutrients in the recipe.
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