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A roux is basically a thickening agent to help make a sauce. Stir in salt and pepper until combined to make a roux. Melt the butter in the pot on med/low heat. If you don’t mind the extra pot being used or are in a rush, go right ahead and do everything at the same time. Fewer dishes and only takes about 7 minutes more.Įven doing them one after another, dinner will still be on the table within 25 minutes. I personally love to do it while the pasta is sitting in the colander. You can either do this next part while you’re making the pasta or while it’s draining. We like to use wagon wheel pasta (rotelle), but any pasta that will allow the cheese to cling to it will work (think shells, elbow, etc.). Start by boiling a pot of water and cook pasta until al dente. That is just one of my tips of overlapping ingredients in my 30 Minute Meal Planning for the Busy Mama post. I love to make this recipe to use up the extra shredded cheddar cheese we have to avoid throwing it out. We turned this dish into a healthier-ish version opting out of the Velveeta and keeping it a stovetop variety. This recipe was inspired by Mom’s Macaroni and Cheese recipe, but we didn’t want to use Velveeta cheese.
When that happens, I call that a win in my book!
My 2-year-old eats every single noodle on her plate and my husband always goes back for seconds. I always dreamed about creating a homemade stove top macaroni and cheese recipe my entire family loves. We make it about twice a month and it makes enough for two nights with our family of 3. Let me start by saying this is my all-time favorite stove top macaroni and cheese recipe. For more information, please read my disclaimer here. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you.
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