Creamy Stovetop Mac and Cheese




My kids, like most kids, L.O.V.E. macaroni and cheese. They’ll eat most any kind, but I don’t like to let them eat just any kind. I used to buy boxed varieties with less preservatives and organic ingredients, but then I started looking for homemade recipes and tried different ones until we came up with one we liked. Once I realized how easy it is to make, it’s all they eat. It is just as quick as a box of Kraft, but tastes infinitely better. Plus, it’s real food. Win win, right? So give this a try and let me know what you think!


1 pound pasta
1 cup whole milk
1/2 cup half and half
2 tablespoons unbleached flour
3 cups shredded cheese (we like sharp best, but any cheese will do)
1/2 teaspoon salt
a dash of pepper
1/2 – 1 teaspoon powdered mustard

Cook your pasta until it’s al dente and drain. While your pasta is cooking, pour 1 cup of milk into a medium saucepan. Heat it over medium heat. In a measuring cup, mix your half and half with the flour, stirring until there are no lumps. Once your milk is hot (but do not let it boil) add the half and half/flour mixture. Whisk this together until it begins to thicken, about 5 or 6 minutes. Once it is thickened, slowly mix in your shredded cheese, dry mustard, salt, and pepper. Stir until all the cheese is melted and the sauce is a nice, smooth consistency. Pour pasta into the cheese mixture and mix well. That’s it! Enjoy your preservative free, delicious, creamy, macaroni and cheese.

No Comments

  1. Rachael -  December 20, 2012 - 8:57 am

    This looks great! Thanks!

  2. Kelly Crow -  January 19, 2013 - 8:05 pm

    Those new progresso starters make great mac n cheese too!

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