This Creamy Stovetop Macaroni and Cheese is made with a blend of Monterey Jack and Cheddar. Inspired by one of my favorite local Texas BBQ joints, this side dish can be ready in under 30 minutes.
My family loves the macaroni and cheese at our local Texas BBQ joint. It's creamy, saucy and mild tasting. This Creamy Monterey Jack and Cheddar Mac and Cheese is my stovetop version of that favorite.
This mac and cheese recipe is made with a simple roux with spices are added for flavor, but what really sets it apart is the blend of cheese used. By using mostly shredded Monterey Jack and a little bit of Cheddar, the sauce is milder and lighter in color than traditional mac and cheese. Because it is a stovetop mac and cheese, it stays creamy and you don't risk drying it out like a baked casserole. It is also simple enough for a weeknight dinner and the leftovers reheat beautifully.
Jump to:
Why you'll love this recipe
- Creamy texture. This stovetop mac and cheese stays nice and creamy.
- Mild flavored. By using mostly Monterey Jack cheese and just a little cheddar, it creates a milder tasting mac and cheese that is perfect for kids and for pairing with flavorful BBQ meats.
- Simple and quick recipe. This recipe is easy enough to make for a weeknight dinner. Ready in less than 30 minutes.
Ingredients for Creamy Mac and Cheese
- Noodles: I like to use large elbow macaroni or shell pasta because they hold the sauce better.
- Butter & All-Purpose Flour: Essential for making the roux. I use unsalted butter.
- Milk: I use 2% or Whole Milk for a creamy and rich-tasting macaroni and cheese.
- Spices: Dried mustard powder, table salt and just a pinch of garlic powder add flavor and depth to this creamy mac and cheese. For a garnish, I like to add black pepper and smoked paprika.
- Monterey Jack Cheese: To ensure your dish stays creamy, you will need to buy a block of cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents (like cellulose) that prevent it from melting as smoothly.
- Cheddar Cheese: I use a medium cheddar for my kid's taste preference, but you can use sharp if you prefer.
How to Make Stovetop Mac and Cheese
- Boil the pasta. Cook pasta, in a large pot of salted water, according to package directions. Reserve ½ cup of the starch pasta water. Drain the noodles and set aside.
- Make the Roux. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, dry mustard, salt, and garlic powder. Cook for about one minute until the mixture is bubbly and golden.
- Whisk in the Milk. Reduce the heat to medium-low. Slowly pour in the warmed milk while whisking constantly. Continue cooking and whisking for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the cheese. Remove the pan from the heat. This is necessary to prevent the sauce from separating or becoming grainy. Add the shredded cheese gradually, about 1 cup at a time, whisking until smooth before adding the next batch.
- Combine noodles and cheese sauce. Pour the smooth cheese sauce over the cooked pasta. Stir gently to coat every noodle. If the sauce looks too thick, stir in the reserved pasta water, ¼ cup at a time, until you reach your desired consistency. Taste and add extra salt, pepper, or smoked paprika if desired.
Recipe Tips
- Boil pasta in salted water. The water should be as salty as the ocean. This is your only chance to get the actual noodles to absorb flavor.
- Warm milk before adding to sauce. Microwaving your milk for 1-2 minutes until warm (not boiling) before adding to the roux will significantly speed up how long it takes to make this dish.
- Add cheese gradually. Once your sauce mixture is thick enough to coat the back of the spoon, turn off the heat and stir in 1 cup of cheese at a time.
- Reserve ½ cup pasta water. After you add the cheese sauce to the cooked noodles, you can thin the sauce by stirring in up to ½ cup of pasta water. This is sometimes needed if you used more noodles than recommended and are needing to stretch the sauce or if the dish must sit there a while and absorbs the moisture.
- Garnish for added flavor and color. Because this dish is inspired by the sides at one of our favorite Texas BBQ joints, I like to top the macaroni and cheese with a generous sprinkle of smoked paprika and occasionally cracked black pepper.
Variations and Substitutions
- Spicy Version: Stir in chopped hatch green chili peppers, diced jalapenos, cayenne pepper or Tabasco sauce.
- Add Meat: Mix-in cooked chopped smoked brisket or bacon for a hearty main dish.
Serving and Storage
Serving: This Texas BBQ Style creamy mac and cheese is the perfect side dish for smoked meats like brisket, sausage and ribs. It also makes a wonderful addition to holiday favorites like turkey and ham.
Garnish: For a pop of color and a bit of smoky flavor, top it with a sprinkle of smoked paprika and cracked black pepper prior to serving.
Storage: Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. The sauce will thicken as it cools, which is completely normal.
To reheat: Add a splash of milk or cream (about 1 tablespoon per serving) before heating, this will help restore the creamy texture. Microwave at 30 second intervals until macaroni and cheese is warm and creamy.
📖 Recipe
Creamy Stovetop Macaroni and Cheese
Ingredients
- 12 ounces large elbow macaroni noodles
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk (warmed in microwave*)
- ½ teaspoon dry mustard powder
- ½ teaspoon table salt
- ¼ teaspoon garlic powder
- 2 cups shredded Monterey jack cheese, packed
- 1 cup shredded cheddar cheese, packed
- Optional - smoked paprika, black pepper
Instructions
- Boil Pasta: Prepare pasta according to package directions. Drain noodles and reserve ½ cup of pasta water for later use, set aside.
- Make Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and spices, cook for about one minute until golden and bubbly.
- Add Milk: Reduce heat to medium-low and slowly add milk, whisking constantly. Cook, whisking constantly until sauce thickens, enough to coat the back of a spoon (about 3-5 minutes).
- Melt cheese: Remove the pan from heat. Add the cheese gradually, 1 cup at a time, stirring until cheese melts before adding more. Continue until all 3 cups of cheese are incorporated.
- Combine: Pour cheese sauce over cooked, drained pasta. If sauce is too thick, add reserved pasta water ¼ cup at a time, until you reach your desired consistency. Adjust salt and pepper to taste. Optional - garnish with paprika.
Notes
Nutrition
I hope your family enjoys this creamy macaroni and cheese. Delicious enough to serve with meats like brisket, turkey and ham but also simple enough for weeknights.
Alaine
More side dish recipes you may enjoy:
Leave a Reply