Easy Stovetop Mac and Cheese
This Easy Stovetop Mac and Cheese is nostalgic and comforting. This side dish is oh so creamy and extra cheesy. It’s our go to Holiday side item to feed a crowd or large family.
If you are from the south than you know mac and cheese is one of the most popular side items on the table. Growing up this stovetop mac and cheese was a staple at our dinner table and we frequently had it for special occasions. This version has only a couple ingredients and uses the infamous Velvetta cheese. I know some are not the biggest fans of this processed cheese and I have to admit I try to not use it very often in my adult life. But when Easter or Christmas comes around I will always make this recipe because it brings me joy and comfort, not to mention it taste INCREDIBLE!
So needless to say when I found out about my celiac disease I thought I would never be able to have good mac and cheese again. I scoured the grocery shelves and bought every gluten free noodle I could find and nothing came close to what I remembered it tasting like. Then I ran across Rummo Gluten Free elbow noodles at Publix and decided to give them a try. I can with 100% confidence say these taste exactly like the noodles we always used. They aren’t mushy in texture and reheat very well. Which if you know gluten free noodles that usually isn’t the case. I hope you decide to try this recipe out and make this one of your families staple recipes.
Tools You May Need
Tips and Tricks
1. You can use any noodles you prefer. We grew up using elbow noodles but you can easily make this with fusilli or shells. I used Rummo Gluten Free noodles for mine and they taste just as good as the normal noodles.
2.You can adjust the ingredients to get the sauce to the consistency you desire. I add milk to thin if needed and/or butter.
3. When boiling your noodles make sure you use a generous pinch of salt to your water. It will depend on how salty your pasta water is to how much you will need to add afterwards.
Ingredients
- Elbow Noodles
- Half and Half
- Butter
- Velvetta
- Salt
- Pepper
Step by Step Instructions
- Boil elbow noodles to package instructions making sure to add a good amount of salt to the water. I prefer to always boil my noodles 2-3 minutes longer than the package suggests.
- Pour noodles into a colander and drain. In the saucepan add butter, Velvetta cubes, and half and half. Melt cheese and then add the noodles back into the pot.
- Stir to coat noodles with cheese sauce and add a pinch of salt and pepper to taste. Serve.
Easy Stovetop Mac and Cheese
This stovetop mac and cheese is so nostalgic for me. It is made with Velvetta for an extra creamy cheesy bite.
Ingredients
- 8-10 oz Velvetta Cheese
- 6 oz Elbow Noodles
- 3-4 tbsp butter
- 1/2 c Half and Half, Milk or evaporated milk
- salt and pepper to taste
Instructions
- Boil elbow noodles to package instructions making sure to add a good amount of salt to the water. I prefer to always boil my noodles 2-3 minutes longer than the package suggests.
- Pour noodles into a colander and drain. In the saucepan add butter, Velvetta cubes, and half and half. Melt cheese and then add the noodles back into the pot.
- Stir to coat noodles with cheese sauce and add a pinch of salt and pepper to taste. Serve.
Notes
1. You can use any noodles you prefer. We grew up using elbow noodles but you can easily make this with fusilli or shells. I used Rummo Gluten Free noodles for mine and they taste just as good as the normal noodles.
2.You can adjust the ingredients to get the sauce to the consistency you desire. I add milk to thin if needed and/or butter.
3. When boiling your noodles make sure you use a generous pinch of salt to your water. It will depend on how salty your pasta water is to how much you will need to add afterwards.
