This is the macaroni and cheese recipe I grew up on — creamy sauce, chewy pasta, and plenty of cheese. It always felt like a special treat to us kids, although I suspect my mother liked it more because it was an easy stovetop dish that requires just five ingredients and almost no thought to pull together at the end of a long day. Whatever the reason, whatever the occasion, a bowl of this mac and cheese will always spell comfort. Here's the best, most classic recipe I know, with step-by-step pictures to guide you. Stovetop Mac & Cheese: Watch the Video.

Tester's Note As a bonafide roux-lover, I was skeptical of this recipe, but as a mom trying to quickly feed two little kids every night, I fell hard for this fuss-free technique. If you prefer a little bit looser cheese sauce, you can add up to another 1/4 cup of milk.

Do this when you coat the pasta in the serving bowl, rather than while the sauce is simmering. —, November 2017 This is a dish to fill you up and satisfy you to your toes, no matter how old you happen to be.

Homemade Chili Mac and Cheese Ingredients. One of the great things about this homemade chili mac is that I almost always have all the necessary ingredients on hand. It’s one of those staple meals in my house that I turn to on a busy night when I want.

Google hangouts app for mac. How do you like your mac and cheese? • Cook the pasta. Bring about 4 quarts of salted water to a boil over high heat in a large pot. Add the pasta and cook according to package directions until, about 8 minutes. Drain and set aside. • Warm the milk.

Place 1 cup of the milk in a medium saucepan over medium heat. Meanwhile, place the remaining 1/2 cup of milk and flour in a small bowl and whisk together until there are no lumps.

When you just start to see whisps of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream, 3 to 4 minutes. • Make the cheese sauce.

Turn the heat to low and begin mixing handfuls of cheese into the milk. Stir in the salt and mustard. Stir until all the cheese has melted and the sauce is creamy.

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Taste and adjust the seasonings as desired. Remove the sauce from the heat.

• Combine the pasta and cheese sauce. Place the pasta and 1/2 of the cheese sauce in a large serving bowl. Stir to coat the pasta evenly. Add the remaining sauce and any extra add-ins and stir to combine. If you'd like a looser sauce, add up to another 1/4 cup milk if desired.

Serve the mac and cheese immediately while still warm. Baked mac and cheese: If you have a little extra time, you can bake the macaroni and cheese to give it a golden crust. Pour the prepared mac and cheese into a casserole dish, cover with a lid or aluminum foil, and bake at 350°F for 30 minutes. Uncover, sprinkle with breadcrumbs and a few pats of butter if desired, and bake uncovered for another 15 to 20 minutes, until the top is golden and the interior is bubbly. Storage: Leftovers will keep for up to 1 week and can be reheated in the microwave. If the sauce is a little dry after reheating, mix in a splash of milk to make it creamy again.