Extra Creamy Stovetop Mac and Cheese
This extra creamy stovetop mac and cheese, made in just 20 minutes without flour, is the best creamy mac and cheese recipe ever! Some like baked macaroni and cheese and some like stovetop macaroni and cheese. Either way, you’re going to love this dish! This homemade, extra creamy mac and cheese comes together so easily. With no roux and only 2 kinds of cheese, this simple mac and cheese recipe without flour will become your go to mac and cheese recipe! The Pasta Cavatapi noodles are my favorite for mac and cheese. I like the curly shape, the density of the noodle, and the ridges that hold on to all of that delicious cheese sauce. Typically, a recipe that combines pasta and sauce instructs that the noodles be slightly undercooked so they can finish cooking in the sauce. However, with cavatapi noodles, they are so dense that they won’t become overcooked. Pro Tip: Add 1 tbsp coarse sea salt to the water in which the pasta is boiled to flavor the noodles. The Cheese Sauce Normally, you would make a roux, which is equal parts of fat and flour cooked together in a pan to thicken your cheese sauce. This cheese sauce is thickened with heavy cream and evaporated milk. No roux needed! The cheese sauce, made with cream cheese, extra sharp cheddar cheese, heavy cream, and evaporated milk is what makes the sauce so creamy and creates a flavorful, silky, smooth texture. I particularly like extra sharp cheddar cheese because it melts well and adds tons of flavor to the sauce. Use a block of cheese rather than shredded cheese as shredded cheese has additives that interfere with the cheese’s ability to melt. How to Make Extra Creamy Stovetop Mac and Cheese In a large pot, bring 4 quarts of water and 1 tbsp coarse sea salt to a boil Add the cavatapi noodles and boil 8-10 minutes or according to package directions Using a colander, drain the noodles and set aside To a VERY large pot, add the heavy cream, evaporated milk, ground mustard, cayenne pepper, and salt Pro Tip: Heavy cream expands by a large amount when simmering, or reducing. Use a pan much larger than you think you will need or it will quickly boil over. Over medium high heat, bring the cream mixture to a boil, reduce the heat to medium, and simmer 15 minutes to reduce the amount of liquid by 1/3rd and enhance it’s thickening power While the cream mixture is simmering, cut the cream cheese into small cubes and grate the cheddar cheese After the cream mixture has simmered 15 minutes, add the cheese and stir until it is melted and the sauce is thoroughly combined, about 3 minutes Stir in the cavatapi noodles Initially, it may appear that there is too much cheese sauce, however, as it cools the sauce will thicken and the sauce to pasta ratio will become perfect. To bake or not to bake If you love stovetop mac and cheese, serve as is. However, if you want baked macaroni and cheese, mix together 1/4 cup grated parmesan cheese, 1/4 cup panko bread crumbs, and 1/4 tsp garlic powder. Add the macaroni and cheese to an oven safe baking dish, top with the bread crumb mixture and bake at 400 degrees for 15 minutes. Storage and Reheating If you are lucky enough to have any left over mac and cheese, it will store in an air tight container in the refrigerator for 1 week. To reheat stovetop macaroni and cheese, add a splash of milk, half and half, or heavy cream (whatever you have on hand) and reheat in a pan on the stove or in the microwave. For baked macaroni and cheese, do not add any extra liquid because it will make the topping soggy. Microwave until warm or reheat in a 350 degree oven. For the creamiest macaroni and cheese ever, give this quick and simple recipe a try! If you like Extra Creamy Stovetop Mac and Cheese, you might also like Mushroom and Goat Cheese Pasta. Subscribe to Artzy Foodie to get all the latest tasty goodness straight to your inbox! And, be sure to follow us on Facebook, Pinterest and Instagram for all of the latest updates! Super creamy stove top macaroni and cheese made with curly cavatapi noodles