Creamy Stovetop Macaroni and Cheese: How to Make the best mac and cheese EVER!

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar lowers calories while processed cheese melts easily.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while water is a cost-effective option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a budget-friendly alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds nutrients while cornstarch thickens without gluten.

Cut off the stem and tips of the broccoli to have little flowers.

Blanch the broccoli in a pot of boiling water using a fine mesh colander.

Cool the blanched broccoli with cold water to stop the cooking process, ensuring it remains crunchy.

Chop a medium-sized shallot until it equals about half a cup.

Mince fresh garlic and mix it with a little salt to create a smooth paste.

Melt unsalted butter in a pot over medium heat.

Add the chopped shallots to the melted butter and cook until slightly soft, about 3 to 5 minutes.

Add the garlic paste to the shallots and cook briefly to avoid burning the garlic.

Stir in a pinch of chili flakes, adjusting to taste.

Add flour to the mixture and then pour in the whole milk, stirring until thickened.

Season the sauce with a pinch of Maldon salt and fresh black pepper.

Gradually add the grated sharp and mild cheddar cheese to the sauce by handfuls, stirring until melted and creamy.

In the same water used for blanching the broccoli, add about two teaspoons of salt and then the elbow pasta.

Drain the pasta and mix it into the cheese sauce.

Add the blanched broccoli to the mac and cheese and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens