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Stovetop Mac N' Cheese

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About the Recipe

December’s Harvest of the month is dairy! To celebrate, here’s an irresistible recipe showcasing the wonders of milk and cheese


  • 1 pound dried pasta, such as macaroni

  • 1 1/2 cups milk, divided

  • 2 tablespoons flour

  • 2 to 3 cups shredded cheese, such as cheddar, Monterey Jack, or Colby

  • Add veggies like broccoli, spinach, kale, peppers, or onions for a nutritional boost


  1. Cook the pasta until al dente, about 8 minutes. Drain and set aside.

  2. 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.

  3. Turn the heat to low and begin mixing handfuls of cheese into the milk. Add a pinch of salt and pepper. Stir until all the cheese has melted and the sauce is creamy. Remove the sauce from the heat.

  4. 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.

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