So my husband and I are a little obsessed with Mac and Cheese. It’s one of our favorite meals. This is our complete favorite. When I first tried this original Mac and Cheese recipe I thought there would be nothing better. Ever. This was the ultimate Mac and Cheese and nothing else could ever rival it. Until now!
This Stovetop Mac and Cheese is seriously inching its way up into being our new favorite Mac and Cheese recipe. And there are so many reasons why. One of the best things about this recipe is just how easy it is! It couldn’t be any easier. Seriously. All you do is boil the pasta, drain it, and then add the added ingredients – including garlic, Gouda cheese, milk, Greek yogurt, and a little bit of butter. Stir, stir, and stir, until the pasta is creamy and delicious. That’s it! All stovetop, no oven, and in no-time.
And, of course, the other great thing about this recipe is how great it tastes. It’s cheesy and creamy and has amazing flavor. The Gouda gives it a great silky-smooth texture and flavor, and isn’t too overwhelming. Plus the garlic is nice added ingredient that really pumps up the flavor, and makes this dish really shine.
This might just be our new favorite mac and cheese. And I bet it will be yours too!
Stovetop Mac and Cheese
For Printable Recipe, Click here!
Serves: About 6
16 ounces Dried Pasta (I like to use elbow macaroni, spirals, or pinwheels)
2 cloves Garlic, Minced
8 ounces Gouda, Shredded
¼ Milk (I use low-fat)
1/3 cup Greek Yogurt
3 tablespoons Unsalted Butter
Salt and Pepper, to Taste
Bring a large pot of water to a rolling boil. Add the pasta and cook until it turns al dente – you want it to be slightly firm to the bite, and not mushy. Drain the pasta quickly, allowing some of the water to stay on the pasta, and then immediately transfer the pasta back to the pot.
Add the garlic and shredded gouda and stir to combine. Continue stirring until almost all the cheese has melted. Stir in the milk, Greek yogurt, and butter, and continue stirring until all the ingredients are fully incorporated and have coated the pasta. The cheese will be completely melted and the pasta will be creamy. Season with salt and pepper and then serve immediately.
Recipe slightly adapted from Annies Eats, who adapted it from The Curvy Carrot.