weelicious stovetop

macaroni + cheese
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 1 lb. macaroni noodles
  • 3 tbsp. unsalted butter
  • 3 tbsp. all purpose flour
  • 3 cups whole milk
  • 3 cups cheddar cheese grated


  • 4 oz. diced pancetta crisped
  • 1 cup peas fresh or frozen


  • Bring a large pot of water to a boil, add 2 tablespoons salt.
  • To the pot add 1 pound of pasta and cook according to the package directions until al dente. Reserve 1/2 cup pasta water.
  • Melt 3 tablespoon unsalted butter in a separate large pot over medium heat and immediately sprinkle in 3 tablespoons flour. Whisk vigorously for 3 minutes or until the butter and flour make a paste.
  • Add 3 cups whole milk, bring to a boil, reduce to a simmer and whisk 3-4 minutes or until the mixture thickens. Season to taste with a big pinch of salt and pepper.
  • Add 3 cups freshly grated cheddar cheese and whisk until melted. Stir in the pasta and optionally add 1 cup of spring vegetable if using and coat the pasta throughly. The vegetables will warm during this process. If sauce is too thick add a little pasta water to loosen.


  • Add a 1 package (4 oz.) of crispy diced pancetta and 1 cup fresh or frozen peas, cauliflower florets, sautéed leeks or chopped asparagus.


  • Serve with a rotisserie chicken and a salad kit.


Calories: 1144kcal | Carbohydrates: 109g | Protein: 47g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 149mg | Sodium: 822mg | Potassium: 752mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1710IU | Vitamin C: 15mg | Calcium: 863mg | Iron: 3mg