weelicious stovetop

mac and cheese
5 from 1 vote
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4


  • 1 lb. pasta such as ziti, elbow, rigatoni or penne
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 3 cups cheddar cheese, grated


  • 4 oz. diced pancetta, crisped
  • 1 cup spring vegetables such as: fresh or frozen peas, cauliflower florets, sautéed leeks or chopped asparagus


  • Bring a large pot of water to a boil, add 2 tablespoons salt and 1 lb. pasta; cook according to the package directions until al dente. Reserve ½ cup pasta water.
  • Melt in a separate large pot over medium heat 3 tablespoon butter and sprinkle in 3 tablespoons flour. Whisk vigorously for 3 minutes or until the butter and flour make a paste.
  • Whisk in 3 cups milk, bring to a boil, reduce to a simmer and whisk 3-4 minutes or until the mixture thickens.
  • Add 3 cups grated cheddar and whisk until melted. Stir in cooked pasta and 1 cup spring vegetables if using and coat the pasta thoroughly. The vegetables will warm during this process. If sauce is too thick add a little pasta water to loosen. Garnish with crisped pancetta, if using.


  • Serve with sliced rotisserie chicken and salad kit to complete this meal.


  • Protein: Serve with rotisserie chicken or sliced steak.
  • Vegetarian: Omit pancetta, double the vegetables.
  • Gluten-Free: Select gluten-free pasta and use gluten-free flour such as Cup 4 Cup.


  • Cheese sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat and finish mac and cheese as written.


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