Creamy Stovetop Macaroni and Cheese

HIII. I have a new recipe. It's a miracle, I know. Having a kid is hard, and I am in awe of the bloggers who do this thang with their tiny humans running around. They're the real MVP. I have a hard time but when I can get something for you I will! And here it is!!

There are two camps of macaroni and cheese lovers: baked or stovetop. I'm a baked mac and cheese fan myself, I like the crisp top and thicker center. But Michael is firmly team stoveop, so when I saw this recipe I thought it looked like it would be right up his alley (and I certainly wouldn't kick it out of bed either)!

It's quick and easy, uses only one pot (hi hi hi have I mentioned I'm a busy mom? All important facts for me!) and is seriously creamy and flavorful and just downright tasty. And you can absolutely jazz it up with different seasonings, or by mixing up the kinds of cheese, or mixing in veggies or a protein (OMG NOW I WANT TO DO BEEF AND CARAMELIZED ONION MAC AND CHEESE BECAUSE I HAVE AN ADDICTION TO THAT COMBO). Am I still #teambakedmacandcheese? Yes--but this recipe comes a close second! And it makes my boys happy so...I'm really #teamfamily. 

Creamy Stovetop Macaroni and Cheese

From Gimme Some Oven's "The Best Stovetop Mac and Cheese"

Makes 8 servings.

Notes-Make sure to use freshly shredded cheese (by buying  blocks of cheese and then grating it at home) as it melts better and creates a creamier result than pre-shredded!

Ingredients:

• 2 tbsp. butter
• 2 tbsp. flour
• 3 cups water
• 4 cups milk
• 1 lb. uncooked pasta (I used cavatappi)
• 1 tsp. salt, or to taste
• 1/2 tsp. garlic powder
• 4-5 cups (16-20 ounces) freshly shredded sharp cheddar cheese 
• 1/2 cup freshly shredded Parmesan cheese 

Preparation:

• Melt butter in a large stockpot over medium-high heat. Stir in flour and cook for about a minute. 
• Pour in 1 cup of the water, and stir or whisk until completely smooth and beginning to thicken. Gradually pour in the rest of the water and the milk, stirring until it is all combined.
• Mix pasta,  salt, and garlic powder into the milk mixture and cook, stirring occasionally, until it barely begins to simmer (you can grate your cheese while this is happening!). 
• Reduce heat to medium low to keep a low simmer and cook, stirring occasionally, for about 9-10 minutes until the pasta is tender but not overly soft. 
• Remove from heat and stir in the shredded cheeses. Taste and season additionally if desired.
• Enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days. 

If loving a big bowl of macaroni and cheese is wrong, I don't want to be right.