I started this blog in January of 2013 to maximize my health and productivity by eating more fresh fruit and vegetables. Please join me on this healthy journey.
“The simple things are also the most extraordinary things.” — Paulo Coelho
Some recipes are planned weeks in advance. Others are born out of pure necessity. And a hungry teenager.
On a winter evening when the wind was howling and the snow wasn’t letting up, our 16-year-old made an announcement that felt urgent and non-negotiable:
“I really want mac and cheese.”
I headed to the pantry to grab a box (because let’s be honest, sometimes the box is just easier) only to discover we were completely out. No backup. No emergency stash. Nothing.
So I did what any determined parent does. I improvised.
And honestly? This stovetop mac and cheese turned out way better than the boxed stuff. Creamy, rich, comforting, and exactly what a stormy night called for.
Stormy Night Stovetop Mac & Cheese
Ingredients
12 oz pasta (elbows, shells, or whatever you’ve got)
6 oz Meijer Swiss/Gruyère shredded cheese
3 one-inch cubes of Velveeta
2 tbsp butter
2 tbsp flour
1 cup 2% milk
A splash of cream (about ¼ cup)
2–3 tbsp diced onion
Salt & pepper to taste
Optional: pinch of paprika or mustard powder for extra depth
Instructions
Cook the pasta according to package directions. Drain and set aside, reserving about ¼ cup of the pasta water.
In the same pot, melt the butter over medium heat. Add the diced onion and sauté until soft and fragrant.
Sprinkle in the flour and whisk to form a roux. Let it cook for about a minute to remove that raw flour taste.
Slowly pour in the milk and cream, whisking until smooth and slightly thickened.
Add the Swiss/Gruyère and Velveeta, stirring until everything melts into a silky, creamy sauce. Stir in the reserved pasta water.
Season with salt, pepper, and any optional spices you like.
Toss the pasta back in and stir until every noodle is coated in cheesy goodness.
The true test came the next day. My husband claimed the leftovers, reheated them, and took one bite before declaring it the best mac and cheese I’ve ever made—and that’s saying something, because I’ve made many homemade versions over the years.
Even after a night in the refrigerator, it was still unbelievably creamy.
I really think the cheese made all the difference. Swiss and Gruyère brought depth and richness, while just a little Velveeta kept everything smooth and luxurious. Needless to say, we picked up a few more packages on our next Meijer run.
This is comfort food at its best – simple, satisfying, and born from a moment when dinner needed to happen now. If you find yourself staring at an empty pantry during the next storm, I hope this recipe saves the night the way it did ours.
Let me know if you try it. Remember to take care of yourself and each other.
Produce with Amy 