This easy stovetop mac and cheese gives you that Boston Market comfort without the stress or the ten cheese drama. It is perfect for anyone who is not a mac and cheese expert but still wants a dish they can stand behind on a busy holiday table.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 6 to 8
• Method: Stovetop, no bake

Ingredients

Pasta

• 1 pound rotini pasta, cooked in salted water until al dente and drained

Sauce Base

• 4 tablespoons butter
• 1/4 cup all purpose flour
• 1 3/4 cups whole milk

Cheese Blend

• 8 ounces cheddar cheese, shredded
• 6 ounces mozzarella slices, torn into pieces
• 1 cup Parmesan cheese, grated

Seasoning

• 1 teaspoon Uncle Dibbz Straight Drop Rub
• 1/2 teaspoon dry mustard powder
• Optional: 1/2 teaspoon white vinegar or lemon juice for a light tang

Instructions

1. Cook the rotini in well salted boiling water until al dente. Drain the pasta and set aside while you make the cheese sauce.
2. In a large pot or braiser, melt the butter over medium heat. Sprinkle in the flour and whisk until smooth. Cook for about 1 minute while whisking so the flour cooks but does not brown.
3. Slowly pour in the whole milk while whisking constantly. Keep whisking until the mixture is smooth and starts to thicken into a sauce. This usually takes 4 to 5 minutes.
4. Turn the heat down to low. Add the torn mozzarella and stir until it is completely melted and smooth.
5. Add the shredded cheddar a handful at a time, stirring after each addition until it melts in. Finish with the grated Parmesan and stir until the sauce is creamy and glossy.
6. Season the sauce with the dry mustard powder and Straight Drop Rub . Taste and adjust the seasoning if needed. If you like a slight tang that reminds you of Boston Market, stir in the optional vinegar or lemon juice.
7. Add the cooked rotini straight into the pot with the cheese sauce. Gently fold and stir until every piece of pasta is coated in the sauce.
8. Serve right away while the mac and cheese is hot and silky. If it sits and thickens, you can loosen it with a small splash of warm milk and a gentle stir.

Notes

• Keeping the heat on low while you melt the cheeses helps the sauce stay smooth and prevents it from becoming grainy.
• This recipe is designed for the stovetop so you do not need to bake it. That keeps your oven free for turkey and other sides during the holidays.
• You can make this a day ahead, then reheat gently on low with a little extra milk, stirring until creamy again.