Mac And Cheese Recipe Stove Top Kisses

Let's talk about mac and cheese. Specifically, stove top mac and cheese.

The Cheesy Truth

We all have our go-to recipe, right? Maybe it's grandma's, maybe it's from a box. But here's a controversial opinion: some additions are just…wrong.

Outlawing the Extras

I'm not saying I haven't seen people get fancy. Lobster mac? Truffle oil? Please, stop it.

Look, I like lobster. And truffles. But they have no place in my classic comfort food. It's like wearing a tuxedo to a baseball game.

And don't even get me started on breadcrumbs. What are you doing?

The Pasta Predicament

Okay, so you're making mac and cheese. What kind of pasta are you using? I'm a classic elbow macaroni kind of person.

Shells are acceptable. Rotini? A hard pass. Seriously, they trap the cheese sauce in weird pockets. Is that what you want?

And those fancy spirals? Just no. Save them for a pasta salad.

The Sauce Situation

Now for the heart of the matter: the cheese sauce. Milk, butter, cheese. Simple, right?

But what cheese are we using? Cheddar is a given. But a little Gruyere? Okay, I'll allow it. Maybe even a touch of pepper jack for a kick.

But Velveeta as the main cheese? Nope. Sorry, not sorry.

Cream cheese is also a questionable choice. Are we making mac and cheese or cheesecake filling?

The Baking Myth

Some people bake their mac and cheese. Why? Just why? Baking dries it out.

The beauty of stove top mac and cheese is its creamy, gooey goodness. Baking it turns it into something else entirely. Not better, just…different.

Stove Top Secrets

So, what's the secret to perfect stove top mac? Low and slow. That’s it.

Don't rush the sauce. Let the cheese melt gradually. Stir constantly to avoid scorching.

And for goodness sake, don't overcook the pasta. Nobody wants mushy mac and cheese.

The Unforgivable Sin: Sugar

I've heard whispers of people adding sugar to their mac and cheese. I'm not kidding. A *pinch* even. What in the world?

Mac and cheese is savory. Not sweet. Are we sure we're talking about the same dish?

The Unpopular Opinion Corner

Okay, let's address the elephant in the room: ketchup. I know, I know, some people swear by it.

But honestly, ketchup on mac and cheese feels…wrong. It overpowers the cheese. Please just stop.

Sriracha? I can maybe get behind that. But only a tiny dab.

And now, for the ultimate heresy: pineapple. I’ve actually seen this. Why would anyone do that?

It's like they are trying to personally punish me. Just no.

The Perfect Bite

The perfect bite of stove top mac and cheese is creamy, cheesy, and slightly al dente. No weird textures, no overpowering flavors. Just pure, unadulterated comfort.

It should remind you of simpler times. Of childhood. Of happiness. Without any added lobster.

So, the next time you're craving mac and cheese, skip the extras. Stick to the basics. And enjoy a bowl of cheesy perfection.

And seriously, no ketchup.