A true family favourite, this creamy stovetop mac and cheese comes together simply in one pot in under 30 minutes. What’s the best cheese for mac and cheese, you may wonder? We love using grated Vosbrae Dutch for this recipe – it’s a Gouda-style cow’s milk cheese made by family-run Vosbrae Dairy of Kawartha Lakes, Ontario, and it provides a delightfully smooth, creamy base for this comforting dish. Delicately flavoured with garlic and rosemary, it’s a meal that will be loved by parents and kids alike.
If the mac n’ cheese cools or you are reheating leftovers, add a splash of milk and heat on low until creamy.
Melt 2 tablespoons of butter in a large heavy-bottomed pot over medium-high. Add breadcrumbs and cook, stirring often, until golden-brown, about 5 minutes. Stir in ½ tablespoon rosemary. Transfer to a small bowl, then wipe pot clean.
Melt remaining 4 tablespoons butter in same pot over medium-high heat. Sprinkle in flour and stir constantly until smooth and just starting to brown, 1 to 2 minutes. Pour in ½ cup of milk, whisking to combine. Stir in remaining milk and rosemary, then add in garlic, salt and pepper. Bring to a simmer then reduce heat to medium.
Add pasta. Cook, adjusting heat as needed to maintain a gentle simmer and stirring often, until al dente, 15 to 18 minutes.
Remove pot from the heat (do not drain the milk from noodles). Remove and discard garlic clove. Stir in cheese, half a cup at a time, until melted. Taste and season with salt and pepper, if desired.
Serve the mac and cheese family style, directly from the pot.