When it comes to comfort food, mac and cheese is at the very top of the list. Gooey, cheesy, and ready in just 20 minutes, it’s the ultimate family-friendly dinner or side dish. But here’s the twist: instead of using butter, we’re making this stovetop mac & cheese with AOOC Butter Olive Oil.
Why make the swap? Traditional butter-based mac and cheese is delicious, but Butter Olive Oil gives you the same rich, buttery taste with a heart-healthier profile. It’s also completely dairy-free, so if you need or want to keep your recipe plant-based, you can!
Flavor Boosters in the Sauce
This recipe keeps things classic but adds just the right amount of depth with a few pantry staples:
- Ground mustard – sharpens the flavor of the cheese.
- Paprika – adds a subtle smokiness.
- Nutmeg – a tiny pinch warms up the sauce and makes it taste more gourmet.
These seasonings, combined with the buttery richness of AOOC Butter Olive Oil, elevate this mac & cheese to restaurant quality without making it complicated.
Dairy-Free Option
One of the best parts of using AOOC Butter Olive Oil is how effortlessly it adapts to dairy-free cooking. By swapping in a plant-based milk (like almond, oat, or cashew) and your favorite dairy-free shredded cheese, you’ll have a 100% dairy-free mac & cheese that’s still creamy and indulgent. The butter flavor is still there—thanks to the olive oil—so you won’t feel like you’re missing out.
Serving Ideas
- Pair with a crisp green salad for a quick dinner.
- Serve alongside roasted chicken or grilled veggies.
- Use as a base for mix-ins like broccoli, spinach, or cooked bacon.
Storage Tips
This mac & cheese is best served fresh, but you can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of milk (or dairy-free milk) to loosen the sauce.
Whether you’re looking for a lighter twist on a comfort food favorite, or you need a dairy-free option that the whole family will still love, this Stovetop Mac & Cheese with AOOC Butter Olive Oil is a keeper.
Creamy Stovetop Mac & Cheese with AOOC Butter Olive Oil
This creamy stovetop mac & cheese is made with AOOC Butter Olive Oil for rich flavor without butter. Includes easy dairy-free swaps for a plant-based version!
Ingredients
- 8 oz elbow macaroni (or pasta of your choice)
- 1/4 cup AOOC Butter Olive Oil
- 1/4 cup all-purpose flour
- 2 cups milk (whole milk, or see dairy-free notes below)
- 2 cups shredded sharp cheddar cheese (or cheese blend of choice)
- 1 tsp ground mustard
- ½ tsp paprika
- Pinch of nutmeg
- Salt & black pepper, to taste
- heavy cream
Instructions
- Cook pasta. Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- Make the roux. In the same pot, heat AOOC Butter Olive Oil over medium heat. Whisk in flour and cook for 1–2 minutes until bubbly and golden.
- Add milk. Slowly whisk in the milk until smooth. Cook, stirring, until the sauce thickens (about 5–6 minutes).
- Add seasonings. Stir in ground mustard, paprika, and nutmeg.
- Melt cheese. Remove from heat and stir in shredded cheese until melted and smooth. Season with salt and pepper.
- Combine pasta. Add drained pasta back to the pot and stir until coated in the creamy sauce. Add a splash or 2 of heavy cream to make it creamier.
- Serve hot. Garnish with a drizzle of AOOC Butter Olive Oil or a sprinkle of paprika.
Notes
Dairy-Free Version:
– Replace milk with unsweetened almond, oat, or cashew milk.
– Use a good dairy-free shredded cheese (like a cheddar-style plant-based cheese).
– AOOC Butter Olive Oil provides the buttery flavor so you don’t miss the dairy.
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