Creamy Stovetop Macaroni and Cheese
Make the best Creamy Stovetop Macaroni and Cheese with this easy recipe that can be made in less than 30 minutes! No baking required.
Servings: 8
Calories: 420kcal
Ingredients
- 12 ounces large elbow macaroni noodles
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk (warmed in microwave*)
- ½ teaspoon dry mustard powder
- ½ teaspoon table salt
- ¼ teaspoon garlic powder
- 2 cups shredded Monterey jack cheese, packed
- 1 cup shredded cheddar cheese, packed
- Optional – smoked paprika, black pepper
Instructions
- Boil Pasta: Prepare pasta according to package directions. Drain noodles and reserve ½ cup of pasta water for later use, set aside.
- Make Roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and spices, cook for about one minute until golden and bubbly.
- Add Milk: Reduce heat to medium-low and slowly add milk, whisking constantly. Cook, whisking constantly until sauce thickens, enough to coat the back of a spoon (about 3-5 minutes).
- Melt cheese: Remove the pan from heat. Add the cheese gradually, 1 cup at a time, stirring until cheese melts before adding more. Continue until all 3 cups of cheese are incorporated.
- Combine: Pour cheese sauce over cooked, drained pasta. If sauce is too thick, add reserved pasta water ¼ cup at a time, until you reach your desired consistency. Adjust salt and pepper to taste. Optional – garnish with paprika.
Notes
Warming Milk: Microwave milk for 1-2 minutes, or until warm, in microwave-safe container to help speed up the sauce making process.
Cheese: For the creamiest macaroni and cheese be sure to shred your own cheese from a block.
Nutrition
Serving: 1 serving | Calories: 420kcal | Carbohydrates: 38g
