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Stovetop Macaroni and Cheese Recipe

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Creamy Stovetop Macaroni and Cheese combines tender elbow macaroni with a smooth, rich cheddar and Parmesan sauce. This quick comfort-food classic is ready in about 25 minutes with no baking required.

Ingredients

  • Elbow macaroni
  • Unsalted butter
  • All-purpose flour
  • Whole milk
  • Sharp cheddar cheese, freshly shredded
  • Parmesan cheese
  • Dijon mustard
  • Garlic powder
  • Onion powder
  • Salt
  • Freshly ground black pepper
  • Smoked paprika, optional
  • Hot sauce, optional

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the macaroni and cook until just al dente according to the package directions.
  2. Reserve a small amount of pasta cooking water, then drain the macaroni and set it aside.
  3. Return the pot to the stove and melt the butter over medium-low heat.
  4. Sprinkle in the flour and whisk continuously for about 1 minute, keeping the mixture smooth and lightly bubbling without allowing it to brown.
  5. Gradually pour in the milk while whisking constantly to create a smooth sauce without lumps.
  6. Cook for 3–5 minutes, stirring frequently, until the sauce thickens enough to lightly coat the back of a spoon.
  7. Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until each addition melts before adding more.
  8. Stir in the Parmesan, Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional smoked paprika or hot sauce.
  9. Add the cooked macaroni to the pot and gently stir until evenly coated with the cheese sauce.
  10. If the macaroni and cheese is too thick, add a splash of reserved pasta water or milk until it reaches the desired creamy consistency.
  11. Taste and adjust the seasoning, then serve immediately while hot and creamy.

Notes

  • For extra-cheesy macaroni and cheese, combine sharp cheddar with Gruyère, Monterey Jack, mozzarella, or Gouda.
  • For a spicy variation, add cayenne pepper, hot sauce, diced jalapeños, or pepper Jack cheese.
  • Steamed broccoli, peas, spinach, roasted cauliflower, or sautéed mushrooms can be stirred in near the end of cooking.
  • For smoky flavor, use smoked Gouda and smoked paprika.
  • For a crunchy topping without baking, toast breadcrumbs with butter in a skillet and sprinkle them over individual servings.
  • Freshly shredded cheese melts more smoothly than many pre-shredded cheeses. Keep the heat low when adding cheese to help prevent a grainy sauce.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Reheat gently over low heat with a splash of milk, stirring frequently until creamy and heated through.
  • Freezing is not recommended because the creamy cheese sauce may become grainy or separate after thawing.

Nutrition

Find it online: https://thefamilycooking.com/65504-stovetop-macaroni-and-cheese-recipe/