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Stovetop Macaroni and Cheese

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Stovetop Macaroni and Cheese is a quick, creamy comfort food made with tender elbow macaroni and a velvety homemade cheddar and Monterey Jack sauce. It comes together entirely on the stovetop in about 30 minutes for an easy main course or satisfying side dish.

Ingredients

  • 12 ounces elbow macaroni
  • Salt, for the pasta water
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon smoked or sweet paprika
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Monterey Jack cheese, freshly grated
  • 1/4 cup grated Parmesan cheese, optional

Instructions

  1. Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook until just al dente according to the package directions.
  2. Reserve about 1 cup of the pasta water, then drain the macaroni and set aside.
  3. Melt the butter in a large saucepan or Dutch oven over medium heat. Add the flour and whisk continuously for 1–2 minutes to cook away the raw flour taste without browning the roux.
  4. Gradually pour in the whole milk while whisking continuously. Cook for 4–6 minutes, whisking frequently, until the sauce thickens enough to lightly coat the back of a spoon.
  5. Add the garlic powder, mustard powder, paprika, salt, and black pepper. Stir well and reduce the heat to low.
  6. Add the grated cheddar and Monterey Jack a handful at a time, stirring after each addition until completely melted. Stir in the optional Parmesan at the end. Keep the heat low and do not allow the cheese sauce to boil.
  7. Add the drained macaroni to the cheese sauce and stir until thoroughly coated.
  8. If the sauce is too thick, gradually stir in reserved pasta water or additional milk until it reaches the desired creamy consistency.
  9. Taste and adjust the salt and black pepper as needed. Serve immediately while hot and creamy.

Notes

  • Freshly grated cheese melts more smoothly than pre-shredded cheese, which can contain anti-caking ingredients that affect the texture of the sauce.
  • Keep the heat low when adding the cheese and avoid boiling the sauce to prevent it from becoming grainy.
  • For extra-cheesy macaroni, add another 1/2 cup cheddar or use cheeses such as Gruyère, Colby, fontina, or Gouda.
  • For a spicy variation, add cayenne pepper, jalapeños, hot sauce, or substitute pepper Jack for the Monterey Jack.
  • Steamed broccoli, peas, spinach, or roasted cauliflower can be stirred into the finished macaroni.
  • For a crunchy topping without baking, toast panko breadcrumbs with butter in a skillet and sprinkle them over each serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently over low heat with a splash of milk, stirring frequently and adding more milk as needed to restore the creamy consistency.
  • Freezing is not recommended because the dairy-based cheese sauce can become grainy after thawing.

Nutrition

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