Description
This classic stovetop macaroni and cheese is a creamy, cheesy, and comforting dish made in one pot. Featuring a silky and glossy cheese sauce that perfectly clings to tender elbow macaroni, it’s cooked right in the sauce to avoid overcooked pasta and ensures a perfectly smooth texture every time.
Ingredients
Scale
Cheese Sauce
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Pasta and Cheese
- 250 g / 2 1/2 cups elbow macaroni (uncooked)
- 3/4 cup mozzarella cheese (shredded)
- 1 1/2 cups cheese (Cheddar, Colby, Gruyere), shredded
Instructions
- Make the roux: Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly to form a smooth paste without browning.
- Add milk: Pour in about 3/4 cup of milk and stir vigorously to create a smooth slurry. This will prevent lumps forming as you add the rest of the liquid.
- Combine remaining liquids and season: Add the remaining milk and stir until even. Then add the water and season with salt, pepper, garlic powder, onion powder, and mustard powder. Mix well to combine.
- Add macaroni and cook: Stir in the uncooked elbow macaroni. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Once you see wisps of steam, reduce heat to medium-low and continue cooking, stirring regularly, for 9 to 10 minutes. The macaroni should be tender but firm, and the sauce will thicken but remain saucy.
- Incorporate cheese: Remove the pot from heat. Quickly stir in the shredded mozzarella and mixed cheeses until fully melted and the sauce thickens further. Taste and adjust salt and pepper as needed.
- Serve immediately: Portion out the macaroni and cheese and serve hot for best creamy texture and flavor.
Notes
- This dish is made entirely in one pot for easy cleanup.
- The sauce is silky and glossy, clinging perfectly to the pasta without becoming overly thick.
- Cooking the macaroni in the sauce prevents overcooking and keeps the texture just right.
- Use full fat milk and a blend of cheeses for optimal creaminess and flavor.
- Adjust seasoning to personal taste at the end after cheese is added.
Nutrition
- Serving Size: 211 g
- Calories: 472 kcal
- Sugar: 5.9 g
- Sodium: 343 mg
- Fat: 22.9 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 46.3 g
- Fiber: 1.7 g
- Protein: 19.9 g
- Cholesterol: 67 mg
