Description
Creamy Stovetop Mac and Cheese
Ingredients
8 oz elbow macaroni (or any pasta shape)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk, warmed
2 cups shredded sharp white cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon garlic powder (optional)
Salt and black pepper, to taste
Directions
Cook the Pasta:
Boil the macaroni in salted water according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 1-2 minutes until smooth and lightly golden (this makes a roux).
Slowly pour in the warmed milk, whisking constantly to prevent lumps. Continue to stir for 3-4 minutes, until the mixture thickens slightly.
Add the Cheese:
Reduce the heat to low and stir in the shredded cheddar, mozzarella, and Parmesan until melted and smooth. Add garlic powder (if using) and season with salt and black pepper to taste.
Combine the Pasta and Sauce:
Add the cooked macaroni to the cheese sauce. Stir well until all the pasta is coated in the creamy, cheesy goodness.
Serve:
Spoon into bowls, sprinkle with extra black pepper or Parmesan if desired, and serve warm!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
1. Prep Your Ingredients: Before you start cooking, shred all your cheeses. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Warm the milk slightly in the microwave or a separate pot; adding cold milk to a roux will cause lumps. Cook your pasta to al dente, as it will continue to cook slightly in the hot sauce.
2. Master the Roux: In your large saucepan, melt the butter over medium heat. Once fully melted and bubbling slightly, add the flour. Whisk constantly for a full 1-2 minutes. This cooks the raw flour taste out and is the foundation for a smooth, thick sauce.
3. Create the Béchamel: Slowly drizzle in the warmed milk while whisking vigorously. Continue to whisk as the mixture comes to a gentle simmer. Cook for 3-4 minutes, whisking often, until it thickens enough to coat the back of a spoon.
4. Incorporate the Cheese: Turn the heat to low. Add the cheeses a handful at a time, stirring with a wooden spoon or spatula until fully melted before adding the next handful. This gradual process ensures a velvety, emulsified sauce.
5. Final Combine: Once the sauce is smooth, season with salt, pepper, and optional garlic powder. Add the drained pasta and stir until every piece is thoroughly coated. Serve immediately for the creamiest texture.
Serving Suggestions
Elevate your creamy mac and cheese with simple additions. For a crunchy contrast, top with toasted panko breadcrumbs or crushed butter crackers. Add cooked, crumbled bacon, diced ham, or sautéed vegetables like broccoli or peas directly into the mix. For a gourmet touch, drizzle with truffle oil or top with fresh herbs like chives or parsley. It pairs perfectly with a simple green salad or roasted vegetables to balance the richness.
How-to Summary
To make perfect stovetop mac and cheese: Cook pasta al dente. Make a roux with butter and flour. Whisk in warm milk to create a béchamel sauce. Reduce heat and slowly stir in shredded cheeses until melted. Season, combine with pasta, and serve immediately for ultimate creaminess.
Frequently Asked Questions
Can I use different cheeses? Absolutely! The key is to use a mix of a great melter (like cheddar, Gruyère, or Monterey Jack) with a flavor booster (like Parmesan). Avoid pre-shredded cheese for the smoothest sauce.
Why is my sauce grainy or lumpy? Graininess is often caused by overheating the cheese or using pre-shredded cheese. Always add cheese off the direct heat or on very low. Lumps in the sauce come from adding cold milk to the roux or not whisking constantly.
Can I make this ahead of time? Stovetop mac and cheese is best served fresh. If made ahead, it will thicken as it sits. Reheat it gently on the stove with a small splash of milk or cream while stirring.
How can I make it thicker or thinner? For a thicker sauce, let the béchamel simmer a minute longer. For a thinner sauce, add a bit more warm milk until your desired consistency is reached.
Is the garlic powder necessary? No, it’s optional. It adds a subtle depth of flavor without being overtly garlicky. You can omit it or substitute with a pinch of paprika or dry mustard for a different flavor note.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta will ruin the dish. Always cook to al dente.
- Using Cold Milk: This is the top cause of a lumpy sauce. Always warm it first.
- Adding Cheese on High Heat: High heat can cause the cheese to separate and become oily. Melt cheese on low.
- Using Pre-Shredded Cheese: The cellulose coating prevents smooth melting, leading to a grainy texture.
- Underseasoning: The sauce needs ample salt and pepper. Taste and season carefully before adding the pasta.
Conclusion
This creamy stovetop mac and cheese recipe proves that incredible comfort food can be just 20 minutes away. By mastering the simple technique of the roux and béchamel, and using quality, freshly shredded cheese, you create a luxuriously smooth sauce that clings perfectly to every bite of pasta. It’s a versatile, crowd-pleasing foundation that you can customize endlessly. Remember the key tips—warm your milk, melt cheese on low, and serve it fresh—for a flawless, cheesy result every single time.