Description
Experience the ultimate creamy comfort food with this stovetop macaroni and cheese. By utilizing a traditional roux base, this recipe achieves a silky, stable cheese sauce that perfectly coats al dente pasta without any graininess. With a blend of sharp cheddar and mozzarella, you get both deep flavor and a luxurious melt, making it far superior to any boxed alternative. Perfect for a quick family dinner, this dish comes together in just twenty minutes using simple, wholesome pantry staples.
Ingredients
1 lb Elbow Macaroni
4 tbsp Unsalted Butter
1/4 cup All-Purpose Flour
3 cups Whole Milk
3 cups Sharp Cheddar, freshly shredded
1 cup Mozzarella Cheese, freshly shredded
1 tsp Kosher Salt
1/2 tsp Black Pepper
Instructions
Bring a large pot of salted water to a rolling boil over high heat.
Add the elbow macaroni and cook according to package directions until al dente.
Drain the pasta thoroughly in a colander, do not rinse.
In the same pot, melt the butter over medium-low heat until bubbling.
Whisk in the flour and cook for 1-2 minutes to create a roux.
Gradually whisk in the whole milk until the mixture is smooth and begins to thicken.
Reduce heat to low and stir in the shredded sharp cheddar and mozzarella cheeses until fully melted and emulsified.
Add salt and black pepper to taste.
Fold the cooked pasta back into the cheese sauce until well coated and serve immediately.
Notes
Use freshly shredded cheese instead of pre-shredded bags to ensure the sauce stays silky and melts evenly. You can substitute elbow macaroni with cavatappi or shells if preferred. Store leftovers in an airtight container for up to 3 days and reheat with a splash of milk to restore creaminess.
- Prep Time: 5
- Cook Time: 15
- Category: Baking
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 8g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg