Home » Main Dish » Macaroni and Cheese Stove

Macaroni and Cheese Stove

Macaroni and Cheese Stove

Get ready to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering stovetop macaroni and cheese recipe! Imagine a creamy, velvety sauce that hugs every single pasta nook and cranny, delivering a cheesy explosion of flavor that will have your family and friends begging for seconds. This isn't just another mac and cheese recipe - it's a quick, easy, and absolutely irresistible comfort food that will become your go-to meal for any occasion.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 8 ounces elbow macaroni
  2. 2 cups shredded sharp cheddar cheese
  3. 1/2 cup grated Parmesan cheese
  4. 3 cups milk
  5. 1/4 cup butter
  6. 1/4 cup all-purpose flour
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon black pepper
  9. 1/4 teaspoon paprika

Instructions

  1. Fill a large pot with water and bring to a rolling boil over high heat. Add a pinch of salt to the water.
  2. Pour the elbow macaroni into the boiling water and cook according to package instructions, typically 8-10 minutes, until pasta is al dente. Stir occasionally to prevent sticking.
  3. While pasta cooks, melt butter in a separate large saucepan over medium heat. Ensure butter is fully melted and starts to bubble slightly.
  4. Gradually whisk in the all-purpose flour to create a smooth roux. Continue whisking for 1-2 minutes to cook out the raw flour taste.
  5. Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue stirring until the mixture thickens and becomes smooth.
  6. Reduce heat to low and add shredded sharp cheddar cheese and grated Parmesan cheese. Stir until cheese is completely melted and sauce is creamy.
  7. Season the cheese sauce with salt, black pepper, and paprika. Stir to combine and taste, adjusting seasonings if needed.
  8. Drain the cooked macaroni in a colander, shaking to remove excess water.
  9. Add the drained macaroni directly into the cheese sauce. Stir gently to coat every pasta piece evenly with the creamy sauce.
  10. Remove from heat and let sit for 2-3 minutes to allow sauce to thicken and flavors to meld together.
  11. Serve hot, optionally garnishing with additional black pepper or paprika if desired.

Tips

  1. Use freshly grated cheese for the best melting and flavor - pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
  2. Whisk continuously when making the roux and adding milk to prevent lumps and ensure a smooth, creamy sauce.
  3. For extra richness, you can substitute some of the milk with heavy cream or half-and-half.
  4. Don't overcook the pasta - aim for al dente, as it will continue to cook slightly in the hot cheese sauce.
  5. If your sauce is too thick, add a splash of milk to thin it out. If it's too thin, continue cooking and stirring to reduce and thicken.
  6. Experiment with cheese combinations like adding a bit of smoked gouda or sharp white cheddar for more complex flavor.
  7. For a crispy top, transfer the mac and cheese to a baking dish and broil for 2-3 minutes with a sprinkle of breadcrumbs.

Nutrition Facts

Calories: 400kcal

Carbohydrates: 45g

Protein: 20g

Fat: 18g

Saturated Fat: 10g

Cholesterol: 60mg

Pin Recipe Share Email

Share this:

Leave a Comment