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
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Fill a large pot with water and bring to a rolling boil over high heat. Add a pinch of salt to the water.
- 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.
- While pasta cooks, melt butter in a separate large saucepan over medium heat. Ensure butter is fully melted and starts to bubble slightly.
- 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.
- Slowly pour in the milk, whisking continuously to prevent lumps from forming. Continue stirring until the mixture thickens and becomes smooth.
- Reduce heat to low and add shredded sharp cheddar cheese and grated Parmesan cheese. Stir until cheese is completely melted and sauce is creamy.
- Season the cheese sauce with salt, black pepper, and paprika. Stir to combine and taste, adjusting seasonings if needed.
- Drain the cooked macaroni in a colander, shaking to remove excess water.
- Add the drained macaroni directly into the cheese sauce. Stir gently to coat every pasta piece evenly with the creamy sauce.
- Remove from heat and let sit for 2-3 minutes to allow sauce to thicken and flavors to meld together.
- Serve hot, optionally garnishing with additional black pepper or paprika if desired.
Tips
- Use freshly grated cheese for the best melting and flavor - pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Whisk continuously when making the roux and adding milk to prevent lumps and ensure a smooth, creamy sauce.
- For extra richness, you can substitute some of the milk with heavy cream or half-and-half.
- Don't overcook the pasta - aim for al dente, as it will continue to cook slightly in the hot cheese sauce.
- 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.
- Experiment with cheese combinations like adding a bit of smoked gouda or sharp white cheddar for more complex flavor.
- 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