Description
A recipe for rich, creamy macaroni and cheese cooked entirely on the stovetop.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 2 ounces cream cheese, cut into cubes
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly, to make a roux.
- Gradually whisk in the milk until smooth.
- Cook the mixture, stirring frequently, until it thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
- Remove the pan from the heat. Stir in the salt, pepper, paprika, and cayenne pepper, if using.
- Add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth.
- Add the cubed cream cheese and stir until it melts into the sauce, making it extra creamy.
- Add the cooked and drained macaroni to the cheese sauce. Stir gently until the pasta is fully coated.
- Serve immediately.
Notes
- Shred your own cheese from a block for the best melting results. Pre-shredded cheese often contains anti-caking agents that affect smoothness.
- For a tangier flavor, substitute 1/2 cup of the milk with heavy cream.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7
- Sodium: 750
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
- Cholesterol: 90
Keywords: macaroni and cheese, stovetop mac and cheese, creamy cheese sauce, southern side dish, comfort food