Description
This Stovetop Mac and Cheese recipe is a classic comfort dish made creamy and flavorful with a homemade roux-based cheese sauce. Using shredded cheddar cheese and a blend of heavy cream and milk, this recipe produces a rich, cheesy pasta perfect for a quick weeknight dinner or a cozy meal any time.
Ingredients
Scale
Pasta
- 2 cups macaroni (uncooked, equal to 1/2 lb.)
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese (shredded)
Instructions
- Prepare the Cheese: Shred the cheddar cheese from a block for the best melting quality and flavor. Avoid pre-shredded cheese as it contains additives that can affect the sauce texture.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil and add the macaroni. Cook according to the package instructions, usually 7-9 minutes, until al dente. Use a timer to prevent overcooking. Drain the pasta and set aside.
- Make the Roux: In a large pot over medium heat, melt the butter thoroughly. Stir in the flour with a silicone spatula and cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Dairy: Slowly add the heavy cream and milk to the roux in small splashes, stirring constantly to prevent lumps and to keep the sauce smooth and thickened.
- Simmer and Season: Bring the mixture to a boil and then reduce the heat to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Lower the heat to the lowest setting to keep warm.
- Add Cheese and Combine: Gradually sprinkle the shredded cheddar into the sauce, stirring continuously until melted and smooth. Add the drained macaroni to the pot and stir thoroughly to coat the pasta with the cheese sauce. Serve immediately for the best texture and flavor.
Notes
- Shredding your own cheese significantly improves flavor and texture compared to pre-shredded cheese.
- Use sharp or extra sharp cheddar for more robust flavor.
- The addition of hot sauce adds a subtle heat that enhances the cheesy flavor without being overpowering.
- Mustard powder helps to brighten the flavor of the cheese sauce.
- Serve immediately as stovetop mac and cheese tends to thicken if left to sit.
