Description
This Stovetop Macaroni and Cheese is a classic comfort food made in just one pot for easy cleanup. The sauce is creamy, silky, and glossy, perfectly clinging to tender macaroni without becoming overly thick or gluggy. Using a blend of mozzarella and shredded cheeses like Cheddar, Colby, and Gruyere, this recipe delivers a rich, flavorful dish cooked right on the stovetop in under 20 minutes.
Ingredients
Scale
Cheese Sauce
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Pasta and Cheese
- 250 g / 2 1/2 cups elbow macaroni (uncooked)
- 3/4 cup mozzarella cheese, shredded
- 1 1/2 cups cheese (Cheddar, Colby, Gruyere), shredded
Instructions
- Melt Butter and Add Flour: Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly to form a roux.
- Add Milk Slurry: Pour about 3/4 cup of milk into the roux and stir to create a smooth slurry quickly.
- Add Remaining Liquids and Seasonings: Add the remaining milk followed by the water, then season with salt, pepper, garlic powder, onion powder, and mustard powder. Stir to combine well.
- Add Macaroni and Simmer: Add the uncooked elbow macaroni and stir. Stir occasionally as the mixture heats until you see wisps of steam. Reduce heat to medium low.
- Cook Pasta in Sauce: Stir regularly for 9 to 10 minutes while the mixture bubbles gently. Cook until the macaroni is tender but still firm and the sauce thickens slightly while remaining saucy and thinner than final desired consistency.
- Add Cheese and Final Seasoning: Remove the pot from the heat and quickly stir in the shredded mozzarella and other cheeses until fully melted into the sauce. Adjust salt and pepper to taste. The sauce will thicken and reduce considerably in this step.
- Serve Immediately: Serve hot right away for creamy, cheesy macaroni and cheese with that perfect sauce-to-pasta balance.
Notes
- Recipe video available for visual guidance.
- This recipe cooks the macaroni directly in the cheese sauce, ensuring a silky texture without overcooked pasta or overly thick sauce.
- Using a combination of cheeses adds depth and complexity to the flavor.
- Serve immediately for best texture and flavor.
- Full fat milk is preferred for richest flavor, but low fat milk can be used as a substitute.
Nutrition
- Serving Size: 211 g
- Calories: 472 kcal
- Sugar: 5.9 g
- Sodium: 343 mg
- Fat: 22.9 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 46.3 g
- Fiber: 1.7 g
- Protein: 19.9 g
- Cholesterol: 67 mg
