Stovetop Mac and Cheese
Experience the ultimate comfort in under twenty minutes with this rich, velvety stovetop mac and cheese. By utilizing a professional-grade roux base and freshly grated sharp cheddar and nutty Gruyère, this one-pot recipe ensures perfectly coated noodles without the dryness often associated with baked versions. It is an efficient, crowd-pleasing dish that puts you in complete control of the sauce consistency for a silky-smooth finish every time.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 servings 1x
- Category: dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 oz elbow macaroni
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
3 cups sharp cheddar cheese, freshly grated
1 cup Gruyère cheese, freshly grated
Salt and pepper to taste
1/2 tsp paprika
Instructions
Boil a large pot of salted water and cook macaroni until al dente.
Drain the pasta thoroughly and set aside.
In the same pot, melt the butter over medium heat.
Whisk in the flour and cook for one minute to create a golden roux.
Slowly pour in the milk while whisking constantly to prevent lumps.
Simmer until the mixture thickens into a creamy base.
Remove from heat and stir in the grated cheeses until smooth.
Fold the cooked pasta back into the pot and stir until thoroughly coated.
Notes
Always grate your cheese blocks by hand to ensure the sauce melts without any grainy texture. Use room temperature milk to help the sauce emulsify more efficiently.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 17g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/stovetop-mac-and-cheese/