Creamy Stovetop Macaroni and Cheese
This is the mac and cheese I make when I want something comforting but don't want to wait for the oven. Takes about 25 minutes total and uses a proper roux so it doesn't break or get grainy like some stovetop versions.
Print
Pin
Ingredients
Ingredients (~6 servings)
- 9 oz large elbow macaroni noodles
- 3 Tbsp unsalted butter
- 3 Tbsp all-purpose flour
- 1 1/2 cups milk warmed in microwave
- 1/2 tsp dry mustard powder
- 1/2 tsp table salt
- 1/4 tsp garlic powder
- 1 1/2 cups shredded Monterey jack cheese packed
- 3/4 cup shredded cheddar cheese packed
- Optional - smoked paprika black pepper
Instructions
- Cooling/Resting Time: 0 minutes
- Cook pasta according to package directions and reserve 1/2 cup pasta water before draining.
- Melt butter in a medium saucepan over medium heat.
- Whisk in flour, mustard powder, salt, and garlic powder and cook for 1 minute until golden and bubbling.
- Reduce heat to medium-low and slowly add warmed milk, whisking constantly until smooth.
- Cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Remove from heat and add cheese gradually, 1/2 cup at a time, stirring until melted before adding more.
- Pour cheese sauce over pasta and stir to combine.
- Add reserved pasta water 1/4 cup at a time if sauce is too thick.
- Taste and adjust salt and pepper as needed.
- Serve immediately with optional smoked paprika.