Here's an easy, creamy stovetop mac and cheese recipe for those cozy comfort-food cravings. This recipe is made entirely on the stovetop, so it’s quick and perfect for a weeknight dinner!
Ingredients:
2 cups elbow macaroni (or any small pasta)
4 tablespoons butter
1/4 cup all-purpose flour
2 cups whole milk (for extra creaminess, you can use half milk and half heavy cream)
1 cup shredded sharp cheddar cheese
1 cup shredded mozzarella cheese (or any other meltable cheese you like)
Salt and black pepper, to taste
1/2 teaspoon mustard powder (optional, adds a subtle tanginess)
A pinch of paprika (optional, for a hint of warmth and color)
Instructions:
1. Cook the Pasta:
Bring a pot of salted water to a boil and cook the macaroni according to package directions until al dente. Drain and set aside.
2. Make the Cheese Sauce:
In a large pot or skillet, melt the butter over medium heat.
Sprinkle in the flour and whisk constantly for 1-2 minutes until it forms a smooth paste (this is your roux).
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to whisk until the mixture thickens, about 5 minutes.
3. Add the Cheese:
Remove the pot from heat and stir in the cheddar and mozzarella until melted and smooth.
Season with salt, pepper, mustard powder, and paprika, if desired. Adjust seasoning to taste.
4. Combine with Pasta:
Add the drained pasta to the cheese sauce and stir to coat evenly. If needed, you can return the pot to low heat to keep it warm and allow the cheese to fully melt.
5. Serve:
Serve hot, garnished with extra cheese, parsley, or even a sprinkle of crispy breadcrumbs if you like a bit of crunch.
Tips:
For extra creaminess, you can add a couple of tablespoons of cream cheese to the sauce.
Experiment with other cheeses like Gruyère, Monterey Jack, or Gouda for different flavors.