Ultra-Velvety Stovetop Macaroni and Cheese: The Ultimate Comfort Food
The ultimate creamy stovetop mac and cheese! This easy, 15-minute recipe features a velvety roux-based cheddar sauce and perfectly seasoned macaroni for a restaurant-quality family dinner.
Ingredients
- 1 lbs elbow macaroni
- 4 cups sharp chedder cheese freshly grated
- 3 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp ground mustard
- salt and pepper
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the macaroni for 7–9 minutes until it is al dente (it should still have a slight bite, as it will continue to cook in the sauce). Drain and set aside.
- In the same large pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes. You want the mixture to bubble and turn slightly golden, but not brown. This removes the "floury" taste.
- Slowly pour in the milk, whisking constantly to ensure there are no lumps. Continue to cook on medium heat for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
- Stir in the garlic powder, smoked paprika, ground mustard, salt, and pepper. The ground mustard won't make it taste like mustard—it just makes the cheese taste "cheesier."
- Turn the heat to low. Add the grated cheese one handful at a time, whisking gently until the sauce is glossy and completely smooth.
- Fold the cooked macaroni back into the cheese sauce. Stir gently until every noodle is submerged in the velvety cheddar. Serve immediately.
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Calories: 449kcalCarbohydrates: 67gProtein: 15gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 55mgPotassium: 385mgFiber: 3gSugar: 8gVitamin A: 612IUVitamin C: 0.02mgCalcium: 179mgIron: 1mg
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