Description
A recipe for rich, creamy, classic macaroni and cheese made entirely on the stovetop using a simple roux-based cheese sauce.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- While the pasta cooks, start the sauce. In a large saucepan over medium heat, melt the butter.
- Whisk the flour into the melted butter and cook for 1 to 2 minutes, stirring constantly, to cook out the raw flour taste. This mixture is the roux.
- Gradually whisk in the warm milk until the mixture is smooth.
- Continue to cook over medium heat, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
- Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and paprika.
- Add the shredded cheeses to the sauce one handful at a time, stirring until each addition is completely melted and smooth before adding the next. Taste and adjust seasoning if needed.
- Add the drained, cooked macaroni to the cheese sauce. Stir gently until the pasta is evenly coated.
- Serve immediately for the creamiest texture.
Notes
- Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- For a baked version, transfer the mixture to a buttered casserole dish, top with breadcrumbs, and bake at 375°F for 15 minutes until bubbly.
- Use whole milk for the richest sauce consistency.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 2
- Protein: 25
- Cholesterol: 90