Description
This Stovetop Mac And Cheese recipe delivers a creamy, cheesy comfort food classic made with a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses. Perfect for a quick weeknight dinner, it features tender elbow macaroni enveloped in a luscious homemade cheese sauce infused with garlic and optional mustard powder for depth of flavor.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni
Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder (optional)
- salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain the pasta, then set it aside.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux that will thicken the sauce.
- Add Dairy: Slowly pour in the whole milk and heavy cream while whisking continuously to keep the mixture smooth. Continue cooking and whisking for about 4 to 5 minutes until the sauce thickens and coats the back of a spoon.
- Incorporate Seasonings and Cheese: Reduce the heat to low and stir in garlic powder, mustard powder if using, and all three cheeses—sharp cheddar, mozzarella, and Parmesan. Stir gently until the cheeses have melted completely into a creamy sauce.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring carefully to coat every piece evenly. Heat through for a minute or two.
- Season and Serve: Taste the mac and cheese and adjust the seasoning with salt and black pepper as needed. Serve immediately while warm and creamy.
Notes
- For extra richness, add a spoonful of cream cheese or a splash of evaporated milk into the sauce.
- Try swapping the cheddar with Gruyère or gouda for a different flavor profile.
- Best served fresh, but leftovers can be reheated gently with a splash of milk to restore creaminess.
