Description
A basic recipe for creamy macaroni and cheese made entirely on the stovetop.
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
Instructions
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly. This is your roux.
- Gradually whisk in the milk until the mixture is smooth.
- Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
- Remove the saucepan from the heat. Stir in the salt, pepper, and paprika.
- Add the shredded cheddar cheese one handful at a time, stirring until each addition is completely melted and smooth before adding more.
- Add the drained macaroni to the cheese sauce and stir until everything is evenly coated.
- Serve immediately.
Notes
- For a smoother sauce, shred your own cheese instead of using pre-shredded varieties.
- You can substitute Gruyère or Monterey Jack for some of the cheddar for a different flavor profile.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 2
- Protein: 25
- Cholesterol: 90
Keywords: macaroni and cheese, mac and cheese, stovetop mac and cheese, cheddar cheese sauce, easy pasta