Description
Creamy, cheesy, and irresistibly delicious, this stovetop mac and cheese is a quick and comforting meal perfect for busy weeknights or indulgent cravings. Ready in just 20 minutes, it’s a dish you’ll make on repeat!
Ingredients
- 2 cups (½ lb.) macaroni, uncooked
- 2 tablespoons butter (unsalted)
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk (whole milk recommended)
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder (optional)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon hot sauce (optional)
- 1 ½ cups cheddar cheese, freshly shredded
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook macaroni according to package instructions, about 7–10 minutes.
- Drain and set aside.
2. Make the Roux:
- In a large saucepan over medium heat, melt butter.
- Stir in flour and cook for 1–2 minutes to remove the raw taste.
3. Prepare the Sauce:
- Gradually whisk in heavy cream and milk to create a smooth base.
- Bring to a gentle boil, then reduce to simmer.
4. Season the Sauce:
- Add mustard powder, onion powder, salt, pepper, and hot sauce. Stir to combine.
5. Add Cheese:
- Lower the heat and slowly stir in shredded cheddar. Mix until the sauce is creamy and smooth.
6. Combine and Serve:
- Add cooked macaroni to the sauce and mix well. Serve immediately for the best texture and flavor.
Notes
- Cheese Tip: Always use freshly shredded cheese for the creamiest results.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk to maintain creaminess.
- Customization: Feel free to add mix-ins like bacon, veggies, or even swap in a cheese blend for unique flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American