Description
Creamy and indulgent, this stovetop Mac and Cheese is a classic comfort food favorite. Made with elbow macaroni and a blend of sharp cheddar and Parmesan cheeses, this dish is easy to prepare and perfect for a quick weeknight meal.
Ingredients
Scale
Elbow Macaroni:
- 8 ounces
Sharp Cheddar Cheese (shredded):
- 2 cups
Parmesan Cheese (grated):
- 1/2 cup
Whole Milk:
- 3 cups
Unsalted Butter:
- 1/4 cup
All-Purpose Flour:
- 1/4 cup
Salt:
- 1/2 teaspoon
Black Pepper:
- 1/4 teaspoon
Ground Mustard (optional):
- 1/4 teaspoon
Paprika (optional):
- 1/4 teaspoon
Instructions
- Cook the Macaroni: Cook the macaroni according to package instructions until al dente. Drain and set aside.
- Prepare the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly pour in the milk while whisking to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Reduce heat, add salt, pepper, mustard, and paprika if using. Stir in cheddar and Parmesan until melted.
- Combine and Serve: Add cooked macaroni to the cheese sauce, stirring to coat evenly. Serve warm.
Notes
- For a baked version, pour the mac and cheese into a greased baking dish, top with additional cheese and breadcrumbs, and bake at 350°F (175°C) for 20 minutes until bubbly and golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 7g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
