Ultra-Creamy Stovetop Macaroni and Cheese
Creamy Mac & Cheese
Indulgently smooth and cheesy stovetop mac and cheese that the whole family will love.
There is something profoundly comforting about a bowl of homemade macaroni and cheese. Forget the boxed stuff; this recipe is all about that silky, luscious cheese sauce that coats every single noodle perfectly. It's the kind of meal that feels like a warm hug, bringing back childhood memories while satisfying even the most sophisticated adult cravings.
The secret to this version lies in the blend of sharp cheddar and smooth Monterey Jack, combined with a pinch of mustard powder to make those flavors truly pop. It’s quick enough for a Tuesday night dinner but decadent enough to serve at a holiday gathering. Once you try this stovetop method, you'll never go back to any other way of making mac.
Nutrition (per serving)
Directions
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1
Bring a large pot of salted water to a boil. Cook the macaroni for 1-2 minutes less than the package directions until it's just shy of al dente. Drain and set aside.
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2
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste, but don't let it brown.
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3
Gradually pour in the milk while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens and begins to bubble gently.
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4
Turn the heat to low. Stir in the salt, pepper, mustard powder, and smoked paprika.
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5
Add the shredded cheeses one handful at a time, stirring until completely melted and smooth.
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6
Fold the cooked macaroni back into the cheese sauce. Stir gently until every noodle is evenly coated. Serve immediately while hot and gooey.
Ingredients
- Elbow macaroni:1 lb
- Unsalted butter:4 tbsp
- All-purpose flour:¼ cup
- Whole milk:3 cups
- Sharp cheddar cheese, shredded:8 oz
- Monterey Jack cheese, shredded:4 oz
- Salt:½ tsp
- Black pepper:¼ tsp
- Mustard powder:½ tsp
- Smoked paprika:¼ tsp
Tips & Notes
- Always shred your own cheese from a block; pre-shredded cheese contains anti-clumping agents that prevent a smooth melt.
- If the sauce is too thick, add a splash of milk or a tablespoon of pasta water to loosen it up.
- For an extra kick, add a dash of your favorite hot sauce to the cheese mixture.
