Stovetop Mac and Cheese
A creamy and cheesy comfort food that's quick to make and perfect for busy weeknights.
Ingredients
Pasta
- 8 ounces macaroni (uncooked)
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 16 ounces whole milk
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground mustard
- 6 ounces gruyere cheese (freshly shredded)
- 6 ounces sharp cheddar cheese (freshly shredded)
Instructions
Preparation
- In a pot of salted, boiling water, cook the macaroni according to package directions for al dente pasta. Drain and set aside.
- In a saucepan over medium heat, melt the butter. Add flour and stir to combine, creating a paste. Cook for 1 minute.
- Add the milk, paprika, salt, pepper, and ground mustard. Whisk constantly to mix well.
- Cook until the sauce thickens to your liking, usually about 1 to 2 minutes.
- Remove your pot from the heat and add the shredded cheeses. Stir until the cheese is melted and fully combined.
- Add the drained macaroni and stir to mix everything together. Remove from heat and serve immediately.
Notes
Use freshly shredded cheese for the best melt and flavor. Don’t skip the spices; they add a lot of character to the dish. Be careful not to overcook the pasta; you want it al dente for the best texture.