Description
This classic Stovetop Macaroni and Cheese recipe is creamy, cheesy, and perfectly comforting. Made with shell or elbow pasta and a rich cheese sauce featuring sharp cheddar, Parmesan, and cream cheese, it comes together quickly on the stovetop for a delicious homemade meal or side dish.
Ingredients
Scale
Pasta
- 1 pound small pasta like shells or elbow macaroni
Cheese Sauce
- 1/2 cup butter
- 1/2 cup flour
- 3 cups nonfat milk
- 1 cup heavy cream
- 4 ounces cream cheese
- 3 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Parmesan
- 1/2 teaspoon dry mustard powder
- Salt to taste
- Pepper to taste
Instructions
- Cook Pasta: Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions. Drain pasta into a large colander and set aside.
- Make Roux: Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown.
- Heat Milk and Cream: Meanwhile, pour milk and cream into a microwave-safe glass bowl and heat for 2 minutes. Alternatively, heat milk in a small saucepan on the stove until hot, not boiling.
- Add Milk Mixture: Pour milk and cream mixture into the flour mixture, stirring often. Bring to a simmer while it thickens. The sauce is done when it is thick and coats the back of a spoon.
- Add Cream Cheese and Seasonings: Stir in cream cheese, a pinch of salt and pepper, and dry mustard powder. Whisk until the cream cheese is melted and fully incorporated.
- Add Cheddar and Parmesan: Remove from heat and add cheddar and Parmesan cheeses, stirring constantly until completely melted and smooth.
- Combine Pasta and Sauce: Stir cooked pasta into the cheese sauce until fully coated. Divide into bowls and serve hot.
Notes
- For best flavor, use freshly grated cheddar and Parmesan cheese instead of pre-shredded varieties.
- Adjust salt and pepper to taste, especially if your cheese is already salty.
- Use whole milk instead of nonfat milk if you prefer a richer sauce.
- You can substitute dry mustard powder with prepared mustard for a slightly different flavor profile.
- This recipe yields about 10 servings as a side dish, or 6-8 servings as a main course.
- To reheat, gently warm the macaroni and cheese over low heat with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg
