The BEST Stovetop Mac & Cheese!
The BEST Stovetop Mac & Cheese!
Ingredients
- 8 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 8 min
- 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once the butter is melted and slightly foamy, add the all-purpose flour. Whisk continuously for 1 to 2 minutes, creating a thick, yellowish paste (roux).
⏱️ 2 min
- 3
Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue to whisk and cook over medium heat until the mixture thickens into a smooth, creamy sauce, about 5 to 7 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 7 min
- 4
Reduce the heat to low. Add the shredded sharp cheddar cheese to the sauce, a handful at a time, whisking until each addition is fully melted and incorporated before adding more. Continue until all the cheese is melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min
- 5
Add the cooked and drained elbow macaroni to the cheese sauce. Stir with a wooden spoon or spatula until the noodles are completely coated in the creamy cheese sauce.
⏱️ 2 min
- 6
Serve immediately and enjoy your delicious homemade stovetop mac & cheese!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
The BEST Stovetop Mac & Cheese!
- 8 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 1/2 cups sharp cheddar cheese, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
⏱️ 8 min - 2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once the butter is melted and slightly foamy, add the all-purpose flour. Whisk continuously for 1 to 2 minutes, creating a thick, yellowish paste (roux).
⏱️ 2 min - 3
Gradually pour in the whole milk and heavy cream, whisking constantly to prevent lumps. Continue to whisk and cook over medium heat until the mixture thickens into a smooth, creamy sauce, about 5 to 7 minutes. It should be thick enough to coat the back of a spoon.
⏱️ 7 min - 4
Reduce the heat to low. Add the shredded sharp cheddar cheese to the sauce, a handful at a time, whisking until each addition is fully melted and incorporated before adding more. Continue until all the cheese is melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
⏱️ 5 min - 5
Add the cooked and drained elbow macaroni to the cheese sauce. Stir with a wooden spoon or spatula until the noodles are completely coated in the creamy cheese sauce.
⏱️ 2 min - 6
Serve immediately and enjoy your delicious homemade stovetop mac & cheese!
⏱️ 1 min