Creamy Stovetop Mac and Cheese

Photo byGwen Wren using Canva

This is not the mac and cheese I grew up eating, however, it has all the things we love about the old classic but more, the creamy, melty cheeses and spices combine to be top notch flavor and texture! Give it a try and let us know what you think.

Creamy Stovetop Mac and Cheese

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 8 oz (about 2 cups) elbow macaroni or your favorite pasta
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon mustard powder (optional for a tangy kick)
• Salt and pepper to taste
• Optional: 1/4 teaspoon paprika or cayenne pepper for a bit of heat

Instructions:

1. Cook the Pasta:
2. • Bring a large pot of salted water to a boil.
   • Add the pasta and cook according to package instructions until al dente.
   • Drain the pasta and set it aside.
3. Make the Cheese Sauce:
4. • In a large saucepan, melt the butter over medium heat.
   • Once the butter is melted, add the flour and whisk continuously to form a roux. Cook for about 1-2 minutes, until it’s slightly golden.
   • Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps.
   • Continue to cook, stirring often, until the sauce thickens (about 5 minutes).
5. Add Seasonings and Cheese:
6. • Once the sauce has thickened, reduce the heat to low.
   • Stir in the garlic powder, onion powder, mustard powder, salt, and pepper.
   • Gradually add the shredded cheeses, one handful at a time, stirring until completely melted and smooth.
   • Taste and adjust seasoning if needed. If you like a bit of spice, you can add paprika or cayenne pepper at this stage.
7. Combine Pasta and Sauce:
8. • Add the cooked pasta to the cheese sauce, stirring to coat all the pasta evenly.
   • Cook for an additional 2-3 minutes, allowing the pasta to soak up some of the sauce.
9. Serve:
10. • Serve hot, garnished with a sprinkle of extra cheese, a dash of paprika, or fresh herbs if desired.

Tips:

• Cheese Choices: For the best flavor, use a combination of sharp cheddar and a good melting cheese like mozzarella, Monterey Jack, or Gruyère.
• Texture: If you prefer a thinner sauce, you can add a little more milk or cream to reach your desired consistency.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to restore creaminess.