Creamy Stovetop Macaroni and Cheese
Elbow pasta folded into a silky homemade cheddar sauce, ready in about the time it takes to boil water and cook noodles. A dependable side the whole family will reach for.
25 mins
4 servings
Ingredients
- 2 tablespoons All-Purpose Flour
- 8 ounces Elbow Pasta
- 5 ounces Cheddar Cheese, shredded
- 1 cup + ½ cup + 2 ⅔ tablespoons Milk (Whole)
- 3 ounces Monterey Jack Cheese, shredded
- 2 tablespoons Unsalted Butter
- ⅓ teaspoon Kosher Salt
- ⅓ teaspoon Mustard, dry mustard powder
- ⅛ teaspoon Black Pepper
- ⅛ teaspoon Garlic Powder
Directions
- Bring a large pot of generously salted water to a boil. Cook the macaroni 1 minute less than the package directions. Scoop out a mugful of the pasta water, then drain.
- In the same pot over medium heat, melt the butter. Whisk in the flour and cook, whisking, for 1 minute without letting it brown.
- Slowly pour in the milk while whisking constantly so no lumps form. Simmer gently, whisking often, for 4 to 5 minutes, until the sauce coats the back of a spoon.
- Take the pot off the heat. Whisk in the mustard powder, garlic powder, salt, and pepper, then add the cheddar and Monterey Jack a handful at a time, stirring until melted and smooth.
- Stir the drained macaroni into the sauce. If it looks thick, loosen it with a splash of the reserved pasta water.
- Taste, adjust the seasoning, and serve right away. Tip: the sauce firms up as it sits, so stir in another splash of pasta water or milk when reheating.
