Classic Stovetop Macaroni and Cheese
This classic stovetop macaroni and cheese recipe delivers creamy, cheesy goodness in every bite, perfect for a comforting meal.
Equipment
- large pot
- large saucepan
- whisk
Ingredients
Main Ingredients
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warmed
- 1 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
Instructions
Instructions
- Cook macaroni in boiling salted water until al dente, then drain and set aside.
- Melt butter in a large saucepan, then whisk in flour and cook for 1-2 minutes until a nutty-smelling paste forms.
- Gradually whisk in warmed milk until the sauce is smooth and thickened, about 5-7 minutes.
- Stir in mustard powder, garlic powder, salt, and pepper, then add cheddar and Gruyère/Monterey Jack cheeses and stir until melted and smooth.
- Combine the drained macaroni with the cheese sauce, stirring gently to coat all the pasta evenly.
Notes
For extra flavor, try adding a pinch of nutmeg to the cheese sauce.