Mac and cheese is the ultimate comfort food, and nothing beats a creamy, stovetop version made from scratch. This recipe will transport you back to childhood with its rich, cheesy goodness. Perfect for a cozy dinner or a quick lunch, it’s a dish that satisfies every time. Get ready to indulge in the best-ever creamy stovetop mac and cheese that’s sure to become a family favorite.
Steps
- Begin by bringing a large pot of salted water to a boil. Cook the macaroni according to the package instructions, ensuring not to overcook. Once done, drain the pasta and set it aside.
- In a separate large pot, melt butter over medium heat. Stir in the flour using a silicone spatula and cook for 1-2 minutes while constantly stirring.
- Gradually add the heavy cream and milk to the pot, stirring continuously to avoid breaking the roux. Once incorporated, bring the mixture to a boil, then reduce it to a simmer.
- Add mustard powder, onion powder, salt, pepper, and hot sauce to the simmering mixture. Lower the heat to the lowest setting.
- Slowly add the shredded cheddar cheese, stirring continuously until the sauce is smooth and fully combined.
- Incorporate the drained macaroni into the cheese sauce, stirring well to ensure even coating. Serve immediately and enjoy!
Ingredients
- 2 cups uncooked macaroni (approximately 1/2 pound)
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon each of salt and pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups shredded cheddar cheese
Nutritional Values
Calories: 2284kcal | Carbohydrates: 188g | Protein: 80g | Fat: 136g | Saturated Fat: 84g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 36g | Trans Fat: 4g | Cholesterol: 424mg | Sodium: 2052mg | Potassium: 1084mg | Fiber: 8g | Sugar: 20g | Vitamin A: 4548IU | Vitamin C: 4mg | Calcium: 1632mg | Iron: 4mg
FAQ
- Can I use any type of pasta for this mac and cheese recipe?
- Yes, you can substitute the macaroni with other pasta types such as medium shells, cavatappi, rotini, or fusilli. Just keep in mind that cooking times may vary slightly based on the pasta you choose.
- What kinds of cheese work best for stovetop mac and cheese?
- A variety of cheeses can be used, including Cheddar, Monterey Jack, Gouda, and Gruyere. Be cautious with extra sharp cheddar or aged cheeses as they might not melt as smoothly.
- How should I store leftovers, and how long do they last?
- Leftover mac and cheese should be stored in an airtight container and can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat carefully using a microwave on the ‘melt’ setting or over 50% power, or consider using a makeshift double boiler for best results.
- What are some good additions to enhance mac and cheese?
- You can add meats like cooked chicken, ham, pulled pork, or bacon, and vegetables such as peas, mushrooms, or spinach for extra flavor and nutrition.
- Can you taste the hot sauce or mustard powder in the mac and cheese?
- No, the hot sauce and mustard powder act as flavor enhancers and do not alter the taste significantly. They are added to boost the overall flavor profile without being noticeable.
Tips
- Shred Your Own Cheese: Opt for shredding cheese from a block rather than using pre-packaged shredded cheese. It melts better and enhances the flavor of your mac and cheese.
- Mind the Roux: When adding milk or cream to the roux, do it gradually while stirring constantly to avoid breaking the sauce, which can result in a thin consistency.
- Experiment with Cheeses: Feel free to mix different types of cheese such as Gouda, Monterey Jack, or Gruyere for a unique flavor profile. Just be cautious with extra sharp or aged cheeses as they might not melt smoothly.
- Storage and Reheating: Store leftovers in an airtight container in the fridge for up to three days. Reheat using the ‘melt’ setting on your microwave or at 50% power to maintain the creamy texture. Alternatively, reheating with a double boiler works well too.
Equipment
- 3.5 Quart Dutch Oven – For cooking pasta and making the cheese sauce.
- Box Cheese Grater – For shredding cheese from a block, which melts better than pre-shredded cheese.
- Pinch Bowls – Useful for measuring and organizing seasonings before cooking.
- Pasta Strainer – For draining the cooked macaroni.
