Description
A quick and creamy stovetop mac and cheese recipe that delivers tender elbow noodles enveloped in a rich, cheesy sauce made from sharp cheddar, butter, and milk. Perfect for a comforting weeknight meal ready in just 15 minutes.
Ingredients
Pasta
- 1 pound elbow noodles
Cheese Sauce
- ½ cup salted butter
- ½ cup all-purpose flour
- ½ teaspoon ground black pepper
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- 3 cups milk
- 8 ounces shredded sharp cheddar cheese
Instructions
- Cook Pasta: Cook elbow noodles according to package instructions until al dente. Drain thoroughly and set aside.
- Make Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour, black pepper, kosher salt, and garlic powder until smooth. Continue cooking for 1-2 minutes, stirring constantly, until the mixture thickens slightly.
- Add Milk: Gradually add the milk while whisking continuously to prevent lumps. Increase heat to medium-high and cook, stirring occasionally, for 3-4 minutes until the sauce begins to thicken.
- Incorporate Cheese: Reduce heat to low and add the shredded sharp cheddar cheese. Whisk until the cheese has fully melted and the sauce is creamy.
- Combine Pasta and Sauce: Pour the cooked noodles into the cheese sauce and stir thoroughly to combine, ensuring all noodles are coated.
- Rest and Serve: Allow the mac and cheese to sit for 5 minutes off the heat to thicken before serving.
Notes
- For extra creaminess, substitute half of the milk with heavy cream.
- Add a pinch of smoked paprika or cayenne pepper for a subtle kick of spice.
- Use freshly shredded cheese rather than pre-shredded for better melting quality.
- Serve immediately for best texture; reheating may require adding a splash of milk to loosen the sauce.
