Homemade Macaroni and Cheese
Yield: 6 servings
This homemade stovetop mac & cheese recipe is perfect for a weeknight. It's ultra creamy, rich, and quicker than any baked version.
Ingredients
- 8 ounces block Monterey Jack cheese, freshly shredded, divided
- 8 ounces block sharp cheddar, freshly shredded, divided
- ¼ cup unsalted butter, at room temperature
- 2 cups whole milk
- 3 tablespoons all-purpose flour
- 1½ teaspoons Morton kosher salt (plus 2 teaspoons for cooking the noodles)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
- 16 ounces small elbow macaroni, uncooked
Instructions
- Prep: Have all ingredients ready to go before you start. Shred the cheeses, keeping the varieties separated. Measure out the butter and milk. Then let these cold dairy items sit on the counter as you proceed. This prep helps the process go very smoothly, for the best mac & cheese!
- In a small bowl, whisk the flour, salt, garlic powder, onion powder, dry mustard, and black pepper. Set aside.
- Cook macaroni: Cook macaroni per package directions, with 2 teaspoons of kosher salt added to the boiling water, just to al dente. Do not over-cook. Drain very well; set aside.
- Make cheese sauce: While macaroni is cooking, set a large skillet with tall sides (or a Dutch oven), over medium-low heat. Add butter. Once butter has melted, sprinkle seasoned flour mixture over the top, and whisk to evenly incorporate. Continue to whisk for 1 more minute.
- Very slowly stream in the milk, whisking continuously, until mixture is smooth. Continue cooking over medium-low heat, keeping the heat gentle and stirring occasionally, and bring to a light simmer. Do not let it boil (high heat can cause a grainy texture). Mixture will thicken to the consistency of a very heavy cream and will coat the back of a spoon. This should take 4-5 minutes.
- Reduce heat to low. Add half of the Monterey Jack; stir until melted. Add remaining Monterey Jack; stir until melted. Add half of the sharp cheddar; stir until melted. Add remaining sharp cheddar; stir until melted. If the sauce cools too much at any point in this process where the cheese is not melting well, turn heat up a little, but not higher than medium-low. Do not let the cheese sauce boil.
- Finish mac & cheese: Add cooked and drained macaroni to the skillet with the cheese sauce, and fold to combine. The macaroni will pretty quickly absorb the cheese sauce and thicken up to the perfect consistency.
- Once at your desired thickness, serve right away, hot!
Nutrition Information:
Calories: 710kcal Carbohydrates: 65g Protein: 31g Fat: 36g Saturated Fat: 21g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 0.3g Cholesterol: 102mg Sodium: 1093mg Potassium: 369mg Fiber: 3g Sugar: 6g Vitamin A: 1039IU Vitamin C: 0.1mg Calcium: 671mg Iron: 2mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.