Indulge in the ultimate comfort food with this classic stovetop macaroni and cheese recipe. Rich, creamy, and utterly satisfying, this dish combines tender elbow macaroni with a velvety cheese sauce that’s made from scratch. Perfect for a quick weeknight dinner or a cozy weekend treat, this stovetop version eliminates the need for baking, allowing you to enjoy a creamy, cheesy masterpiece in just under 30 minutes. The combination of sharp cheddar and a touch of milk creates a luscious sauce that clings to every bite of pasta, making this dish a guaranteed crowd-pleaser.
Ingredients:
- 2 cups elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups milk (whole or 2%)
- 1 ½ cups sharp cheddar cheese, shredded
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon paprika (optional)
Instructions:
- Cook the Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Make the Roux: In the same pot, melt the butter over medium heat. Stir in the flour and cook, whisking constantly, for about 1-2 minutes, or until the mixture is bubbly and light golden brown.
- Add the Milk: Gradually whisk in the milk, making sure to break up any lumps. Continue to cook, whisking frequently, until the mixture thickens and starts to bubble.
- Add the Cheese: Reduce the heat to low. Stir in the shredded cheddar and Parmesan cheese until melted and smooth. Season with salt, pepper, garlic powder, and paprika, if using.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is well coated and heated through.
- Serve: Serve the macaroni and cheese hot, directly from the pot, for a comforting and delicious meal.
Enjoy your homemade stovetop macaroni and cheese, and feel free to customize with your favorite add-ins, like crispy bacon or a sprinkle of fresh herbs!
