Stovetop Macaroni and Cheese
This classic Stovetop Macaroni and Cheese recipe creates a rich, creamy cheese sauce in about 25 minutes. It uses a simple roux for a velvety sauce that clings perfectly to every noodle, ensuring a smooth, never-grainy finish.
Equipment
- Large Pot
- Silicone spatula
Ingredients
- 2 cups macaroni, uncooked equal to 1/2 lb.
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon each: salt/pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese, shredded
- ½ chicken bouillon cube optional
Instructions
- Bring a large pot of salted water to a boil, add the macaroni, and cook it according to the package directions until just tender, then drain. The pasta should be cooked through but not mushy, since it will soften a little more once it meets the hot sauce.
- Melt the butter in a large pot over medium heat, stir in the flour with a silicone spatula, and cook the mixture for 1 to 2 minutes. The roux will look smooth and smell lightly nutty instead of raw, which means it is ready for the dairy.
- Pour in the heavy cream and milk in small splashes while stirring constantly until the mixture is smooth. Go slowly here, because patient additions help the sauce stay lump free and keep the roux from thinning out too much.
- Bring the sauce to a boil, lower it to a simmer, and stir in the mustard powder, onion powder, salt, pepper, hot sauce, and ½ chicken bouillon cube, optional. The sauce should thicken enough to coat the back of a spoon but still look slightly looser than you expect.
- Turn the heat to low, sprinkle in the shredded cheddar a little at a time, and stir until the sauce is fully smooth. Keeping the heat low at this stage helps the cheese melt gently so the sauce stays glossy instead of grainy.
- Add the drained macaroni to the pot and stir until every piece is coated, then serve right away. The finished mac and cheese should look creamy and velvety, with sauce that clings to the pasta rather than sitting separately in the pot.
Notes
Texture Tip: For the smoothest sauce, always shred cheese from a block. Pre-shredded cheese contains anti-caking starches that can make the sauce grainy.
Melting Tip: Turn the heat to low or off completely before stirring in the cheese. High heat can cause the sauce to separate or become gritty.
Sauce Consistency: The sauce will thicken as it cools and after you add the pasta. Aim for a consistency that is slightly looser than you want the final dish to be.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator. Reheat gently on the stovetop over low heat, adding a splash of milk to restore its creamy texture.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.