Description
This creamy, comforting Mac and Cheese recipe combines a smooth, cheesy sauce with perfectly cooked elbow macaroni. Made on the stovetop, it features a blend of sharp Cheddar, mozzarella, and Parmesan cheeses, seasoned with garlic, paprika, and ground mustard for a subtle depth of flavor. Ready in just 20 minutes, this classic dish is perfect for a quick family meal or satisfying side.
Ingredients
Scale
Cheese Sauce Base
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups whole milk
- 2-1/2 cups chicken broth
Pasta and Cheese
- 2-1/2 cups uncooked elbow macaroni
- 1/2 cup freshly shredded mozzarella cheese
- 1-1/2 cups freshly shredded sharp Cheddar cheese
- 1/4 cup freshly grated Parmesan cheese (see note 2)
Optional
- Hot sauce, for serving (optional)
Instructions
- Whisk Flour: In a large, nonstick pot, melt the butter over medium heat. Add the flour and whisk continuously until the mixture is smooth and bubbly, about 1 minute.
- Add Seasonings and Liquids: Stir in garlic powder, ground mustard, paprika, onion powder, salt, and pepper, whisking constantly to combine. Slowly pour in the whole milk, whisking continuously until the sauce thickens, about 1–2 minutes. Gradually add the chicken broth while whisking, then bring the sauce to a boil.
- Cook Pasta: Once the sauce is boiling, add the uncooked elbow macaroni. Stir well to combine, then reduce the heat to medium-low to maintain a gentle simmer with occasional bubbling. Stir often, scraping the bottom of the pot to prevent sticking, and cook for 8–11 minutes until the pasta is just tender yet firm and the sauce has thickened slightly.
- Add Cheese: Remove the pot from heat. Sprinkle in the mozzarella cheese first, stirring gently until melted. Then add the sharp Cheddar cheese and stir until smooth. Finally, mix in the Parmesan cheese, fully incorporating it into the cheesy sauce. Taste and adjust seasoning if needed.
- Serve and Enjoy: Serve the Mac and Cheese hot, optionally garnished with a dash of hot sauce for added spice.
Notes
- Use freshly shredded cheeses when possible to ensure better melting and flavor.
- Grated Parmesan adds a nutty depth; pre-grated store-bought Parmesan might not melt as well.
- If the macaroni and sauce appear too runny when cooking, don’t worry — the cheese will thicken the sauce further.
