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My favorite creamy stovetop macaroni and cheese recipe comes together fast for a rich, ooey, gooey cheese sauce and pasta the whole family will love.
Scale
Ingredients
- 1 lb dry short pasta
- ¼ cup (4 TBSP) unsalted butter
- ¼ cup all purpose flour
- 1–1/2 cups whole milk
- 1–1/2 cups heavy cream
- 1 tsp kosher salt*
- ½ tsp pepper
- ½ tsp dry mustard powder
- ¼ tsp cayenne pepper
- 8 oz block extra sharp cheddar cheese, grated
- 4 oz American cheese, grated
Instructions
- Cook pasta according to package directions while making your sauce. Drain, return to pot, and set aside.
- Melt butter in a medium sauce pan over medium heat. Once melted add in flour and cook for about 2 minutes, whisking constantly.
- Splash in milk and heavy cream in small amounts, whisking well after each addition. Continue splashing in milk slowly, whisking well until you have a soupy liquid.
- Reduce heat to medium-low and whisk consistently until the sauce becomes thick enough to coat the back of a spoon, about 5 minutes.
- Remove sauce from heat and whisk in spices.
- Stir in cheeses, a handful at a time, mixing well after each addition.
- Add sauce to pot with cooked pasta and stir to combine. Season with additional salt to taste.
Notes
For the kosher salt, I always use Diamond Crystal brand. Salt to taste if using another variety.
Optional spices to add: 1 tsp garlic powder and 1 tsp onion powder.
While the pasta water is coming to a boil is the perfect time to grate your cheese and measure out the ingredients.
Keywords: creamy stovetop macaroni and cheese