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The Ultimate Classic Stovetop Creamy Mac and Cheese

A large, perfectly domed serving of classic creamy mac and cheese, coated in bright orange cheese sauce, sits on a white plate.
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This is the foundational recipe for rich, smooth, stovetop macaroni and cheese. You will learn how to make a perfect cheese sauce that stays creamy without becoming grainy, creating the ultimate comfort food dinner.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon paprika
  • 10 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Gruyère cheese, freshly grated
  • 2 ounces cream cheese, cut into cubes

Instructions

  1. Cook the macaroni according to package directions until al dente. Drain well and set aside. Do not rinse the pasta.
  2. While the pasta cooks, prepare the roux. In a large, heavy-bottomed saucepan, melt the butter over medium heat.
  3. Whisk in the flour constantly for two minutes. This cooks out the raw flour taste. Do not let the mixture brown.
  4. Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon (about 8 to 10 minutes). This is your béchamel sauce.
  5. Reduce the heat to low. Stir in the salt, pepper, nutmeg, and paprika.
  6. Remove the saucepan from the heat completely. This step is key to preventing a grainy sauce.
  7. Add the grated cheddar and Gruyère cheeses to the sauce one handful at a time, stirring until each addition is fully melted and smooth before adding more.
  8. Stir in the cubes of cream cheese until the sauce is completely uniform and rich.
  9. Add the drained, cooked macaroni to the cheese sauce. Stir gently until every piece of pasta is coated in the smooth cheese sauce.
  10. Serve immediately as a family favorite mac and cheese.

Notes

  • Always grate your own cheese. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Warm your milk before adding it to the roux; cold milk can cause lumps.
  • Remove the sauce from the heat before adding the cheese to maintain a smooth texture.
  • For a richer flavor, substitute half the whole milk with half-and-half.

Nutrition

Find it online: https://cookingbycarla.com/classic-creamy-mac-and-cheese-recipe/