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Extra Creamy Classic Stovetop Mac and Cheese

A close-up view of a white bowl filled with rich, orange extra creamy classic mac and cheese, lightly seasoned with pepper.
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This recipe delivers the ultimate velvety cheese sauce for a classic, rich macaroni and cheese made entirely on the stovetop. You achieve extra creaminess without baking.

Ingredients

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  • 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
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Colby or Monterey Jack cheese, shredded
  • 4 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 sauce. In a large saucepan or Dutch oven, melt the butter over medium heat.
  3. Whisk in the flour and cook, stirring constantly, for 1 to 2 minutes to create a roux. Do not let the roux brown.
  4. Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. This is your béchamel base.
  5. Reduce the heat to low. Stir in the salt, pepper, nutmeg, and paprika.
  6. Remove the saucepan from the heat. Add the shredded cheddar, Colby/Jack cheese, and the cubed cream cheese one handful at a time, stirring until each addition is fully melted and smooth before adding the next. Stir until the sauce is completely smooth and velvety.
  7. Add the drained, cooked macaroni to the cheese sauce. Stir gently until the pasta is fully coated.
  8. Serve immediately for the creamiest texture.

Notes

  • For the best melt, shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • If the sauce thickens too much while serving, stir in a splash of warm milk until you reach your desired consistency.
  • To reheat, place leftovers in a saucepan over low heat, stirring frequently and adding a splash of milk or half-and-half to restore the creamy texture.

Nutrition

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