Carla’s 15-Minute Creamy Stovetop Mac and Cheese
Make this quick dinner recipe for homemade mac and cheese that is creamier than the boxed version. This one pot pasta delivers immediate comfort.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 ounces elbow macaroni
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- Place the macaroni, water, and salt in a large saucepan or Dutch oven. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to medium and cook the pasta uncovered for 7 to 9 minutes, stirring occasionally, until the pasta is tender and most of the water has been absorbed. Do not drain any remaining liquid.
- Reduce the heat to low. Add the butter to the pasta and stir until it melts.
- Sprinkle the flour over the pasta and stir constantly for 1 minute to cook out the raw flour taste.
- Slowly pour in the milk while stirring continuously to prevent lumps. Continue stirring until the sauce thickens slightly, about 2 to 3 minutes.
- Remove the pan from the heat. Add the shredded cheddar and Monterey Jack cheeses, pepper, and nutmeg. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Serve immediately for the best texture.
Notes
- Shred your own cheese from a block; pre-shredded cheese contains additives that prevent smooth melting.
- For an extra sharp flavor, substitute half of the cheddar with Gruyère cheese.
- If the sauce seems too thick after resting, stir in a splash of warm milk to loosen it.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 5
- Sodium: 650
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 50
- Fiber: 3
- Protein: 28
- Cholesterol: 95