Stovetop Macaroni and Cheese
If you really want the cheesiest mac and cheese, this Macaroni and Cheese is what you want to make! You just may never buy boxed mac and cheese again!
Servings: 8
Calories: 335kcal
Ingredients
- 16 ounces elbow macaroni, cooked al dente and drained
- ½ cup (1 stick / 113 g) unsalted butter
- ½ cup (62.5 g) all-purpose flour
- 3 cups (735 g) whole milk, warmed
- 2 ½ teaspoons kosher salt
- ½ teaspoon ground mustard
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper optional
- 1 cup (113 g) sharp cheddar cheese, freshly grated
- ½ cup (56.5 g) mozzarella cheese, freshly grated
- salt and pepper, to taste
- parsley, chopped for garnish
Instructions
- In a saucepan over medium heat, melt the butter.
- Add the flour and whisk constantly for 1-2 minutes, or until the mixture turns light brown.
- Remove from heat and gradually pour in the warm milk, whisking constantly.
- Return the pan to the heat, whisk another 3-5 minutes or until thickened.
- Add the salt, garlic powder, ground mustard, and cayenne pepper and stir to combine. Remove from heat.
- Add the cheeses, stirring to melt.
- Pour the sauce over the top of the cooked elbow macaroni. Stir to combine.
- Season with salt and pepper. Serve topped with chopped parsley.
Video
Nutrition
Calories: 335kcal