Rich and Creamy Stovetop Mac and Cheese
A quick stovetop mac and cheese that’s rich, velvety, and ultra-comforting thanks to sharp cheddar and a creamy roux base.
Equipment
- 1 Saucepan Non-stick recommended
Ingredients
Main Ingredients
- 8 oz elbow macaroni classic shape that traps sauce well
- 2 tablespoon butter silky start to the sauce
- 2 tablespoon all-purpose flour to thicken creamy sauce
- 2 cups whole milk for richness
- 2 cups shredded sharp cheddar cheese brings major flavor
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
Instructions
Instructions
- Cook elbow macaroni until just tender. Drain and set aside.
- Melt butter in a saucepan over medium heat. Whisk in flour and stir for 1–2 minutes to form a roux.
- Slowly add milk while whisking continuously. Cook until sauce thickens, about 5 minutes.
- Lower heat. Stir in shredded cheddar, salt, pepper, garlic powder, and paprika until smooth.
- Add in cooked macaroni. Stir to combine thoroughly.
- Turn off heat and let sit a minute to allow flavors to meld.
- Serve hot for best taste and texture.
Notes
Leftovers can be stored in the fridge for 3-4 days or frozen for up to 2 months. Reheat gently with a splash of milk for best texture.