Easy Stovetop Mac and Cheese
Equipment
- Large pot or dutch oven
- Colander
- Measuring cups and spoons
- Large spoon or whisk
Ingredients
- 4 cups (1lb) elbow macaroni uncooked
- 8 ounces extra sharp yellow cheddar cheese freshly grated
- 4 ounces extra sharp white cheddar cheese freshly grated
- ½ stick butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp salt
- pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to the package directions. Drain the pasta and set it aside.
- Return the same pot to medium heat. Melt the butter, then whisk in the flour. Cook for about 1 minute, whisking constantly, until smooth.
- Slowly whisk in the milk until no lumps remain. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove the pot from the heat. Add the grated sharp cheddar, white cheddar, and salt. Stir until the cheese has completely melted and the sauce is smooth.
- Return the cooked macaroni to the pot and stir until every piece is coated in the cheese sauce. Serve immediately.
Notes
Type of cheese: I like using extra sharp cheddars because they add a lot of flavor without requiring as much cheese. That said, use whatever cheese you have on hand — Colby Jack, Monterey Jack, Gruyère, Gouda, or a milder cheddar will all work well.
Use block cheese: For the smoothest, creamiest cheese sauce, I recommend buying blocks of cheese and grating them yourself. Pre-shredded cheese contains anti-caking agents that can keep the sauce from melting as smoothly.
Cost: $5.56 / $0.70 per serving