Stove Top Macaroni Cheese
Indulge in the ultimate comfort food with this creamy and decadent Stove Top Macaroni Cheese, a quick and satisfying dish that comes together in just 30 minutes. Featuring tender elbow macaroni smothered in a velvety, homemade cheese sauce made with sharp cheddar and savory Parmesan, this recipe strikes the perfect balance between simplicity and gourmet flavor. The secret lies in creating a rich roux with butter and flour, whisked seamlessly into whole milk for a lusciously smooth base. A hint of garlic powder, paprika, and black pepper adds warmth and depth, elevating this classic dish to new heights. Perfect for busy weeknights or a cozy family meal, this one-pot wonder ensures minimal cleanup while delivering maximum flavor. Serve it piping hot, garnished with extra cheese or a sprinkle of paprika, and watch it disappear in seconds!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 5 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded cheddar cheese
- 1 cup Grated Parmesan cheese
- 0.5 teaspoons Ground black pepper
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Paprika
Instructions
In a large pot or deep skillet, bring 5 cups of water to a boil. Add 1 teaspoon of salt and the elbow macaroni.
Cook the pasta according to package instructions, usually about 8-10 minutes, stirring occasionally to prevent sticking.
Drain the cooked pasta and set it aside. Do not rinse.
In the same pot, melt 2 tablespoons of unsalted butter over medium heat.
Once the butter is melted, add 2 tablespoons of all-purpose flour. Whisk constantly for about 1 minute to create a roux. This will thicken the sauce.
Slowly pour in 2 cups of whole milk while whisking continuously to ensure no lumps form.
Continue to cook the milk mixture, stirring frequently, until it begins to thicken. This will take about 3-4 minutes.
Lower the heat to medium-low and add 2 cups of shredded cheddar cheese and 1 cup of grated Parmesan cheese to the pot.
Stir until the cheeses are fully melted and the sauce is smooth and creamy.
Season the cheese sauce with 0.5 teaspoons each of ground black pepper, garlic powder, and paprika. Adjust seasoning to taste.
Add the drained macaroni back into the pot, stirring well to coat every noodle with the cheese sauce.
Cook for an additional 2 minutes to warm everything through.
Serve immediately, garnished with an extra pinch of paprika or shredded cheese, if desired.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 1254 mg | 55% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 808 mg | 62% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
