Description
A quick and comforting stovetop mac and cheese that is rich, velvety, and ready in just 20 minutes.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Boil the elbow macaroni in well-salted water until just shy of al dente (about 7–8 minutes).
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and cook until slightly thickened, about 3–4 minutes.
- Remove from heat and whisk in the cheeses, mustard, salt, and pepper until smooth.
- Drain the pasta and fold it into the cheese sauce, allowing the residual warmth to melt the cheese and create a glossy finish.
Notes
Use freshly shredded cheese for smoother melting. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg