Description
A creamy and comforting stovetop macaroni and cheese recipe made with sharp cheddar, Parmesan, and cream cheese in a rich, homemade cheese sauce. Perfect for a quick dinner or side dish, it uses simple ingredients and cooks entirely on the stove.
Ingredients
Scale
Pasta
- 1 pound small pasta like shells or elbow macaroni
Cheese Sauce
- 1/2 cup butter
- 1/2 cup flour
- 3 cups nonfat milk
- 1 cup heavy cream
- 4 ounces cream cheese
- 3 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dry mustard powder
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook Pasta: Boil 4 to 6 quarts of water in a large pot. Add 1 tablespoon of kosher salt and the uncooked pasta. Cook the pasta until al dente following the package instructions, then drain in a large colander and set aside.
- Make Roux: Return the empty pot to medium-low heat and melt 1/2 cup butter. Stir in 1/2 cup flour and cook for several minutes while stirring often, until the mixture turns a golden brown color to create the roux.
- Heat Milk and Cream: In a microwave-safe bowl, heat 3 cups nonfat milk and 1 cup heavy cream together for 2 minutes until hot but not boiling. Alternatively, heat in a small saucepan over the stove until steaming.
- Combine Milk with Roux: Slowly pour the hot milk and cream mixture into the roux, stirring constantly. Continue to cook over medium heat, stirring often, until the sauce thickens and can coat the back of a spoon, bringing it to a gentle simmer.
- Add Cream Cheese and Seasonings: Stir in 4 ounces cream cheese, 1/2 teaspoon dry mustard powder, and a pinch of salt and pepper. Whisk until the cream cheese dissolves completely and sauce is smooth.
- Melt Cheeses: Remove the sauce from heat and immediately stir in 3 cups freshly grated sharp cheddar and 1 cup freshly grated Parmesan until fully melted and smooth.
- Combine Pasta and Cheese Sauce: Add the cooked pasta back to the pot and stir thoroughly to coat the pasta evenly with the cheese sauce.
- Serve: Divide the macaroni and cheese into bowls and serve hot for a creamy, delicious comfort meal.
Notes
- For a richer dish, substitute whole milk for nonfat milk.
- If you prefer a sharper flavor, add more sharp cheddar cheese.
- Use freshly grated cheese for the best melting and flavor.
- To make it vegetarian, ensure the cheese used is free of animal rennet.
- Do not boil the milk; just heat until hot to prevent curdling the sauce.
- You can add a pinch of smoked paprika or cayenne for a little heat and depth.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 75 mg
