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Stove Top Mac and Cheese

A creamy, homemade stovetop macaroni and cheese featuring a rich roux-based cheddar and Monterey Jack sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Sauce
  • 1 pound elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • chopped fresh parsley optional garnish

Equipment

  • Large pot
  • Whisk
  • Colander
  • Wooden spoon

Method
 

Preparation
  1. Bring a large pot of salted water to a boil and cook macaroni until al dente, about 8 minutes.
  2. Drain the pasta in a colander, ensuring some starch remains, and set aside.
  3. Melt butter in the same pot over medium heat until fragrant.
  4. Whisk in flour and cook for 2 minutes to create a roux.
  5. Slowly whisk in warm milk and cook until the sauce thickens, about 3-4 minutes.
  6. Reduce heat to low and stir in the shredded cheeses until fully melted and smooth.
  7. Season the sauce with salt, black pepper, paprika, and garlic powder.
  8. Fold the cooked macaroni into the cheese sauce until evenly coated.
  9. Let the dish sit off the heat for 2 minutes to allow the sauce to thicken slightly.
  10. Serve in warm bowls and garnish with fresh parsley.

Notes

Grate your own cheese from a block for the smoothest melting results. Store leftovers in an airtight container for up to 5 days.