Description
This easy stovetop mac and cheese recipe delivers creamy, cheesy goodness with a blend of American and sharp cheddar cheeses. Made with a smooth roux and cooked right in the same pot, this comforting dish is perfect for a quick family meal or gathering, yielding 8 hearty servings.
Ingredients
Scale
For the Roux and Sauce
- 3 tablespoons butter
- 2 tablespoons flour
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3 cups water
- 2 cups whole milk
- 1 (12-oz) can evaporated milk
For the Pasta and Cheese
- 1 pound dry elbow macaroni
- 8 ounces American cheese (or Velveeta), chopped into 1-inch chunks
- 3-4 cups sharp cheddar cheese (about 18 ounces), shredded
- 1/2 cup additional whole milk (as needed)
Instructions
- Make the roux: In a 3-quart saucepan or 12-inch high-sided skillet, melt the butter over medium heat. In a small bowl, whisk together flour, kosher salt, garlic powder, dry mustard, and cayenne pepper. Sprinkle this mixture over the melted butter and whisk to form a loose roux.
- Add liquids slowly: Gradually and very slowly whisk in water, whole milk, and evaporated milk, stopping frequently to incorporate and smooth out the roux to avoid lumps.
- Cook the pasta: Add dry elbow macaroni, increase heat to medium-high and bring to a simmer, stirring every minute to prevent sticking. Once slow bubbles appear from the center, reduce heat to medium-low and cook for about 10 minutes until pasta is al dente, stirring every 1-2 minutes to keep sauce creamy.
- Leave pasta undrained: Do not drain the pasta. Reduce heat to low to prepare for cheese incorporation.
- Prepare the cheese: Chop the American or Velveeta cheese into 1-inch chunks and shred the sharp cheddar cheese, avoiding pre-shredded cheddar for smoother melting.
- Add cheese in batches: Stir in about one-third of the cheese until fully melted at low heat before adding the remaining cheese gradually to prevent lumpiness or graininess.
- Serve immediately: Enjoy freshly made mac and cheese immediately. If needed, add about half a cup of milk and stir over low heat to loosen the sauce if it thickens before serving.
- Reheat leftovers: Warm leftovers gently in the microwave or on the stove over low heat, adding a little milk if necessary to maintain creaminess.
Notes
- Do not drain the pasta after cooking; the sauce develops in the same pot for creaminess.
- Adding cheese in batches ensures smooth melting without lumps.
- Using fresh shredded cheddar cheese rather than pre-shredded enhances texture and meltability.
- If the mac and cheese thickens after cooling, stir in milk gently on low heat to loosen it up.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
