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Creamy Grandma’s Classic Stovetop Mac and Cheese

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A quick and easy stovetop mac and cheese recipe featuring a creamy, smooth cheese sauce made with sharp cheddar and mozzarella. Perfect for cozy dinners and crowd-pleasing comfort food.

Ingredients

Scale
  • 8 ounces (about 2 cups) dry elbow macaroni
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 2 cups (480 ml) whole milk, room temperature
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 cup shredded mozzarella cheese (about 4 ounces)
  • ¾ teaspoon salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon mustard powder (optional)
  • ⅛ teaspoon garlic powder (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225g) of elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain well and set aside.
  2. In a medium saucepan over medium heat, melt 3 tablespoons (42g) of unsalted butter until foamy but not browned, about 1-2 minutes.
  3. Sprinkle in 3 tablespoons (24g) of all-purpose flour and whisk constantly for 2-3 minutes to cook out the raw flour taste and thicken the sauce.
  4. Slowly pour in 2 cups (480ml) of whole milk while whisking vigorously to prevent lumps. Continue whisking until the mixture thickens and starts to bubble gently, about 5 minutes.
  5. Stir in ¾ teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon mustard powder, and ⅛ teaspoon garlic powder if using. Adjust seasoning to taste.
  6. Lower the heat to medium-low and add 2 cups shredded sharp cheddar and 1 cup shredded mozzarella. Stir until all cheese melts into a creamy sauce. Remove from heat if the mixture gets too hot.
  7. Add the drained macaroni to the cheese sauce, stirring gently to coat evenly. Add a splash of milk if the sauce is too thick.
  8. Taste and adjust seasoning if needed. For extra creaminess, stir in a small pat of butter at the end. Serve immediately.

Notes

Use room temperature milk for a smooth sauce. Grate your own cheese for better melting and flavor. Cook the roux long enough to avoid raw flour taste. Melt cheese over low heat to prevent graininess. If sauce thickens while sitting, stir in a teaspoon of milk before serving. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of milk.

Nutrition

Keywords: mac and cheese, stovetop mac and cheese, creamy mac and cheese, comfort food, easy dinner, cheddar cheese, mozzarella, quick recipe

Find it online: https://shimmersnack.com/creamy-grandmas-classic-stovetop-mac-and-cheese-recipe-easy-and-perfect/