Description
Rich, creamy homemade mac and cheese made on the stovetop with a smooth roux-based sauce and sharp cheddar cheese for classic comfort food flavor.
Ingredients
- 8 oz (225 g) macaroni, uncooked
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (30 g)
- 2 cups whole milk (480 ml)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon hot sauce
- 2 1/2 cups sharp cheddar cheese, freshly shredded (about 250 g)
Instructions
- Bring a large pot of water to a boil and cook the macaroni according to package directions, about 7–8 minutes, until just tender. Drain and set aside.
- In a medium pot over medium heat, melt the butter and whisk in the flour. Cook, whisking constantly, for about 1 minute until bubbly and smooth.
- Gradually add the milk a few tablespoons at a time, whisking well after each addition. Continue cooking and whisking until the sauce thickens to the consistency of heavy cream, about 5 minutes.
- Turn off the heat and season the sauce with onion powder, garlic powder, paprika, salt, black pepper, and hot sauce. Whisk to combine.
- Add the shredded cheddar cheese one handful at a time, whisking until fully melted before adding more. Use very low heat if needed, but do not boil.
- Add the cooked macaroni to the cheese sauce and stir until evenly coated. Let sit for 1–2 minutes to thicken, then serve hot.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- If the sauce thickens too much, add a splash of milk to loosen it.
- Lower heat prevents the cheese sauce from becoming grainy.
- Great as a main dish or a side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg
