Creamy Stovetop Macaroni and Cheese
*I like to use a blend of freshly grated cheeses like cheddar, fontina and gruyere cheese. I will usually use 1 cup of each. If that's too much, you can add a total of 2.5 cups, or more if you like your mac and cheese really cheesy!
Servings: 4 to 6
Ingredients
- 1 pound penne pasta you can also use shell, elbow, bowtie or rotini pasta
- 2 1/2 teaspoons of kosher salt split
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 1/2 cups whole or 2% milk split
- 3 cups freshly grated cheese like cheddar, fontina and gruyere*
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika + more if desired
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil over high heat. Add the pasta and 2 teaspoons of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.
- Prepare the roux: Whisk together the flour and butter in a large saucepan over medium heat. It will form a paste. Slowly pour in and whisk the milk to incorporate and keep whisking until smooth and becomes thick, for about 3 to 4 minutes.
- Turn the heat to low and begin adding in and mixing the handfuls of cheese into the roux. Stir in the remaining 1/2 teaspoon of salt, dijon mustard, Worcestershire sauce and the smoked paprika. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired.
- Add the cooked pasta into the cheese sauce and stir together until all of the pasta is nicely coated. Let cook in the saucepan for about 2 to 3 minutes. Stir together one last time, season with salt and pepper if desired and then serve and enjoy!
Notes
*I like to use a blend of freshly grated cheeses like cheddar, fontina and gruyere cheese. I will usually use 1 cup of each.