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 pasta elbow, shell, penne, bowtie or rotini pasta
- 2 1/2 teaspoons kosher salt split
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole or 2% milk
- 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, or per box instructions for al dente. Drain and set aside.
- Prepare the roux: Whisk the butter in a large saucepan or pot over medium heat until it melts, whisk in the flour until it forms a paste. Slowly pour in and whisk in 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 smooth and 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.