Stovetop Macaroni and Cheese Recipe (Creamy Mac and Cheese)
This stovetop macaroni and cheese recipe mixes al dente elbow macaroni with a buttery flour-based cheese sauce. The ingredients are simple, and the how-to steps are quick, so you can serve it warm straight from the pot.
Ingredients
Ingredients
Step-by-Step Method
Boil the macaroni
Bring a large pot of water to a boil. Cook the elbow macaroni until al dente. Before draining, reserve about 1 cup of pasta water, then drain.
Make the roux
In the same pot, melt the butter over medium heat. Add the flour and whisk for 2–3 minutes to cook it through without letting it brown.
Whisk in the milk
Pour in the milk gradually while whisking so it stays smooth. Cook 5–7 minutes, stirring, until the sauce lightly thickens.
Season the sauce
Stir in salt, nutmeg, black pepper, and cayenne. Give it a quick taste and adjust the salt if needed.
Melt in the cheeses gently
Lower the heat. Add cheddar, gruyere, and pecorino romano a handful at a time, stirring until each addition melts. Keep it below a simmer for a silky sauce.
Combine pasta and sauce
Add the drained macaroni back to the pot and toss until coated. If it feels too thick, loosen with a splash of reserved pasta water.
Rest and serve
Turn off the heat and let it sit for 2 minutes so the sauce settles. Serve hot.