Extra Creamy Stovetop Mac and Cheese
User Reviews
5
Extra Creamy Stovetop Mac and Cheese
Description
This stovetop mac and cheese begins by cooking macaroni to a tender yet firm texture before draining. The cheese sauce starts with melting butter and whisking in flour to create a roux, which is then cooked briefly before slowly adding whole milk. The mixture thickens over medium heat. Dijon mustard and spices such as onion powder, cayenne pepper, garlic powder, salt, and sugar are whisked in to enhance flavor complexity without overwhelming the cheese.
Heavy cream is stirred in to further enrich the texture, followed by a blend of four cheeses: sharp cheddar, gruyere, fontina, and cream cheese. These melt smoothly into the sauce, creating a luscious consistency that coats the pasta thoroughly. The dish is gently cooked longer if needed to thicken the sauce.
Serve warm with an optional sprinkle of fresh cracked black pepper. This recipe yields a creamy, indulgent mac and cheese ideal for comfort meals or family dinners.
Ingredients
- 1 lb macaroni pasta
- 5 Tablespoons (70 g) butter unsalted
- 1/3 cup (40 grams) all-purpose flour
- 3 cups (681 ml) milk whole
- 2 teaspoons Dijon mustard
- 1 and 1/4 teaspoons salt
- 1 teaspoon granulated sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/2 cup (113 ml) heavy cream
- 8 ounces (226 g) cheddar cheese grated, extra sharp
- 6 ounces (170 g) gruyere cheese grated
- 4 ounces (113 g) fontina cheese grated
- 4 ounces (113 g) full-fat cream cheese room temperature, cut into 1/2-inch cubes
- black pepper for serving, optional, freshly cracked
Instructions
- Bring a large pot of water to a boil over high heat. Add a dash of salt and the macaroni and cook for 7 minutes. Drain and set aside.
- In the meantime, in a large saucepan, melt the butter over medium-heat. Sprinkle in the flour, and whisking constantly, and cook for 1 minute. Slowly pour in the milk, whisking constantly as you add.
- Cook over medium-high heat, whisking almost constantly, until the mixture bubbles up and thickens, about 5 minutes. Whisk in the dijon, salt, sugar, onion powder, black pepper, cayenne pepper, and garlic powder.
- Reduce the heat to low and slowly whisk in the heavy cream. Then stir in all of the cheeses. Fold in the pasta and mix well. Cook for 1 to 2 minutes if it looks like it needs to thicken up. Then remove from heat and serve warm, with black pepper, if desired.
User Reviews
Overall Rating
5
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