Description
This Homemade Stovetop Macaroni and Cheese recipe offers a creamy, cheesy comfort food classic made from scratch. With a smooth béchamel sauce blended with sharp cheddar and nutty fontina or gruyere cheeses, tender al dente macaroni is enveloped in luscious melted cheese for a deliciously satisfying dish perfect for family dinners or casual gatherings.
Ingredients
Scale
For the Cheese Sauce
- 1/4 cup butter (50 grams)
- 1/4 cup flour (32 grams)
- 1/4 teaspoon salt
- Dash of black pepper
- 2 cups milk (whole or 2%) (480 grams)
- 1 cup shredded cheddar cheese (medium or sharp) (125 grams)
- 1 cup shredded fontina or gruyere cheese (125 grams)
For the Pasta
- 5-6 cups cooked macaroni (2 1/2 – 3 cups dried macaroni)
- Water for boiling
- Salt for boiling water
Instructions
- Cook the Pasta: Boil a large pot of water and add a pinch of salt. Add the macaroni and cook until just al dente, about 7-8 minutes depending on the pasta brand. Drain the pasta and set aside.
- Make the Roux: In a large saucepan over low to medium heat, melt the butter. Once melted, add the flour and whisk continuously until a smooth paste forms, cooking for about 1-2 minutes to remove the raw flour taste.
- Add Seasoning and Milk: Stir in the salt and black pepper. Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook and stir frequently until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Then remove from heat.
- Add Cheese: Add the shredded cheddar and fontina or gruyere cheeses to the thickened sauce. Stir gently until all the cheese has melted and the sauce is smooth and creamy.
- Combine Pasta and Cheese Sauce: Fold the cooked al dente macaroni gently into the cheese sauce, ensuring every piece is well coated. Serve immediately, optionally topped with some extra shredded cheese for garnish. Enjoy warm.
Notes
- For best texture, do not overcook the pasta; it should be al dente since it will continue to cook slightly when mixed with the cheese sauce.
- Use freshly shredded cheese rather than pre-shredded for better melting and creaminess.
- You can substitute fontina or gruyere with other melting cheeses like mozzarella or Monterey Jack if preferred.
- If the sauce is too thick, whisk in a little more milk to reach your desired consistency.
- Serve immediately for best taste and texture as stovetop mac and cheese can thicken upon standing.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg
