Creamy Stovetop Mac and Cheese
Make thick, creamy stovetop mac and cheese with tender pasta, evaporated milk, cheddar, and Parmesan in about 30 minutes.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 30 minutes
Ingredients
Ingredients
- 12 ounces elbow macaroni or other short pasta
- 3 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 2 cups evaporated milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt plus more for pasta water
- 1/4 teaspoon black pepper
- 2 cups sharp cheddar cheese shredded
- 1/2 cup Parmesan cheese finely grated
Instructions
Instructions
- Bring a large pot of well-salted water to a boil. Cook the macaroni until just tender according to the package directions, then drain.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about one minute.
- Gradually whisk in the evaporated milk. Add the mustard, salt, and pepper, and simmer gently until the sauce lightly coats a spoon.
- Reduce the heat to low. Add the cheddar and Parmesan a handful at a time, stirring until each addition melts smoothly.
- Fold the drained macaroni into the cheese sauce. Let it stand for two minutes, then serve while creamy.
Notes
Shred the cheese yourself for the smoothest sauce.
Keep the sauce below a boil after adding cheese to prevent graininess.