Ultra Creamy Stovetop Mac and Cheese
A rich and velvety blend of sharp cheddar and gruyère melted into a smooth béchamel sauce with tender elbow pasta.
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Ingredients
- 16 ounces elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup gruyère cheese, shredded
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Boil a large pot of salted water and cook the elbow macaroni according to package directions until al dente.
- 2
While pasta cooks, melt the butter in a large saucepan over medium heat.
- 3
Whisk in the flour and cook for 1-2 minutes to create a roux, ensuring it doesn't brown.
- 4
Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps.
- 5
Simmer the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
- 6
Stir in the garlic powder, dry mustard, salt, and pepper.
- 7
Remove from heat and gradually fold in the cheddar and gruyère cheeses until completely melted and smooth.
- 8
Drain the cooked pasta and toss it into the cheese sauce until every noodle is thoroughly coated.
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