Creamy Stovetop Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 2 cups sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 2 tablespoons kosher salt (for pasta water)
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Bring a large pot (6 quarts) of water to a boil and stir in 2 tablespoons of kosher salt. Add the macaroni and cook until 1 minute less than the package's al dente time, since it will absorb a bit more sauce and soften slightly once combined.
2. While the pasta cooks, warm the milk in a separate small saucepan or the microwave until steaming but not boiling - warm milk blends into the roux more smoothly and prevents lumps.
3. Drain the macaroni in a colander (do not rinse, since the surface starch helps the sauce cling) and set aside.
4. In the now-empty pasta pot, melt the butter over medium heat until fully melted and just starting to bubble gently.
5. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture (called a roux) turns a light golden color and smells lightly toasted rather than raw and pasty.
6. Slowly pour in the warm milk in a thin steady stream while whisking constantly, to prevent lumps from forming.
7. Continue cooking over medium heat, whisking frequently, for 5 to 6 minutes until the sauce thickens enough to coat the back of a spoon - drag your finger across the spoon and the line should hold rather than immediately filling back in.
8. Reduce the heat to low and add the cheddar, Monterey Jack, and Parmesan a handful at a time, whisking until each addition is fully melted before adding the next. Adding cheese gradually over low heat keeps the sauce smooth instead of turning grainy or oily.
9. Stir in the garlic powder, ground mustard, 1/2 teaspoon salt, and black pepper.
10. Add the drained macaroni back into the pot and stir with a rubber spatula until every piece is coated in the cheese sauce, which should look glossy, thick, and pourable, similar to warm honey.
11. Taste and adjust salt as needed. Serve immediately while hot, since the sauce thickens further as it cools and may need a splash of warm milk stirred in if reheating leftovers.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.