This is hands down the best stovetop mac and cheese! This is my go-to and my families favorite! It's has amazing flavor with a silky, ultra creamy cheese sauce. Made with simple ingredients like, cheese, butter, paprika, Worcestershire, mustard and a just a bit of onion powder. It's perfect for a quick weeknight meal. The best mac and cheese!
Course Dinner, Main Course
Cuisine American
Keyword stovetop mac and cheese
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 4
Author April Boller Wright
Ingredients
2 cupsBarilla macaroni or elbow macaroni
1/2cup unsalted butter
2tbsp all-purpose flour
2cups milk
1/4tsp saltor more if needed
1 1/4cup triple cheddar shredded cheese
1/2cup reserved pasta water
1/2cup parmesan cheese
1/2tsp pepperor more if needed
1/4tsp Worcestershire sauceadd more or less
1/4tsp spicy mustard
1-2 pinch crushed red peppersup to two small pinches
1/4tsp paprika
1/4tsp onion powder
Instructions
In a large pot of salted boiling water cook the macaroni to al dente then drain and set to the side.
Melt butter in the same large pot. Over medium high, stir in flour and cook for about 5-8 minutes stirring constantly. Slowly pour milk into the flour and butter mixture and stir constantly until thickened and smooth with lots of big bubbles for about 5-7 minutes. Stir in the cheese and water then stir in the seasonings. Mix well for about 2-4 minutes. Add in the macaroni. Stir to combine. Adjust seasonings if needed.
Notes
WATCH ME MAKE STOVETOP MAC AND CHEESE.
Recipe Notes: Quick tip: As I stated in the body of the post, the flour and butter mixture is called a "roux". Cook the roux very well. To often I hear stories about peoples mac and cheese tasting like flour. Well, the floury taste comes from flour that was not cooked long enough. So most importantly, make sure you cook that flour taste for the recommended timeframe.