Creamy Mac and Cheese
There is something so comforting about a pot of creamy stovetop mac and cheese, especially when three cheeses come together for a rich, silky sauce. This version is simple enough for a weeknight, but still feels special enough to share with family or friends.
Equipment
- 1 Large Pot for boiling pasta
- 1 Large Saucepan for the sauce
- 1 Whisk
Ingredients
- 8 oz elbow macaroni or shells, cavatappi, or another short pasta
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk whole milk works best
- 1.5 cups cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- 0.5 cup Parmesan cheese grated
- 0.75 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 0.25 tsp paprika optional
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain it well and set it aside while you make the sauce.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture looks smooth and lightly golden.
- Slowly pour in the milk while whisking so the sauce stays smooth. Keep cooking and whisking until it begins to thicken enough to coat the back of a spoon.
- Lower the heat and stir in the cheddar, mozzarella, and Parmesan a handful at a time. Keep stirring until the sauce is completely melted, creamy, and glossy.
- Add the cooked pasta to the sauce and gently fold until every piece is coated. Taste and season with salt, black pepper, and a little paprika if you like.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk and warm it gently on the stovetop or in the microwave, stirring often until creamy again.