Stovetop Macaroni and Cheese
Creamy Stovetop Mac and Cheese is a family favorite, easily customized with different cheeses and ready in 30 minutes.
Servings: 10 servings
Ingredients
- 1 pound small pasta like shells or elbow macaroni
- 1/2 cup butter
- 1/2 cup flour
- 3 cups nonfat milk
- 1 cup heavy cream
- 4 ounces cream cheese
- 3 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Parmesan
- 1/2 teaspoon dry mustard powder
- Salt & pepper to taste
Instructions
- Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions.
- Drain pasta into a large colander and set aside.
- Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown.
- Meanwhile, pour milk and cream into a microwave safe glass bowl and heat for 2 minutes. (Alternatively, heat milk in a small saucepan on the stove until hot, not boiling). Pour milk/cream mixture into the flour mixture and stir often, bringing to a simmer while it thickens. You will know it's done when the sauce is thick and coats the back of a spoon.
- Stir in cream cheese, a pinch of salt and pepper and dry mustard. Whisk until the cream cheese is melted.
- Remove from heat and add cheddar cheeses, stirring constantly until completely melted.
- Stir pasta into the cheese sauce. Divide into bowls and serve hot.
Notes
Nutritional values are based on serving this as a side dish, with about 10 servings per batch. As a main dish, you will get 6-8 servings.
Nutrition
Calories: 599kcal | Carbohydrates: 44g | Protein: 23g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 115mg | Sodium: 524mg | Potassium: 302mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1362IU | Vitamin C: 1mg | Calcium: 484mg | Iron: 1mg
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