Tastenexa
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American
Macaroni and Cheese
30 min total10 prep20 cook4 servings560 cal
VegetarianFlexitarianClassicContains glutenContains dairy
Elbow macaroni folded into a silky, sharp cheddar béchamel with a hint of mustard for depth. This stovetop version comes together in one pot and stays creamy without ever hitting the oven.
Ingredients
pantry
- 300 gelbow macaroni
- 2 tbspflour
- 0.5 tspmustard powder
- 0.5 tspsalt
- 0.25 tspblack pepper
dairy
- 250 gcheddar cheese
- 400 mlmilk
- 3 tbspbutter
Steps
- Bring a large pot of generously salted water to a boil. Grate the cheddar cheese if not already shredded and set aside.
- Add the macaroni to the boiling water and cook until al dente according to the package directions, stirring occasionally to prevent sticking.
- Drain the macaroni in a colander and set aside, tossing once so it doesn't clump together.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, until it smells nutty and no longer raw.
- Gradually pour in the milk while whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3–4 minutes, whisking often, until thickened enough to coat a spoon.
- Take the saucepan off the heat and stir in the mustard powder, salt, and pepper.
- Add the grated cheddar to the warm sauce in handfuls, stirring after each addition until fully melted and smooth.
- Fold the drained macaroni into the cheese sauce, stirring until every piece is coated and glossy.
- Set the saucepan over the lowest heat for 1–2 minutes, stirring gently, to warm the pasta through without breaking the sauce.
- Taste and adjust salt and pepper, then serve immediately while hot and creamy.
Tips
- Cook the pasta just until al dente since it will sit in the hot sauce for a few extra minutes and continue to soften.
- Whisk the flour into the melted butter and cook it briefly before adding milk — this cooks off the raw flour taste.
- Add the milk gradually while whisking constantly to avoid lumps in the béchamel.
- Take the sauce off the heat before stirring in the cheese; direct high heat can make cheese sauce grainy.
