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Ingredients
  

  • Ingredients:
  • 8 oz elbow macaroni about 2 cups
  • 2 cups of shredded cheddar cheese or a mixture of your most-loved cheeses
  • 1 cup of crushed Parmesan cheese
  • 2 cups milk
  • 1/4 unsalted cup butter
  • 2 teaspoons flour all-purpose
  • Half teaspoon salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of garlic powder optional
  • 1/2 teaspoon mustard powder optional

Instructions
 

  • Instructions:
  • Make your macaroni compatible with the package's instructions until it is all in the middle. Remove and put aside.
  • In a large pan, heat the butter on medium heat. Once it's melted, add the flour. Cook for about 1 minute, continuously stirring until it becomes an emulsion and begins to bubble.
  • Gradually whisk into the milk to ensure there aren't any lumps. Continue cooking by stirring often until the mixture becomes thicker and bubbles, around three to five minutes.
  • Then, reduce the flame to a low setting and add the cheddar cheese that has been shredded along with grated Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth.
  • Season with black pepper, garlic powder, andand mustard powder (if together). Check the seasoning and adjust it as required.
  • Mix the macaroni cooked in the cheese sauce and blend until it is coated and cooked through.
  • Use it immediately to get the perfect smooth texture.

Notes

Tips for Perfect Stove-Top Macaroni & Cheese:
Use fresh-grated cheese to get the best payoff, accurate melting, and smooth texture. The cheeses you buy pre-shredded are often infused with anti-caking substances that could influence the smoothness of the sauce.
You can customize your cheese mix. While cheddar is the most well-known cheese, mixing it with other cheeses such as Gruyere, Monterey Jack, or Fontina can enhance the flavor of your cheese.
Add-ins : For additional flavor and texture, consider adding cooked bacon bits, steamed broccoli, or a few sauteed mushrooms.