Description
This stovetop mac and cheese is a rapid, decadent comfort meal that delivers restaurant-quality results without the oven. By using high-quality cheddar and Monterey Jack cheeses combined with direct-heat emulsification, you achieve a velvety, glossy sauce that clings perfectly to every ridge of the pasta. It is the ultimate solution for intense cravings, providing a consistent and creamy texture in under twenty minutes.
Ingredients
1 lb elbow macaroni
2 cups sharp cheddar cheese, freshly grated
1 cup Monterey Jack cheese, freshly grated
1.5 cups whole milk
4 tbsp unsalted butter
1 tsp Dijon mustard
0.5 tsp garlic powder
Salt to taste
Instructions
Boil a large pot of salted water and cook macaroni until al dente.
Drain the pasta thoroughly, reserving a small amount of starchy cooking water.
Melt butter in the same pot over medium-low heat.
Whisk in the Dijon mustard and garlic powder until fragrant.
Pour in the milk and heat until it reaches a gentle simmer.
Add the grated cheeses in small handfuls, stirring constantly until fully melted and smooth.
Fold in the cooked macaroni until well coated with the cheese sauce.
Adjust consistency with reserved pasta water if needed and serve immediately.
Notes
Always grate your own cheese from blocks to avoid anti-caking agents that hinder melting. Keep the heat at medium-low to prevent the cheese proteins from seizing. Half-and-half can be used as a substitute for milk for an even richer sauce.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 7g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg