Description
A creamy stovetop mac and cheese recipe that’s quick, rich, and full of cheesy goodness, perfect for weeknight dinners.
Ingredients
- 1 pound cavatappi shells (or elbow macaroni)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk (any kind)
- 1¼ cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package directions. Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour, salt, and pepper until smooth to create a roux.
- Slowly whisk in milk and heavy cream. Continue whisking until the mixture begins to bubble and thicken slightly.
- Lower the heat and add shredded cheddar and mozzarella. Stir until melted and smooth.
- Add drained pasta into the cheese sauce and toss until evenly coated. If the sauce feels too thick, stir in 1–2 tablespoons of extra milk.
- Let the mac and cheese sit for about 5 minutes before serving.
Notes
Consider adding Parmesan, cheddar jack, or Gruyère for extra depth of flavor. For extra spice, add paprika, cayenne, or nutmeg.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American