Description
A creamy, comforting stovetop mac and cheese featuring a smooth cheese sauce made from scratch with a roux base, seasoned with mustard powder and hot sauce for a subtle kick. Perfectly cooked macaroni combined with sharp cheddar cheese makes this classic dish a quick and satisfying meal for four.
Ingredients
Scale
Macaroni
- 2 cups macaroni (uncooked, about 1/2 lb.)
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups shredded cheddar cheese
Instructions
- Shred Cheese: Shred the cheddar cheese from a block rather than using pre-shredded cheese to ensure a smoother melt and better flavor.
- Cook Macaroni: Bring a large pot of salted water to a boil, add the macaroni, and cook according to package instructions until al dente. Drain the pasta once cooked and set aside.
- Make Roux: While the pasta cooks, melt the butter in a large pot over medium heat. Stir in the flour using a silicone spatula, cooking for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Dairy: Slowly add the heavy cream and milk in small splashes while continuously stirring to prevent the sauce from breaking and becoming thin.
- Simmer & Season: Bring the mixture to a boil and then reduce to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce, then lower the heat to keep it warm without boiling.
- Add Cheese: Gradually sprinkle the shredded cheddar cheese into the sauce, stirring continuously until the cheese is completely melted and the sauce is smooth.
- Combine & Serve: Stir the drained macaroni into the cheese sauce until evenly coated. Serve immediately while hot and creamy.
Notes
- Use freshly shredded cheddar cheese for the best melt and flavor.
- Setting a timer when boiling pasta helps avoid overcooking and mushy noodles.
- Adding the cream and milk slowly is crucial to maintaining a smooth sauce.
- The hot sauce adds a subtle heat but can be adjusted to taste or omitted.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk.
