Indulge in the delightful taste of Extra Creamy Stovetop Mac and Cheese, a speedy and effortless favorite for gatherings! It’s prepared in under half an hour, making it a go-to recipe that you’ll keep coming back to. Whether you opt for classic macaroni or elevate it with shells or shellbows, it’s a guaranteed hit.
Moving on to FLAVOR
Many mac and cheese recipes lack excitement, and you’re well aware that blandness is not my style! To guarantee that this macaroni and cheese recipe is brimming with flavor, I infused the cheese sauce with a blend of salt and pepper, onion powder, garlic powder, cayenne pepper, and a hint of Dijon mustard! While it may seem like a generous mix, I assure you it imparts just the right amount of spice and flavor. Optionally, I enjoy finishing each serving with a sprinkle or two of freshly ground black pepper, though that’s entirely up to personal preference!
Don’t overcook your pasta…
The ultimate mac and cheese faux pas? Overcooking your pasta! Rather than following the package instructions for your macaroni, limit the cooking time to just 7 minutes. This ensures a pleasantly al dente pasta that retains its texture when combined with the cheese sauce. Even a slight overcooking of 1-2 minutes can result in a soggy and unappetizing outcome, so be vigilant in monitoring the cooking process!
The key to creamy cheese sauce? Stirring is the key—no exaggeration! You’ll need to whisk and stir almost continuously throughout the entire process. Consistent stirring, coupled with a gradual incorporation of ingredients, is the recipe for achieving a luxuriously smooth (not lumpy) cheese sauce that will win everyone over! While it may demand a bit of patience and effort, the entire endeavor takes less than 15 minutes and is absolutely worthwhile
INGREDIENTS
1 lb macaroni pasta
5 Tablespoons (70 g) unsalted butter
1/3 cup (40 grams) all-purpose flour
3 cups (681 ml) whole milk
2 teaspoons dijon mustard
1 and 1/4 teaspoons salt
1 teaspoon granulated sugar
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 cup (113 ml) heavy cream
8 ounces (226 g) extra sharp cheddar grated
6 ounces (170 g) Gruyere cheese grated
4 ounces (113 g) Fontina cheese grated
4 ounces (113 g) full-fat cream cheese room temperature, cut into 1/2-inch cubes
freshly cracked black pepper for serving, optional
INSTRUCTIONS
Heat a large pot of water over high heat until it boils. Add a pinch of salt and the macaroni, cooking for 7 minutes. Drain and set aside.
Meanwhile, in a spacious saucepan, melt the butter over medium heat. Sprinkle in the flour and, while whisking continuously, cook for 1 minute. Gradually pour in the milk, whisking consistently throughout the addition.
Cook over medium-high heat, whisking nearly constantly, until the mixture bubbles up and thickens, approximately 5 minutes. Incorporate the Dijon, salt, sugar, onion powder, black pepper, cayenne pepper, and garlic powder, whisking thoroughly.
Reduce the heat to low and gradually whisk in the heavy cream. Then, stir in all the cheeses. Fold in the pasta and blend thoroughly. Cook for an additional 1 to 2 minutes if it appears that the mixture needs further thickening. Remove from heat and serve warm, optionally garnished with black pepper.
ENJOY!