Ultimate Stovetop Mac and Cheese
- Author: Dorothy Miller
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4-6 1x
- 1 pound elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 2 cups milk
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In the saucepan, melt butter over medium heat. Stir in the flour and cook for 2 minutes, whisking constantly.
- Slowly add milk, whisking continuously until the mixture thickens, about 3-4 minutes.
- Remove from heat and stir in cheddar, mozzarella, and parmesan until fully melted and smooth.
- Add garlic powder, salt, and pepper to taste, then gently fold in the cooked macaroni, ensuring all pieces are coated in cheese sauce.
Notes
- For extra depth, use a splash of white wine in place of half a cup of milk.
- Add cooked bacon or ham for a meatier version.
- Substitute with gluten-free pasta and flour for a GF version.