Description
A creamy and classic stovetop macaroni and cheese made with a blend of sharp cheddar, Parmesan, and cream cheese for a rich, velvety sauce. Perfect as a comforting side or a satisfying main dish.
Ingredients
Scale
Pasta
- 1 pound small pasta like shells or elbow macaroni
Cheese Sauce
- 1/2 cup butter
- 1/2 cup flour
- 3 cups nonfat milk
- 1 cup heavy cream
- 4 ounces cream cheese
- 3 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dry mustard powder
- Salt & pepper to taste
Instructions
- Cook Pasta: Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in the uncooked pasta. Cook until al dente according to the package directions.
- Drain Pasta: Drain pasta into a large colander and set aside.
- Make Roux: Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until the mixture is golden brown.
- Heat Milk and Cream: Meanwhile, pour milk and cream into a microwave-safe glass bowl and heat for 2 minutes, or alternatively heat in a small saucepan on the stove until hot but not boiling.
- Combine Milk with Roux: Pour the hot milk and cream mixture into the flour mixture, stirring often. Bring to a simmer while it thickens, which is when the sauce coats the back of a spoon.
- Add Cream Cheese and Seasonings: Stir in cream cheese, a pinch of salt and pepper, and dry mustard powder. Whisk until the cream cheese is fully melted and incorporated.
- Add Cheddar and Parmesan Cheeses: Remove from heat and stir in the sharp cheddar and Parmesan cheeses, stirring constantly until completely melted and smooth.
- Combine Pasta and Cheese Sauce: Stir the cooked pasta into the cheese sauce until evenly coated.
- Serve: Divide the macaroni and cheese into bowls and serve hot.
Notes
- Nutritional values are based on serving this as a side dish with approximately 10 servings per batch.
- For a main dish portion, expect 6-8 servings.
- Use freshly grated cheeses for best melting and flavor.
- To adjust thickness, simmer longer to thicken or add a splash of milk to thin the sauce.
- Dry mustard powder enhances the sharpness of the cheese sauce; don’t omit.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
