Ingredients:
- 8 to 10 ounces elbow macaroni
- ½ cup whole milk
- 1 (12-ounce) can evaporated milk
- 2 eggs, lightly beaten
- 1½ teaspoons white pepper
- 1½ teaspoons granulated sugar
- ½ teaspoon salt or to taste
- ½ cup (1 stick) butter, cut into small pieces
- 2 tablespoons sour cream
- ½ pound Velveeta, cut into small chunks
- 8 ounces shredded Colby-Jack cheese or 4 ounces Colby and 4 ounces Monterey Jack
- 4 ounces shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
Instructions:
Step 1 – Prepare the Pasta Water
Start by filling a large pot with water and placing it on the stove over high heat.
Add one tablespoon of salt to the water. This step is important because it lightly seasons the pasta from the inside while it cooks.
Bring the water to a rolling boil before adding the pasta.
Step 2 – Cook the Macaroni
Add the elbow macaroni to the boiling water and stir gently so the pasta does not stick together.
Cook the pasta according to the package instructions, usually 7–9 minutes.
However, cook it slightly al dente (a little firm). This prevents the pasta from becoming mushy when mixed with the cheese sauce.
Once cooked, drain the pasta in a colander but do not rinse it. The starch left on the pasta helps the cheese sauce stick better.
Set the pasta aside.
Step 3 – Prepare the Base of the Cheese Sauce
Place a medium saucepan on the stove over medium heat.
Add the butter and allow it to melt slowly.
Once melted, add the flour and begin whisking continuously. This mixture is called a roux, which is the thickening base for the sauce.
Cook the roux for about 2 minutes while stirring. It should look smooth and slightly golden but not dark.
Cooking the flour removes the raw flour taste and gives the sauce a better texture.
Step 4 – Add the Milk Slowly
Warm the milk slightly before adding it to the pot.
Pour the milk slowly into the roux while whisking constantly. This prevents lumps from forming.
Continue whisking for 3–5 minutes as the mixture heats up and thickens.
You will notice the sauce becoming smoother and creamier.
The consistency should resemble a thick soup or light cream sauce.
Step 5 – Add the Cheese
Reduce the heat to low.
Add the shredded cheddar cheese gradually while stirring.
Allow each handful of cheese to melt completely before adding more.
Next add the mozzarella and Monterey Jack if you are using them.
Continue stirring gently until the sauce becomes smooth, creamy, and glossy.
Step 6 – Season the Sauce
Now add the seasonings:
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salt
-
black pepper
-
paprika
-
garlic powder
-
mustard powder (optional)
Stir well and taste the sauce.
Adjust seasoning if necessary.
At this stage the sauce should be rich, creamy, and full of cheesy flavor.
Step 7 – Combine Pasta and Cheese Sauce
Add the cooked macaroni into the cheese sauce.
Use a spoon or spatula to gently mix everything together until the pasta is evenly coated.
You now have a creamy stovetop version of Mac & Cheese.
Many people enjoy it exactly like this because it is very smooth and comforting.
🔥 Optional Step – Baking the Mac & Cheese
For a crispy golden top, turn this dish into a baked casserole.
Prepare the topping
In a small bowl mix:
-
breadcrumbs
-
melted butter
-
grated Parmesan cheese
Stir until the crumbs are coated.
Assemble
-
Preheat the oven to 375°F (190°C).
-
Pour the macaroni and cheese mixture into a greased baking dish.
-
Sprinkle the breadcrumb mixture evenly over the top.
Bake
Place the dish in the oven and bake for 15–20 minutes.
The top should become golden brown and slightly crispy while the inside stays creamy.
🍽️ Serving Suggestions
Mac & Cheese pairs well with many dishes such as:
-
roasted chicken
-
grilled meats
-
barbecue ribs
-
roasted vegetables
-
fresh salad
It can also be enjoyed as a main meal, especially when served with vegetables or protein on the side.
⭐ Helpful Cooking Tips
Use Good Cheese
Freshly shredded cheese melts better than pre-shredded cheese.
Do Not Overcook the Pasta
Soft pasta can make the dish mushy.
Stir Constantly
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