Description
Classic stovetop macaroni and cheese made with a creamy cheese sauce combining sharp cheddar, Parmesan, and cream cheese, prepared with small pasta shells or elbow macaroni. This comforting dish features a rich, velvety texture, perfect for a satisfying side or main course.
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 and pepper to taste
Instructions
- Cook Pasta: Boil 4-6 quarts of water in a large pot. Add 1 tablespoon of kosher salt, then pour in the uncooked pasta. Cook until al dente, following package directions. Drain pasta in a large colander and set aside.
- Make Roux: Over medium-low heat, melt 1/2 cup butter in the same pot. Stir in 1/2 cup flour and cook for several minutes, stirring often, until the mixture turns golden brown.
- Heat Dairy: Meanwhile, combine 3 cups nonfat milk and 1 cup heavy cream in a microwave-safe bowl and heat for 2 minutes until warm. Alternatively, heat milk and cream in a small saucepan on the stove until hot but not boiling.
- Combine Milk and Roux: Pour the warm milk and cream mixture into the roux while stirring continuously. Bring to a simmer, stirring often until the sauce thickens and coats the back of a spoon.
- Add Cream Cheese and Seasoning: Stir in 4 ounces of cream cheese, 1/2 teaspoon dry mustard powder, a pinch of salt, and pepper. Whisk until the cream cheese has fully melted and the sauce is smooth.
- Add Cheeses: Remove the pot from heat. Gradually stir in 3 cups grated sharp cheddar and 1 cup grated Parmesan cheeses until completely melted and combined into a creamy sauce.
- Combine Pasta and Sauce: Add the drained pasta back into the cheese sauce. Stir gently to coat all the pasta evenly with the sauce.
- Serve: Divide the macaroni and cheese into bowls and serve hot for a comforting meal.
Notes
- For best results, use freshly grated cheddar and Parmesan cheese rather than pre-shredded for smoother melting.
- To adjust thickness, add more milk if sauce is too thick or cook a bit longer if too thin.
- Use kosher salt for boiling pasta to enhance flavor without overpowering.
- This recipe serves about 10 as a side dish; for main course servings, count on 6-8 servings.
- You can substitute nonfat milk with 2% milk for a richer flavor if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg
