Description
This creamy stovetop macaroni and cheese features tender pasta shells enveloped in a rich blend of sharp cheddar, Parmesan, cream cheese, and a velvety milk and cream sauce, all cooked together without baking. It’s a comforting classic perfect as a side or 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
- 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 uncooked pasta. Cook until al dente, according to package directions. 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 golden brown.
- Heat Milk and Cream: Meanwhile, pour milk and cream into a microwave-safe glass bowl and heat for 2 minutes. Alternatively, heat milk in a small saucepan on the stove until hot but not boiling.
- Make Cheese Sauce: Pour the heated milk and cream mixture into the flour mixture and stir often, bringing to a simmer while it thickens. The sauce is ready when it 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 melted and fully incorporated.
- Incorporate Cheeses: Remove from heat and add cheddar and Parmesan cheeses, stirring constantly until completely melted and smooth.
- Combine Pasta and Sauce: Stir cooked pasta into the cheese sauce until fully coated.
- Serve: Divide into bowls and serve hot for a comforting meal.
Notes
- For a thicker sauce, cook the roux slightly longer before adding milk and cream.
- Use freshly grated cheeses for better melting and flavor.
- Add cooked vegetables like peas or broccoli for added nutrition.
- Use gluten-free pasta and flour to make the recipe gluten-free.
- This recipe serves about 10 as a side dish, or 6-8 as a main course.
Nutrition
- Serving Size: 1 cup
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 85 mg
