Stovetop Mac and Cheese
Creamy, glossy mac with a sharp cheddar and Gruyère sauce, finished with a hit of mustard powder and black pepper. Done in 20 minutes.
Ingredients
- elbow macaroni1 lb
- unsalted butter4 tbsp
- all-purpose flour1/4 cup
- whole milk3 cups, warm
- sharp cheddar8 oz, grated
- Gruyère4 oz, grated
- mustard powder1 tsp
- kosher saltto taste
- black pepperto taste
Steps
Cook macaroni and drain.
Cook macaroni in well-salted boiling water 1 minute shy of package directions. Drain and set aside.
Melt butter and cook flour.
In the same pot, melt butter over medium. Whisk in flour and cook 1 minute until just blonde.
Whisk in milk and simmer.
Slowly whisk in warm milk and bring to a gentle simmer. Cook, whisking, until thickened enough to coat a spoon, about 5 minutes.
Add cheeses and season.
Reduce heat to low. Add cheeses a handful at a time, stirring until smooth. Stir in mustard powder and plenty of black pepper.
Fold in macaroni and serve.
Fold in the macaroni, season with salt, and serve immediately while the sauce is loose and silky.
Nutrition, per serving. 570 calories. Protein 28.5 grams, 19 percent. Carbs 57 grams, 39 percent. Fat 27 grams, 42 percent. Fiber 2.5 grams, sugar 7 grams, saturated fat 15 grams, sodium 550 milligrams. Estimated from ingredients.
