Description
A creamy and comforting stovetop mac and cheese recipe made with elbow macaroni, rich cheddar cheese, and a smooth cheese sauce thickened with butter, flour, and milk. Ready in just 25 minutes, this classic dish is perfect for a quick weeknight dinner or a cozy side.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni (uncooked)
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup sour cream
- 2 cups cheddar cheese (shredded)
- Salt and pepper (to taste)
Instructions
- Cook Pasta: Cook the elbow macaroni following the package instructions until al dente. Drain well and set aside.
- Prepare Flour Mixture: In a small bowl, combine the all-purpose flour, salt, and garlic powder; set this mixture aside for later use.
- Melt Butter and Add Flour Mixture: In a medium saucepan over medium heat, melt the butter. Add the flour mixture and whisk continuously, cooking for about 1 minute until the mixture takes on a slightly brown color and the raw flour taste disappears.
- Add Milk: Gradually pour in 1 cup of the whole milk while whisking to keep the sauce smooth and lump-free.
- Add Sour Cream: Stir in the sour cream thoroughly, continuing to whisk the sauce until completely blended.
- Thicken Sauce: Continue cooking the mixture over medium heat for 3 to 5 minutes, whisking frequently until the sauce thickens. Make sure the sauce does not come to a boil to avoid curdling.
- Add Cheese: Reduce the heat to low and add the shredded cheddar cheese to the sauce. Whisk continuously until the cheese fully melts and the sauce becomes smooth. Season with additional salt and pepper to taste.
- Combine Pasta and Sauce: Pour the drained elbow macaroni into the cheese sauce and stir until all the pasta is evenly coated. Allow the mac and cheese to cool slightly for 3 to 5 minutes before serving for optimal texture and flavor.
Notes
- Use whole milk for creaminess, but 2% milk can be substituted for a lighter version.
- Customize your cheese blend by mixing in mozzarella, gouda, or pepper jack for different flavors.
- Be careful not to let the cheese sauce boil to prevent it from breaking or becoming grainy.
- Letting the dish rest a few minutes off the heat improves sauce thickness and coating.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
