Stovetop Mac and Cheese
A rich, creamy macaroni and cheese made entirely on the stovetop. The sauce comes together while the pasta cooks, so the whole dish can be ready in about 15 minutes.
Print Pin Servings: 8
Ingredients
Ingredients
- 8 ounces elbow macaroni, uncooked
Cheese Sauce
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp garlic powder, optional but recommended
- 1 cup whole milk
- 1 cup sour cream or Greek yogurt1/4
- 8 ounces shredded cheddar cheese (2 cups)
Instructions
- Cook the elbow macaroni according to the package directions. Add ¼ teaspoon salt to the cooking water. Drain the pasta and set it aside.
Make the Cheese Sauce
- In a small bowl, combine the flour, sea salt, and garlic powder.
- Melt the butter in a medium saucepan over medium heat.
- Add the flour mixture and whisk until fully combined.
- Cook for 1 minute, until the mixture becomes slightly brown.
- Pour in 1 cup milk and whisk until smooth.
- Add the sour cream or Greek yogurt and whisk again until the mixture is smooth.
- Cook over medium-high heat for about 3–5 minutes, whisking as needed, until the sauce thickens. Do not allow it to boil.
- When the sauce is thick enough to coat the back of a spatula, reduce the heat to low.
- Add the shredded cheddar cheese and whisk until the cheese has completely melted and the sauce is smooth. Taste and add additional salt or seasoning if desired.
Assemble and Serve
- Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated.
- Allow the mac and cheese to cool for 3–5 minutes. During this time, the sauce will thicken slightly and cling more closely to the noodles.
- Serve warm.
