Stovetop Macaroni and Cheese
4 servings5 min prep20 min cookEasy
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The Tale of Stovetop Macaroni and Cheese
Story updated
Macaroni and cheese has roots in medieval European pasta-and-cheese dishes, with an early American recipe appearing in Thomas Jefferson's writings after he encountered pasta in Europe and imported a macaroni machine. Boxed and stovetop versions became a mass-market American staple after Kraft introduced its boxed mix in 1937.
Ingredients
Scale:· 4 servings
- 1 lb elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- 1Cook the macaroni in salted boiling water until just al dente, about 7 to 8 minutes, then drain and set aside.
- 2In the same pot, melt the butter over medium heat, whisk in the flour, and cook for 1 minute to form a light roux.
- 3Slowly whisk in the milk, a little at a time, until smooth, then cook for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
- 4Reduce the heat to low and stir in the cheddar and mozzarella a handful at a time until fully melted and creamy.
- 5Season with salt, pepper, garlic powder, and paprika, then fold in the cooked macaroni until well coated.
- 6Serve warm directly from the pot.
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