Creamy Stovetop Mac and Cheese
A proper roux-based cheese sauce (a Mornay) melts smoothly every time — cheese added straight to hot milk without one tends to turn grainy and separated.
Serves
6
Prep
10 minutes
Cook
25 minutes
Ingredients
- 1 pound elbow macaroni or cavatappi
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups (720ml) whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups shredded sharp cheddar
- 1 cup shredded Gruyère or Monterey Jack
- Salt and black pepper, to taste
- 1/2 cup reserved pasta cooking water, as needed
Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 2
While the pasta cooks, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1–2 minutes, until it smells lightly toasted and no longer raw.
- 3
Gradually whisk in the warm milk, a little at a time, whisking constantly to prevent lumps from forming.
- 4
Bring to a gentle simmer, whisking frequently, and cook until thickened enough to coat the back of a spoon, 5–6 minutes.
- 5
Whisk in the Dijon mustard, garlic powder, and cayenne if using.
- 6
Remove the sauce from heat and add the shredded cheddar and Gruyère a handful at a time, stirring until each addition melts smoothly before adding more — adding cheese off the heat and gradually prevents the proteins in the cheese from seizing up into a grainy, oily mess.
- 7
Once all the cheese is melted into a smooth sauce, fold in the drained pasta, tossing to coat every piece evenly. If the sauce seems too thick, loosen it with a splash of the reserved pasta water.
- 8
Season with salt and pepper to taste, and serve immediately while hot and glossy.
Chef's Tip — Take the cheese sauce off the direct heat before adding the cheese, and never let a finished cheese sauce boil — high heat is the main cause of a broken, greasy mac and cheese.
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