Creamy Stovetop Macaroni Cheese (Print Format)
Velvety macaroni with a rich cheese sauce, ideal as a side or main for comforting meals.
# Ingredients:
→ Pasta
01 -
8 oz uncooked elbow macaroni noodles or any type of short pasta
→ Bouillon and Condiments
02 -
1 heaping spoonful chicken bouillon powder
→ Dairy and Fats
03 -
2 tbsp salted butter
04 -
1 cup whole milk
05 -
1/2 cup heavy cream
06 -
1 cup sharp cheddar cheese, freshly grated
07 -
1 cup smoked gouda cheese, freshly grated
→ Dry Ingredients
08 -
2 tbsp all-purpose flour
09 -
1/2 tsp onion powder
10 -
1/2 tsp mustard powder
11 -
1/2 tsp smoked paprika
12 -
Salt and pepper to taste
# Steps:
01 -
Boil the elbow noodles in a pot of water with the chicken bouillon powder. Cook until al dente, then drain and set aside.
02 -
Melt the butter in a skillet over medium heat and whisk in the flour. Cook, stirring constantly, until the mixture turns light golden brown, about 3–4 minutes.
03 -
Gradually whisk in the whole milk and heavy cream to the roux, ensuring a smooth consistency.
04 -
Stir in onion powder, mustard powder, smoked paprika, salt, and pepper.
05 -
Slowly stir in the sharp cheddar and smoked gouda cheeses until fully melted and smooth.
06 -
Mix the cooked macaroni into the cheese sauce. Adjust salt and pepper to taste, and serve hot.