Creamy Stovetop Mac and Cheese
Stovetop mac and cheese is the creamy comforting side dish that goes well with everything! It combines shredded cheddar and Pecorino Romano cheese with milk that’s simmered until creamy and tossed with shell or elbow pasta.
Servings: 6
Ingredients
- 1 pound elbow macaroni or medium or small shells
- 1 1/4 cups milk
- 1 1/4 cups water
- 4 cups shredded sharp cheddar cheese
- 1/2 cup grated Pecorino Romano
- 1 tablespoon (14g) sodium citrate
- 1 teaspoon mustard powder
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook macaroni until al dente. Reserve 1 cup of pasta water then drain the macaroni in a colander.
- Combine the milk, water, and sodium citrate in a large pot and bring to a simmer.
- Once simmering add the cheese slowly to the pot, 1-2 tablespoons at a time, and mix until combined. Continue the process until the cheese sauce is completely smooth. An immersion blender can be used if needed.
- Once the cheese sauce is smooth, add the mustard powder and stir to combine. Taste test and season with salt and pepper to taste.
- Combine the pasta with half of the cheese sauce to start, then continue to add to desired consistency. If the mac and cheese is too thick, add a touch of the reserved pasta water to loosen it up. Once satisfied, give it one more taste and make any final adjustments to seasoning. Serve immediately. Enjoy!
Video
Notes
- I recommend only using half the cheese sauce to start, then building up from there. Serving the hot cheese sauce at the table works well for those who like extra cheese.
- Recipe adapted from Modernist Cuisine.
- If the cheese sauce breaks, bring the mixture to a boil and process with an immersion blender.
- Cheese sauce can be saved for up to 5 days in the refrigerator and can be reheated on the stovetop.
Nutrition
Calories: 525kcal | Carbohydrates: 54.8g | Protein: 26.7g | Fat: 21.5g | Saturated Fat: 13.8g | Cholesterol: 68mg | Sodium: 470mg | Potassium: 190mg | Fiber: 2.3g | Sugar: 3g | Calcium: 513mg | Iron: 3mg
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