Creamy Stovetop Mac and Cheese with White Cheddar Magic
This Stovetop Mac and Cheese with White Cheddar is a quick, satisfying meal that warms the heart, ready in 20 minutes.
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Servings: 4 bowls
Calories: 600kcal
Equipment
- Large pot
- Whisk
- Separate pan
Ingredients
For the Cheese Sauce
- 3 tablespoons butter adds richness to the sauce
- 3 tablespoons all-purpose flour helps create a smooth roux
- 3 cups water balances the creaminess for the perfect texture
- 4 cups milk enhances the creaminess and overall flavor
- 1 lb. uncooked elbow pasta the classic choice for optimal cheesy clinging
- 1 teaspoon garlic powder brings a comforting depth of flavor
- 1 teaspoon ground mustard adds a touch of tanginess to elevate taste
- 1 teaspoon salt enhances all the flavors harmoniously
- ¼ teaspoon ground black pepper provides a little kick to the dish
- 4 cups sharp white cheddar cheese the star of the show for rich cheesiness
- ½ cup Parmesan cheese for nutty complexity in the sauce
- ¼ cup mozzarella cheese melts beautifully for that gooey texture
Panko Topping (optional)
- ½ cup panko breadcrumbs creates a delightful crunchy contrast
- 1 teaspoon garlic powder reinforces the savory garlic notes
- ¼ teaspoon paprika adds color and a hint of smokiness
- ½ tablespoon olive oil helps to crisp up your topping perfectly
Instructions
Steps
- Melt 3 tablespoons of butter in a large pot over medium heat for about 1-2 minutes until creamy.
- Whisk in 3 tablespoons of all-purpose flour and cook for about 1 minute until it turns a light golden color.
- Gradually pour in 3 cups of water and 4 cups of milk, whisking until smooth and thickened (about 5 minutes).
- Add 1 pound of uncooked elbow pasta, 1 teaspoon of garlic powder, 1 teaspoon of ground mustard, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Simmer for 8-10 minutes until al dente.
- Remove from heat, stir in 4 cups of sharp white cheddar, ½ cup of Parmesan, and ¼ cup of mozzarella until melted and creamy.
- For optional topping, mix ½ cup of panko breadcrumbs, 1 teaspoon of garlic powder, ¼ teaspoon of paprika, and ½ tablespoon of olive oil in a separate pan and toast until golden brown (3-4 minutes).
- Scoop into bowls and top with optional toasted panko breadcrumbs. Enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to maintain creaminess.
Nutrition
Serving: 1bowl | Calories: 600kcal | Carbohydrates: 60g | Protein: 25g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 700mg | Fiber: 3g | Sugar: 4g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 10mg