Description
A quick and easy stovetop macaroni and cheese recipe featuring a creamy cheese sauce made with evaporated milk and a blend of cheddar and parmesan cheeses. Perfect for a comforting meal ready in under 30 minutes.
Ingredients
Scale
Macaroni
- 1 pound uncooked macaroni
Cheese Sauce
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 2 (12 ounce) cans evaporated milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 2 cups freshly grated cheddar cheese
- 1/2 cup freshly grated parmesan cheese
- Pepper to taste
Instructions
- Cook Macaroni: Boil a large pot of salted water. Add the macaroni and cook according to package instructions until al dente. Drain and set aside.
- Make Roux: In a separate pot, melt the butter over medium heat. Stir in the flour and cook, stirring frequently, until the mixture turns golden brown, about 3 to 5 minutes.
- Prepare Cheese Sauce: Gradually whisk in the evaporated milk, ensuring a smooth mixture. Add garlic powder, mustard powder, and salt. Cook for a few minutes over medium heat until the sauce thickens but remains pourable. Avoid over-thickening.
- Add Cheese: Remove the pot from the heat and stir in the grated cheddar and parmesan cheeses until fully melted and combined.
- Combine Pasta and Sauce: Stir in the drained macaroni, mixing thoroughly to coat all the pasta in the cheese sauce. Adjust seasoning with pepper and additional salt if needed.
- Serve Immediately: Enjoy the creamy stovetop mac and cheese while warm for best flavor and texture.
Notes
- Using evaporated milk creates a rich, creamy texture without needing heavy cream.
- Be careful not to overcook the sauce to avoid it becoming too thick or clumpy.
- For extra flavor, feel free to add a pinch of nutmeg or smoked paprika.
- Freshly grated cheese melts better than pre-shredded varieties due to the absence of anti-caking agents.
- This dish is best served immediately, but leftovers can be refrigerated and gently reheated with a splash of milk.
