BA's Best Mac and Cheese
Creamy, cheesy stovetop macaroni and cheese loaded with sharp cheddar, mozzarella, and parmesan for the ultimate comfort food.
Equipment
Ingredients
Ingredients
elbow macaroni
340 g
unsalted butter
57 g
all-purpose flour
30 g
whole milk
480 ml
sharp cheddar cheese
225 g
mozzarella cheese
225 g
parmesan cheese
60 g
kosher salt
5 g
freshly ground black pepper
2 g
paprika
1 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the macaroni until al dente.
Make the roux
In a large saucepan, melt the butter over medium heat, then whisk in the flour and cook for 1 minute.
Add the milk
Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens.
Add the cheese
Remove from heat and stir in the cheddar, mozzarella, and parmesan until melted and smooth.
Season and combine
Stir in salt, pepper, and paprika. Add the drained pasta and toss to coat evenly.
Serve
Serve immediately while hot and creamy.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to maintain creaminess.
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