Creamy Stovetop Macaroni and Cheese
Equipment
Ingredients
Ingredients
elbow noodles
225 g
chicken bouillon
1 heaping spoonful
butter
28 g
all-purpose flour
16 g
whole milk
240 ml
heavy cream
120 ml
onion powder
2.5 ml
mustard powder
2.5 ml
paprika
2.5 ml
salt
0 to taste
black pepper
0 to taste
sharp cheddar cheese (freshly shredded)
120 g
smoked Gouda cheese (freshly shredded)
120 g
Instructions
Cook the pasta
Boil 225 g elbow noodles in a pot of boiling water with a heaping spoonful of chicken bouillon for added flavor until al dente.
Make the roux
In a skillet over medium heat, melt butter. Whisk in flour to create a roux and cook for 3-4 minutes until light golden brown.
Add milk and cream
Gradually whisk in whole milk and heavy cream slowly to avoid breaking the roux, aiming for a smooth creamy texture.
Season the sauce
Stir in onion powder, mustard powder, paprika, and add salt and pepper to taste.
Add the cheese
Slowly add freshly shredded sharp cheddar and smoked Gouda cheese, stirring until fully melted and sauce is smooth.
Combine pasta and sauce
Stir the cooked and drained macaroni into the cheese sauce. Taste and adjust seasoning with more salt and pepper if needed.
Storage
Best enjoyed fresh. Reheat gently to maintain creamy texture.
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