Description
A creamy and comforting stovetop macaroni and cheese recipe made with sharp cheddar, Parmesan, and cream cheese for a rich and cheesy sauce that coats tender pasta shells perfectly.
Ingredients
Scale
Pasta
- 1 pound small pasta like shells or elbow macaroni
Sauce
- 1/2 cup butter
- 1/2 cup flour
- 3 cups nonfat milk
- 1 cup heavy cream
- 4 ounces cream cheese
- 3 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dry mustard powder
- Salt & pepper to taste
Instructions
- Boil Pasta: Boil 4-6 quarts of water in a large pot. Add 1 tablespoon kosher salt and pour in the uncooked pasta. Cook until al dente according to package directions. Drain pasta into a large colander and set aside.
- Make Roux: Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until the mixture turns golden brown.
- Heat Milk and Cream: Meanwhile, pour milk and cream into a microwave-safe glass bowl and heat for 2 minutes, or alternatively heat in a small saucepan on the stove until hot but not boiling.
- Make Cheese Sauce: Pour the hot milk and cream mixture into the flour mixture, stirring frequently and bringing it to a simmer as the sauce thickens. The sauce is ready when it coats the back of a spoon.
- Add Cream Cheese and Seasonings: Stir in cream cheese, a pinch of salt and pepper, and dry mustard powder. Whisk until the cream cheese is fully melted and the sauce is smooth.
- Add Cheeses: Remove the pot from heat and add the sharp cheddar and Parmesan cheese, stirring constantly until all cheese has melted into the sauce.
- Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce until evenly coated. Divide into bowls and serve hot.
Notes
- Use freshly grated cheese for the best melting and flavor.
- Adjust salt and pepper to your taste preference since cheeses can be salty.
- You can substitute whole milk for nonfat milk for a richer sauce.
- If the sauce is too thick, stir in a splash of milk to loosen it.
- For extra creaminess, stir in a little more cream cheese at the end.
- Leftovers can be refrigerated and gently reheated on the stovetop with a splash of milk.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
