Description
This creamy and comforting stovetop macaroni and cheese features tender pasta shells enveloped in a rich cheese sauce made with sharp cheddar, Parmesan, and cream cheese. Ready in just 30 minutes, it’s a perfect side dish or main course for any day of the week.
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 to taste
- Pepper to taste
Instructions
- Cook Pasta: Boil 4-6 quarts of water in a large pot and add 1 tablespoon of kosher salt. Pour in the uncooked pasta and cook until al dente according to package directions. Drain the pasta in a large colander and set aside.
- Make Roux: Return the pot to medium-low heat and melt the butter. Stir in the flour and cook for several minutes, stirring often, until the mixture turns golden brown to form a roux.
- Heat Dairy: Meanwhile, pour the milk and heavy cream into a microwave-safe glass bowl and heat for 2 minutes until hot but not boiling. Alternatively, heat the dairy mixture on the stove in a small saucepan.
- Make Cheese Sauce: Gradually whisk the hot milk and cream into the roux, stirring constantly and bringing the mixture to a simmer until thickened so that it coats the back of a spoon.
- Add Cream Cheese and Seasoning: Stir in the cream cheese, dry mustard powder, salt, and pepper. Whisk until the cream cheese has melted completely and the sauce is smooth.
- Melt Cheeses: Remove the pot from heat and stir in the sharp cheddar and Parmesan cheeses continuously until fully melted and the sauce is creamy.
- Combine Pasta and Sauce: Add the cooked pasta back into the pot and stir well to coat the pasta evenly with the cheese sauce. Divide into bowls and serve hot.
Notes
- This recipe yields about 10 servings when served as a side dish, or 6-8 servings as a main course.
- For a lower fat version, substitute the heavy cream with additional nonfat milk and reduce cream cheese quantity.
- Use freshly grated cheeses for best melting texture and flavor.
- If cream cheese is not available, you can substitute with mascarpone or more cheddar cheese for richness.
- Be careful not to boil the milk to prevent curdling in the sauce.
- Stir constantly when adding milk to roux to avoid lumps.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
