15 minutes
A creamy and comforting homemade mac & cheese made on the stovetop with a rich cheese sauce and perfectly cooked elbow macaroni.
Elbow Macaroni, Cooked
0 oz
Heavy Cream, Reduced
cups
Cheddar Cheese, Grated
cups
Nutmeg, Freshly grated
to taste
Black Pepper, Freshly ground
to taste
1. Cook the Pasta
Bring a large pot of salted water to a boil. Once boiling, add 8 ounces of elbow macaroni. Cook it for about 8 minutes, which is a minute less than the package directions suggest. Drain the cooked macaroni.
2. Reduce the Cream
Return the empty pot to the stove. Pour in ⅓ cup of heavy cream and let it simmer over medium heat for around 2 minutes until it reduces by half, creating a thick and flavorful base.
3. Melt the Cheese
With the cream perfectly reduced, add 1¼ cups of grated cheddar cheese to the pot. Stir until the cheese melts completely, forming a luscious sauce.
4. Combine and Season
Return the cooked macaroni to the pot and toss everything together until the pasta is well-coated. Finish by seasoning with freshly grated nutmeg and freshly ground black pepper to your liking. Serve immediately.
Mix cheeses like cheddar, Gruyère, Fontina, or blue cheese for a complex flavor profile. Use freshly grated cheese for better melting.
Off the heat, add cheese in small handfuls, allowing each to melt fully for a smooth sauce.
Heftier shapes like cavatappi or pipettes hold up well and their ridges help capture more cheese sauce.
Start with a roux and cook until golden. Gradually whisk in warm milk for a smooth béchamel.
Drain pasta just before al dente to prevent it from becoming mushy in the sauce.
Comments (0)