Description
This creamy stovetop mac and cheese is made entirely in a Dutch oven for even heat and minimal cleanup. It’s rich, velvety, and perfect for weeknights.
Ingredients
- 8 ounces elbow macaroni (about 2 cups dry)
- 2 cups shredded sharp cheddar cheese (preferably freshly grated)
- 1 cup whole milk, warmed slightly
- 1/2 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
- Place a clean Dutch oven over medium heat and melt the butter. Swirl to coat the bottom evenly.
- Add the flour, salt, black pepper, garlic powder, and onion powder. Stir constantly for about 1 minute.
- Gradually whisk in the warm milk and heavy cream until the sauce thickens, about 3–5 minutes.
- Remove from heat and add shredded cheddar a handful at a time, stirring until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir gently until every noodle is coated. Taste and adjust seasoning if needed.
- Serve immediately while hot and creamy.
Notes
For a lighter sauce, swap half-and-half for the heavy cream. Use a mix of cheeses for a more complex flavor.