Description
This Stovetop Mac and Cheese with White Cheddar is a comforting dish that delights with creamy sauce and rich flavor, ideal for a quick dinner or family gathering.
Ingredients
Scale
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups water
- 4 cups milk
- 1 pound elbow pasta
- 1 teaspoon garlic powder
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 cups sharp white cheddar cheese
- 1/2 cup Parmesan cheese
- 1/4 cup mozzarella cheese
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon paprika
- 1/2 tablespoon olive oil
Instructions
- Melt butter in a large pot over medium heat and whisk in flour.
- Slowly add water while whisking to avoid lumps; then stir in milk until smooth.
- Add uncooked pasta, garlic powder, ground mustard, salt, and pepper; bring to a boil and simmer for about 9-10 minutes.
- Remove from heat and stir in sharp white cheddar, Parmesan, and mozzarella until creamy.
- For topping, toast panko breadcrumbs with garlic powder and paprika in olive oil until golden.
- Serve mac and cheese warm, topped with toasted crumbs.
Notes
Substitute vegan cheese and butter for a dairy-free version.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months.
Add a splash of milk when reheating to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg