Creamy Stovetop Mac & Cheese

What you’ll need

Let’s do this

1. 1

   Cook the elbows

   Bring a large pot of water to a boil, add the teaspoon of salt and macaroni, and cook according to the package until just tender. Reserve 1/2 cup cooking water, then drain.

2. 2

   Start the sauce

   While the pasta cooks, melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute, stirring continuously, without letting it brown.

3. 3

   Whisk and thicken

   Gradually whisk in the milk, starting with a small splash to smooth out the flour paste. Add the mustard powder, salt, pepper, and paprika. Cook for 5–7 minutes, stirring across the bottom and corners, until the sauce gently bubbles and coats the back of a spoon.

4. 4

   Melt the cheeses

   Take the saucepan off the heat. Add the cheddar and Monterey Jack a handful at a time, stirring each addition until melted before adding the next. Do not boil the sauce after adding the cheese.

5. 5

   Fold and serve

   Stir the drained macaroni into the cheese sauce. Add reserved pasta water 1 tablespoon at a time until the sauce is a little looser than you want on the plate; the pasta will absorb some. Serve immediately while creamy.