Description

A rich, velvety cheese sauce coats tender elbow macaroni in this stovetop classic. Made with a butter-flour roux, sharp cheddar, and whole milk, this recipe delivers a smooth, emulsified sauce without preservatives.

Ingredients

Elbow Macaroni, 16 oz
Butter, 4 tbsp (unsalted)
All-Purpose Flour, 4 tbsp
Whole Milk, 3 cups (room temperature)
Sharp Cheddar Cheese, 3 cups (grated from block)
Ground Paprika, 1 tsp (optional for color)
Salt, to taste
Black Pepper, to taste

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Instructions

Bring large pot of salted water to boil; add elbow macaroni and cook 2 minutes less than package instructions. Drain and reserve.
Melt butter in a large saucepan over medium heat.
Add flour and whisk continuously to form a roux; cook for 1 minute to remove raw flavor.
Gradually add room temperature milk while whisking constantly until smooth.
Cook sauce for 3-5 minutes until slightly thickened, then reduce heat to low.
Stir in grated cheddar cheese, 1 cup at a time, until fully melted and smooth.
Add 1 tsp paprika, salt, and pepper. Fold in cooked pasta and toss until evenly coated.
Adjust seasoning and serve warm.

Notes

Use shells, cavatappi, or other pasta shapes if preferred.
For smoother sauce, melt cheese at 150°F (65°C) gradually.
Substitute 1/4 cup cornstarch for 3 tbsp flour for gluten-free version.
Texture improves after 5 minutes sitting before serving.

Prep Time: 10
Cook Time: 20
Category: Easy Pasta Recipes for Quick Family Dinners
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 360mg
Fat: 22g
Saturated Fat: 14g
Carbohydrates: 48g
Fiber: 2g
Protein: 20g
Cholesterol: 110mg