Super Creamy Extra Cheesy 15-Minute Macaroni and Cheese
If you make a point to start boiling the noodles and then starting the sauce, there's a good chance you'll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there's only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.
If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break.
Servings: 4
Ingredients
- 6 tablespoons butter
- 2 cups whole milk
- 8 ounces shredded mozzarella
- 8 ounces American cheese
- ½ cup all-purpose white flour
- 1 teaspoon salt
- 4 cups elbow macaroni cooked
Instructions
Prep Ahead:
- Cook the macaroni according to the instructions on the package and drain. When cool enough to handle, transfer to a resealable bag or container.
- Make the sauce according to the instructions in Steps 1-3. Transfer to a resealable container.
- Cooked pasta and sauce will store for up to 7 days in the fridge. The sauce will store for up to 3 months in the fridge. Do not freeze the cooked pasta.
Prepare From Prepped:
- Heat the sauce over low heat on the stovetop in a pan with high sides, stirring often, until smooth and creamy.
- Add the cooked pasta to the sauce and toss to coat.
Make From Fresh:
- In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes)
- Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.
- Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.
- Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm.
- This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week.
Notes
If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break.
**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce.