Stovetop Mac and Cheese

Ingredients

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Amounts in the steps refer to the original recipe. Use the scaled ingredient list.

Tap a step number to mark it done.

1. 1

   Step 1: Cook the macaroni

   Bring a large saucepan of well-salted water to a boil. Cook the macaroni 1 minute less than the package directions, then drain in a colander. Do not rinse.

2. 2

   Step 2: Make the roux

   Return the empty pot to medium heat and melt the butter. Whisk in the flour and cook, whisking, for 1 minute until it smells toasty but has not browned.

3. 3

   Step 3: Add the milk

   Slowly pour in the warm milk while whisking. Add the salt, dry mustard, garlic powder and cayenne. Simmer gently, whisking often, 4–5 minutes until the sauce thickens enough to coat a spoon.

   Tip: Warming the milk first, in the microwave for about 1 minute, helps the sauce thicken faster and without lumps.

4. 4

   Step 4: Melt in the cheese

   Take the pot off the heat. Add the cheddar a handful at a time, stirring until each addition melts before adding the next.

   Tip: Melting cheese off the heat keeps it smooth. Boiling a cheese sauce makes the proteins tighten and squeeze out fat, which turns it grainy.

5. 5

   Step 5: Combine and serve

   Stir the macaroni back into the sauce until coated. If it is too thick, loosen it with a splash of milk. Season with black pepper and more salt to taste, and serve right away.