Stove Top Macaroni and Cheese
A recipe for Stove Top Macaroni and Cheese! This easy Mac and Cheese comes together with only one pot and is packed with three types of cheese.
Servings 4 Servings
Ingredients
- 1 pound (450 grams) dried medium pasta such as elbow macaroni, small shells, or similar shape
- 3 cups (710 milliliters) chicken broth
- 2 cups (473 milliliters) whole milk
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 6 ounces (170 grams) cheddar cheese freshly shredded
- 4 ounces (113 grams) firm mozzarella cheese freshly shredded
- 2 ounces (57 grams) Parmesan cheese freshly grated
Instructions
- In a large saucepan, combine the pasta, chicken broth, and milk over medium heat.
- Cook, stirring often, until al dente, barely tender, about 15 minutes. If the liquid evaporates before the pasta is done, add a little more broth or milk.
- Stir in the Dijon mustard, salt, paprika, black pepper, garlic powder, and onion powder.
- Remove from heat and wait for the mixture to stop bubbling.
- Stir in the shredded cheddar, mozzarella, and Parmesan, a handful at a time, until smooth.
- Adjust seasonings to taste and serve immediately.