Stovetop Macaroni and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. 1Cook the macaroni in salted boiling water until just al dente, about 7 to 8 minutes, then drain and set aside.
2. 2In the same pot, melt the butter over medium heat, whisk in the flour, and cook for 1 minute to form a light roux.
3. 3Slowly whisk in the milk, a little at a time, until smooth, then cook for 4 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
4. 4Reduce the heat to low and stir in the cheddar and mozzarella a handful at a time until fully melted and creamy.
5. 5Season with salt, pepper, garlic powder, and paprika, then fold in the cooked macaroni until well coated.
6. 6Serve warm directly from the pot.

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