Classic Stovetop Macaroni and Cheese

By june

Ingredients

• Kosher salt
• 8 oz elbow macaroni
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 tsp mustard powder
• 1/4 tsp paprika
• 1 1/2 cups whole milk
• 1 1/2 cups grated sharp yellow cheddar cheese (about 4 oz)
• 3 oz sliced American cheese, diced (about 1/2 cup)
• 2 oz cream cheese, cut into small pieces

Preparation

Step 1

Bring a large wide pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
Melt the butter in the pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted.
Add the pasta to the sauce; toss, adding the reserved cooking water as needed to loosen. Season with salt.