Description
A rich and creamy stovetop mac and cheese that balances heavy comfort food with bright acidity from lime juice and chili crisp oil, ensuring a flavorful dish that doesn’t leave you feeling weighed down.
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 cups (200g) sharp cheddar cheese, shredded
- 1 cup (100g) Monterey Jack cheese, shredded
- 1 tablespoon (15ml) lime juice
- 1–2 teaspoons chili crisp oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Boil water in a large pot, salt generously, and cook elbow macaroni until al dente (about one minute less than package instructions). Drain and set aside without rinsing.
- In a medium saucepan, melt butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until the mixture resembles wet sand and smells nutty.
- Slowly pour in milk while whisking vigorously to prevent lumps. Simmer gently for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Reduce heat to low. Add cheddar and Monterey Jack cheese a handful at a time, stirring gently until fully melted before adding the next batch.
- Remove pan from heat. Stir in garlic powder, smoked paprika, salt, and pepper. Add lime juice and chili crisp oil, mixing well.
- Combine the drained pasta with the cheese sauce, tossing until every noodle is coated. Adjust seasoning or consistency with milk if needed.
- Serve immediately, garnished with fresh parsley and an extra drizzle of chili crisp oil.
Notes
Shred block cheese yourself to avoid anti-caking agents that cause grainy sauce. Keep heat low when melting cheese to prevent separation. If sauce breaks, whisk in an ice cube or cold milk. For a gluten-free version, use GF pasta and cornstarch instead of flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, queso, creamy pasta, lime juice, chili crisp, comfort food, stovetop mac, easy dinner