A rich and creamy stovetop mac and cheese made with cheddar, milk, and simple pantry ingredients for a quick comfort meal.

2 cups uncooked elbow macaroni

2 tablespoons butter

2 tablespoons all-purpose flour

1/2 cup heavy cream

1 cup milk

1/2 teaspoon mustard powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon hot sauce

1 1/2 cups shredded cheddar cheese

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1. Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until just tender. Drain and set aside.

2. While the pasta cooks, melt the butter in a large pot over medium heat.

3. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until smooth.

4. Slowly pour in the heavy cream and milk, whisking as you go so the sauce stays smooth.

5. Bring the mixture to a gentle boil, then lower the heat to a simmer.

6. Stir in the mustard powder, onion powder, salt, black pepper, and hot sauce.

7. Reduce the heat to low and gradually add the shredded cheddar cheese, stirring until fully melted and creamy.

8. Add the cooked macaroni to the cheese sauce and stir until evenly coated.

9. Serve warm.

For best results, use freshly shredded cheddar cheese to ensure a smooth sauce.

Adjust seasoning to taste before serving.

Add a splash of milk when reheating to maintain creaminess.