Creamy Stovetop Mac and Cheese
This creamy stovetop mac and cheese is a nostalgic comfort food classic reimagined with gourmet flair and ready in just about 30 minutes. Inspired by traditional Southern soul food and enhanced with a hint of French technique, this dish is rich, velvety, and irresistibly cheesy. It combines the quick convenience of modern cooking with a deeply satisfying homemade taste that elevates it from weeknight staple to dinner party favorite.
Equipment
- Large pot
- Medium saucepan
- Whisk
- Wooden spoon
- Colander
- Grater
Ingredients
- 12 oz elbow macaroni or cavatappi; use high-quality semolina pasta for optimal texture
- 3 tbsp unsalted butter preferably European-style for richness
- 3 tbsp all-purpose flour used to make the roux
- 2 cups whole milk warmed for smoother sauce texture
- 1 cup heavy cream adds extra creaminess
- 2 cups sharp cheddar cheese freshly grated for best meltability
- 1 cup Gruyère cheese adds a nutty, creamy depth; can sub with mozzarella or fontina
- 1 tsp Dijon mustard enhances the cheese flavor
- 0.5 tsp garlic powder adds subtle depth
- 0.25 tsp white pepper for mild heat; black pepper can be substituted
- 1 pinch kosher salt adjust seasoning as needed
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 7–8 minutes. Drain and set aside.
- While the pasta cooks, melt the butter in a medium saucepan over medium heat. Once melted and bubbly, whisk in the flour to make a roux. Cook for 1–2 minutes until light golden and fragrant (nutty aroma).
- Gradually whisk in the warm milk and cream, ensuring no lumps remain. Continue whisking over medium heat until slightly thickened, about 4–5 minutes.
- Stir in the Dijon mustard, garlic powder, white pepper, and a pinch of salt. Reduce heat to low and gradually fold in the shredded cheeses, reserving a handful for garnish if desired. Stir until smooth and fully melted.
- Add the cooked pasta to the cheese sauce and fold gently until well coated. Taste and adjust salt and pepper as desired.
- Serve immediately, garnished with extra cheese or a pinch of smoked paprika for color, if desired.
Notes
- For a smoky twist, stir in 1/2 tsp smoked paprika or swap Gruyère for smoked Gouda.
- To make it vegetarian, ensure cheese does not contain animal rennet.
- For gluten-free, use GF pasta and 1:1 GF flour for the roux.
- Use freshly shredded cheese for the best melt—pre-shredded often contains anti-caking agents.
Nutrition
Calories: 1026kcalCarbohydrates: 77gProtein: 38gFat: 63gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 186mgSodium: 512mgPotassium: 507mgFiber: 3gSugar: 10gVitamin A: 2126IUVitamin C: 0.4mgCalcium: 852mgIron: 2mg
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