Creamy Stovetop Mac and Cheese
This Creamy Stovetop Mac and Cheese is rich, cheesy, and ultra-comforting ready in just 20 minutes! Perfect for a quick dinner, side dish, or anytime cheese cravings strike, this recipe uses a blend of cheeses for a smooth, luscious sauce that clings to every noodle. No baking required just creamy, dreamy pasta straight from the pot.
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Equipment
- Large pot (for pasta)
- Colander
- Large saucepan or deep skillet
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- For the Pasta:
- 1 pound 16 oz elbow macaroni (or pasta of choice)
- 1 tablespoon salt for pasta water
- For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warm
- 1 cup heavy cream warm
- 1 teaspoon Dijon mustard optional, for flavor depth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika optional
- Salt and pepper to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook pasta according to package directions until al dente. Drain and set aside.
- Make the Roux
- In a large saucepan or deep skillet, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes, stirring constantly, until bubbly and slightly golden.
- Add Milk & Cream
- Slowly whisk in the warm milk and cream, stirring constantly to avoid lumps.
- Continue cooking for 3–5 minutes, until slightly thickened.
- Season the Sauce
- Whisk in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Add Cheese
- Reduce heat to low and stir in cheddar, Gruyère (or mozzarella), and Parmesan until melted and smooth.
- Combine Pasta & Sauce
- Add drained pasta to the cheese sauce and stir until fully coated.
- Taste and adjust seasoning if needed.
- Serve Immediately
- Enjoy hot, optionally garnished with extra cheese, chopped parsley, or a sprinkle of paprika.
Servings: 6 servings