Save A rich, ultra-creamy macaroni and cheese made on the stovetop for the ultimate cozy comfort food, featuring a velvety cheese sauce and tender pasta.
This creamy stove-top mac and cheese has quickly become a favorite in my household for its simplicity and rich flavor.
Ingredients
- Pasta: 250 g (8 oz) elbow macaroni
- Cheese Sauce: 2 tbsp unsalted butter, 2 tbsp all-purpose flour, 480 ml (2 cups) whole milk warmed, 170 g (6 oz) sharp cheddar cheese grated, 60 g (2 oz) Gruyère or mozzarella cheese grated, 1/2 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp paprika, Salt and freshly ground black pepper to taste
- Optional Toppings: 2 tbsp chopped fresh chives, 1 tbsp toasted breadcrumbs
Instructions
- Step 1:
- Cook the macaroni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Step 2:
- In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 minute whisking constantly until the mixture is bubbling but not browned.
- Step 3:
- Gradually pour in the warmed milk whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens and coats the back of a spoon.
- Step 4:
- Reduce heat to low. Add the grated cheddar and Gruyère (or mozzarella) cheeses stirring until fully melted and smooth.
- Step 5:
- Stir in the Dijon mustard, garlic powder, onion powder, paprika, and season with salt and pepper.
- Step 6:
- Add the drained macaroni to the cheese sauce and stir gently to coat the pasta evenly.
- Step 7:
- Serve immediately, garnished with chives and toasted breadcrumbs if desired.
Save My family especially enjoys this dish during chilly evenings when we want something comforting and filling.
Notes
Try mixing in cooked bacon, sautéed mushrooms, or steamed broccoli for added flavor and nutrition. Pair with a crisp green salad or roasted vegetables.
Required Tools
Large pot Colander Large saucepan Whisk Wooden spoon or spatula Grater
Nutritional Information
Calories 430 Total Fat 21 g Carbohydrates 42 g Protein 18 g
Save This stovetop mac and cheese recipe is perfect for quick weeknight meals and is sure to satisfy cheese lovers everywhere.
Common Questions
- → How do I prevent lumps in the cheese sauce?
Whisk constantly when adding warm milk to the roux and cook until smooth before adding cheese. This ensures a creamy, lump-free sauce.
- → Can I use different cheeses for variation?
Absolutely, sharp cheddar and Gruyère provide great flavor, but mozzarella or other melty cheeses work well for milder taste and creaminess.
- → What is the best way to cook pasta for this dish?
Cook elbow macaroni in well-salted boiling water until al dente, then drain and immediately mix with the sauce to maintain texture.
- → How can I add extra depth of flavor?
Including Dijon mustard and spices like garlic and onion powder enhances complexity, while optional bacon or sautéed mushrooms add richness.
- → Is it possible to bake this dish?
Yes, transfer to a baking dish, sprinkle with toasted breadcrumbs, and broil briefly for a golden, crispy top layer.
- → What optional toppings enhance texture and taste?
Chopped fresh chives add freshness, while toasted breadcrumbs give a delightful crunch contrasting the creamy pasta.