Creamy Stovetop Macaroni Cheese: A Weeknight Hug (Print Version)
Make Creamy Stovetop Macaroni Cheese in minutes. This easy recipe delivers rich, velvety pasta, perfect for quick weeknight comfort.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Stovetop Mac & Cheese Base
01 -
1 pound elbow macaroni
02 -
4 tablespoons unsalted butter
03 -
4 tablespoons all-purpose flour
04 -
3 cups whole milk
→ Flavorful Cheese Blend
05 -
2 cups freshly grated sharp cheddar cheese
06 -
1 cup freshly grated Gruyere cheese
→ Seasonings & Spices
07 -
1 teaspoon Dijon mustard
08 -
1/2 teaspoon salt (or to taste)
09 -
1/4 teaspoon freshly ground black pepper (or to taste)
10 -
Pinch of nutmeg
→ Optional Toppings
11 -
Fresh chives (for garnish)
12 -
Smoked paprika (for garnish)
# Instructions:
01 -
First things first, get a big pot of water boiling. Make sure to salt it generously—like, really generously. I always tell myself it should taste like the ocean, but then I pull back a little, haha. This is where your pasta gets its first layer of flavor, and honestly, I always forget to salt the water enough! Cook your elbow macaroni according to package directions until it's al dente. You want it to still have a little bite since it’ll finish cooking in the sauce. Drain it well, don't rinse, and set it aside.
02 -
Now for the magic! In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it’s shimmering, sprinkle in the flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it smells a bit nutty and turns a light golden color. This step is crucial; cooking out the raw flour taste ensures your sauce will be silky smooth, not pasty. Don’t rush it, or you’ll regret it, I know I have!
03 -
Slowly, gradually, pour in the cold whole milk, whisking constantly. This is key to avoiding lumps! Keep whisking as the sauce gently heats and thickens. It will go from watery to a beautiful, creamy consistency. You'll see it start to coat the back of your spoon. This part always smells so comforting, like a warm hug is coming. Don't let it boil rapidly, just a gentle simmer is what we're after!
04 -
Once your béchamel is thick and bubbly, take it off the heat. Stir in the Dijon mustard, salt, pepper, and that tiny pinch of nutmeg. Give it a good stir to combine everything. This is where the foundation of your incredible creamy stovetop macaroni cheese flavor really comes alive. I sometimes add a little extra pepper here because I love that warmth.
05 -
Now for the best part! Add your freshly grated sharp cheddar and Gruyere cheeses to the warm sauce. Stir continuously until all the cheese has melted into a glorious, smooth, velvety sauce. This is where the patience pays off, seriously. You don't want to add the cheese while the sauce is still on high heat, or it can get greasy. A gentle off-heat melt is the secret to perfection. Look at that beautiful, gooey deliciousness!
06 -
Finally, add your drained elbow macaroni to the cheese sauce. Stir gently until every single piece of pasta is coated in that luscious, creamy goodness. Taste it and adjust any seasonings if needed. Sometimes I add a tiny bit more salt here, just to make sure it sings. Your creamy stovetop macaroni cheese should be glistening and incredibly inviting. Serve it up immediately, perhaps with a sprinkle of fresh chives or a dash of paprika, and prepare for pure comfort!
# Notes:
01 -
Don't rush the roux; it's the secret to a smooth sauce.
02 -
Leftovers reheat surprisingly well on the stove with a splash of milk.
03 -
Smoked paprika adds a lovely depth if you're feeling adventurous.
04 -
Serve with a sprinkle of fresh chives for a pop of color and freshness.
# Tools You'll Need:
01 -
Large pot
02 -
heavy-bottomed pot or Dutch oven
03 -
whisk
04 -
grater
# Nutrition Facts (Per Serving):
Calories: 650
Total Fat: 35g
Total Carbohydrate: 60g
Protein: 25g