Save to Pinterest 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 recipe quickly became a family favorite on chilly evenings and always brings smiles around the table.
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 to Pinterest Gathering around the table with this creamy mac and cheese always creates warm family memories that last.
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
Allergen Information
Contains Milk (dairy), Wheat (gluten). May contain Mustard (in Dijon mustard). If using store-bought breadcrumbs, check for additional allergens.
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This creamy stovetop mac and cheese is the perfect quick comfort meal to satisfy cheesy cravings anytime.
Recipe FAQs
- → What type of pasta works best for this dish?
Elbow macaroni is ideal due to its shape, which holds the creamy sauce well, ensuring each bite is flavorful.
- → Can I substitute the cheeses used?
Yes, Gruyère can be swapped for mozzarella or other melting cheeses that complement sharp cheddar to maintain the creamy texture.
- → How do I avoid lumps in the cheese sauce?
Whisk continuously when adding warm milk to the butter-flour mixture and cook until the sauce thickens smoothly before adding cheese.
- → What adds extra depth of flavor to the sauce?
Incorporating Dijon mustard, paprika, garlic, and onion powders enhances the sauce’s savory and tangy profile.
- → Are there options for texture variation on top?
Toasted breadcrumbs and chopped fresh chives provide a crunchy, fresh contrast to the creamy pasta.
- → Can this dish be made ahead and reheated?
Yes, it reheats well on the stovetop or oven, though topping with fresh breadcrumbs before broiling can restore crispness.