Name: Creamy Stove-Top Macaroni and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz Elbow Macaroni; 3 tbsp Unsalted Butter; 3 tbsp All-purpose Flour; 2 cups Whole Milk; 1.5 cups Sharp Cheddar Cheese, shredded; 0.5 cup Gruyère Cheese, shredded; 0.5 tsp Dijon Mustard; 1 pinch Ground Nutmeg

"This stovetop macaroni and cheese is the pinnacle of comfort, featuring a luxuriously smooth sauce made from a blend of aged cheeses. Perfectly balanced with a hint of nutmeg and Dijon, it delivers a gourmet twist on a childhood classic in under 30 minutes."

Ingredients

Qty	Item
8 oz 225 g	Elbow Macaroni
3 tbsp 42 g	Unsalted Butter
3 tbsp 23 g	All-purpose Flour
2 cups 475 ml	Whole Milk
1.5 cups 170 g	Sharp Cheddar Cheese, shredded
0.5 cup 55 g	Gruyère Cheese, shredded
0.5 tsp 2.5 ml	Dijon Mustard
1 pinch 0.1 g	Ground Nutmeg

How to Make Creamy Stove-Top Macaroni and Cheese

Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until just al dente. Drain and set aside.

In the same pot, melt the butter over medium heat. Once bubbling, whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, ensuring it does not brown.

Gradually pour in the whole milk while whisking constantly. Continue to cook and whisk until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Reduce the heat to low. Stir in the Dijon mustard and a pinch of nutmeg. Add the shredded sharp cheddar and Gruyère one handful at a time, stirring until the sauce is completely smooth and melted.

Return the cooked macaroni to the pot. Gently fold the pasta into the cheese sauce until every noodle is thoroughly coated. Season with black pepper to taste and serve immediately while hot.

·
Always grate your own cheese from a block; pre-shredded cheeses are coated in potato starch which prevents a smooth melt.
·
Do not overcook the pasta initially, as it will continue to soften slightly when combined with the hot cheese sauce.
·
For an even richer flavor, substitute half a cup of the milk with heavy cream.
·
If the sauce becomes too thick, stir in an extra tablespoon of warm milk at the very end to loosen it.

Frequently Asked Questions

Can I reheat stovetop mac and cheese?

Yes, but do it gently. Reheat on the stove over low heat and add a splash of milk to restore the creaminess of the sauce.

What are the best cheeses to use?

A combination of a high-flavor cheese like Sharp Cheddar and a high-melt cheese like Gruyère or Fontina provides the best balance.

Why is my cheese sauce grainy?

Graininess usually occurs if the heat is too high when adding the cheese. Always remove the pot from the direct heat or turn it to the lowest setting before stirring in the cheese.

Can I add protein to this dish?

Absolutely. This base recipe pairs perfectly with crispy bacon bits, rotisserie chicken, or even sautéed shrimp.

Video Tutorials

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