Creamy Stovetop Mac and Cheese: A Quick Comfort Meal (Print Version)

Whip up this Creamy Stovetop Mac and Cheese for a quick, comforting meal. My easy recipe brings cheesy goodness with a personal touch, perfect for any night.

# 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:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
04 - 3 cups whole milk

→ Cheese Blend

05 - 2 cups sharp cheddar cheese, freshly grated
06 - 1 cup Gruyere cheese, freshly grated

→ Flavor Boosters

07 - 1 tsp Dijon mustard
08 - Pinch of ground nutmeg
09 - Salt to taste
10 - Freshly ground black pepper to taste

# Instructions:

01 - Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt – seriously, make it taste like the ocean! This is where I always forget to salt the water enough, and then my pasta tastes bland, which is a tragedy for this dish. Cook the elbow macaroni according to package directions until it's perfectly al dente. You want it to have a little bite, not mushy. Drain it well, but don't rinse it; we want that starch to help the sauce cling!
02 - In the same (or a different, if you're like me and make a mess) pot, melt the unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture for about 1-2 minutes, stirring constantly, until it smells a bit nutty and looks like a pale paste. This is your roux, the base for that wonderfully creamy sauce. Don't let it brown too much, or your sauce will take on a different flavor.
03 - Gradually pour in the whole milk, a little at a time, while continuously whisking. This is crucial for avoiding lumps! I remember one time I dumped it all in at once and had a lumpy disaster; it was not a good look. Keep whisking until the mixture is smooth and starts to thicken. It should coat the back of a spoon. You'll feel it start to get heavier as it warms up and thickens.
04 - Reduce the heat to low, then add your freshly grated sharp cheddar and Gruyere cheeses to the pot. Stir constantly until the cheeses are completely melted and the sauce is smooth and glossy. This is where the magic happens and your kitchen starts smelling absolutely divine! Don't let the sauce boil once the cheese is in, or it can get grainy. Gentle heat is your friend for this Creamy Stovetop Mac and Cheese.
05 - Stir in the Dijon mustard, a tiny pinch of nutmeg, and season with salt and freshly ground black pepper to taste. Remember, your pasta water was salted, and the cheese is salty, so taste before adding too much! Now, add the drained elbow macaroni back into the pot with the cheese sauce. Fold it all together gently until every single piece of pasta is coated in that glorious, cheesy goodness.
06 - Dish out your mac and cheese immediately! It's best enjoyed right off the stove when it's super warm and gooey. Sometimes I sprinkle a little extra black pepper or some chopped fresh chives on top for a pop of color and freshness. Grab a fork and prepare for some serious comfort. This is the moment we've been waiting for, a truly satisfying meal!

# Notes:

01 - Always grate your own cheese for the smoothest sauce; pre-shredded can make it grainy.
02 - Reheat leftovers gently on the stovetop with a splash of milk to restore creaminess.
03 - Try adding a dash of hot sauce for a subtle kick – it's surprisingly delicious!
04 - Serve with a crisp green salad to balance the richness of the mac and cheese.

# Tools You'll Need:

01 - Large pot
02 - whisk
03 - grater

# Nutrition Facts (Per Serving):

Calories: 550 Calories
Total Fat: 30g
Total Carbohydrate: 50g
Protein: 25g

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