This mac and cheese is perfectly creamy and cheesy and can be made on the stovetop in about 15 minutes.
Just like the boxed variety we had as kids, this mac and cheese is creamy, delicious, and comes together in just a few minutes. Although the boxed version holds a near and dear place in our hearts, this version is our new favorite. The combination of the spices and cheese with the pasta makes for the perfect stovetop mac and cheese.
Stovetop Mac and Cheese ingredients:
- Pasta: We like to use pasta with a hole in the center and curves (like conchiglie). This allows the sauce to get into the curls and little nooks and crannies making it the perfect pasta to put in the mac and cheese.
- Whole milk and heavy cream: Whole milk makes for the creamiest cheese base. We also add a little bit of heavy cream for even more thickness.
- Butter: Butter makes just about everything better and this is no exception. It is used to make the roux and cook the flour.
- Flour: Flour and butter are cooked together to make a roux for the soft, cheesy sauce. Without the flour, the liquid would be too runny with just the milk. Ensure the flour is properly cooked with the butter so there is no flour taste in the mac and cheese.
- Gruyere: Gruyere is one of our favorite cheeses. It adds a unique but not overpowering flavor to the dish. It is a type of Swiss cheese and our favorite to add to mac and cheese. If you do not like gruyere or do not have it on hand, simply use this amount of another cheese (e.g. all cheddar).
- Cheddar: Cheddar is a classic when it comes to making stringy, cheesy mac and cheese. We like the white, sharp variety in this dish for the best flavor but any cheddar will work.
- Salt & Pepper: We season the dish with salt and pepper. For salt, we use diamond kosher, but use half if using morton. For pepper, we always use freshly cracked not pre ground—this makes a big difference in flavor.
- Nutmeg: Nutmeg adds a warm, delicious note to this dish. It is perfect for the holidays and pairs so well with the cheese. It adds a depth of flavor, but is really subtle and delicious in the dish.
Tips to the perfect mac and cheese:
- Reserve Pasta Water: In order to thicken the sauce, we add very little flour and rely on a cup of reserved, starchy pasta water to create the perfect sauce for the mac and cheese
- Cheese mixture: We like a mix of nutty gruyere and sharp cheddar. For a more traditional flavor all cheddar can be used
- Cook the pasta to al dente: Since the pasta gets cooked for a few more minutes within the sauce, cook the pasta just until al dente
Can I leave out the Gruyere?
Yes – this can be made with all cheddar or a different combination of cheese, but the gruyere and cheddar is our favorite!
Can the Mac and Cheese be baked?
For this version, we recommend eat it as is. If you want a baked version, we have one here. Pan toasted bread crumbs can also be added to this for extra crunch!
Can this be made in advance?
This is best eaten right after serving. To prep it in advance, the cheese sauce can be made up until the pasta water addition. Once you are ready to make, re-heat the cheese sauce and add in the pasta water and pasta.
Stovetop Mac and Cheese
Ingredients
- 1 lb pasta
- 3 cups shredded cheese ~10 oz 2 cups cheddar and 1 cup gruyere
- ¼ cup heavy cream
- 1 ¼ cup whole milk
- 2 tablespoons butter
- 2 tablespoons flour
- Pinch cayenne
- Pinch salt
- Pinch pepper
- Pinch nutmeg optional
- 1 cup reserved pasta water
- Note: If not using gruyere also omit the nutmeg
Instructions
- Boil pasta according to instructions until al dente (reserve 1 cup of pasta water). Strain and set aside
- While the pasta is boiling, in a large saucepan on medium heat, melt the butter. Once the butter is melted, add the flour. Cook for 2 minutes on medium
- After 2 minutes, add in the milk, salt, pepper, and spice and cook for 3-5 minutes until warm and slightly thickened
- After it is slightly thickened, add in the cheese and cook until the cheese has melted
- Add in the pasta water and cook for about 1 minute until it thickens slightly. Add in the pasta and continue to cook for a minute or two until the pasta is creamy and coated
This stovetop mac and cheese recipe is a quick and easy way to satisfy your cravings for creamy, cheesy comfort food. With simple ingredients like pasta, whole milk, heavy cream, butter, flour, gruyere, cheddar, salt, pepper, and nutmeg, you can create a deliciously rich and flavorful mac and cheese in just about 15 minutes.
One key tip for the perfect mac and cheese is to reserve some pasta water, which adds starchiness and helps thicken the sauce without making it too heavy. The combination of gruyere and cheddar cheese adds a unique and delicious flavor to the dish, but you can also customize it with your favorite cheese or combination of cheeses.
While this stovetop mac and cheese is best enjoyed immediately after serving, you can also make the cheese sauce in advance and reheat it when ready to serve. Whether you enjoy it on its own or with added pan-toasted bread crumbs for extra crunch, this mac and cheese recipe is sure to be a hit with the whole family.
So, ditch the boxed mac and cheese and give this homemade stovetop version a try. You won’t be disappointed by its creamy, cheesy goodness that can be prepared in just a few minutes!
