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Creamy Stovetop Mac and Cheese Bliss

creamy stovetop mac and cheese - featured image
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A quick, easy, and comforting stovetop mac and cheese recipe with a silky, cheesy sauce made from a roux base and sharp cheddar and Gruyère cheeses. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk (600 ml), room temperature
  • 2 cups shredded sharp cheddar cheese (about 8 ounces or 225 grams)
  • ½ cup shredded Gruyère cheese (optional)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • ¼ teaspoon garlic powder (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
  2. In a medium saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once melted and bubbling, whisk in 3 tablespoons of all-purpose flour. Cook, whisking constantly, for about 2 minutes until the mixture turns a light golden color and smells slightly nutty.
  3. Gradually whisk in 2 ½ cups (600 ml) of whole milk, pouring a little at a time and stirring continuously. Cook for 5-7 minutes, stirring often, until the sauce thickens and coats the back of a spoon.
  4. Stir in 1 teaspoon Dijon mustard, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder (optional), and salt and pepper to taste.
  5. Reduce heat to low and stir in 2 cups shredded sharp cheddar and ½ cup shredded Gruyère (if using). Stir gently until melted and smooth.
  6. Fold the drained macaroni into the cheese sauce, stirring gently to coat each piece. Heat for another 1-2 minutes if needed to warm everything through.
  7. Adjust seasoning if necessary and serve immediately for the creamiest texture.

Notes

Do not overcook the pasta to avoid mushiness. Whisk the roux constantly and add milk gradually to prevent lumps. Use freshly shredded cheese for best melting and texture. To make gluten-free, substitute all-purpose flour with gluten-free blend and use gluten-free pasta. For dairy-free, use plant-based milk and vegan cheese alternatives. Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of milk.

Nutrition

Keywords: mac and cheese, stovetop mac and cheese, creamy mac and cheese, comfort food, quick dinner, easy recipe, cheddar cheese, Gruyère, roux sauce

Find it online: https://yumyep.com/creamy-stovetop-mac-and-cheese-bliss-easy-homemade-recipe-for-comfort-food-fans/