Print

Creamy Stovetop Mac and Cheese Recipe Easy Perfect Sharp Cheddar Gruyere

creamy stovetop mac and cheese - featured image
Print Recipe

A quick and easy creamy stovetop mac and cheese featuring a flavorful blend of sharp cheddar and Gruyere cheeses, perfect for comforting family dinners or casual gatherings.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk (600 ml), warmed slightly
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces or 225 grams)
  • 1 cup Gruyere cheese, shredded (about 4 ounces or 115 grams)
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder (optional)
  • ¼ teaspoon dry mustard powder (optional)
  • A few dashes hot sauce or a pinch of cayenne pepper (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions until al dente, usually 7-8 minutes. Drain and set aside.
  2. In your saucepan, melt 3 tablespoons of unsalted butter over medium heat. Once melted and bubbling, whisk in 3 tablespoons of all-purpose flour. Keep whisking constantly for about 2 minutes until it forms a smooth paste and starts to smell a little nutty.
  3. Slowly pour in 2 ½ cups (600 ml) of warmed whole milk, whisking steadily to keep the mixture smooth. Continue cooking and stirring until the sauce thickens slightly, about 5 minutes.
  4. Stir in ¾ teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon dry mustard powder. Add a few dashes of hot sauce or a pinch of cayenne pepper if desired. Taste and adjust seasoning as needed.
  5. Lower the heat to medium-low. Gradually stir in 2 cups (225 grams) shredded sharp cheddar and 1 cup (115 grams) shredded Gruyere cheese. Stir gently until the cheese melts completely and the sauce is smooth and creamy.
  6. Add the drained macaroni back into the saucepan with the cheese sauce. Stir gently to coat all the pasta evenly. Warm through for 1-2 minutes. If the sauce is too thick, add a splash of milk to loosen it.
  7. Serve immediately, garnished if desired.

Notes

Do not overcook the pasta to avoid mushiness. Warm the milk before adding to the roux to prevent lumps. Melt cheese slowly over low heat to avoid grainy sauce. Shredding your own cheese yields a smoother melt than pre-shredded. To loosen thick sauce, add reserved pasta water or a splash of milk.

Nutrition

Keywords: mac and cheese, stovetop mac and cheese, creamy mac and cheese, sharp cheddar, Gruyere, comfort food, quick dinner

Find it online: https://magnetmeal.com/creamy-stovetop-mac-and-cheese-recipe-easy-perfect-sharp-cheddar-gruyere/