You’re gonna love this creamy stovetop mac and cheese recipe – it’s the ultimate comfort food that’ll have you licking the pot clean. The velvety cheese sauce is a total dream, with a blend of melty cheddar and Gruyère that’s got a little kick from the Dijon mustard. And get this – you can have it on the table in just 20 minutes! No baking required. Whether you’re feeling fancy or just need a quick, satisfying meal, this stove-top mac is sure to hit the spot. But the best part? It’s totally customizable, so you can play around with different cheese combos and mix-ins to make it your own. Wanna know the secret to getting that irresistible, silky smooth texture? Well, you’ll just have to keep reading to find out…

Why You’ll Love

You’re going to fall head over heels for this creamy, dreamy stovetop mac and cheese. Seriously, it’s like a warm hug for your taste buds. The velvety cheese sauce is so luxurious, you’ll be tempted to bathe in it. And the best part? It all comes together on the stovetop in about 20 minutes. No baking, no fuss, just pure, unadulterated cheesy goodness. Trust me, you’ll be scraping the bottom of the pot, trying to get every last drop. This is the kind of mac and cheese that’ll make you question your life choices – you know, the ones that didn’t involve eating it. So what are you waiting for? Grab a spoon and get ready to experience the ultimate in comfort food bliss.

What Ingredients are in ?

This stovetop mac and cheese is the stuff of dreams, my friends. The ingredient list might seem long, but trust me, it’s worth every single item.

• Elbow macaroni (or your pasta of choice)
• Unsalted butter
• All-purpose flour
• Milk
• Heavy cream
• Shredded cheddar cheese
• Shredded Gruyère cheese
• Dijon mustard
• Garlic powder
• Onion powder
• Salt and pepper

Now, I know what you’re thinking – that’s a lot of cheese. But hey, this is mac and cheese we’re talking about here. You can’t skimp on the good stuff. The blend of cheddar and Gruyère creates the most luxuriously creamy, dreamy sauce that’ll have you questioning your life choices (in the best possible way, of course). And the Dijon, garlic, and onion powders? They add just the right amount of zing and depth of flavor to make this dish truly irresistible.

How to Make

Alright, let’s get to it! First things first, grab a big ol’ pot and get that water boiling. Once it’s at a nice rolling boil, toss in 8 ounces of elbow macaroni (or whatever pasta shape you’re feeling, no judgment here) and let it do its thing until it’s perfectly al dente. Drain that pasta and set it aside – we’ve got some serious cheese sauce action to get to.

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once that’s all melted and bubbly, whisk in 1/4 cup of all-purpose flour. Don’t be shy, really whisk that flour in there to create a nice, smooth roux. Let it cook for about 2 minutes, stirring constantly, until it’s just starting to turn golden brown. Slowly pour in 2 cups of milk, whisking the whole time to prevent any lumps. Then, pour in 1 cup of heavy cream and keep on whisking until the sauce starts to thicken up, about 5-7 minutes. For those working in professional kitchens or preparing restaurant-quality dishes at home, a professional stand mixer baking set offers precision and consistency for all your sauce preparations.

Now comes the best part – the cheese! Grab 2 cups of shredded cheddar cheese and 1 cup of shredded Gruyère cheese and start throwing it in, a handful at a time, whisking like your life depends on it after each addition. This is where the magic happens, folks. The cheese will melt into the sauce, creating the most luxuriously creamy, dreamy texture you’ve ever experienced. For those preparing larger quantities, a professional kitchen stand mixer can streamline the process of combining all your ingredients thoroughly and consistently.

To finish it off, stir in 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a generous pinch of salt and pepper. Taste and adjust the seasonings as needed. Then, just toss the cooked pasta back into the cheesy sauce and give it a good stir until everything is evenly coated. For large batch preparations, consider using a professional stand mixer to combine your ingredients more efficiently.

And voila! You’ve got yourself one incredibly indulgent, outrageously delicious stovetop mac and cheese. I promise, it’s worth every single calorie. Dig in and enjoy!

Substitutions and Variations

The great thing about this creamy stovetop mac and cheese is that it’s super versatile – you can really make it your own by swapping in different cheeses or adding your favorite mix-ins. Not a cheddar fan? No problem! Try using a blend of your go-to melty cheeses like Gruyère, Gouda, or even a little Parmesan for some extra oomph. And the add-ins? The world is your oyster! Sautéed mushrooms, crispy bacon, or caramelized onions would all be heavenly. Heck, you could even toss in some broccoli or peas if you’re feeling virtuous. The key is to have fun and get creative. After all, the beauty of homemade mac is being able to customize it to your heart’s content. So don’t be afraid to experiment – your taste buds will thank you!

What to Serve with

Now, let’s talk about what you can serve alongside this creamy stovetop mac and cheese. The possibilities are endless, really. You could keep it classic with a simple green salad – you know, just to balance out all that cheesy goodness. Or why not try roasting up some broccoli or Brussels sprouts? A little garlic and lemon, and you’ve got a veggie side that’ll complement the mac perfectly. And if you’re feeling extra indulgent, how about some crispy bacon bits sprinkled on top? Mmm, the salty crunch would be divine. Of course, a hunk of crusty bread is always a safe bet too – great for sopping up any leftover sauce. The choice is yours, but trust me, this mac and cheese can stand up to just about any tasty pairing.

Final Thoughts

Though you could easily enjoy this mac and cheese all on its own, there are plenty of tasty accompaniments that can take it to the next level. A fresh, crisp salad with a zesty vinaigrette would provide a nice contrast to the richness of the dish. Or maybe you’re in the mood for something heartier – how about pairing it with grilled chicken or sausage? If you’re really feeling indulgent, a side of garlic bread or roasted veggies would soak up all that creamy, cheesy goodness. Heck, you could even top it off with a sprinkle of bacon bits or a dollop of tangy sour cream. The possibilities are endless! At the end of the day, this stovetop mac and cheese is a comforting classic that truly stands on its own. But a little something extra on the side never hurts, right?

Frequently Asked Questions

Can the Cheese Sauce Be Made Ahead of Time?

You bet, the cheese sauce can totally be made ahead of time! In fact, that’s what I do – I whip it up the night before and stash it in the fridge so it’s ready to go when I’m in the mood for some saucy mac. Just reheat it on the stovetop when you’re ready to assemble your dish. Doesn’t get much easier than that, right? The make-ahead factor is a total lifesaver.

How Long Does the Mac and Cheese Keep in the Fridge?

Ah, the age-old question – how long does that dreamy, creamy mac and cheese keep in the fridge? Well, my friend, you can usually stretch it out for 3-4 days, maybe even a week if you’re feeling adventurous. Just make sure to store it in an airtight container and give it a good stir before reheating. Wouldn’t want that cheese to lose its oomph, you know? Go ahead and dig in whenever that cheesy craving hits!

Can I Use a Different Type of Pasta?

Absolutely, you can swap in different types of pasta! Penne, rigatoni, or even whole wheat fusilli would work just as well. The key is to choose a short, chunky shape that can soak up all that rich, creamy cheese sauce. Just be sure to adjust the cooking time accordingly – smaller shapes may need a bit less time on the stovetop. Have fun experimenting and finding your perfect pasta match! The possibilities are endless.

Can the Recipe Be Doubled or Tripled?

You can totally double or triple this recipe if you’re feeding a crowd. Just make sure you use a big enough pot – you don’t want that creamy goodness bubbling over. And hey, leftovers are never a bad thing, right? Go ahead, make a big batch and enjoy mac and cheese bliss for days. Just don’t judge me if I show up at your door with a fork, ’cause I can’t resist homemade mac.

Can I Freeze the Mac and Cheese?

Oh, you bet you can freeze that mac and cheese! In fact, it freezes up super well. Just let it cool completely, then pop it in a freezer-safe container or ziplock bag. When you’re ready to enjoy it, simply thaw it in the fridge overnight and reheat on the stovetop or in the oven. Easy-peasy! The texture might be a tad different, but it’ll still be deliciously creamy and comforting. Go ahead, make a big batch and stash some for later – your future self will thank you!