Description
Creamy Stovetop Mac and Cheese is a comforting classic made with tender macaroni noodles enveloped in a rich, velvety cheese sauce featuring sharp cheddar and Swiss or Gruyere cheese. This quick and easy recipe is perfect for a hearty weeknight dinner or a cozy side dish, ready in just 20 minutes using simple stovetop cooking techniques.
Ingredients
Pasta
- 16 ounces uncooked macaroni noodles
Cheese
- 8 ounces sharp cheddar cheese, shredded (about 2 ¼ cups)
- 8 ounces Swiss cheese or Gruyere cheese, shredded (about 2 ¼ cups)
Sauce
- ¼ cup unsalted butter
- ¼ cup all-purpose flour or 2 tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 3-4 dashes hot sauce or ¼ teaspoon cayenne pepper
- 3 cups half and half or whole milk
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil over medium-high heat on the stove. Add the macaroni noodles and cook according to package directions until al dente.
- Drain Noodles: Drain the cooked macaroni thoroughly and set aside to keep warm.
- Prepare Cheese: While the pasta cooks, shred the sharp cheddar and Swiss (or Gruyere) cheese, then set aside.
- Make Roux: Place a large saucepan or Dutch oven over medium heat. Add the butter and let it melt completely. Once melted, whisk in the flour to form a smooth roux, cooking for about 1-2 minutes to remove the raw flour taste.
- Season Sauce: Add salt, black pepper, mustard powder, and hot sauce (or cayenne pepper) to the roux, stirring to combine evenly.
- Add Dairy: Gradually pour in the half and half while whisking continuously to avoid lumps. Bring the mixture to a gentle boil, stirring often to thicken the sauce.
- Melt Cheese: Reduce the heat to medium-low and stir in the shredded cheddar and Swiss (or Gruyere) cheese. Continue stirring consistently until the cheese melts completely into a smooth, creamy sauce.
- Combine Pasta and Sauce: Remove the sauce from heat and immediately stir in the cooked macaroni noodles, ensuring each piece is coated with the cheesy sauce.
- Serve: Serve the mac and cheese hot and fresh for best texture and flavor.
Notes
- You can substitute Swiss cheese with Gruyere for a nuttier flavor.
- Using half and half gives a richer sauce, but whole milk can be used for a lighter version.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend or cornstarch as noted.
- Adjust the hot sauce or cayenne pepper according to your preferred spice level.
- Stir frequently while melting cheese to prevent the sauce from separating or becoming grainy.
