20-Minute Creamy Stovetop Mac and Cheese Upgrade (Print Version)
Quick, creamy stovetop mac and cheese in just 20 minutes. This upgraded recipe delivers rich, cheesy comfort food perfect for busy weeknights.
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Speedy Pasta Base
01 -
8 oz elbow macaroni
02 -
2 cups chicken or vegetable broth
03 -
2 cups whole milk
→ The Velvety Cheese Sauce
04 -
2 tbsp unsalted butter
05 -
2 tbsp all-purpose flour
06 -
1 1/2 cups sharp cheddar cheese, freshly shredded
07 -
1/2 cup Gruyere or Fontina cheese, freshly shredded
08 -
2 oz cream cheese, softened
→ Flavor & Texture Upgrades
09 -
1 tsp Dijon mustard
10 -
1/2 tsp garlic powder
11 -
1/4 tsp onion powder
12 -
1/4 tsp smoked paprika
13 -
Pinch of ground nutmeg
14 -
1/2 tsp salt, or to taste
15 -
1/4 tsp black pepper, or to taste
16 -
1/2 tsp hot sauce (e.g., Tabasco), optional
→ Finishing Touches
17 -
1 tbsp fresh chives, chopped, for garnish
# Instructions:
01 -
In a large pot, combine 8 oz elbow macaroni, 2 cups chicken or vegetable broth, and 2 cups whole milk. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 8-10 minutes, stirring frequently, until pasta is al dente and most liquid is absorbed. Reserve about 1/2 cup of the cooking liquid, then drain any remaining liquid from the pasta.
02 -
While the pasta cooks, in a separate medium saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, to create a smooth roux. This forms the essential base for your Upgraded Creamy Mac and Cheese (20-Minute Stovetop).
03 -
Gradually whisk the reserved 1/2 cup pasta cooking liquid (or fresh milk/broth if none was reserved) into the roux until smooth and lump-free. Continue to cook for 2-3 minutes, stirring, until the sauce thickens slightly. Reduce the heat to low to prevent scorching.
04 -
Stir in 1 1/2 cups sharp cheddar cheese, 1/2 cup Gruyere or Fontina cheese, and 2 oz softened cream cheese until completely melted and smooth. Incorporate 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp smoked paprika, and a pinch of ground nutmeg for an Upgraded Creamy Mac and Cheese (20-Minute Stovetop).
05 -
Season the cheese sauce with 1/2 tsp salt, 1/4 tsp black pepper, and the optional 1/2 tsp hot sauce. Add the cooked elbow macaroni to the cheese sauce. Stir gently until all the pasta is thoroughly coated in the rich, velvety sauce.
06 -
If the mac and cheese is too thick, add a splash more milk or broth until your desired consistency is reached. Taste and adjust seasonings as needed. Garnish your Upgraded Creamy Mac and Cheese (20-Minute Stovetop) with 1 tbsp fresh chives, chopped, before serving immediately.
# Notes:
01 -
For the creamiest results, always shred your own cheese from a block. Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty.
02 -
If your mac and cheese becomes too thick upon standing, simply stir in a splash of warm milk or broth until it reaches your desired creamy consistency again.
03 -
Store leftover Upgraded Creamy Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a little extra milk.
04 -
Feel free to experiment with other cheeses like smoked gouda or white cheddar. A pinch of cayenne pepper can also replace the hot sauce for a different kind of kick.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Whisk
03 -
Measuring cups
04 -
Measuring spoons
05 -
Cheese grater
# Nutrition Facts (Per Serving):
Calories: 626 kcal
Total Fat: 34 g
Total Carbohydrate: 52 g
Protein: 27 g