Creamy Stovetop Macaroni and Cheese: A Homestyle Hug (Print Version)

Creamy Stovetop Macaroni and Cheese made easy! Get that velvety, cheesy goodness from scratch with my simple, honest recipe. Perfect for cozy evenings.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 4 cups whole milk
03 - 6 tbsp unsalted butter
04 - 6 tbsp all-purpose flour

→ Cheese Blend

05 - 2 cups sharp cheddar cheese, freshly grated
06 - 1 cup Gruyere cheese, freshly grated
07 - 2 oz cream cheese, softened

→ Flavor Boosters

08 - 1 tsp Dijon mustard
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - Salt to taste
12 - Freshly ground black pepper to taste

# Instructions:

01 - Grab a big pot, fill it with water, and get it boiling. This is where I always forget to salt the water, but don't you dare! Generously salt it, then add your elbow macaroni. Cook it according to package directions until it’s perfectly al dente. We don't want mushy pasta, hon! It should still have a little bite. Drain it well and set it aside. Don’t rinse it, though; we want that starch to help the sauce cling.
02 - In a separate, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. When it's all bubbly and shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a smooth paste and smells a little nutty, like popcorn. This is your roux, the base for your incredibly Creamy Stovetop Macaroni and Cheese sauce!
03 - Slowly, and I mean slowly, pour in the whole milk, whisking continuously the entire time. This is where you avoid lumps! Keep whisking until the mixture is smooth and starts to thicken. It should get nice and bubbly, coating the back of a spoon. You'll see it transform into a beautiful, creamy white sauce, smelling absolutely heavenly. Don’t rush this part!
04 - Now, here’s the crucial part: take the pot off the heat! Seriously, off the burner. Stir in the cream cheese, Dijon mustard, smoked paprika, and garlic powder until everything is combined. Then, gradually add your grated sharp cheddar and Gruyere, a handful at a time, stirring until each addition is completely melted and smooth before adding more. This slow melting is what gives us that unbelievably smooth, glossy, Creamy Stovetop Macaroni and Cheese sauce.
05 - Once all the cheese is melted and your sauce is looking luscious and velvety, it's time to bring in the pasta. Add the drained elbow macaroni to the cheese sauce. Gently fold it all together, making sure every single piece of pasta is coated in that glorious, cheesy goodness. Taste it now and adjust with salt and freshly ground black pepper to your liking. This is where it all comes together, and it smells amazing!
06 - Dish it out immediately! This Creamy Stovetop Macaroni and Cheese is best enjoyed right off the stove, while it’s still warm and gooey. You can garnish with a little extra smoked paprika, some fresh chives, or even a sprinkle of crunchy breadcrumbs if you're feeling fancy. Watch it disappear, because honestly, who can resist a bowl of this?

# Notes:

01 - Always grate your own cheese for the best melting texture; pre-shredded cheese is a no-go for this Creamy Stovetop Macaroni and Cheese.
02 - Remove the pot from the heat before adding the cheese to prevent a grainy or separated sauce—I learned this the hard way!
03 - For reheating, gently warm on the stovetop with a splash of milk to bring back its creaminess.
04 - A tiny dash of hot sauce (like Tabasco) in the sauce can subtly enhance the cheese flavor without making it spicy.

# Equipment Needed:

01 - Large pot
02 - heavy-bottomed pot or Dutch oven
03 - whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 25g

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