Easy Creamy Stovetop Mac and Cheese (Print Version)

Whip up a quick, creamy stovetop mac and cheese in minutes. This easy recipe delivers rich, cheesy goodness perfect for a weeknight meal.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Pasta Base

01 - 8 oz elbow macaroni

→ The Creamy Foundation

02 - 1/4 cup unsalted butter
03 - 1/4 cup all-purpose flour
04 - 2 1/2 cups whole milk

→ The Cheesy Heart

05 - 2 cups sharp cheddar cheese, freshly shredded
06 - 1 cup Monterey Jack cheese, freshly shredded
07 - 2 oz cream cheese, softened

→ Flavor Enhancers & Seasoning

08 - 1 tsp Dijon mustard
09 - 1/2 tsp hot sauce (optional, for a subtle kick)
10 - 1/2 tsp garlic powder
11 - 1/4 tsp onion powder
12 - 1 tsp kosher salt, or to taste
13 - 1/2 tsp black pepper, or to taste
14 - Pinch of ground nutmeg (optional, enhances cheese flavor)

# Instructions:

01 - Bring a large pot of salted water to a rolling boil. Add 8 oz elbow macaroni and cook according to package directions until al dente. Drain the pasta thoroughly and set aside. Do not rinse, as the starch helps the sauce adhere for this Easy Creamy Stovetop Mac and Cheese Recipe.
02 - In a large saucepan or Dutch oven over medium heat, melt 1/4 cup unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until a smooth, light golden paste forms. This roux is the creamy foundation for your Easy Creamy Stovetop Mac and Cheese Recipe.
03 - Gradually whisk 2 1/2 cups whole milk into the roux until completely smooth. Bring the mixture to a gentle simmer, stirring frequently, until it thickens slightly, about 5-7 minutes. Stir in 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and a pinch of ground nutmeg (optional).
04 - Reduce the heat to low. Add 2 oz softened cream cheese, 2 cups freshly shredded sharp cheddar cheese, and 1 cup freshly shredded Monterey Jack cheese to the sauce. Stir continuously until all the cheese is completely melted and the sauce is smooth, velvety, and lump-free.
05 - Add the drained 8 oz elbow macaroni to the prepared cheese sauce. Stir gently until the pasta is fully coated in the rich, creamy sauce. If desired, stir in 1/2 tsp hot sauce for a subtle kick to your Easy Creamy Stovetop Mac and Cheese Recipe.
06 - Taste and adjust seasonings as needed. Serve your Easy Creamy Stovetop Mac and Cheese Recipe immediately while warm and gooey. Garnish with a sprinkle of fresh chives or paprika, if desired, for an extra touch of color and flavor.

# Notes:

01 - For the best texture, always use freshly shredded cheese. Pre-shredded cheeses often contain anti-caking agents that can make your sauce grainy.
02 - Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore its creaminess.
03 - Feel free to customize your cheese blend! Gruyere, smoked gouda, or Colby Jack are excellent additions or substitutions for a different flavor profile.
04 - This mac and cheese is a fantastic stand-alone meal or a comforting side dish for BBQ, grilled meats, or a simple green salad.

# Tools You'll Need:

01 - Large pot
02 - Medium saucepan
03 - Whisk
04 - Measuring cups
05 - Measuring spoons
06 - Box grater (if not using pre-shredded cheese)

# Nutrition Facts (Per Serving):

Calories: 811 kcal
Total Fat: 51 g
Total Carbohydrate: 56 g
Protein: 35 g

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