Creamy Stovetop Macaroni Cheese: A Quick Hug (Print Version)

Whip up this Creamy Stovetop Macaroni Cheese for ultimate comfort. My easy, fuss-free recipe brings cheesy goodness to your table fast.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 lb (450g) elbow macaroni
02 - 4 tbsp (56g) unsalted butter
03 - 1/4 cup (30g) all-purpose flour
04 - 3 cups (720ml) whole milk

→ Dairy & Flavor Boosters

05 - 2 cups (225g) sharp cheddar cheese, freshly grated
06 - 1 cup (115g) Gruyère cheese, freshly grated
07 - 1 tsp Dijon mustard

→ Seasonings

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

→ Garnish & Optional Extras

12 - Fresh parsley, chopped (optional)
13 - Hot sauce (optional)
14 - Toasted breadcrumbs (optional)

# Instructions:

01 - First up, get a big pot of water boiling. Don't forget to salt it generously – it's your only chance to flavor the pasta from the inside out! Cook your elbow macaroni according to package directions until it's al dente. That means it should still have a little bite, not mushy. I always, always set a timer, because overcooked pasta is a real tragedy in Creamy Stovetop Macaroni Cheese. Drain it well, but don't rinse it! We want that starchy goodness to help bind our sauce later.
02 - In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Now, whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it's a pale golden color and smells a little nutty, like popcorn. This is where I almost always get impatient and rush it, leading to a pasty flavor. Don't be like me! Cook out that raw flour taste; it makes all the difference in your Creamy Stovetop Macaroni Cheese.
03 - Gradually pour in the whole milk, a little at a time, while continuously whisking. This is crucial for a smooth sauce. If you dump it all in at once, you'll get lumps – and nobody wants lumpy Creamy Stovetop Macaroni Cheese! Keep whisking until all the milk is incorporated and the sauce starts to thicken. It should coat the back of a spoon. It's a bit of an arm workout, but trust me, it's worth it for that silky texture.
04 - Reduce the heat to low, and now for the best part! Add your grated sharp cheddar and Gruyère cheeses, a handful at a time, stirring until each addition is completely melted and smooth before adding more. This prevents the cheese from seizing up or getting oily. I once added it all too fast and ended up with a somewhat separated mess, oops! Keep the heat low, patience is key for truly creamy Creamy Stovetop Macaroni Cheese.
05 - Once your cheese sauce is gloriously smooth and melted, stir in the Dijon mustard, smoked paprika, garlic powder, salt, and freshly ground black pepper. Give it a good taste here! This is your chance to adjust the seasonings. I tend to add a bit more pepper than most recipes call for, because I love that little kick. Feel free to tweak it to your personal preference; this is *your* Creamy Stovetop Macaroni Cheese, after all!
06 - Finally, add your drained elbow macaroni to the pot with the cheese sauce. Stir gently until every single piece of pasta is coated in that luscious, creamy goodness. It should look incredibly inviting, smell absolutely divine, and feel like pure comfort. Serve immediately, perhaps with a sprinkle of fresh parsley if you're feeling fancy, or a dash of hot sauce if you're like me and love a little heat. Enjoy your homemade Creamy Stovetop Macaroni Cheese!

# Notes:

01 - Always grate your own cheese for the smoothest sauce.
02 - When reheating leftovers, add a splash of milk to restore creaminess.
03 - Adding a tiny bit of Dijon mustard really brightens up the cheese flavor.
04 - Serve with a crisp green salad to balance the richness.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 60g
Protein: 28g

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