Easy Stovetop Mac and Cheese: Creamy Weeknight Comfort (Print Version)

Easy Stovetop Mac and Cheese: Get my quick, creamy, and super cheesy recipe ready in minutes. Your family will love this easy comfort food!

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour
04 - 3 cups whole milk

→ Cheese Blend

05 - 2 cups sharp cheddar cheese, freshly grated
06 - 1 cup Gruyère cheese, freshly grated

→ Flavor Enhancers

07 - 1 tsp Dijon mustard
08 - Pinch of freshly grated nutmeg

→ Seasoning

09 - Salt, to taste
10 - Freshly ground black pepper, to taste

# Instructions:

01 - Get a big pot of water going, add a generous pinch of salt – this is where I always forget to salt the water, honestly! Cook your elbow macaroni according to package directions until it's just shy of al dente. We want it firm enough to hold up to the sauce. Drain it, but don't rinse! That starch helps the sauce cling.
02 - While your pasta is draining, melt the butter in a large saucepan or Dutch oven over medium heat. Once it's shimmering, sprinkle in the flour. Whisk, whisk, whisk for about a minute until it forms a pale, bubbly paste. It'll smell a little nutty, a good sign! This is the base for your creamy sauce.
03 - Slowly, slowly pour in the whole milk, whisking continuously to avoid any lumps. Keep whisking until the mixture thickens and starts to bubble gently, about 5-7 minutes. It should coat the back of a spoon. This step feels like magic, watching it transform.
04 - Now, take the pan off the heat. This is important! Stir in your grated cheddar and Gruyère a handful at a time, letting each batch melt before adding the next. Keep stirring until the cheese is completely melted and the sauce is smooth and glossy. I love how the kitchen fills with that rich, cheesy aroma.
05 - Time for the flavor boosters! Stir in the Dijon mustard, a tiny grating of fresh nutmeg, and season with salt and black pepper. Taste it! This is your moment to adjust. Does it need more salt? A little more pepper? Trust your instincts, you've got this.
06 - Finally, add the drained macaroni to the cheese sauce. Stir gently until every single elbow is coated in that glorious, thick, cheesy goodness. Serve it up immediately, maybe with a sprinkle of fresh parsley if you're feeling fancy. The steam rising, that vibrant yellow... it’s just pure comfort.

# Notes:

01 - Grate your own cheese, always! Pre-shredded has anti-caking agents that make your sauce grainy. I learned this the hard way with a very sad, clumpy batch.
02 - Don't add cheese to boiling hot milk; take it off the heat first. This prevents the cheese from seizing and gives you a velvety smooth sauce.
03 - Taste and adjust seasoning often. What tastes right to me might be different for you, so be brave and tweak it!
04 - If your sauce gets too thick, a splash of warm milk or even a bit of the reserved pasta water can thin it out perfectly.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - cheese grater

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 50g
Protein: 25g

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