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Yesica Andrews

Stovetop Mac and Cheese Easy Delicious Recipe

This quick stovetop mac and cheese is a creamy, cheesy delight that combines gruyere and sharp cheddar for a rich flavor experience. Perfect as a comforting side or a satisfying meal, this stovetop mac and cheese creamy recipe cooks in just 30 minutes and delivers the ultimate cheese-lover’s comfort. Whether you want a quick stovetop mac and cheese or prefer stove top mac and cheese with sharp cheddar, this recipe is sure to become a favorite in your Easy Cheese Recipes and Macaroni Cheese Recipes collections.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 448
Ingredients Method Notes

Ingredients
  

  • 8 ounces macaroni uncooked
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 16 ounces whole milk
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground mustard
  • 6 ounces gruyere cheese freshly shredded
  • 6 ounces sharp cheddar cheese freshly shredded

Method
 

  1. Bring a large pot of salted water to a boil and cook the macaroni until just tender but firm to the bite, then drain and set aside.
  2. Melt the butter in a saucepan over medium heat, then whisk in the flour to form a smooth paste, cooking it for about a minute.
  3. Slowly pour in the whole milk along with paprika, salt, black pepper, and ground mustard while constantly whisking, cooking the sauce until it thickens to your preferred consistency, usually between 1 and 2 minutes.
  4. Take the saucepan off the heat and fold in the shredded gruyere and sharp cheddar cheeses until they are fully melted and blended.
  5. Stir the drained macaroni into the cheese sauce until everything is evenly coated, then remove from heat and serve right away.

Notes

  • You can use all cheddar or all gruyere cheese instead of a mix. If the cheese sauce gets too thick, simply add a little extra milk. Feel free to swap macaroni for shells or any medium-sized pasta you like. To avoid a grainy sauce, use freshly shredded cheese from a block and whole milk, and always take the pot off the heat before adding the cheese. For an extra kick, try adding a dash of hot sauce!