Homemade Mac and Cheese
This stovetop mac and cheese uses a classic roux-based sauce with three cheeses — sharp cheddar for tang, Gruyere for nuttiness, and cream cheese for silky body. No baking required, no box needed, and it's on the table in 30 minutes flat. The secret is warming your milk before adding it to the roux for a lump-free sauce every time.
Prep Time
5 min
5 min
Cook Time
25 min
25 min
Total Time
30 min
30 min
Servings
6
6
Ingredients
- 1 lb (450g) elbow macaroni or cavatappi
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 8 oz sharp cheddar cheese, freshly grated (about 2 cups)
- 4 oz Gruyere cheese, freshly grated (about 1 cup)
- 2 oz cream cheese, cubed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional topping: 1 cup panko breadcrumbs toasted in 2 tablespoons melted butter
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook the macaroni until 1 minute short of al dente. Reserve 1 cup of the starchy pasta water, then drain the pasta well.
- Make the roux. In the same pot (saves a dish), melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes until it turns a pale golden color and smells nutty. This cooks out the raw flour taste.
- Build the sauce. Gradually pour in the warmed milk in a slow stream while whisking constantly. This prevents lumps from forming. Continue whisking and cooking for 4-5 minutes until the sauce thickens enough to coat the back of a wooden spoon — run your finger through it, and the line should hold.
- Melt in the cheese. Remove the pot from heat. Stir in the cheddar, Gruyere, and cream cheese, stirring until everything is completely melted and the sauce is smooth and glossy. Add the Dijon mustard, garlic powder, cayenne, nutmeg, salt, and pepper.
- Combine. Fold in the cooked macaroni and stir until every piece is coated in that rich cheese sauce. If it seems too thick, add reserved pasta water 2 tablespoons at a time until you get your perfect consistency.
- Optional crispy top. For a crunchy contrast, toss panko breadcrumbs with melted butter, scatter over the top, and broil for 2-3 minutes until golden. Watch carefully — it goes from golden to burned fast. Serve immediately.
Pro Tips
- Always grate your own cheese. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent smooth melting. Spend the 3 minutes grating a block — the difference is dramatic.
- Warm the milk first. Adding cold milk to a hot roux creates lumps. Warm it in the microwave for 90 seconds or in a saucepan while the pasta boils.
- Cream cheese is the cheat code. Those 2 oz of cream cheese add incredible silkiness and prevent the sauce from breaking or becoming grainy as it cools.
- Undercook the pasta slightly. It continues to absorb liquid in the sauce. If you cook it to full al dente, it'll be mushy by the time you eat.
Variations
- Baked mac and cheese: Transfer the finished stovetop mac to a buttered baking dish, top with extra cheese and breadcrumbs, and bake at 375°F for 20 minutes until bubbly and golden.
- Truffle mac: Stir in 1-2 teaspoons of truffle oil right before serving and top with freshly shaved Parmesan. Use white truffle oil for a more delicate flavor.
- Buffalo chicken mac: Toss 2 cups of shredded rotisserie chicken with 1/4 cup buffalo sauce and fold into the finished mac. Top with blue cheese crumbles and diced scallions.
Nutrition Facts
Per serving (approximate)
| Calories | 560 kcal |
|---|---|
| Fat | 28g |
| Carbohydrates | 52g |
| Protein | 24g |
| Fiber | 2g |