Description

This 25-Minute Stove-Top Mac and Cheese is a creamy, comforting dish made with a blend of sharp cheddar and gruyere cheeses cooked into a smooth cheese sauce. Made entirely on the stovetop, it’s easy to prepare and perfect for a quick family meal or a delicious side dish. Customize it with your favorite add-ins or enjoy it as is for a classic, cheesy delight.

Ingredients

Scale

Pasta

10 to 12 ounces dry pasta shells, shellbows or elbow noodles (any pasta shape will work!)

Cheese Sauce

3 tablespoons salted butter
3 tablespoons all-purpose flour (or white whole wheat flour or GF 1:1 all purpose flour)
1 teaspoon kosher salt, plus more to taste
½ teaspoon onion powder
½ teaspoon garlic powder
Lots of freshly ground black pepper
2 ½ cups whole milk (or sub 2% or unsweetened cashew milk), plus more as needed
6 ounces sharp cheddar cheese (about 1 1/2 heaping cups shredded sharp cheddar cheese)
2 ounces gruyere cheese (about ½ cup shredded gruyere)

Topping (Optional)

2 ounces sharp cheddar cheese, shredded (½ cup shredded cheddar cheese)
2 ounces gruyere cheese (½ cup shredded gruyere)

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Instructions

Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Cook the pasta according to package directions until al dente, then drain and set aside.
Make the cheese sauce: In a large oven-safe skillet or braiser, melt the butter over medium heat. Whisk in the flour continuously to form a roux and cook for about 30 seconds. Slowly pour in the milk while whisking constantly to prevent lumps, cooking until the sauce simmers and thickens, about 3 to 5 minutes. Reduce heat to low, then stir in the salt, onion powder, garlic powder, and plenty of freshly ground black pepper. Fold in the shredded sharp cheddar and gruyere cheeses, stirring until fully melted. Taste and adjust seasoning if needed.
Combine pasta and sauce: Add the cooked pasta to the cheese sauce, stirring gently to fully coat the noodles. For a creamier texture, add a splash or two of milk or reserved pasta water.
Serve or broil (optional): Serve immediately straight from the pan for creamy stovetop mac and cheese. If you prefer a golden cheesy crust, sprinkle the additional shredded cheddar and gruyere on top and place under a broiler for 1 to 2 minutes until bubbly and slightly golden. Serve hot.

Notes

This simple stovetop mac and cheese is perfect for quick meals and easily customized with add-ins like roasted vegetables, broccoli, bacon, sausage, or chicken.
Using a mix of sharp cheddar and gruyere gives the sauce a rich depth of flavor and a smooth melt.
For dairy-free options, substitute milk with unsweetened cashew milk and use a vegan cheese alternative if desired.
Reserve some pasta water before draining to loosen the sauce if it thickens too much when combined.

Nutrition

Serving Size: 1 serving (based on 4 servings, without bread crumbs)
Calories: 684 kcal
Sugar: 9.4 g
Sodium: approx. 550 mg
Fat: 33.3 g
Saturated Fat: 19.1 g
Unsaturated Fat: approx. 12 g
Trans Fat: 0.3 g
Carbohydrates: 66 g
Fiber: 2.5 g
Protein: 29.6 g
Cholesterol: 95 mg