Creamy Stovetop Mac and Cheese
When you're looking for a simple, homemade stovetop Mac and Cheese, this is your new go-to recipe! You're going to fall in love with the extra cheesy, creamy sauce, made with cheddar and swiss cheese, and seasoned perfectly. It's easy to make in just 20 minutes, for a quick, classic comfort food meal!
Ingredients
- 16 ounces uncooked macaroni noodles
- 8 ounces sharp cheddar cheese, shredded into approximately 2 ¼ cups
- 8 ounces swiss cheese, (or gruyere cheese) shredded into approximately 2 ¼ cups
- ¼ cup unsalted butter
- ¼ cup all-purpose flour, or 2 tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 3-4 dashes hot sauce, or ¼ teaspoon cayenne pepper
- 3 cups half and half, or whole milk
Instructions
- Bring a large pot of salted water to a boil on the stove.
- Add the macaroni noodles and cook according to package directions.
- Drain the noodles and set aside.
- Shred the cheddar and swiss cheese, and set aside.
- Place a large saucepan, or dutch oven, on the stove over medium heat.
- Add the butter, once melted, add the flour and whisk into a roux.
- Season with the salt, pepper, mustard powder and hot sauce.
- Slowly pour in the half and half and bring to a gentle boil.
- Turn the heat on the stove to medium-low and stir in the shredded cheddar and gruyere cheese.
- Stir consistently until the cheese melts into a creamy sauce.
- Remove from the heat after the cheese is melted, stir in the cooked macaroni noodles, and serve immediately.
Notes
- To make this recipe into a baked mac and cheese dish, refer to the blog post above for instructions.
- For this recipe, I always recommend shredding your own cheese for the best flavor and texture. Bagged pre-shredded cheese has additives that prevent it from melting as well as freshly-grated cheese.
- To make gluten free mac and cheese, use gluten-free macaroni noodles. Replace the flour with cornstarch, but only use half of the amount of cornstarch. Because cornstarch has more thickening power than flour, you’ll only need 2 tablespoons of cornstarch to replace the 1/4 cup flour.
- This recipe will serve 4 people as a meal, or 8-10 people as a side dish. If you’d like to double this recipe to serve 15-20 people at a holiday meal, simply click the 2X button above. The ingredient amounts will automatically update for the new serving size.
- For additional seasoning and added ingredient suggestions, refer to the blog post above.
- Store mac and cheese leftovers in the refrigerator for up to 6 days.
- To reheat the mac and cheese on the stove, add it to a medium saucepan on the stove over medium heat. Cook, stirring occasionally, for 8-10 minutes, or until heated through.
- To reheat it in the oven, place it in an oven-safe dish and cover with aluminum foil. Reheat at 350°F for 20-25 minutes, or until heated through.
- To reheat it in the microwave, place one serving in a microwave-safe bowl and reheat for 2 minutes
- To freeze mac and cheese, allow it to cool completely to room temperature. Place it in a freezer-safe bag or airtight container. Freeze for up to 3 months. I always recommend thawing the mac and cheese overnight in the fridge before heating it up, so that you don’t dry it out by defrosting it in the microwave. To reheat frozen mac and cheese, once it’s thawed in the refrigerator, place it in a pot on the stove over medium heat. Add 2-3 tablespoons milk, or half and half, so it doesn’t dry out. Stir occasionally for 10-15 minutes, or until heated through and creamy.
Nutrition Facts
Calories 1247kcal (62%)Carbohydrates 101g (34%)Protein 50g (100%)Fat 71g (109%)Saturated Fat 42g (210%)Polyunsaturated Fat 3gMonounsaturated Fat 18gCholesterol 203mg (68%)Sodium 1559mg (65%)Potassium 599mg (17%)Fiber 4g (16%)Sugar 11g (12%)Vitamin A 2039mg (41%)Vitamin C 2mg (2%)Calcium 1132mg (113%)Iron 2mg (11%)
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