Creamy Stovetop Macaroni Cheese: Quick & Cheesy Comfort (Print Version)

Creamy Stovetop Macaroni Cheese is pure comfort. Learn my easy, cheesy recipe for a quick, soul-satisfying meal. Perfect for busy evenings or a cozy night in.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4-6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb elbow macaroni
02 - 4 tbsp unsalted butter
03 - 1/4 cup 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
09 - Salt, to taste
10 - Freshly ground black pepper, to taste

→ Finishing Touches

11 - Fresh parsley, chopped (optional, for garnish)

# Instructions:

01 - Grab a big pot and fill it with water. Don't forget to generously salt the water – it's your only chance to season the pasta itself! Bring it to a rolling boil, then toss in your elbow macaroni. Cook it according to package directions until it's al dente, which means it still has a little bite. I always set a timer, because I've definitely overcooked pasta into mush before, and nobody wants that. Once it’s ready, drain it well and set it aside. Don't rinse it, we want that starchy goodness for our sauce!
02 - In a separate, heavy-bottomed saucepan, melt your butter over medium heat. Keep a close eye on it; we don't want burnt butter, just a lovely golden pool. Once melted, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a smooth paste and smells a little nutty. This is your roux, the magical base for our creamy sauce. Honestly, this step feels like real cooking, and it's where the kitchen starts to smell amazing, like something truly comforting is brewing.
03 - Slowly, oh so slowly, pour in the whole milk, whisking continuously. This is crucial for a lump-free sauce! If you dump it all in at once, you’ll have a lumpy mess, and trust me, I've been there. Keep whisking as the sauce thickens and comes to a gentle simmer. It should coat the back of a spoon. You'll see it transform from thin liquid to a beautiful, velvety base right before your eyes – it’s pretty satisfying, actually!
04 - Reduce the heat to low. Now for the fun part: add your grated sharp cheddar and Gruyère cheeses, along with the Dijon mustard and that tiny pinch of nutmeg. Stir, stir, stir until all the cheese is completely melted and the sauce is smooth and glossy. This is where the magic happens, and the aroma? Oh my goodness, it’s pure cheesy heaven! Taste it here and adjust your salt and pepper. Remember, the cheese brings its own saltiness, so go easy at first.
05 - Once your cheese sauce is perfectly smooth and seasoned, gently fold in the cooked and drained macaroni. Stir until every single elbow is coated in that luscious, creamy, cheesy goodness. You want total macaroni saturation! I usually do this right in the saucepan, it keeps everything warm. Don't overmix, just enough to combine everything lovingly. Sometimes, I'll even add a splash more milk here if it looks a little too thick after the pasta goes in; it's all about feel!
06 - Serve your creamy stovetop macaroni cheese immediately! Seriously, it's at its absolute best right off the stove, while it's still gloriously hot and gooey. I love to serve it in big, warm bowls, maybe with a sprinkle of fresh parsley for a little color, or a dash of extra black pepper. The texture should be smooth, the cheese pull amazing, and the taste? Pure comfort. This is the moment you realize all those little kitchen efforts were totally worth it.

# Notes:

01 - Always grate your own cheese for the smoothest sauce; pre-shredded can get gritty, I learned that the hard way.
02 - Don't let your cheese sauce boil once the cheese is added, or it might separate and turn grainy - keep it low and slow.
03 - Season your pasta water generously! It's the only chance to flavor the pasta itself, and it makes a huge difference to the final dish.
04 - For an extra indulgent sauce, stir in a tablespoon of cream cheese or a dollop of sour cream at the very end.

# Equipment Needed:

01 - Large pot
02 - heavy-bottomed saucepan
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 500 kcal
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 22g

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