Description
This 25-Minute Stove-Top Mac and Cheese recipe is a quick, creamy, and delicious comfort food made with tender pasta shells and a rich cheese sauce combining sharp cheddar and gruyere. Perfect for an easy weeknight dinner or a crowd-pleasing side dish, it’s customizable with various toppings and add-ins.
Ingredients
Scale
For the Pasta and Cheese Sauce
- 10 to 12 ounces dry pasta shells, shellbows or elbow noodles (any pasta shape will work!)
- 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
- 2½ cups whole milk (or substitute 2% or unsweetened cashew milk), plus more as needed
- 6 ounces sharp cheddar cheese (about 1½ heaping cups shredded)
- 2 ounces gruyere cheese (about ½ cup shredded)
For Topping
- 2 ounces sharp cheddar cheese, shredded (½ cup)
- 2 ounces gruyere cheese, shredded (½ cup)
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Cook the pasta according to the package directions until al dente. Drain the pasta 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, cooking and whisking constantly until a paste forms, about 30 seconds. Gradually stream in the milk while whisking constantly to avoid lumps, until the sauce is smooth and combined. Bring the sauce to a simmer, stirring occasionally, until it thickens, about 3 to 5 minutes. Reduce the heat to low and stir in the salt, garlic powder, onion powder, and plenty of freshly ground black pepper. Fold in the shredded cheddar and gruyere cheeses, stirring until completely melted. Taste the sauce and adjust seasoning with more salt and pepper if needed.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce and gently stir to combine. For a creamier texture, stir in a splash or two of additional milk or reserved pasta water. The pasta will absorb the cheese sauce, ensuring a rich and creamy finish.
- Serve or broil with topping: Serve the mac and cheese straight from the pan, or sprinkle the extra shredded cheddar and gruyere on top and place under a preheated broiler for 1 to 2 minutes until the cheese topping is bubbly and lightly golden. Serve immediately.
Notes
- This stove-top mac and cheese is quick, easy, and perfect for busy weeknights or as a comforting side dish.
- Try jazzing it up with roasted vegetables, cooked broccoli, bacon, sausage, or chicken for added flavor and protein.
- You can use any pasta shape you prefer; smaller shapes work best to hold the creamy cheese sauce.
- Adjust cheese types or amounts to customize richness and flavor intensity.
- To make it gluten free, use gluten free 1:1 all-purpose flour and gluten free pasta.
- Keep an eye on the cheese under the broiler to avoid burning the topping.
Nutrition
- Serving Size: 1 serving (based on 4 servings, without bread crumbs)
- Calories: 684 kcal
- Sugar: 9.4 g
- Sodium: 550 mg
- Fat: 33.3 g
- Saturated Fat: 19.1 g
- Unsaturated Fat: 11.5 g
- Trans Fat: 0.3 g
- Carbohydrates: 66 g
- Fiber: 2.5 g
- Protein: 29.6 g
- Cholesterol: 95 mg
