Description

This 25-Minute Stove-Top Mac and Cheese recipe delivers a creamy, cheesy comfort food classic made with sharp cheddar and gruyere cheeses. Quick and easy to prepare on the stovetop, it’s perfect for a weeknight dinner or a holiday side dish. With simple pantry ingredients and minimal fuss, this mac and cheese offers a luscious cheese sauce that coats tender pasta shells perfectly. Optionally broiled for a bubbly golden topping, it serves 4 as a main or 6 as a side and can be customized with veggies, bacon, or chicken for extra heartiness.

Ingredients

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For the Mac and Cheese:

10 to 12 ounces dry pasta shells, shellbows or elbow noodles
3 tablespoons salted butter
3 tablespoons all-purpose flour (or white whole wheat flour or gluten-free 1:1 all purpose flour)
1 teaspoon kosher salt, plus more to taste
½ teaspoon onion powder
½ teaspoon garlic powder
Freshly ground black pepper, to taste
2 ½ cups whole milk (or substitute 2% or unsweetened cashew milk), plus more as needed
6 ounces sharp cheddar cheese (about 1 ½ heaping cups shredded)
2 ounces gruyere cheese (about ½ cup shredded)

For the Topping (Optional):

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

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Instructions

Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta well 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 and cook, whisking constantly, until a smooth paste forms, about 30 seconds. Slowly stream in the milk while whisking continuously to avoid lumps. Bring the mixture to a simmer, stirring occasionally, and cook until the sauce thickens, about 3 to 5 minutes. Reduce heat to low and stir in salt, onion powder, garlic powder, and plenty of freshly ground black pepper. Fold in the shredded cheddar and gruyere cheeses until completely melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed.
Combine pasta and sauce: Add the cooked pasta to the cheese sauce. Gently stir to fully coat the pasta with the sauce. If desired, add a splash or two of milk or reserved pasta water to loosen the sauce and make it creamier. The pasta will absorb the sauce, so adjust creaminess to preference.
Serve or broil with topping: Serve the mac and cheese straight from the pan as is, or sprinkle the additional shredded cheddar and gruyere on top. Place under a preheated oven broiler for 1 to 2 minutes until the cheese topping is bubbly and slightly golden brown. Watch carefully to prevent burning. Remove from oven and serve immediately.

Notes

This quick stove-top mac and cheese is perfect for busy weeknights or casual get-togethers.
Feel free to customize by adding roasted vegetables, broccoli, bacon, sausage, or cooked chicken for a hearty meal.
The cheese sauce can be made dairy-free by using a plant-based milk like unsweetened cashew milk and a dairy-free butter substitute.
Use freshly grated cheese rather than pre-shredded for better melting and creamier texture.
Leftovers can be reheated gently on the stovetop with a splash of milk to restore creaminess.

Nutrition

Serving Size: 1 serving (based on 4 servings, without broiled topping)
Calories: 684 kcal
Sugar: 9.4 g
Sodium: 790 mg
Fat: 33.3 g
Saturated Fat: 19.1 g
Unsaturated Fat: 12.8 g
Trans Fat: 0.4 g
Carbohydrates: 66 g
Fiber: 2.5 g
Protein: 29.6 g
Cholesterol: 95 mg