Description

A rich, creamy stovetop mac and cheese made with sharp cheddar, Gruyère, and Parmesan. This easy recipe comes together in under 30 minutes without needing an oven, delivering restaurant-quality comfort food.

Ingredients

Scale

1 pound elbow macaroni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups whole milk, warmed
2 cups sharp cheddar cheese, freshly shredded
1 cup Gruyère cheese, freshly shredded
½ cup Parmesan cheese, freshly grated
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon mustard powder
Salt and black pepper to taste
Reserved pasta water as needed

Instructions

Shred the cheddar and Gruyère cheeses and grate the Parmesan. Set aside in separate bowls.
Bring a large pot of generously salted water to a boil. Add elbow macaroni and cook until al dente (8-10 minutes).
Before draining, scoop out 1 cup of starchy pasta water and set aside. Drain the pasta and do not rinse.
In a large saucepan or Dutch oven, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until the mixture looks like a thick paste and smells nutty.
Gradually pour in the warm whole milk while whisking constantly to prevent lumps. Cook and whisk for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
Remove the saucepan from the heat. Let cool for 30 seconds, then stir in the shredded cheddar and Gruyère until melted. Add Parmesan and stir until smooth and glossy.
Add the drained pasta to the cheese sauce. Toss to coat evenly.
Season with garlic powder, smoked paprika, mustard powder, salt, and black pepper. Toss again.
If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Serve immediately while hot.

Notes

Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Always remove the sauce from heat before adding cheese to prevent graininess. Warm the milk before adding to the roux to prevent lumps. Save pasta water to adjust sauce consistency. This recipe does not freeze well due to dairy separation.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6
Sodium: 680
Fat: 24
Saturated Fat: 14
Carbohydrates: 55
Fiber: 2
Protein: 22

Keywords: mac and cheese, stovetop mac and cheese, 3 cheese mac, easy dinner, comfort food, creamy mac and cheese, weeknight dinner, gluten-free option