Description
This homemade stovetop macaroni and cheese recipe offers a creamy, cheesy comfort food classic made with a rich cheese sauce of cheddar and fontina or gruyere, perfectly coating al dente cooked macaroni. Ready in just 25 minutes, it’s a quick and satisfying dish ideal for family dinners or cozy nights in.
Ingredients
Scale
Cheese Sauce
- 1/4 cup butter (50 grams)
- 1/4 cup flour (32 grams)
- 1/4 teaspoon salt
- Dash black pepper
- 2 cups milk, whole or 2% (480 grams)
- 1 cup shredded cheddar cheese (medium or sharp) (125 grams)
- 1 cup shredded fontina or gruyere cheese (125 grams)
Pasta
- 5–6 cups cooked macaroni (2 1/2 – 3 cups dried macaroni)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook just until al dente, typically 7-8 minutes depending on the pasta brand. Drain and set aside.
- Make Roux: In a large saucepan over low to medium heat, melt the butter. Once melted, add the flour and whisk continuously until the mixture is smooth and bubbly but not browned, about 1-2 minutes.
- Add Seasoning and Milk: Stir in the salt and black pepper. Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking and stirring frequently until the sauce thickens enough to coat the back of a spoon, about 6-8 minutes. Remove from heat.
- Incorporate Cheese: Add the shredded cheddar and fontina or gruyere cheese to the hot sauce. Stir gently until the cheese is completely melted and the sauce is smooth.
- Combine Pasta and Sauce: Fold the cooked al dente macaroni into the cheese sauce gently until evenly coated.
- Serve: Immediately serve the macaroni and cheese topped with extra shredded cheese if desired for an extra cheesy finish. Enjoy warm for the best creamy texture.
Notes
- Use whole milk or 2% milk for a creamier sauce; skim milk may result in a thinner sauce.
- Cook the pasta just until al dente to prevent mushy macaroni when mixed with the sauce.
- Fontina and gruyere cheeses add a nice meltability and subtle flavor, but feel free to use all cheddar if preferred.
- For a richer flavor, you can add a pinch of mustard powder or a dash of hot sauce to the cheese sauce.
- Stir the sauce frequently to avoid lumps and scorching on the bottom of the pan.
- Serve immediately as the cheese sauce will thicken and become less smooth upon standing.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg
