Creamy Stovetop Macaroni and Cheese made with fontina, cheddar and gruyere cheese. So delicious and so easy to make! Perfect for a weeknight dinner!
Yesterday I had one of the most productive days I’ve had in a while. I planned out my editorial calendar for the next two months and worked on three recipes and photographed two of them. Stovetop macaroni and cheese, granola and kimchi fried rice. It was like the best eating day ever!
Creamy Stovetop Macaroni and Cheese
If you follow me on Instagram, you may have seen this photo. So many of you asked for this stovetop mac and cheese recipe, so here it is! Mac and cheese is my go-to comfort food dinner recipe because it reminds me of my childhood. I’m happy so say that living in Wisconsin has given be a real appreciation for cheese. I was able to sample some local cheeses that were among the best cheeses in the country, and experiment with different blends to develop my own gourmet mac and cheese recipe.
Best Cheese for Gourmet Mac and Cheese
The key to really good mac and cheese in my mind, is using a blend of great quality, great tasting cheeses. If you can grate your own cheese, I promise you, you will taste the difference.
What is the best cheese for a gourmet mac and cheese recipe? In this recipe, I used my favorite cheese trifecta: fontina, cheddar and gruyere cheese. This blend of cheeses is smooth, creamy and savory, especially when mixed with an al-dente penne pasta (my favorite). However, feel free use your favorites, or whatever you have at home.
Feel free to add more cheese, or take some out. . either way, this creamy stovetop macaroni and cheese recipe will become a family favorite! I hope you enjoy!
Creamy Stovetop Macaroni and Cheese
Ingredients
- 1 pound pasta elbow, shell, penne, bowtie or rotini pasta
- 2 1/2 teaspoons kosher salt split
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole or 2% milk
- 3 cups freshly grated cheese like cheddar, fontina and gruyere*
- 1 1/2 teaspoons dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika + more if desired
- salt and pepper to taste
Instructions
- Bring a pot of water to a boil over high heat. Add the pasta and 2 teaspoons of salt. Cook until the pasta is al dente, about 8 minutes, or per box instructions for al dente. Drain and set aside.
- Prepare the roux: Whisk the butter in a large saucepan or pot over medium heat until it melts, whisk in the flour until it forms a paste. Slowly pour in and whisk in the milk to incorporate and keep whisking until smooth and becomes thick, for about 3 to 4 minutes.
- Turn the heat to low and begin adding in and mixing the handfuls of cheese into the roux. Stir in the remaining 1/2 teaspoon of salt, dijon mustard, Worcestershire sauce and the smoked paprika. Stir until all the cheese has melted and the sauce is smooth and creamy. Taste and adjust the seasonings as desired.
- Add the cooked pasta into the cheese sauce and stir together until all of the pasta is nicely coated. Let cook in the saucepan for about 2 to 3 minutes. Stir together one last time, season with salt and pepper if desired and then serve and enjoy!
Notes
Homemade mac ‘n cheese is my favorite! You just can go wrong with all of that cheesy goodness in one place. This looks SO good, Alice! I wish I could dive right in for breakfast!
Thank you so much, Gayle!!
Oh my gosh, I can hardly believe how creamy this looks, Alice!! My family are huge mac ‘n’ cheese fans so I’m definitely adding this one to the menu!
Mac and cheese is literally the best. YUM!!!! Love all three cheeses!
that looks so creamy, yum! perfect comfort food 🙂
Okay okay, it looks good☺…but reading your blog I see that you made kimchi fried rice also! MUST have that recipe!
I get lazy with the cheeses a lot of the time when making mac and cheese but you’re so right in that it tastes SO much better with a good blend. Love gruyere especially!
Love how easy this mac n cheese is Alice, with only a handful of ingredients! Looks delicious too!
Homemade mac and cheese is the only way to go- yours looks fab!
I’m 28 weeks pregnant. and at work. and i really WANT.THIS.RIGHT.NOW! Can’t wait to try this recipe!!!
Hi Pam! I hope you enjoy it and 28 weeks. . you’re almost there!!! Congrats!
This looks superb! Mac and cheese though is my second to kimchi fried rice with an egg on top!!! Can’t wait to see how you make it. ?????
Hi Alice, this is my son’s favorite! I want to make enough to have leftovers. What would be the best way to reheat? Microwave or stovetop?
Thank you!
I just re-heated some for lunch in the microwave but you can do whatever is easiest for you! Hope you enjoy it!
I LOVE that you added gruyere cheese in the mix, Alice! It does sound like you had a productive day!
Honestly, this sounds incredible! All the cheese please!
Fabulous, thank you! I’ve been making Dessert for Two’s cheddar mac and my son just loves it. I feel I have to double that recipe soon so this is just what I need…looks mouthwatering and will try soon!
It’s all about using a good blend of mac and cheese. This recipe looks perfect!
*a good blend of cheese 🙂
That looks absolutely divine!!! Forget the kids, I want to make a pot for myself! lol
haha, hope you try it!
Homemade mac and cheese is the only way to go but it will be very heavy for me i will try it for my hubby.