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
