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The Ultimate Stovetop Creamy Mac and Cheese with Three Cheeses

Close-up of a spoonful of rich, orange Creamy Mac and Cheese with dramatic cheese pulls.
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Make the best stovetop creamy mac and cheese using three cheeses for a rich, velvety smooth sauce that never gets grainy. This recipe delivers classic comfort food perfection.

Ingredients

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  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 2 ounces cream cheese, cubed
  • 1 tablespoon Dijon mustard

Instructions

  1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  2. While the pasta cooks, prepare the sauce. In a large saucepan or Dutch oven, melt the butter over medium heat.
  3. Whisk in the flour to create a smooth paste (a roux). Cook for 1 to 2 minutes, stirring constantly, until the mixture bubbles lightly.
  4. Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  5. Reduce the heat to low. Stir in the salt, pepper, and nutmeg.
  6. Remove the pan from the heat. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses one handful at a time, stirring until each addition is completely melted and smooth before adding the next.
  7. Stir in the cubed cream cheese and Dijon mustard until fully incorporated and the sauce is velvety.
  8. Add the drained macaroni to the cheese sauce. Stir gently until the pasta is evenly coated.
  9. Serve immediately for the creamiest texture.

Notes

  • Shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Keep the heat low when adding cheese to prevent the sauce from breaking or becoming grainy.
  • Warming the milk slightly before adding it to the roux helps prevent lumps.

Nutrition

Find it online: https://cookerycourier.com/creamy-mac-and-cheese-recipe/