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Creamy Stovetop Three Cheese Mac and Cheese

A fork lifts creamy, cheesy Mac and Cheese from a white bowl, showing long, gooey cheese pulls.
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A simple recipe for making rich, creamy macaroni and cheese on the stovetop using a classic roux base and three types of cheese.

Ingredients

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  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyere cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded

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, melt the butter over medium heat.
  3. Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux. Do not let it brown.
  4. Gradually whisk in the warm milk until the mixture is smooth.
  5. Continue to cook over medium heat, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
  7. Add the shredded cheeses one handful at a time, stirring until each addition is completely melted and smooth before adding the next. Stir until the sauce is uniform and creamy.
  8. Add the drained, cooked macaroni to the cheese sauce. Stir gently until the pasta is fully coated.
  9. Serve immediately for a creamy texture.

Notes

  • Shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Warm the milk slightly before adding it to the roux; cold milk can cause lumps.
  • For a sharper flavor, increase the amount of sharp cheddar cheese.

Nutrition

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