Description

This 25-minute stove-top mac and cheese recipe is a creamy and comforting classic, featuring a rich cheese sauce made from sharp cheddar and gruyere melted into a buttery roux. Perfect for a quick weeknight dinner, it can be served straight from the pan or broiled with an extra cheesy topping for a golden finish. Easy to customize for dietary needs such as gluten-free or vegan versions, this recipe delivers cheesy, gooey satisfaction in under half an hour.

Ingredients

Scale

For the Mac and Cheese:

10 to 12 ounces dry pasta shells, shellbows, or elbow noodles (any pasta shape will work!)
3 tablespoons salted butter
3 tablespoons all-purpose flour (or white whole wheat flour or gluten-free 1:1 all purpose flour)
1 teaspoon kosher salt, plus more to taste
½ teaspoon onion powder
½ teaspoon garlic powder
Freshly ground black pepper, to taste
2 ½ cups whole milk (or substitute 2% or unsweetened cashew milk), plus more as needed
6 ounces sharp cheddar cheese (about 1 1/2 heaping cups shredded)
2 ounces gruyere cheese (about ½ cup shredded)

For the Topping:

2 ounces sharp cheddar cheese, shredded (½ cup)
2 ounces gruyere cheese, shredded (½ cup)

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Instructions

Cook the Pasta: Bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and set aside.
Make the Cheese Sauce: In a large oven-safe skillet or braiser, melt the butter over medium heat. Whisk in the flour and cook constantly for about 30 seconds until a paste forms. Slowly add the milk in a thin stream, whisking constantly to prevent lumps and achieve a smooth sauce. Bring the sauce to a simmer, stirring occasionally, and cook for 3 to 5 minutes until it thickens. Reduce the heat to low and stir in salt, onion powder, garlic powder, and generous freshly ground black pepper. Fold in the shredded sharp cheddar and gruyere cheeses, stirring until fully melted and smooth. Taste and adjust seasoning as needed.
Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and stir gently to combine. If you want a creamier texture, add an extra splash or two of milk or reserved pasta water until the sauce achieves your desired consistency.
Serve: Serve mac and cheese directly from the skillet for a creamy, stovetop comfort dish. Alternatively, sprinkle the additional shredded cheddar and gruyere cheese on top and place under the oven broiler for 1 to 2 minutes until the topping is bubbly and slightly golden brown. Serve immediately.

Notes

Enhance this recipe by topping with Herby Golden Breadcrumbs for a crunchy texture.
For a vegan version: Use vegan butter, cashew milk, and your favorite vegan cheeses or try a separate vegan mac and cheese recipe.
To make gluten-free: Use gluten-free pasta and gluten-free all-purpose flour in the roux.
Adjust seasoning with salt and pepper according to your taste preference.
Use reserved pasta water to thin sauce if it becomes too thick after combining with pasta.

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 480
Sugar: 6g
Sodium: 700mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 2g
Protein: 20g
Cholesterol: 75mg