Stovetop Mac and Cheese

A rich, velvety classic that comes together in one pot—no blue box required.

Author: Shared by: Gemini, Source: Inspired by The Chunky Chef (Stovetop method) Servings: 6 Prep: 10 min Cook: 15 min Effort: Easy

Public recipe

PORTIONS

INGREDIENTS

Measure Ingredient Note

16.0 ounce Elbow Macaroni
0.2 cup Unsalted Butter
0.2 cup All-Purpose Flour
3.0 cup Whole milk room temperature is best
1.0 cup Heavy whipping cream
4.0 cup Sharp Cheddar Cheese shredded from the block
2.0 cup Gruyère Cheese shredded
0.5 teaspoon Kosher salt
0.2 teaspoon Black pepper
0.2 teaspoon Garlic powder
0.2 teaspoon Ground mustard the secret ingredient for tang

INSTRUCTIONS

The "Anti-Grainy" Rule: Never use pre-shredded cheese from a bag. Those contain cellulose (an anti-clumping agent) that prevents the cheese from melting smoothly, resulting in a gritty sauce. For the best "Ledger" results, grate your own cheese from a block.

Step

Directions

Boil the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni for 1 minute less than the package directions for al dente. Drain and set aside.

Make the Roux: In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it smells slightly nutty but hasn't browned.

Create the Base: Slowly pour in the milk and heavy cream while whisking constantly. Continue whisking until the mixture thickens enough to coat the back of a spoon (about 5 minutes).

Season: Stir in the salt, pepper, garlic powder, and ground mustard.

The Cheese: Turn the heat to low. Add the shredded Cheddar and Gruyère one handful at a time, stirring until completely melted and smooth.

Combine: Fold the cooked macaroni back into the cheese sauce. Stir gently until every noodle is coated.

Serve: Let it sit for 2–3 minutes to thicken slightly before serving.

EXTERNAL LINKS

https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/