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Creamy Stovetop Macaroni and Cheese
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Creamy Stovetop Macaroni and Cheese

This Creamy Stovetop Macaroni and Cheese is made with a velvety smooth and rich cheese sauce, the perfect side dish for any occasion!
Course Dinner, Lunch, Pasta Dish, Side Dish
Cuisine American
Keyword Creamy Stovetop Macaroni and Cheese, Stovetop Macaroni and Cheese
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6

Ingredients

  • 8 oz Uncooked Elbow Macaroni Noodles or any type of short pasta you like
  • 1 Heaping Spoonful of Chicken Bouillon powder
  • 2 tbsp Salted Butter
  • 2 tbsp All Purpose Flour
  • 1 Cup Whole Milk
  • 1/2 Cup Heavy Cream
  • 1/2 tsp Onion Powder
  • 1/2 tsp Mustard Powder
  • 1/2 tsp Smoked Paprika
  • Salt and Pepper to taste
  • 1 Cup Sharp Cheddar Cheese, freshly grated
  • 1 Cup Smoked Gouda Cheese, freshly grated

Instructions

  • Start by boiling the elbow noodles in a pot of boiling water with a heaping spoonful of chicken bouillon for added flavor. Once cooked to al dente, drain the noodles and set them aside.
  • Melt the butter in a skillet over medium heat and whisk in the flour. Cook this, stirring constantly until it becomes a light golden brown color, about 3-4 minutes.
  • Gradually whisk in the whole milk and heavy cream. It’s important to do this slowly to avoid breaking the roux, which would result in a lumpy sauce. 
  • Stir in the seasonings listed above.
  • Slowly stir in the cheeses until they are completely melted and you have a velvety smooth sauce.
  • Stir in the cooked and drained macaroni. Salt and pepper to taste if needed. Serve hot and enjoy!

Notes

You can easily swap out the cheeses according to your preference. For a different flavor profile, try using Monterey Jack, Fontina, or even a spicy pepper jack for a kick. You can also add in cooked bacon, broccoli, or any of your favorite veggies to elevate the dish even further!
The technique used in this recipe is key to achieving that perfect creamy texture. Whisking the milk and cream slowly into the roux is essential to avoid any lumps. This method ensures that the flour is properly incorporated, allowing for a smooth and velvety cheese sauce. Additionally, using freshly shredded cheese is a game changer—this little detail makes all the difference in achieving that rich, gooey goodness we love.