Stovetop Mac and Cheese

How to Make Stovetop Mac and Cheese

1. 1

   Step 1: Cook the pasta

   Bring a large pot of generously salted water to a rolling boil and add the elbow macaroni. Cook 1–2 minutes less than package directions so the pasta is just shy of al dente; reserve 1 cup of the starchy pasta cooking water before draining. Drain the pasta and set aside while you make the sauce.

   For this step

   • 12 ozElbow macaroni
   • 1 tspKosher salt (for pasta water and seasoning)
   
2. 2

   Step 2: Make a light roux

   In the same pot or a heavy 3–4 quart saucepan over medium heat, melt the butter. Whisk in the flour until a smooth paste forms and cook, whisking constantly, for 60–90 seconds to remove the raw flour taste but not brown it. This creates the base that will thicken the sauce without graininess.

   For this step

   • 3 tbspUnsalted butter
   • 3 tbspAll-purpose flour
   
3. 3

   Step 3: Create the creamy base

   Slowly whisk in the whole milk and heavy cream, a little at a time, until fully incorporated and silky. Bring the mixture to a gentle simmer (do not boil) and whisk in the Dijon mustard; simmer for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.

   For this step

   • 2 cupsWhole milk
   • 1/2 cupHeavy cream
   • 1 tspDijon mustard
   
4. 4

   Step 4: Melt in the cheeses off the heat

   Reduce the heat to low or remove the pot from the burner and add the shredded cheddar and Gruyère in two batches, whisking or stirring until each addition is fully melted and the sauce is glossy. Using low heat and warm dairy prevents the cheese from becoming grainy or oil-separating.

   For this step

   • 2 cupsSharp cheddar, finely shredded
   • 1 cupGruyère, finely shredded (or fontina)
   
5. 5

   Step 5: Finish by combining pasta and sauce

   Return the drained pasta to the pot with the cheese sauce and gently fold to coat, adding reserved pasta water a few tablespoons at a time to loosen until you reach a silky, clingy consistency. Taste and season with freshly ground black pepper and more kosher salt if needed.

   For this step

   • 1/2 tspFreshly ground black pepper
   
6. 6

   Step 6: Rest and serve

   Remove from heat and let the mac rest 1–2 minutes so the sauce settles; it will thicken as it cools slightly. Serve immediately (top with extra cheese, breadcrumbs, or a sprinkle of paprika if desired), and if the sauce tightens too much later, reheat gently with a splash of reserved pasta water.

1. Bring a large pot of generously salted water to a rolling boil and add the elbow macaroni. Cook 1–2 minutes less than package directions so the pasta is just shy of al dente; reserve 1 cup of the starchy pasta cooking water before draining. Drain the pasta and set aside while you make the sauce.
2. In the same pot or a heavy 3–4 quart saucepan over medium heat, melt the butter. Whisk in the flour until a smooth paste forms and cook, whisking constantly, for 60–90 seconds to remove the raw flour taste but not brown it. This creates the base that will thicken the sauce without graininess.
3. Slowly whisk in the whole milk and heavy cream, a little at a time, until fully incorporated and silky. Bring the mixture to a gentle simmer (do not boil) and whisk in the Dijon mustard; simmer for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
4. Reduce the heat to low or remove the pot from the burner and add the shredded cheddar and Gruyère in two batches, whisking or stirring until each addition is fully melted and the sauce is glossy. Using low heat and warm dairy prevents the cheese from becoming grainy or oil-separating.
5. Return the drained pasta to the pot with the cheese sauce and gently fold to coat, adding reserved pasta water a few tablespoons at a time to loosen until you reach a silky, clingy consistency. Taste and season with freshly ground black pepper and more kosher salt if needed.
6. Remove from heat and let the mac rest 1–2 minutes so the sauce settles; it will thicken as it cools slightly. Serve immediately (top with extra cheese, breadcrumbs, or a sprinkle of paprika if desired), and if the sauce tightens too much later, reheat gently with a splash of reserved pasta water.