The Best Stovetop Mac and Cheese
The Best Stovetop Mac and Cheese is made with three different cheeses and done on the stovetop. It's creamy, cheesy and destined to be a family favorite!
Servings 6 Servings
Calories 584kcal
Ingredients
Ingredients:
- 2 cups dried elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded medium cheddar cheese room temperature
- 3/4 cup shredded Gruyere cheese room temperature
- 3/4 cup shredded Havarti cheese room temperature
- 3/4 teaspoon seasoning salt
- 1/2 teaspoon fresh cracked black pepper
Instructions
- Boil pasta according to package directions. Strain.
- In the same pot that you boiled the pasta in, melt butter over medium heat. Once melted sprinkle with 2 tablespoons flour. Whisk until smooth, cook 1 minute.
- Slowly whisk milk into flour mixture and bring to a simmer but do not boil. Once sauce has thickened, add in all three cheeses and stir until they melt. Stir in 1/2 teaspoon of seasoning salt and 1/4 teaspoon black pepper. Fold in cooked noodles. Cook 5 minutes. Let stand for 5 minutes. Stir and adjust seasoning if necessary.
- Serve hot.
Notes
Don't skip the step where you cook the flour. This will help prevent your mac and cheese from tasting like flour.
Making sure the cheese is room temperature and that you add it slowly will help prevent your sauce from being grainy.
Nutrition facts for estimation purposes only.
Nutrition
Calories: 584kcal | Carbohydrates: 29.2g | Protein: 30.1g | Fat: 38.6g | Saturated Fat: 24.9g | Cholesterol: 115mg | Sodium: 956mg | Fiber: 1g | Sugar: 4.6g