Creamy stovetop macaroni and cheese made with fontina, cheddar and gruyere. Delicious, simple, and perfect for a weeknight dinner.
Yesterday was one of the most productive days I’ve had in a while: I planned my editorial calendar for the next two months, developed three recipes and photographed two of them. Among the dishes were stovetop macaroni and cheese, homemade granola, and kimchi fried rice. It felt like the best tasting day ever, and I’m excited to share this creamy stovetop mac and cheese recipe with you.
Creamy Stovetop Macaroni and Cheese
If you follow food accounts, you may have seen a photo of this dish and requested the recipe. This stovetop mac and cheese is my go-to comfort meal because it recalls childhood favorites while letting you enjoy a more sophisticated, cheesier version. Living in Wisconsin gave me an appreciation for good cheese, and experimenting with local varieties led me to this blend that creates a smooth, flavorful sauce. The method is straightforward and quick, making it ideal for busy weeknights.
Best Cheese for a Gourmet Mac and Cheese
The secret to an exceptional mac and cheese is using quality, freshly grated cheeses and a thoughtful blend. Pre-shredded cheeses often contain anti-caking agents that affect melting; if you grate your own, you’ll notice a creamier texture and better flavor.
My preferred trio is fontina, sharp cheddar, and gruyere. Fontina brings a silky melt, cheddar adds sharpness and body, and gruyere contributes nutty complexity. I typically use equal parts of each, which yields a balanced, savory sauce. That said, you can adapt the blend to what you have on hand—add more cheddar for a punchier flavor, or more fontina for extra creaminess.
This stovetop version is ultra-creamy without the need to bake. It’s forgiving and easy to customize—add more cheese if you want it extra indulgent, or reduce quantities slightly for a lighter dish. Either way, it’s likely to become a family favorite.
Creamy Stovetop Macaroni and Cheese (Recipe)
Servings: 4 (serves 4 to 6)
Prep time: 10 mins • Cook time: 20 mins • Total time: 30 mins
Ingredients
- 1 pound pasta (elbow, shell, penne, bowtie, or rotini)
- 2 1/2 teaspoons kosher salt, divided
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole or 2% milk
- 3 cups freshly grated cheese (about 1 cup each of cheddar, fontina, and gruyere)
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika, plus more if desired
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil over high heat. Add the pasta and 2 teaspoons of the kosher salt. Cook until al dente, about 8 minutes or according to package directions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a smooth paste and cook for 1 minute to remove the raw flour taste.
- Slowly pour in the milk while whisking constantly, bringing the mixture together until smooth. Continue whisking until the sauce thickens, about 3 to 4 minutes.
- Reduce the heat to low. Add the grated cheese in handfuls, stirring after each addition until the cheese melts and the sauce is smooth and glossy. Stir in the remaining 1/2 teaspoon salt, Dijon mustard, Worcestershire sauce, and smoked paprika. Taste and adjust seasonings with salt and pepper as needed.
- Add the drained pasta to the cheese sauce and stir until every piece is well coated. Allow the combined pasta and sauce to warm together for 2 to 3 minutes so the flavors meld.
- Give it one last stir, adjust seasoning if necessary, and serve immediately while hot and creamy.
Notes
I recommend using freshly grated cheeses for the best melting and texture. A typical ratio I use is 1 cup each of cheddar, fontina, and gruyere, but you can reduce the total to 2.5 cups if you prefer a lighter cheese presence, or increase it for an extra cheesy result. Smoked paprika adds a subtle smoky note—adjust to your taste. If you like a crunchy topping, transfer the mac to a baking dish, sprinkle with breadcrumbs and extra grated cheese, and bake under the broiler for a few minutes until golden.
