Four Cheese Stovetop Mac and Cheese

Rating:

Total Time:

25 minutes

Difficulty:

Easy

Honestly is there anything better than a super creamy, super cheesy, Stovetop Mac and Cheese that comes together in under 20 minutes?! The answer is no! This is everything.

Creamy Stovetop Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)

I think most of us probably grew up on mac and cheese. Regardless of whether it’s from the box or homemade, I think we can all agree that it’s one of life simplest pleasures. A really decadent pasta dish with a creamy cheese sauce that you can jazz up a multitude of ways.

I’ve made mac and cheese countless ways before… from Creamy Baked Mac and Cheese to a spring inspired Macaroni and Cheese to a trio of fall vibed mac and cheeses… I mean the list could go on but I’ll spare you! This Stovetop Mac and Cheese comes together so quickly and only requires 1 pot!! I know – 1 pot! Can you even? I saw it over on Gimme Some Oven and I’ve been obsessing over it for weeks! Let’s get into it!

  • Before we all go make it – let’s talk about potential add-ins! Here’s my ever growing list of what to add to mac and cheese:
    • crispy pancetta
    • crispy bacon
    • thawed peas
    • steamed broccoli
    • steamed spinach (make sure to remove excess moisture)
    • roasted butternut squash
    • cubed ham
    • spice blends
    • different kinds of cheese
Creamy Stovetop Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)
Creamy Stovetop Mac and Cheese from www.whatsgabycooking.com (@whatsgabycookin)

Four Cheese Creamy Stovetop Mac and Cheese

Gaby
The creamiest and cheesiest stovetop mac and cheese will be your new go-to recipe for whenever the mac and cheese craving strikes!
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 6 people

Ingredients
  

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 3 cups water
  • 4 cups milk
  • 1 pound pasta (any short variety works)
  • kosher salt and freshly cracked black pepper
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 2 cups freshly-shredded white cheddar cheese
  • 2 cups freshly-shredded fontina cheese
  • 1 cup freshly-shredded gruyere cheese
  • 3/4 cup freshly-shredded parmesan cheese

Instructions
 

  • In a large pot, melt the butter over medium-high heat.  Once melted, add the flour, and stir to combined. Stir for about 1 minute, until golden brown. Once golden, pour in 1 cup of water, and whisk until smooth. The mixture will start to thicken and as it does, pour in the remaining water and milk, continuing to stir until smooth.
  • Add the pasta into the pot along with the salt, garlic and onion granules.  Bring the mixture to a boil and then reduce heat to medium to maintain a simmer.  Continue to cook until the pasta is al dente, about 10 minutes.
  • Once the pasta is cooked, remove the pot from heat, and stir in the cheeses until smooth and melted.  Season with salt and pepper to taste and serve immediately.

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Recipe Rating




22 comments

  1. Ori

    5 stars
    Eating a bowl of this right now with a smoked pork chop on the side. Delish! Thanks!

  2. Mary Jane Spurlock

    5 stars
    There’s so much to love here…the one pot method really works…and the balance of these four cheeses is magic.

    This will def be on permanent rotation in my kitchen. Thank you!

  3. Christen Brown

    Can you something in place of the granulated onion and garlic instead?

    • Gaby

      you could use ground mustard if you want! or just leave it out

  4. Bonnie

    Any suggestions for how to do this recipe but as cauliflower mac n cheese? Thanks!

  5. Karen B.

    Mac and cheese is always my go-to comfort food. It’s especially a favorite in the cooler months. This recipe sounds absolutely delicious. Thank you.
    Karen

  6. Tina May

    Just double-checking: Seven cups of liquid all told? Three of water and a quart of milk?
    Just sounds odd, so wanted to make sure.

    Thanks

    • Gaby

      that’s correct because you’re cooking the pasta in the same liquid so it absorbs a LOT

  7. Tava Mericle

    Good to note when buying the cheeses you only need half the ounces. Logically you’d think 1 cup equals 8 oz. But for “shredded” a 4oz chunk of cheese makes a cup. Easy and soooo good. GABY NAILED IT AGAIN!