Four Cheese Stovetop Mac and Cheese

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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.

A white dutch oven with mac and cheese and a wooden spoon to serve, placed on a brown dish cloth with a small dish of cracked black pepper on the side.


 

Why I Love This Recipe

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!

Ingredients & Substitutions

Mise-en-place of all the ingredients required to make four cheese stovetop mac and cheese.
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
Ingredients:
  • Unsalted Butter
  • All Purpose Flour
  • Water
  • Milk
  • Pasta any short variety works
  • Kosher Salt
  • Black Pepper freshly ground
  • Garlic
  • Onion
  • White Cheddar Cheese freshly-shredded
  • Fontina Cheese freshly-shredded
  • Gruyere Cheese freshly-shredded
  • Parmesan Cheese freshly-shredded

How to Make Stovetop Mac and Cheese

A white dutch oven with butter and flour.

Step 1: 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.

A white dutch oven with bechamel sauce and a wooden spoon.

Step 2: Once golden, pour in 1 cup of water, and whisk until smooth.

A white dutch oven with bechamel sauce.

Step 3: The mixture will start to thicken and as it does, pour in the remaining water and milk, continuing to stir until smooth.

A white dutch oven with bechamel sauce and macaraoni pasta that has been boiled.

Step 4: 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.

A white dutch oven with macaroni pasta in bechamel sauce topped with lots of shredded cheeses.

Step 5: Once the pasta is cooked, remove the pot from heat, and stir in the cheeses until smooth and melted. 

A white dutch oven with four cheese mac and cheese.

Step 6: Season with salt and pepper to taste and serve immediately.

How to Store Stovetop Mac and Cheese

Once the mac and cheese is cooled to room temperature, store leftovers in an airtight container or tightly wrapped for up to 3 days. To reheat, place it in a pan and warm on the stovetop till warmed through. Add some milk to prevent it from drying. You can also microwave to reheat, just make sure you add a little milk!

How to Freeze Stovetop Mac and Cheese

You can also freeze mac and cheese in freezer bags or an airtight container for up to 3 months. Thaw it in the fridge for half a day, and use the same instructions to reheat as with refrigeration.

Tips & Tricks

You can try a whole bunch of add-ins for this mac and cheese. Be sure to check out the ideas in the Substitutions section.

Five shallow bowls of mac and cheese with some forks, a small bowl of cracked black pepper and a brown dish cloth on the side.

FAQs

Can I make a baked version of this mac and cheese?

Yes! You can check out my baked mac and cheese recipe here.

Which cheeses are good for mac and cheese if I want to substitute?

The key is to use cheese that melt really easily. You can change up the flavor profile quite easily by using any combination of: Parmesan, Cheddar, Pepperjack, Gouda, Fontina, Gruyere, Goat Cheese, or Brie.

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

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

Four Cheese Creamy Stovetop Mac and Cheese

Author: Gaby Dalkin
5 from 12 votes
The creamiest and cheesiest stovetop mac and cheese will be your new go-to recipe for whenever the mac and cheese craving strikes!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • 2 cups freshly-shredded white cheddar cheese
  • 2 cups freshly-shredded fontina cheese
  • 1 cup freshly-shredded gruyere cheese
  • ¾ 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.

Notes

Here are some ideas of what to stir in to make this a complete meal:
  • 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

Nutrition Information

Calories: 887kcal | Carbohydrates: 68g | Protein: 47g | Fat: 47g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 151mg | Sodium: 1029mg | Potassium: 507mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1466IU | Vitamin C: 0.04mg | Calcium: 1100mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

32 Comments

  1. 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!

  2. 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

  3. 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

  4. 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!

5 from 12 votes (4 ratings without comment)

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