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A serving of creamy stovetop macaroni and cheese in a bowl

Ultimate Creamy Stovetop Macaroni and Cheese

This ultimate creamy stovetop macaroni and cheese recipe delivers a rich and velvety cheese sauce coating perfectly cooked elbow macaroni, making it a comforting and satisfying dish for any occasion. It's a classic comfort food elevated with a blend of three delicious cheeses.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 750 kcal

Equipment

  • Large pot
  • Whisk
  • Large saucepan (optional)

Ingredients
  

Pasta

  • 1 pound elbow macaroni (or other small pasta shape like shells, ditalini, or cavatappi)

Roux & Milk

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed

Seasonings

  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper (optional)

Cheese

  • 8 ounces sharp cheddar cheese shredded
  • 4 ounces Gruyère cheese shredded
  • 4 ounces Fontina cheese shredded
  • Extra shredded cheese for topping (optional)

Instructions
 

Cooking the Macaroni

  • Bring heavily salted water to a boil, then cook elbow macaroni until al dente as per package directions. Drain the pasta thoroughly without rinsing and set aside.

Making the Roux

  • Melt unsalted butter over medium heat in a large pot or saucepan. Stir in all-purpose flour for 1-2 minutes until a smooth, nutty-smelling paste forms.

Preparing the Sauce

  • Gradually whisk in warmed whole milk until the sauce is smooth and lump-free. Bring to a gentle simmer for 3-5 minutes, whisking constantly, until it thickens enough to coat a spoon.

Seasoning and Melting Cheese

  • Remove the pot from heat and stir in salt, black pepper, ground mustard, and optional cayenne pepper. Gradually add shredded cheddar, Gruyère, and Fontina cheeses, stirring until completely melted and smooth; adjust seasoning and add more milk if needed.

Combining and Serving

  • Add the drained macaroni to the cheese sauce and stir gently until fully coated. Serve immediately, topped with extra shredded cheese if desired.

Notes

For an extra golden crust, you can transfer the finished macaroni and cheese to a baking dish, top with more shredded cheese or breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes, or until bubbly and golden. This recipe is also great for meal prepping; simply store in airtight containers in the refrigerator for up to 3 days and reheat gently on the stovetop or in the microwave, adding a splash of milk if necessary to restore creaminess.