Creamy Stovetop Mac and Cheese
Make the creamiest stovetop mac and cheese in just 30 minutes! Tender noodles, a velvety three-cheese sauce, and no oven required.
Equipment
- Dutch Oven (or large pot)
- Box Grater (to grate the cheese)
Ingredients
- 16 oz Elbow Macaroni
- 1 tsp Chicken Bouillon Paste
- 4 tbsp Salted Butter
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 1 tsp Cajun Seasoning
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 24 oz Evaporated Milk
- 1 cup Heavy Cream
- 1 tbsp Dijon Mustard
- 4 oz Cream Cheese
- 16 oz Sharp Cheddar Cheese
- 8 oz Colby Jack Cheese
Instructions
- Use a box grater to shred the cheese into a large bowl. Set aside. 16 oz Sharp Cheddar Cheese 8 oz Colby Jack Cheese
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook until al dente according to the package directions. The pasta should be tender but still have a slight bite in the center. 16 oz Elbow Macaroni
- Drain the pasta add place into a large bowl. Sprinkle with a dash of salt and pepper, then add chicken bouillon paste and use a spoon to mix together until the noodles are coated. Set aside. 1 tsp Chicken Bouillon Paste
- While the pasta cooks, melt the butter in a large, heavy-bottomed pot over medium heat. Once melted, add garlic powder, Cajun seasoning, kosher salt, and black pepper. Stir together and cook for about 2 minutes, then add the flour and whisk continuously for 2-3 minutes. The roux should look smooth, lightly bubbly, and pale golden without any dry pockets of flour. 4 tbsp Salted Butter 1 tsp Garlic Powder 1 tsp Cajun Seasoning 1/2 tsp Kosher Salt 1/2 tsp Black Pepper 4 tbsp Flour
- Slowly pour in the evaporated milk while whisking constantly, followed by the heavy cream. Whisk in the Dijon mustard and add cream cheese. Reduce the heat to medium-low and cook for 5–7 minutes, whisking frequently. The sauce is ready when it has thickened slightly, coats the back of a spoon, and leaves a visible line when you run your finger through it. 24 oz Evaporated Milk 1 cup Heavy Cream 1 tbsp Dijon Mustard 4 oz Cream Cheese
- Remove from the heat and add the sharp cheddar and Colby Jack one handful at a time, stirring until each addition has melted before adding more.
- Add the drained macaroni and gently fold until every noodle is evenly coated. The sauce may look slightly loose at first, but it will thicken as it settles and the pasta absorbs some of the liquid.
- Let the mac and cheese rest for 3–5 minutes, then stir and check the consistency. If it becomes too thick, add warm milk 1–2 tablespoons at a time until creamy. Taste and adjust the salt and pepper as needed, then serve immediately.
Notes
- Shred the cheese yourself. Packaged shredded cheese is often coated with starches or anti-caking agents that can prevent it from melting as smoothly.
- Cook the pasta just shy of al dente. It will continue softening once it is mixed with the hot cheese sauce.
- Remove from heat when adding cheese. High heat can cause the cheese proteins to tighten and release oil, leaving you with a grainy or greasy sauce.
- Keep the sauce slightly loose. The pasta will absorb more liquid as it rests, so the sauce should look a little saucier in the pot than you ultimately want it.
- Taste before adding more salt. Sharp cheddar, Colby Jack, cream cheese, and chicken bouillon all contribute saltiness.
- Serve it right away. Stovetop mac and cheese is at its creamiest shortly after it is prepared.
Nutrition
Calories: 559kcal, Carbohydrates: 40g, Protein: 24g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 100mg, Sodium: 645mg, Potassium: 371mg, Fiber: 1g, Sugar: 9g, Vitamin A: 1409IU, Vitamin C: 1mg, Calcium: 595mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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