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Easy Stovetop Mac and Cheese

A creamy, comforting mac and cheese dish that's easy to make in one pot, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb elbow macaroni
  • 4 cups whole milk
  • 2 cups chicken broth
  • 4 tbsp butter
  • 3 cups shredded sharp cheddar
  • 1 cup shredded gruyere
  • 1/2 cup grated parmesan
Seasonings
  • 2 tsp cornstarch
  • 1 tsp dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper

Method
 

Cooking the Pasta
  1. In a large pot, bring the chicken broth and whole milk to a gentle boil over medium heat. Add the elbow macaroni and cook according to package directions until al dente, about 6-8 minutes.
Adding Butter and Cheeses
  1. Once the pasta is cooked, reduce the heat and stir in the butter. Gradually add the shredded sharp cheddar, gruyere, and grated parmesan cheese, stirring constantly until melted and creamy.
Seasoning the Cheese Sauce
  1. Add the dijon mustard, garlic powder, onion powder, ground nutmeg, salt, and black pepper. Mix well, ensuring each pasta piece is coated in the cheesy sauce.
Thickening the Sauce
  1. Combine the cornstarch with a couple of tablespoons of water to create a slurry. Stir this into the pot and continue mixing until everything is well combined and the sauce thickens to your desired consistency.
Serving
  1. Once the mac and cheese is ready, serve it hot and customize it with optional toppings like freshly cracked black pepper or herbs.

Notes

Feel free to mix and match different types of cheese for unique flavors. Leftovers can be stored in an airtight container for 3-5 days or frozen for 2-3 months. To reheat, add a splash of milk or chicken broth to restore creaminess.