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Creamy stovetop mac and cheese with elbow macaroni coated in a smooth, pale yellow sauce, topped with melted cheddar and gruyere.

Creamy Stovetop Mac and Cheese with Cheddar and Gruyere

Make creamy stovetop mac and cheese in 25 minutes with sharp cheddar, Gruyere, and whole milk, stirred until smooth.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb elbow macaroni
  • 2 cups whole milk
  • 2 cups sharp cheddar cheese shredded
  • 1 cup Gruyere cheese shredded
  • 3 tablespoons unsalted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

  1. Boil the macaroni as directed on the package until al dente, then drain and reserve.
  2. In the same pot over medium-low heat, melt the butter and add the milk, whisking until heated through but not simmering.
  3. Whisk in the garlic powder, mustard powder, salt, and pepper until well combined.
  4. Gradually add the shredded cheeses in small handfuls, stirring continuously until each addition is completely melted and the sauce is smooth.
  5. Return the cooked pasta to the pot, fold it into the sauce until every piece is coated, and serve right away.