Creamy Stovetop Macaroni Cheese

Nothing brings people together like a big bowl of creamy stovetop macaroni and cheese. Its silky cheese sauce wraps every noodle for the ultimate comforting side or main dish. Perfect for family dinners or weeknight cravings, this recipe comes together fast but tastes like you fussed for hours.

My first go at this version was for a last minute Sunday lunch with friends. It quickly became the dependable crowd pleaser that everyone calls dibs on at potlucks.

Ingredients

• Elbow macaroni noodles: perfect shape for cradling thick cheese sauce use any short pasta you love and check for a nice sturdy texture at the store
• Chicken bouillon powder: this adds a layer of savory flavor to the pasta water try to pick a low sodium version for better taste control
• Salted butter: for richness and helps the roux cook properly choose a butter with a sweet fresh cream scent
• All purpose flour: thickens your cheese sauce gives body opt for unbleached flour if you have it
• Whole milk: provides creamy base and essential flavor buy milk with a close sell by date for freshest taste
• Heavy cream: brings extra richness to the sauce ensure your cream is cold and not close to turning
• Onion powder and mustard powder: these back flavors balance the cheese
• Smoked paprika: delivers depth with a subtle smokiness use a genuine smoked rather than sweet paprika
• Salt and pepper to taste: go for freshly cracked pepper and taste as you go
• Sharp cheddar cheese: for sharp flavor and creamy texture grate your own for more melt
• Smoked gouda cheese: boosts creaminess and adds a hint of smokiness freshly grated melts better

Step-by-Step Instructions

Boil the Pasta:

Bring a pot of water to a rolling boil add in a heaping spoonful of chicken bouillon then tip in the pasta. Stir well and cook the noodles just until al dente about seven minutes depending on the brand. Drain and set aside don’t rinse the pasta so the sauce will cling later.

Create the Roux:

In a deep skillet or saucepan melt the salted butter over medium heat. As soon as it has melted sprinkle the flour evenly across the surface. Use a whisk to blend constantly and cook for three to four minutes. The mix should turn a nutty light golden brown not dark as that can taste burnt. Get every bit from the edges of the pan with your whisk.

Add Dairy in Stages:

Turn the heat to low and very slowly pour in the whole milk while whisking steadily. Swap to heavy cream next pouring even slower. Whisk each addition until fully combined before adding more. If you rush this step you risk breaking the roux and ending up with a gritty sauce instead of silky.

Season the Sauce Base:

Now sprinkle in the onion powder mustard powder smoked paprika salt and pepper. Whisk until these seasonings dissolve and the scent turns rich and savory. Taste the sauce you should notice the hints of onion and a gentle heat from the paprika.

Melt in the Cheese:

Still on low heat add a small handful of both cheddar and gouda cheeses at a time whisking constantly. Pause between each handful so the cheese fully melts before the next one is added. Continue until you have a completely smooth sauce with no lumps or stringy bits.

Bring it All Together:

Tip in the cooked and drained macaroni then stir gently but thoroughly coating each piece with the creamy sauce. Let everything simmer on low for another minute to improve the flavor marry the pasta and cheese. Taste again for salt then scoop into bowls and serve super hot.

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Using smoked gouda as part of the cheese blend always makes this dish a knockout for my family. My kids love taking turns grating the cheese and sneaking nibbles. We often reminisce about holidays where this mac and cheese stole the show alongside the turkey.

Storage Tips

Let leftovers cool before covering and refrigerating. Store in an airtight container for up to four days. The sauce thickens as it chills but can be revived with a splash of milk when reheating gently over low heat. Avoid microwaving on high to prevent curdling.

Ingredient Substitutions

You may swap the gouda for more cheddar or even Monterey Jack for a mild option. If chicken bouillon is unavailable use vegetable bouillon or simply salt the pasta water well for flavor. For a lighter version use two percent milk in place of whole milk and reduce cream.

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Serving Suggestions

Creamy stovetop macaroni and cheese pairs perfectly with roasted chicken fried fish or grilled sausages. You can also scoop leftovers into a casserole dish sprinkle with breadcrumbs and bake until bubbly for a second meal. My favorite way is to serve it alongside crunchy steamed broccoli for color and contrast.

Cultural and Historical Context

Macaroni and cheese is a beloved classic with roots tracing back to Europe but it became truly iconic in American kitchens through both family tradition and clever marketing. Its simplicity and flexibility paved the way for countless family recipes from quick boxed versions to slow baked Sunday casseroles.

Recipe FAQs

→ Can I use a different type of cheese?

Yes, you can substitute or mix in cheeses like mozzarella, Monterey Jack, or Swiss for your desired flavor.

→ What pasta shapes work best?

Short pasta like elbows, shells, or cavatappi hold the sauce well and ensure a creamy bite throughout.

→ Can I make this dish ahead of time?

It's best enjoyed fresh, but leftovers can be refrigerated. Reheat gently with a splash of milk to restore creaminess.

→ How do I avoid a gritty cheese sauce?

Grate cheese from a block and add it slowly to the warm sauce, stirring until fully melted and smooth.

→ Is it possible to make this meal vegetarian?

Yes, use vegetable bouillon or omit the bouillon entirely for a vegetarian approach.

→ What can I add for extra flavor?

Stir in sautéed garlic, fresh herbs, or a dash of hot sauce for an extra punch.