Mac And Cheese Recipe With Measurements: Ultra Creamy Stovetop Indulgence

There’s a reason this stovetop mac and cheese has become my go-to comfort dish. It delivers ultra creamy results every time without a single oven step.

I developed this method after years of testing ratios, temperatures, and cheese blends. The key is a velvety roux-based sauce that coats every noodle perfectly.

You’ll get restaurant-quality texture with just a pot, a whisk, and 20 minutes of hands-on time. The cheese melts into a smooth, luscious sauce that clings beautifully to al dente pasta.

This version proves that vegetarian meals can be just as indulgent as their meaty counterparts. The result is always worth the effort.

Ingredients for Mac and Cheese Recipe with Measurements

Pantry staples plus a few good cheeses. Nothing fancy here, just creamy perfection.

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The cheese blend is everything here. Cabot or Tillamook sharp cheddar for tang, Gruyère for that melty depth (look for it at Whole Foods or Trader Joe’s), and Parmigiano-Reggiano for the salty finish. Always grate from a block—pre-shredded has anti-caking agents that make the sauce grainy (the good stuff, not the pre-shredded kind). The milk should be whole for maximum creaminess.

No Gruyère? Fontina or Monterey Jack melt beautifully. Swap Dijon for yellow mustard at half the amount if that’s what you’ve got. The nutmeg might seem small, but it’s doing big work—don’t skip it. Making this for a crowd? Double the roux (butter and flour) to handle extra milk. The pasta can be any short shape—cavatappi holds sauce best though.

Sauce thickens as it cools, so serve immediately for that ultra-creamy texture. Leftovers keep 3-4 days in the fridge (reheat with a splash of milk). Doesn’t freeze well—the cheese separates. But honestly? There won’t be leftovers.

Step-by-Step Instructions for Mac and Cheese

Here’s the method I use for ultra creamy results every single time.

Step 1: Cook the Elbow Macaroni to Al Dente Perfection

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions until it’s just al dente—about 1 minute less than the suggested time. You want the pasta slightly underdone because it’ll continue cooking in the sauce.

Stir occasionally to prevent sticking, and taste test a piece to check for that perfect firmness with a slight resistance in the center. Drain the pasta immediately in a colander but don’t rinse it. The surface starch helps the cheese sauce cling beautifully to each piece.

Step 2: Create a Smooth Roux Base for the Cheese Sauce

In a large pot or Dutch oven, melt the 0.5 cup Unsalted Butter over medium heat. Once melted, whisk in the 0.33 cup All-Purpose Flour to form a smooth paste. This is your roux, the foundation of the sauce.

Cook the roux for 2-3 minutes, whisking constantly, until it turns a light golden color and emits a nutty aroma. This step removes the raw flour taste and ensures your sauce won’t have a pasty texture. Be careful not to let it brown too much—you’re aiming for a light, creamy sauce, not a dark one.

Step 3: Build the Ultra Creamy Cheese Sauce

Gradually pour in the 3 cups Whole Milk, whisking constantly to prevent lumps from forming. Start with small additions, about ½ cup at a time, ensuring each addition is fully incorporated before adding more. This creates a smooth, velvety base for your cheese sauce.

Once all the milk is incorporated, add the 1 tsp Dijon Mustard, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 1 tsp Salt, 0.5 tsp Ground Black Pepper, and 0.125 tsp Nutmeg. Stir well to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon.

Step 4: Incorporate the Cheeses for Maximum Creaminess

Reduce the heat to low and begin adding the cheeses. Start with the 8 oz Sharp Cheddar Cheese and 4 oz Gruyère Cheese, stirring constantly until they’re fully melted and smooth. These two cheeses create the perfect balance of sharpness and depth.

Finally, stir in the 2 oz Parmesan Cheese. The Parmesan adds a wonderful umami note that takes this dish to the next level. Taste and adjust seasoning if needed, but remember that the cheeses add their own saltiness, so go easy on additional salt.

Step 5: Combine Pasta and Sauce for the Final Touch

Add the cooked and drained Elbow Macaroni to the cheese sauce, stirring to coat every piece evenly. If the sauce seems too thick, add a splash of the pasta cooking water to loosen it to your desired consistency.

Let the mixture sit for 2-3 minutes off the heat to allow the pasta to absorb some of the sauce and the flavors to meld together. The result should be a luscious, creamy mac and cheese with a perfect balance of flavors and a texture that’s rich without being heavy. Serve immediately while hot and at its creamiest.

Perfect Pairings for This mac and cheese recipe with measurements

Side Dish Pairings

A simple green salad with a light vinaigrette balances the richness perfectly. I love baby spinach with cherry tomatoes, cucumber slices, and a tangy balsamic dressing to cut through the creaminess. It’s a refreshing contrast that cleanses your palate. 🥗

Protein Additions

For a heartier meal, add crispy bacon or grilled chicken. I often toss in ½ cup crumbled bacon right before serving—it adds a smoky crunch. If you prefer chicken, 1 cup diced grilled chicken breast works beautifully without overpowering the dish.

Vegetable Sides

Roasted broccoli or steamed green beans add a pop of color and texture. Toss 2 cups broccoli florets with 1 tbsp olive oil and roast at 400°F for 15 minutes until crispy. The charred edges complement the creamy pasta wonderfully.

Bread Options

A slice of garlic bread or crusty sourdough is perfect for soaking up any extra cheese sauce. I make mine with New Seasons Market sourdough, toasted and rubbed with a garlic clove. It’s a Portland favorite in our house! 💛

Wine Pairings

A crisp Sauvignon Blanc or Pinot Noir pairs beautifully. The acidity in a New Zealand Sauvignon Blanc cuts through the richness, while a light Oregon Pinot Noir adds earthy notes that complement the cheeses. Both are local favorites here.

Beer Pairings

For beer lovers, a light lager or wheat beer works well. I reach for a Portland IPA with citrus notes to balance the dish. Avoid heavy stouts—they can overpower the delicate cheese flavors.

Frequently Asked Questions