Print

Stovetop Mac and Cheese Recipe with 4 Cheeses Easy and Creamy

stovetop mac and cheese with four cheeses - featured image
Print Recipe

A quick and creamy stovetop mac and cheese recipe using four cheeses for a rich, comforting flavor. Ready in under 30 minutes, perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 12 ounces elbow macaroni (340 grams)
  • 4 tablespoons unsalted butter (about 55 grams)
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk (720 ml), warm
  • 1 cup sharp cheddar cheese, shredded (about 4 ounces or 115 grams)
  • 1 cup mozzarella cheese, shredded (about 4 ounces or 115 grams)
  • 1/2 cup gruyere cheese, shredded (about 2 ounces or 55 grams)
  • 1/2 cup parmesan cheese, grated (about 2 ounces or 55 grams)
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dry mustard powder (optional)
  • 1/4 teaspoon garlic powder (optional)
  • A few dashes hot sauce (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces of elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Stir occasionally to prevent sticking. Drain pasta well in a colander and set aside; do not rinse.
  2. In a medium saucepan over medium heat, melt 4 tablespoons of unsalted butter. Once melted and bubbling but not browned, sprinkle in 1/4 cup of all-purpose flour. Whisk continuously for 1-2 minutes to cook out the raw flour taste until the mixture thickens and bubbles gently.
  3. Gradually pour in 3 cups of warm whole milk while whisking constantly to avoid lumps. Continue whisking as the sauce thickens, about 5-7 minutes, until it coats the back of a spoon and has a smooth, creamy texture.
  4. Stir in 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard powder, and 1/4 teaspoon garlic powder if using. Taste and adjust seasoning as needed.
  5. Lower heat to medium-low. Add the shredded cheeses in three batches: 1 cup sharp cheddar, 1 cup mozzarella, 1/2 cup gruyere, and 1/2 cup parmesan. Stir gently but thoroughly until all cheese melts into a silky, luscious sauce. Avoid high heat to prevent grainy or oily sauce.
  6. Add the drained macaroni to the cheese sauce. Fold gently with a spatula until every noodle is coated. If the sauce is too thick, stir in a splash more milk until desired consistency is reached.
  7. Taste again and adjust salt, pepper, or add a few dashes of hot sauce if desired. Serve immediately for best texture.

Notes

Use freshly shredded cheeses for best melt and flavor. Keep heat low when melting cheese to avoid grainy or oily sauce. Warm milk blends better with roux and speeds up thickening. If sauce is too thick or seizing, add a splash more milk and whisk briskly. For gluten-free, substitute pasta and flour accordingly. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: mac and cheese, stovetop mac and cheese, four cheese mac and cheese, creamy mac and cheese, quick mac and cheese, comfort food

Find it online: https://blairrecipes.com/stovetop-mac-and-cheese-recipe-with-4-cheeses-easy-and-creamy/