If you have ever craved a soul-soothing bowl of mac and cheese that feels like a warm hug on a chilly day, you are going to adore this Creamy Stovetop Mac and Cheese with Sharp Cheddar, Gruyere, and Gouda Recipe. It’s everything you want in comfort food: velvety, cheesy, and bursting with layers of flavor thanks to a trio of carefully selected cheeses. No oven needed, just a skillet and a little love, making it a quick yet luxurious meal perfect for any night of the week.
Ingredients You’ll Need
These ingredients might seem simple, but they are the secret behind this recipe’s rich texture and unforgettable taste. Each element either builds the perfect cheesy sauce or adds the ideal bite to your pasta, ensuring every forkful is pure bliss.
- 1 pound cellentani or radiatori: Their curled shape holds onto that luscious cheese sauce so beautifully.
- 4 tablespoons unsalted butter: Creates a smooth roux that’s the base for your creamy cheese sauce.
- 3 tablespoons all-purpose flour: Thickens the sauce just right without overpowering the flavors.
- 2 12 oz. cans evaporated milk (warmed): Adds creaminess and depth without the heaviness of heavy cream.
- 1 tablespoon Dijon mustard: Brightens the sauce with a subtle tang to balance the rich cheeses.
- 1/2 tablespoon chicken bouillon or better than bouillon: Infuses a savory, umami undertone that amplifies the cheese flavors.
- 1 tsp each onion powder, garlic powder, dried parsley: Layered seasoning to give your mac and cheese a well-rounded savory profile.
- 1/2 tsp each salt, pepper: Essential seasonings to enhance every ingredient.
- 1/4-1/2 teaspoon red pepper flakes (optional): A gentle kick for those who like a hint of heat.
- 1 cup (4 oz.) freshly shredded sharp cheddar cheese (room temperature): The classic tangy backbone of your cheesy sauce.
- 1 cup (4 oz.) freshly shredded Gruyere cheese (room temperature): Adds a smooth, nutty sophistication.
- 1 cup (4 oz.) freshly shredded Gouda cheese (room temperature): Brings a buttery creaminess that melts perfectly into the sauce.
How to Make Creamy Stovetop Mac and Cheese with Sharp Cheddar, Gruyere, and Gouda Recipe
Step 1: Cook the Pasta Perfectly
Start by boiling your cellentani or radiatori in salted water just until al dente – this means they’re tender but still have a bit of a bite. Be careful not to overcook, since the pasta will soften more when combined with the sauce. Once drained, reserve a cup of that starchy pasta water; it’s a handy secret to adjusting the sauce later. Then rinse the pasta briefly with cold water to stop the cooking process and set it aside.
Step 2: Make the Roux Base
In a large skillet over medium-low heat, melt your butter. Slowly whisk in the flour, stirring constantly for about 3 to 5 minutes to cook out the raw flour taste and create a smooth roux. Lower the heat before gradually whisking in warm evaporated milk to avoid lumps. This combination builds your creamy foundation for what’s coming next.
Step 3: Season and Thicken the Sauce
Once the roux and milk blend is smooth, add the Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and optional red pepper flakes. Keep whisking while the sauce gently simmers to thicken just enough to coat the back of a spoon. This simmering step melds the flavors together beautifully.
Step 4: Blend in the Cheeses
Now for the star of the show: the cheese! Remove the pan from heat and start whisking in the shredded sharp cheddar a little at a time until it melts smoothly into the sauce. Follow by adding the Gruyere bit by bit, letting its nutty richness incorporate fully, then finally the Gouda which rounds out the creaminess with a subtle sweetness. If the cheese isn’t melting quickly enough, return the pan to a very low heat and whisk constantly until the sauce is glossy and velvety.
Step 5: Combine Pasta and Sauce
Return your pasta to the skillet and toss it thoroughly with the hot cheese sauce. If the mixture feels a bit thick, stir in some reserved pasta water one tablespoon at a time to loosen to your perfect consistency. Every bit of pasta should be lovingly coated with the creamy blend, ready to enjoy!
How to Serve Creamy Stovetop Mac and Cheese with Sharp Cheddar, Gruyere, and Gouda Recipe
Garnishes
Sprinkle fresh chopped parsley or chives over the top to add a splash of color and a fresh burst of flavor that brightens the rich, cheesy base. Crispy bacon bits, caramelized onions, or toasted breadcrumbs also provide an irresistible crunch and a savory contrast.
Side Dishes
This mac and cheese pairs wonderfully with simple green salads dressed lightly with lemon vinaigrette, roasted vegetables like asparagus or Brussels sprouts, or even some perfectly seasoned grilled chicken for a more substantial meal. The dish’s creamy texture balances beautifully against crisp and fresh sides.
Creative Ways to Present
Serve it in individual ramekins topped with broiled cheese for a golden crust that adds texture and flair. Or try layering it in a casserole pan topped with extra cheese and baked briefly for a crispy top. For a fun twist, stuff it into bell peppers or baked potatoes for a comforting handheld feast.
Make Ahead and Storage
Storing Leftovers
Place any leftover mac and cheese in an airtight container and refrigerate for up to 3 days. The sauce will thicken as it cools, so be prepared to loosen it with a little milk or reserved pasta water when reheating.
Freezing
While this recipe is best enjoyed fresh, you can freeze leftovers for up to 2 months. Use a freezer-safe container and wrap it tightly to protect from freezer burn. Thaw overnight in the fridge before reheating gently to preserve the creamy texture.
Reheating
To reheat, use a low heat on the stovetop stirring frequently, or microwave in short bursts, adding a splash of milk or reserved pasta water to revive the sauce’s creaminess. Avoid overheating to keep the cheese from separating.
FAQs
Can I use different types of pasta?
Absolutely! While cellentani or radiatori are great for holding sauce, rotini, fusilli, or classic elbow macaroni all work well – just make sure to cook them al dente for the best texture.
Why use evaporated milk instead of regular milk or cream?
Evaporated milk provides a rich, creamy texture without adding as much fat as heavy cream, and it thickens the sauce nicely when combined with the roux, making it the perfect balance for this mac and cheese.
Can I make this recipe vegetarian?
Yes! Simply replace the chicken bouillon with a vegetarian vegetable bouillon or mushroom broth powder to keep the sauce flavorful but meat-free.
How important is it to add the cheese gradually?
Adding cheese little by little and whisking constantly prevents clumping and ensures a smooth, evenly melted sauce filling your mac and cheese with a luxuriously creamy texture.
Can I add mix-ins like cooked bacon or veggies?
Definitely, adding crispy bacon, sautéed mushrooms, or steamed broccoli just before serving can elevate the dish with extra layers of texture and flavor, making it a fun and hearty meal.
Final Thoughts
Once you try this Creamy Stovetop Mac and Cheese with Sharp Cheddar, Gruyere, and Gouda Recipe, it’s hard not to fall in love with its smooth, flavorful sauce and perfectly coated pasta. It brings comfort and elegance to the same cozy plate, making it an instant favorite you’ll turn to again and again. I encourage you to give it a whirl and see the magic that happens when three amazing cheeses come together in one pan.
Print
Creamy Stovetop Mac and Cheese with Sharp Cheddar, Gruyere, and Gouda Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
A creamy, cheesy stovetop mac and cheese recipe made with a blend of sharp cheddar, Gruyere, and Gouda cheeses. This quick and easy comfort food features tender al dente pasta coated in a rich cheese sauce made with evaporated milk and flavorful seasonings, perfect for a satisfying weeknight dinner.
Ingredients
Pasta
- 1 pound cellentani or radiatori (may substitute rotini, fusilli, or macaroni)
Cheese Sauce
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 (12 oz.) cans evaporated milk, warmed
- 1 tablespoon Dijon mustard
- 1/2 tablespoon chicken bouillon or better than bouillon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4–1/2 teaspoon red pepper flakes (optional)
- 1 cup (4 oz.) freshly shredded sharp cheddar cheese, room temperature
- 1 cup (4 oz.) freshly shredded Gruyere cheese, room temperature
- 1 cup (4 oz.) freshly shredded Gouda cheese, room temperature
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook just until al dente according to package directions, being careful not to overcook. Reserve 1 cup of pasta water, then drain the pasta and rinse briefly with cold water to stop cooking.
- Make Roux: In a large skillet, melt the butter over medium-low heat. Once melted, whisk in the flour and cook, stirring constantly, for 3-5 minutes until the mixture is lightly golden and fragrant.
- Add Milk and Seasonings: Reduce heat to low. Gradually whisk in the warmed evaporated milk, ensuring no lumps form. Stir in the Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and optional red pepper flakes. Bring the sauce to a gentle simmer, whisking constantly until it thickens slightly but is not too thick.
- Melt Cheese: Remove the skillet from heat. Gradually whisk in the sharp cheddar cheese a little at a time until melted, then add the Gruyere cheese in the same manner, followed by the Gouda cheese. Continue whisking to ensure all cheese is fully melted. If the cheese doesn’t melt completely, return to very low heat and whisk constantly until smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and toss until evenly coated. Add reserved pasta water a little at a time to reach your desired sauce consistency. Serve immediately and enjoy your creamy stovetop mac and cheese!
Notes
- Do not overcook the pasta, as it will continue to cook slightly when mixed with the sauce.
- Use freshly shredded cheese for best melting and flavor results.
- Warming the evaporated milk helps prevent lumps in the sauce.
- Adjust the amount of red pepper flakes based on desired spice level or omit for a mild dish.
- Chicken bouillon adds depth of flavor; substitute with vegetable bouillon for a vegetarian version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or reserved pasta water to restore creaminess.
