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
Scale
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.
