- 1 pound elbow macaroni
- 5 tablespoons butter
- ½ cup flour
- 3 cups whole milk
- ¼ cup heavy cream
- 8 ounces cheddar cheese shredded
- 4 ounces gouda cheese shredded
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions. Drain and set aside.
In a large pot or dutch oven, melt butter over medium heat. Sprinkle in flour and mix into a smooth paste. Stir frequently and cook until bubbling, about 1-2 minutes.
Slowly pour in milk and cream while whisking. Bring to a boil, lower the heat, and simmer for 2 minutes. Whisk frequently to prevent burning.
Add the cheddar, gouda, salt, and pepper. Stir until cheese is completely melted and smooth. Add more salt and pepper to taste.
Add in the cooked macaroni and stir to combine. Serve immediately.
- Freshly grated cheese is recommended for this recipe. Pre-shredded cheeses often contain anti-sticking agents and may affect the creaminess of your sauce.
- The heavy cream adds richness and a smoother mouthfeel to the sauce. You can opt for half and half or additional milk instead of heavy cream if you prefer to make this recipe lighter in fat content.
- To store: Stovetop mac and cheese can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. When you're ready to eat it, simply reheat it in the microwave or on the stovetop with a splash of milk until it’s heated through.
Calories: 491kcal | Carbohydrates: 54g | Protein: 22g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 642mg | Potassium: 332mg | Fiber: 2g | Sugar: 7g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 442mg | Iron: 1mg