Description

A creamy, cheesy 25-minute stove-top mac and cheese recipe made with sharp cheddar and gruyere cheeses for a rich, comforting meal. Perfect for a quick weeknight dinner or a satisfying side dish, this classic mac and cheese features tender pasta shells enveloped in a luscious cheese sauce seasoned with garlic, onion powder, and freshly ground black pepper. Optional broiling tops it with bubbly, golden cheese for extra indulgence.

Ingredients

Scale

Pasta

10 to 12 ounces dry pasta shells, shellbows or elbow noodles (any pasta shape will work!)

Cheese Sauce

3 tablespoons salted butter
3 tablespoons all-purpose flour (or white whole wheat flour or gluten-free 1:1 all purpose flour)
1 teaspoon kosher salt, plus more to taste
½ teaspoon onion powder
½ teaspoon garlic powder
Lots of freshly ground black pepper
2 ½ cups whole milk (or substitute 2% or unsweetened cashew milk), plus more as needed
6 ounces sharp cheddar cheese (about 1 ½ heaping cups shredded)
2 ounces gruyere cheese (about ½ cup shredded)

Topping (optional)

2 ounces sharp cheddar cheese, shredded (½ cup)
2 ounces gruyere cheese, shredded (½ cup)

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Instructions

Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Cook the pasta according to package directions until al dente. Drain and set aside.
Make the cheese sauce: In a large oven-safe skillet or braiser, melt the butter over medium heat. Whisk in the flour, cooking and whisking constantly until a paste forms, about 30 seconds. Slowly stream in the milk, whisking constantly to avoid lumps, until smooth and combined. Bring to a simmer, stirring occasionally, until the sauce thickens, about 3 to 5 minutes. Reduce heat to low, and stir in salt, onion powder, garlic powder, and plenty of freshly ground black pepper. Fold in the shredded cheddar and gruyere cheeses and stir until fully melted. Taste and adjust salt and pepper as needed.
Combine pasta and sauce: Add the cooked pasta to the cheese sauce and stir gently to combine. For extra creaminess, stir in an additional splash or two of milk or reserved pasta water until the mac and cheese reaches your desired consistency.
Serve or broil with topping: Enjoy immediately straight from the pan, or optionally sprinkle the top with the additional 2 ounces of shredded cheddar and 2 ounces of shredded gruyere. Place under a preheated broiler for 1 to 2 minutes until the cheese is bubbly and slightly golden. Serve hot.

Notes

Feel free to top with herby golden breadcrumbs for added texture and flavor, as suggested in the Ambitious Kitchen Cookbook.
To make vegan: substitute vegan butter, cashew milk, and vegan cheeses or try a dedicated vegan mac and cheese recipe.
To make gluten-free: use gluten-free pasta and substitute the all-purpose flour for gluten-free 1:1 flour.
This recipe is customizable with different pasta shapes and cheese blends according to your preference.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 420
Sugar: 6g
Sodium: 680mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 2g
Protein: 18g
Cholesterol: 65mg