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Creamy Stovetop Mac and Cheese Recipe Easy 3-Cheese Roux Tutorial

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A quick and comforting stovetop mac and cheese featuring a rich three-cheese roux made with sharp cheddar, Gruyère, and Parmesan for a creamy, indulgent sauce.

Ingredients

Scale
  • 8 ounces (about 225 grams) elbow macaroni
  • 4 tablespoons (55 grams) unsalted butter, softened
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed (can substitute 2% or dairy-free milk)
  • 1 cup (100 grams) sharp cheddar cheese, shredded
  • 1/2 cup (50 grams) Gruyère cheese, shredded
  • 1/4 cup (25 grams) Parmesan cheese, finely grated
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon dry mustard powder (optional)
  • 1/4 teaspoon garlic powder (optional)

Instructions

  1. Bring a medium pot of salted water to a boil. Add 8 ounces (225 g) elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a large saucepan or deep skillet, melt 4 tablespoons (55 g) unsalted butter over medium heat. Once melted and bubbling slightly, whisk in 1/4 cup (30 g) all-purpose flour. Keep whisking constantly for 2-3 minutes until the mixture is smooth and bubbling but not browned.
  3. Gradually pour in 3 cups (720 ml) warmed whole milk while whisking continuously. Bring the mixture to a gentle simmer, whisking frequently to avoid lumps. Let it thicken slightly for 4-5 minutes until it coats the back of a spoon.
  4. Stir in 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon dry mustard powder, and 1/4 teaspoon garlic powder (if using).
  5. Reduce the heat to low. Gradually whisk in shredded sharp cheddar (1 cup/100 g), Gruyère (1/2 cup/50 g), and Parmesan (1/4 cup/25 g). Stir gently until all the cheese has melted and the sauce is silky and smooth.
  6. Add the drained macaroni to the cheese sauce. Stir gently until every piece of pasta is coated. If too thick, add a splash of milk to loosen.
  7. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately.

Notes

Do not rush the roux; cook until bubbling and slightly nutty but not browned. Warm the milk before adding to avoid lumps. Add cheese slowly over low heat to prevent graininess. Use freshly shredded cheese for best melting. Keep pasta al dente as it will finish cooking in the sauce. Save some pasta water to adjust sauce consistency if needed.

Nutrition

Keywords: mac and cheese, stovetop mac and cheese, three-cheese roux, creamy mac and cheese, quick dinner, comfort food

Find it online: https://norasfoods.com/creamy-stovetop-mac-and-cheese-recipe-easy-3-cheese-roux-tutorial/