Next-Level Mac and Cheese
Take your mac and cheese to the next level with a rich, creamy cheese sauce. This stovetop version is quick, easy, and so delicious!
This next-level mac and cheese is all about creamy indulgence. Forget the boxed mixes—this stovetop version is just as easy, but far more flavorful. A medley of cheeses, including Monterey Jack, Gruyère, Comté, and sharp cheddar, gives the sauce a luxurious texture and deeply satisfying flavor.
A touch of mustard powder and pepper balances the richness with just the right bite. The result is a silky, comforting mac and cheese that feels both nostalgic and gourmet. Whether served as a side dish or a satisfying main course, it’s the kind of dish that turns a simple meal into something special.
Why You’ll Love the Dish
Ultra creamy and cheesy. A combination of cheeses creates a balanced, velvety sauce that clings to every bite of pasta.
Fast and stovetop-friendly. No baking needed—this dish comes together in about 30 minutes.
Flexible and elevated. Use it as a base recipe to add proteins, vegetables, or toppings to match your mood or menu.
Ingredient Notes
- Macaroni: Use elbow macaroni or any small pasta shape that holds sauce well.
- Butter and flour: Form the roux, which thickens the cheese sauce.
- Milk: Whole milk works best for creaminess—warm it before adding to prevent clumping.
- Cheese blend: Monterey Jack for creaminess, Gruyère or Comté for a nutty finish, and cheddar for bold flavor.
- Mustard powder: Enhances the cheese flavor and adds depth.
- Salt and pepper: Season to taste—adjust depending on your cheese blend.
Steps to Make Next-Level Mac and Cheese
- Boil the pasta in salted water until al dente, then drain—reserving a bit of pasta water for later.
- Meanwhile, make the roux: melt butter, add flour and mustard powder, and cook for a minute or two. Slowly whisk in warm milk and stir until thick and smooth. Remove from heat and stir in the cheeses until fully melted.
- Combine the pasta with the cheese sauce and stir until creamy and well blended. If the sauce is too thick, loosen with reserved pasta water or more milk. Serve hot and enjoy!
Recipe Variations
- Spicy: Add a dash of cayenne or a finely chopped jalapeno or Fresno pepper to the sauce. You can also swap out the Monterey Jack cheese for pepper jack.
- Baked: Transfer the macaroni and cheese to a baking dish and top with more cheese or buttered panko crumbs for a crunchy finish. Bake at 400 until the topping is golden brown.
- Broccoli: Make broccoli macaroni and cheese. Toss in some steamed broccoli for extra nutrients and color.
- Bacon: Mix in crisp bits of bacon or pancetta for extra protein and savory flavor.
- Pulled Pork: Finish the macaroni and cheese in the oven with a layer of pulled pork in the center for a BBQ-inspired dinner.
Serving Suggestions
- Add protein: Mix in cooked shrimp, bacon, ham, tuna, or pulled pork.
- Breadcrumbs: Top with buttery breadcrumbs and bake for a crunchy casserole.
- As stuffing: Use mac and cheese to fill roasted peppers or squash.With fried chicken: A classic comfort combo.
- With barbecue: Great with ribs, brisket, or pulled pork.
- With sandwiches: Serve alongside burgers, grilled cheese, or BLTs.Mini ramekins: Serve baked portions in ramekins or muffin tins.
- Fried: Chill, shape into balls, coat, and fry for mac and cheese bites.
- Buffet-style: Keep warm in a slow cooker or chafing dish.
- Sliders: Add to buns with ham, bacon, or pulled pork.
How to Store and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Mac and cheese freezes well. Portion into airtight containers and freeze for up to 2 months. Thaw in the fridge before reheating.
To Reheat: Reheat gently on the stovetop or in the microwave, stirring in a splash of milk to loosen the sauce if needed.
Next-Level Mac and Cheese
Ingredients
- 1 pound macaroni
- 4 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 3 cups whole milk, heated
- 1 cup Monterey Jack cheese, grated
- 1 cup Gruyere , grated, or Comte cheese
- 1 to 2 cups cheddar cheese, mild or sharp
- 1 1/2 teaspoons fine sea salt or to taste, grated
- 1/2 teaspoon freshly ground black pepper or to taste
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook to al dente. Drain, reserving 1/2 cup of the cooking water.
- Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes.
- Add the milk gradually while stirring constantly, and continue cooking until thickened.
- Remove from the heat and add all of the grated cheese. Stir to blend.
- Combine the macaroni with the sauce and stir to blend. If too thick, thin with extra milk.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
