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A serving of creamy stovetop macaroni and cheese in a bowl

Stovetop Macaroni and Cheese with Tangy & Smooth Cheese Blend

This classic stovetop macaroni and cheese features a rich, tangy, and smooth cheese sauce made with a blend of cheddar, Monterey Jack, and cream cheese, all coating perfectly cooked elbow macaroni.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound elbow macaroni (or preferred small pasta shape like shells, ditalini, rotini)
  • 1/2 cup unsalted butter (1 stick)
  • 1/2 cup all-purpose flour
  • 4 cups whole milk at room temperature
  • 4 cups shredded cheese blend 2 cups Mild Cheddar, 1 cup Monterey Jack, 1 cup cream cheese (blocks, not spread)
  • 1 teaspoon salt plus more for pasta water
  • 1/2 teaspoon freshly ground black pepper
  • pinch nutmeg (optional)

Equipment

  • large pot
  • heavy-bottomed saucepan or Dutch oven
  • whisk

Method
 

Cooking Steps
  1. Cook the elbow macaroni in a large pot of salted boiling water until al dente, then drain without rinsing.
  2. Melt unsalted butter in a heavy-bottomed saucepan over medium heat, then whisk in all-purpose flour for 1-2 minutes to create a smooth roux.
  3. Gradually whisk in whole milk until the mixture thickens and coats the back of a spoon, then season with salt, pepper, and optional nutmeg.
  4. Reduce heat to low and gradually add shredded cheddar, Monterey Jack, and cream cheese, stirring constantly until melted and smooth, being careful not to boil.
  5. Add the drained macaroni to the cheese sauce, stir gently until coated, then taste and adjust seasonings.
  6. Serve immediately while warm and gooey.

Notes

For an extra golden crust, transfer the finished mac and cheese to a baking dish, top with a sprinkle of breadcrumbs or extra cheese, and bake at 375°F (190°C) for 10-15 minutes.