Description
This creamy stovetop mac and cheese recipe combines a trio of sharp cheddar, Gruyere, and Gouda cheeses with a rich, seasoned evaporated milk sauce. Using cellentani or radiatori pasta, this quick 20-minute meal delivers a velvety, cheesy comfort food perfect for a family-friendly dinner.
Ingredients
Scale
Pasta
- 1 pound cellentani or radiatori (may substitute rotini, fusilli, or macaroni)
Cheese Sauce
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 12 oz. cans evaporated milk, warmed
- 1 tablespoon Dijon mustard
- 1/2 tablespoon chicken bouillon or better than bouillon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon red pepper flakes (optional)
- 1 cup (4 oz.) freshly shredded sharp cheddar cheese, room temperature
- 1 cup (4 oz.) freshly shredded Gruyere cheese, room temperature
- 1 cup (4 oz.) freshly shredded Gouda cheese, room temperature
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta just until al dente according to package instructions, ensuring it is firm to the bite and not overcooked. Reserve 1 cup of pasta water, then drain and rinse the pasta with cold water to stop the cooking process.
- Make Roux: In a large skillet over medium-low heat, melt the 4 tablespoons of butter. Once melted, whisk in the flour continuously and cook for 3 to 5 minutes to create a roux, stirring constantly to avoid burning.
- Add Milk and Seasonings: Reduce heat to low and gradually whisk in the warmed evaporated milk until no lumps remain. Then whisk in the Dijon mustard, chicken bouillon, onion powder, garlic powder, dried parsley, salt, pepper, and optional red pepper flakes to create a smooth, flavorful sauce.
- Simmer Sauce: Bring the sauce to a gentle simmer while whisking constantly. Allow it to thicken slightly but avoid letting it become overly thick.
- Melt Cheeses: Remove the skillet from heat. Whisk in the shredded sharp cheddar cheese a little at a time until melted, then do the same with the Gruyere and finally the Gouda. If the cheeses don’t fully melt, return the skillet to low heat, whisking constantly until the sauce is smooth and all cheese is melted.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and toss thoroughly to coat all the noodles evenly. If the sauce is too thick, stir in reserved pasta water a little at a time until the desired creamy consistency is achieved.
- Serve: Serve immediately while warm and creamy. Enjoy a decadent, homemade mac and cheese experience!
Notes
- Use room temperature shredded cheeses to help them melt smoothly into the sauce.
- Reserved pasta water helps adjust sauce consistency without diluting flavor.
- Substitute different short pasta shapes like rotini, fusilli, or macaroni if cellentani or radiatori are unavailable.
- Adjust red pepper flakes to taste for a mild kick or omit for no heat.
- For a vegetarian version, use vegetable bouillon instead of chicken bouillon.
