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Stovetop Creamy Two-Cheese Mac and Cheese (Serves 2)
Creamy two-cheese mac and cheese with a crispy panko topping—stovetop, serves 2.
Why this recipe works
This stovetop mac and cheese delivers a creamy, cheesy sauce with a light, crispy topping in under 30 minutes. It’s ideal for weeknight comfort meals for two, or a cozy date-night side.
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Key takeaways
Creamy sauce comes together quickly with a roux and gradual cheese addition.
Reserve pasta water to adjust sauce consistency.
Toast panko separately for a crisp topping.
Recipe guide
This stovetop mac and cheese delivers a creamy, cheesy sauce with a light, crispy topping in under 30 minutes. It’s ideal for weeknight comfort meals for two, or a cozy date-night side.
A cozy, creamy mac and cheese ready in minutes.
- Creamy sauce comes together quickly with a roux and gradual cheese addition.
- Reserve pasta water to adjust sauce consistency.
- Toast panko separately for a crisp topping.
Make the creamy cheese sauce
Cook the pasta until just shy of al dente, then make a quick roux with butter and flour. Whisk in milk to create a smooth sauce, then season and melt in cheddar and Gruyère. Toss with the pasta, adding pasta water as needed to reach a creamy consistency.
Prepare the panko topping
Toast panko in olive oil until golden for a crisp topping. Season lightly with salt and set aside.
Assemble and serve
Fold the pasta with the cheese sauce, then top with the panko and optional chives. Serve immediately for best texture and flavor.
Ingredients
- 150 g elbow macaroni
- 30 g unsalted butter
- 15 g all-purpose flour
- 300 ml whole milk
- 60 g sharp cheddar, grated
- 40 g Gruyère, grated
- 1 tsp Dijon mustard
- 1/4 tsp smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- 30 g panko breadcrumbs
- 1 tbsp olive oil
- Chopped chives for garnish (optional)
Instructions
- Bring a pot of salted water to a boil and cook elbow macaroni until just shy of al dente (about 1–2 minutes less than package instructions); drain and reserve a small cup of pasta water.
- Melt butter in the same pot over medium heat until foaming.
- Whisk in flour and cook 1 minute, stirring constantly to form a roux.
- Slowly whisk in milk until smooth, bring to a gentle simmer and cook until sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
- Reduce heat to low and stir in Dijon mustard, smoked paprika, salt and pepper.
- Add grated cheddar and Gruyère a handful at a time, stirring until fully melted and smooth; if sauce is too thick, loosen with reserved pasta water a tablespoon at a time.
- Stir cooked macaroni into the cheese sauce until evenly coated and heated through.
- Heat olive oil in a small skillet over medium heat, add panko breadcrumbs and toast, stirring, until golden and crisp, about 2–3 minutes; season with a pinch of salt.
- Serve mac and cheese topped with toasted panko and chopped chives if desired.
FAQs
How many servings does this make?
Yes. The recipe serves 2 and uses a creamy two-cheese sauce with a crunchy panko topping.
What if the sauce is too thick?
Use the reserved pasta water to loosen the sauce if it’s too thick.
How should the cheese be added?
Stir in the cheeses gradually to ensure a smooth melt.