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Stovetop Creamy Two-Cheese Mac and Cheese (Serves 2)
Creamy stovetop mac and cheese with two cheeses, crisp panko topping, and a quick, no-fuss method for two servings.
Why this recipe works
This recipe makes a creamy two-cheese mac and cheese on the stovetop, using a simple roux base and a crisp panko topping. It’s ideal for two servings and weeknight dinners with minimal cleanup.
- two-serving mac and cheese
- stovetop mac and cheese
- cheddar Gruyère sauce
- panko topping mac and cheese
- quick creamy mac and cheese
- mac and cheese for two
- one-pot pasta recipe
- homemade mac and cheese
Key takeaways
One-pot prep keeps clean up minimal.
Milk-warmed roux creates a smooth sauce.
Crispy panko adds contrasting texture.
intro
This guide walks you through a simple stovetop mac and cheese for two people. It suits quick weeknight dinners or when you want a richer, homemade pasta dish without turning on the oven.
hook
A comforting, quick stovetop mac and cheese you can make in one pot.
sections
1) Cook pasta: Boil salted water, cook to just shy of al dente, drain and reserve pasta water. 2) Make cheese sauce: Roux, milk, seasonings, then melt cheeses and combine with pasta. 3) Finish and serve: Toast panko in olive oil and top the mac with it; garnish with chives if desired.
faqs
1) Can I scale this recipe up or down? - Adjust ingredients proportionally and keep the sauce-to-pasta ratio. 2) What if the sauce is too thick? - Add reserved pasta water a little at a time. 3) How should I finish? - Top with toasted panko and optional chives, serve immediately.
Recipe guide
This recipe makes a creamy two-cheese mac and cheese on the stovetop, using a simple roux base and a crisp panko topping. It’s ideal for two servings and weeknight dinners with minimal cleanup.
A rich, easy stovetop mac and cheese you can make in one pot.
- One-pot prep keeps clean up minimal.
- Milk-warmed roux creates a smooth sauce.
- Crispy panko adds contrasting texture.
- intro
- This guide walks you through a simple stovetop mac and cheese for two people. It suits quick weeknight dinners or when you want a richer, homemade pasta dish without turning on the oven.
- hook
- A comforting, quick stovetop mac and cheese you can make in one pot.
- sections
- 1) Cook pasta: Boil salted water, cook to just shy of al dente, drain and reserve pasta water. 2) Make cheese sauce: Roux, milk, seasonings, then melt cheeses and combine with pasta. 3) Finish and serve: Toast panko in olive oil and top the mac with it; garnish with chives if desired.
- faqs
- 1) Can I scale this recipe up or down? - Adjust ingredients proportionally and keep the sauce-to-pasta ratio. 2) What if the sauce is too thick? - Add reserved pasta water a little at a time. 3) How should I finish? - Top with toasted panko and optional chives, serve immediately.
1) Cook pasta
Fill a pot with salted water and boil. Cook elbow macaroni until just shy of al dente, then drain, reserving a small cup of pasta water.
2) Make cheese sauce
In the same pot, melt butter, whisk in flour to form a roux, then gradually whisk in milk until smooth and simmer until thickened. Stir in Dijon, paprika, salt, pepper, then add cheddar and Gruyère gradually until melted. Combine with pasta, loosening with reserved water if needed.
3) Finish and serve
In a small skillet, toast panko with olive oil and a pinch of salt until golden. Serve mac and cheese topped with the panko and chopped chives if desired.
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
Can I scale this recipe up or down?
Use only 2 servings of pasta and adjust the cheese, milk, and breadcrumbs accordingly. The sauce should coat the pasta smoothly; add pasta water to loosen if needed.
What if the sauce is too thick?
Stovetop mac and cheese thickens as it rests. If it thickens too much, stir in a splash of milk to loosen before serving.
How should I finish and serve?
Toast breadcrumbs just before serving to keep them crisp; serve immediately for best texture.