Recipe Finder blog
Stovetop Creamy Two-Cheese Mac and Cheese (Serves 2)
Creamy stovetop mac and cheese with two cheeses and a crunchy panko topping for two.
Why this recipe works
This guide walks you through a quick stovetop method for a creamy two-cheese mac and cheese, scaled for two servings. It's ideal for weeknights, comfort-food cravings, and cooks who want a rich finish without baking.
- creamy stovetop mac and cheese
- two cheese macaroni and cheese
- mac and cheese with panko topping
- easy stovetop mac and cheese
- mac and cheese recipe for two
- Dijon mustard mac and cheese
- Gruyère cheddar mac and cheese
Key takeaways
Use reserved pasta water to adjust sauce consistency.
Add cheeses gradually for a smooth melt.
Toast panko for a crispy topping and bright garnish.
Recipe guide
This guide walks you through a quick stovetop method for a creamy two-cheese mac and cheese, scaled for two servings. It's ideal for weeknights, comfort-food cravings, and cooks who want a rich finish without baking.
Creamy, stovetop mac and cheese in minutes.
- Use reserved pasta water to adjust sauce consistency.
- Add cheeses gradually for a smooth melt.
- Toast panko for a crispy topping and bright garnish.
Cook pasta and prep liquid
Boil and salt a pot of water. Cook elbow macaroni until just shy of al dente, then drain and reserve a cup of pasta water. This builds starchy liquid for thinning the sauce later.
Stovetop cheese sauce
Make the cheese sauce: melt butter, whisk in flour to form a roux, then gradually whisk in milk. Simmer until thick enough to coat a spoon, then stir in Dijon, paprika, salt, pepper, and cheeses a little at a time until smooth. Add reserved pasta water as needed to reach desired consistency.
Finish and serve
Toast panko in olive oil until golden. Stir into the finished mac and cheese and garnish with 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
What does this recipe serve and how is it cooked?
This recipe serves 2 and uses a stovetop method with a creamy two-cheese sauce and a crunchy panko topping.
My sauce is too thick. What can I do?
If the sauce thickens too much, whisk in a little reserved pasta water until you reach the desired consistency.
Can I customize the cheese?
Swap Gruyère for a milder cheese or add a splash of cream for extra richness if needed.