This creamy stovetop mac and cheese is the ultimate comfort food side dish. It's rich, creamy, and made with gruyere and sharp cheddar cheese for maximum cheese flavor!
In a pot of salted, boiling water, cook macaroni according to package directions for al dente pasta. Drain and set aside.
In a saucepan over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for 1 minute. Add milk, paprika, salt, pepper, and ground mustard, and whisk constantly to incorporate. Cook until sauce thickens to your liking. This usually takes about 1 to 2 minutes, but can take longer. If sauce looks thin, continue cooking until it thickens.
Remove your pot from the heat. Add shredded cheeses and stir until cheese is melted and fully incorporated.
Add drained macaroni and stir to combine. Remove from heat and serve immediately.
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Notes
Recipe can be made with all shredded cheddar or all gruyere cheese if preferred.
Cheese sauce too thick? Add a splash of milk.
Recipe can be made with macaroni, shells, or your favorite medium sized pasta.
To prevent a grainy sauce, use freshly shredded cheese from a block and whole milk, and remove your pot from the heat before adding cheeses.