Three-Cheese Stovetop Mac and Cheese

STEP 1:

Bring a large pot of generously salted water to a boil. Cook the elbow macaroni until just shy of al dente according to the package directions. Reserve 1 cup of the pasta water, then drain.

STEP 2:

While the pasta cooks, melt the butter in a large saucepan or Dutch oven over medium heat.

STEP 3:

Whisk in the flour and cook for about 1 minute, stirring constantly, until smooth and bubbling but not browned.

STEP 4:

Gradually whisk in the warmed milk. Continue cooking for 3–5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.

STEP 5:

Reduce the heat to low. Add the cheddar, Gruyère, and American cheese a handful at a time, stirring until each addition has completely melted before adding more.

STEP 6:

Season with freshly ground black pepper and additional salt if needed. The sauce should be smooth, creamy, and slightly looser than your desired finished consistency.

STEP 7:

Stir the cooked macaroni into the cheese sauce until evenly coated. If the sauce is too thick, stir in a splash of the reserved pasta water or additional milk until creamy.

STEP 8:

Serve immediately for a creamy stovetop mac and cheese.

Optional Baked Finish

STEP 9:

Preheat the oven to 400°F.

STEP 10:

Transfer the prepared mac and cheese to a buttered 9×13-inch baking dish.

STEP 11:

Toss the panko breadcrumbs with the melted butter and sprinkle evenly over the top.

STEP 12:

Bake for 15–20 minutes, until the edges are bubbling and the topping is golden brown. For extra color, broil for 1–2 minutes, watching carefully.

STEP 13:

Let the mac and cheese rest for 5 minutes before serving.