Creamy Stovetop Mac and Cheese

Cook the Pasta

Fill the large pot with water and bring it to a boil over high heat.

Add a generous handful of salt to the boiling water.

Add the elbow macaroni and cook according to package directions until just al dente, about 7 to 8 minutes.

Drain the pasta in the colander and set it aside.

Make the Cheese Sauce

Melt the butter in the large saucepan over medium heat.

Add the flour to the melted butter all at once.

Whisk the butter and flour together constantly for 1 to 2 minutes until the mixture turns a pale golden color.

Slowly pour in the milk while whisking continuously to prevent lumps.

Pour in the heavy cream and whisk to combine.

Cook the mixture over medium heat, stirring frequently, until it thickens enough to coat the back of a spoon, about 4 to 5 minutes.

Reduce the heat to low.

Season the Sauce

Stir in the Dijon mustard, garlic powder, onion powder, and smoked paprika.

Add the 1/2 teaspoon of salt and black pepper and stir to combine.

Melt in the Cheese

Add the shredded cheddar cheese to the sauce in three separate handfuls.

Stir after each addition until the cheese is fully melted before adding the next handful.

Add the shredded Gruyere cheese to the sauce in two separate handfuls.

Stir after each addition until fully melted and the sauce is smooth.

Combine and Serve

Add the drained macaroni to the cheese sauce.

Stir gently until every piece of pasta is evenly coated with the cheese sauce.

Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately in bowls while hot and creamy.