Stovetop Macaroni and Cheese

This Stovetop Macaroni & Cheese is creamy and delicious - and easy to make on the stovetop. Tender cooked pasta smothered in a five-cheese sauce with tons of delicious flavor.

📝 Ingredients

• 1 sleeve Ritz crackers
• 1/4 cup finely shredded sharp cheddar cheese
• 3 tablespoons of melted unsalted butter
• 2 large egg yolks
• 1/2 cup sour cream
• 4 cups (1 quart) whole milk, divided
• 6 tablespoons salted butter, divided
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon freshly grated nutmeg
• 12 ounces sharp cheddar cheese (white or yellow or mixed), shredded and divided
• 8 ounces white American cheese slices (real cheese and not cheese food)
• 1 small brie wheel or wedge, skin removed (about 6 ounces after removing skin)
• 1 5.2-ounce container Boursin garlic and herb cheese
• 8 ounces Fontina cheese, shredded
• 1 pound elbow macaroni or Cellentani (as shown in photos)

👨‍🍳 Instructions

1. 1--- To Make the Crumb Topping (optional) ---
2. 2If making the optional crumb topping, place Ritz in a food processor to crush to a crumb, or smash in a baggie with the bottom of a pan.
3. 3Add the shredded cheese and melted butter and pulse to combine or mix by hand.
4. 4Pour into a sauté pan and over medium heat, toast to a light brown and remove.
5. 5--- To Prepare the Macaroni & Cheese ---
6. 6In a bowl, beat egg yolks with sour cream until smooth. Whisk in one cup of the whole milk and two tablespoons of melted butter. Set this mixture aside.
7. 7Bring a large pot of water to a boil and salt the water with a teaspoon of salt. Keep the water hot.
8. 8In a medium saucepan, combine the remaining three cups of milk with the heavy cream and heat to hot, but not scorched. Once hot, leave on low to stay warm.
9. 9Bring the salted water back to a boil and add the dry pasta. Cook less than the package directions to a slightly hard and chewy state. Drain into a colander. The pasta will cook further in the cheese sauce.
10. 10In a large pot, melt remaining four tablespoons of butter over medium low and once melted, stir in the flour and cook and stir for three minutes.
11. 11Whisk in the hot milk and cream one third at a time, whisking vigorously after each addition.
12. 12Add in salt, white pepper, dry mustard, cayenne pepper and nutmeg. Whisk to combine.
13. 13Stir in eight ounces of the shredded cheddar, keeping four ounces for later.
14. 14Stir in the American cheese slices, peeled brie, Boursin and Fontina, whisking each cheese in before adding the next.
15. 15Ladle some of the hot cheese sauce into the bowl with the egg yolks, whisking quickly as you add each ladleful. (This tempers the egg yolks so they don’t cook and turn into scrambled eggs.)
16. 16Pour this mixture back into the cheese sauce, again whisking quickly.
17. 17Reserve two cups of this cheese sauce for reheating leftovers and adding to portions for a creamier texture.
18. 18Pour the drained pasta into the pan of cheese sauce and stir. Bring the burner to medium heat and cook and stir for about ten minutes to finish cooking the pasta and to absorb the cheese sauce.
19. 19Once the pasta is cooked, add the remaining four ounces of shredded cheddar.
20. 20Serve in bowls with (optional) crumb topping sprinkled on top.
21. 21Add some of the reserved cheese sauce as needed to add more creaminess to portions or to use to reheat leftovers.