Five-Cheese, Fifteen-Minute Stovetop Mac n Cheese
Prep time
Cook time
Total time
David suggests sprinkling a little extra cheese over the top and broiling until the top is browned and bubbly, or sprinkling a little crispy bacon over the top, which is what I did - good advice!
Recipe type: Main Dish / Pasta
Serves: 6 to 8 servings
  • 3 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dry mustard
  • 2 cups heavy cream, warmed
  • 1 cup (4 ounces) shredded smoked Gouda
  • ½ cup (2 ounces) shredded Gruyère
  • ¼ cup (1 ounce) shredded Asiago
  • 1 cup (4 ounces) shredded yellow extra-sharp Cheddar
  • 2 cups (8 ounces) shredded white sharp Cheddar
  • 1 pound gemelli or other pasta twists, cooked
  • ½ cup sour cream
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  1. Melt the butter in a Dutch oven over medium heat.
  2. Add the flour and mustard and stir with a wooden spoon or whisk until a thick paste forms, 2 to 3 minutes.
  3. Stir in the cream and bring the mixture to a simmer, stirring until the sauce becomes thick.
  4. Add the Gouda, Gruyère, Asiago, yellow Cheddar, and white Cheddar, stirring the cheeses until melted and the sauce is smooth.
  5. Add the cooked pasta and stir well to combine.
  6. Stir in the sour cream, salt, and white pepper and cook until the ingredients are combined and hot, 2 to 3 minutes. Serve immediately.
Recipe by The Creekside Cook at