Macaroni and Cheese Recipe With Mozzarella and Cheddar: Double Cheese Stovetop Indulgence

This stovetop macaroni and cheese delivers a creamy, rich experience with minimal effort. The combination of mozzarella and cheddar creates a perfectly balanced cheese sauce that clings beautifully to every elbow.

I developed this method after years of testing, focusing on a foolproof roux-based sauce that never separates. The mozzarella adds stretchy melted goodness while sharp cheddar provides depth of flavor.

You’ll achieve restaurant-quality results in under 30 minutes, with a sauce so velvety it coats every noodle. The texture is what sets this apart from boxed versions.

Serve immediately for the best consistency. This is comfort food at its finest.

Ingredients for Macaroni and Cheese Recipe with Mozzarella and Cheddar

Pantry staples plus two cheeses make this dish irresistibly creamy and rich.

The cheeses are non-negotiable here. Sharp cheddar gives that tangy depth while fresh mozzarella (not the pre-shredded kind) delivers stretch. Whole Foods has great options, but any supermarket block cheese works—just shred it yourself. The milk needs to be whole for that velvety texture; skim won’t cut it. For the pasta, Barilla elbows hold sauce perfectly without getting mushy.

No whole milk? Half-and-half at half the quantity plus water gets you close. Swap cheddar for Gruyère if you want nutty notes. Out of Dijon? Yellow mustard at double the amount works in a pinch. The dry mustard is subtle but essential for depth—don’t skip it. If you’re making a double batch, scale the roux precisely or the sauce might break.

This is best fresh, but leftovers keep 3-4 days in the fridge. Reheat gently with a splash of milk—microwave can make it grainy. Freezes for 2 months (thaw in fridge overnight). I always make extra sauce—it disappears fast.

Step-by-Step Instructions for Macaroni and Cheese With Mozzarella and Cheddar

Here’s the method. Simple, foolproof, and packed with double cheese goodness.

Step 1: Cook the Elbow Macaroni to Al Dente Perfection

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package instructions, but stop when it’s just shy of done—about 1 minute less than the recommended time.

You want it slightly firm because it’ll continue cooking in the sauce later. Drain the pasta in a colander but don’t rinse it; the starch on the surface helps the sauce cling beautifully. Real talk: this step makes or breaks your texture.

Step 2: Create a Smooth Roux Base for the Sauce

In a large saucepan over medium heat, melt the 4 tbsp Unsalted Butter until it’s foaming but not browned. Immediately whisk in the 4 tbsp All-Purpose Flour to form a paste. Keep whisking constantly for 2-3 minutes until the mixture turns a light golden color.

This roux thickens your sauce and removes the raw flour taste. If it starts to darken too quickly, reduce the heat slightly. You’ll know it’s ready when it has a nutty aroma and smooth consistency.

Step 3: Build the Creamy Cheese Sauce

Gradually pour in the 2 cups Whole Milk, whisking vigorously to prevent lumps. Add the 1 tsp Salt, 0.5 tsp Ground Black Pepper, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, 0.25 tsp Dry Mustard Powder, and 1 tsp Dijon Mustard.

Increase heat to medium-high and cook for 3-5 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon. Here’s the thing—patience is key here; don’t rush the thickening process.

Step 4: Incorporate the Cheeses for Maximum Melty Goodness

Reduce heat to low and add the 8 oz Sharp Cheddar Cheese and 8 oz Mozzarella Cheese gradually, a handful at a time, stirring until each addition is completely melted before adding more.

This gradual addition prevents the sauce from breaking or becoming grainy. The sharp cheddar provides depth while the mozzarella gives that perfect stretchy texture. I’ve found that shredding from a block melts more smoothly than pre-shredded cheese.

Step 5: Combine and Serve Immediately

Add the drained elbow macaroni to the cheese sauce and stir until every piece is evenly coated. If the sauce seems too thick, add a splash of hot pasta water to reach your desired consistency.

Taste and adjust seasoning if needed. Serve immediately while hot—the sauce will thicken slightly as it cools. Each bite should deliver that perfect balance of creamy, cheesy goodness with just the right amount of resistance from the al dente pasta.

Serving Suggestions for Leftovers

Family-Style Presentation

Serve this directly from the pot at the table for a cozy, communal feel. I use my Le Creuset Dutch oven for both cooking and serving—it retains heat beautifully and looks stunning. Garnish with a sprinkle of extra sharp cheddar on top just before bringing to the table. 💛

Elevated Plating

For a restaurant-style presentation, mound the macaroni in the center of each plate. Create a well in the middle and pour 2 tbsp extra cheese sauce on top. This makes every bite taste like it’s fresh from the pot.

Garnish Ideas

A light dusting of freshly cracked black pepper adds visual contrast and a subtle kick. For color, I love a sprinkle of chopped chives from my garden. Pickles would approve—he always tries to steal a bite.

Bread Pairings

Serve with warm garlic bread from New Seasons Market bakery. The crispy texture contrasts perfectly with the creamy pasta. I toast mine with a rub of roasted garlic clove for extra flavor.

Salad Addition

A simple green salad balances the richness. Toss 4 cups mixed greens with 2 tbsp balsamic vinaigrette and a pinch of salt. The acidity cuts through the cheese beautifully.

Kid-Friendly Touch

For Lily, I create “cheese volcanoes” by topping individual portions with 1 tbsp extra shredded mozzarella and broiling for 2 minutes. She loves the melted cheese bubbles on top. 💫

Frequently Asked Questions