Summer Mac and Cheese

Okay, so I know there isn’t a real season for mac and cheese. It’s a year-round delight. I also know that nothing else really belongs in mac and cheese like veggies, so I’m not going to upset the entire world by doing anything like that.

My favorite mac and cheese is creamy and gooey baked mac and cheese. It’s what I grew up making. My mom literally gets standing ovations for hers. It’s what I prefer.

I do enjoy mac and cheese made on the stove top from time to time. It’s usually quicker than baked mac and cheese. For some reason, it reminds me of the summer. I think it’s cause it is usually what’s served at bbq restaurants. I don’t know. Either way, I’ve made stovetop mac and cheese the official mac and cheese of the summer.


Alyssa Raymond and I became cheesemakers when we took a super fun class at Tulip Tree Creamery to make our own cheese. We had so much fun and learned a lot! I highly recommend taking one of their classes. It’s great for a pair of friends or a group. After a 3 hour class and 4 weeks of waiting, we walked away with the cutest little wheel of our very own gouda! We used some of their gouda for our mac and cheese recipe along with their delicious butter. See the recipe below and be sure to make it this summer!


Summer Mac and Cheese
1 16 oz box elbow macaroni, cooked per box instructions (be sure to salt that water generously!)
3 Tbsp butter (we really liked Tulip Tree)
3 Tbsp all-purpose flour
3 cups whole milk (Don’t bother with skim. You’re wasting your time)
2 cups sharp cheddar, shredded
2 cups Monterey jack, shredded
2 cups gouda, shredded
1 tsp dijon mustard or mustard powder
2 tsp granulated garlic
1 tsp paprika
2 tsp kosher salt
1 tsp cracked black pepper
2 tsp Worcestershire sauce
1/4 cup heavy cream

Heat a medium sauce pot over medium heat. Melt butter then add flour. Whisk to combine flour and butter until all clumps are removed. The mixture should be smooth. Cook an additional 2 minutes. Slowly drizzle in milk and whisk until fully incorporated. Increase heat to medium-high and allow to come to a mild bubble. Be sure not to over boil mixture. Continue whisking every 1-2 minutes. The mixture should begin to thicken.

Once the mixture has become thicker, reduce heat to low. Begin whisking in cheese by small handfuls. Continue whisking until all cheese has been added in. Mix in seasonings and Worcestershire sauce. Using a rubber spatula, stir in fully cooked and drained macaroni noodles. Be sure to stir until all noodles are fully coated with cheese sauce. Add heavy cream and stir.

Mac and cheese will be smooth and creamy. It will continue to thicken as it cools.

This mac and cheese is great for mac and cheese bars or stations. Add toppings such as crumbled bacon, blue cheese crumbles, green onion, chives, crispy fried onion, etc.

Make this recipe? Be sure to post it on social media and tag me!