Name: Stovetop Mac and Cheese
Yield: 6 servings
Ingredients: 1 cup whole milk; ½ cup heavy cream; ½ teaspoon mustard powder; ¼ teaspoon cayenne pepper; 1 tablespoon cornstarch; 8 ounces cream cheese, room temperature, cut into pieces; 8 ounces medium cheddar cheese, shredded (about 2½ cups); 8 ounces muenster cheese, shredded (about 2 cups); 3 ounces Fontina cheese, shredded (about 1 cup; optional); 1 pound elbow macaroni; Kosher salt

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Photo by Heidi's Bridge, styling by Anna Billingskog

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

Recipe notes