Description
Stovetop mac and cheese is a quick, creamy, and comforting classic dish combining tender elbow macaroni with a rich, velvety cheese sauce. Ready in under 30 minutes, it’s perfect for busy weeknights or cozy family dinners, featuring a smooth cheese sauce made with sharp cheddar and simple pantry staples. This versatile, kid-approved recipe can be customized with different cheeses, spices, or additions to fit any taste or dietary need.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- 2 cups sharp cheddar cheese, shredded
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ teaspoon mustard powder (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the elbow macaroni and cook until al dente, about 7 minutes. Drain and set aside, reserving a little pasta water if needed.
- Make the Roux: In the same pot, melt butter over medium heat. Stir in the flour and whisk continuously for about 2 minutes until it forms a smooth paste and begins to bubble gently, ensuring no lumps form.
- Add Milk and Stir: Gradually pour in the milk while whisking constantly, allowing the mixture to thicken into a creamy sauce over 3 to 5 minutes, which forms the base of the cheese sauce.
- Melt the Cheese: Lower the heat and add shredded sharp cheddar cheese gradually, stirring until fully melted and silky smooth. Season with salt, pepper, and mustard powder if using to enhance the flavor.
- Combine Pasta and Sauce: Return the cooked macaroni to the pot and stir until every piece is coated with the cheesy sauce. If the mixture seems too thick, add a splash of reserved pasta water or milk to loosen as desired.
Notes
- Use sharp cheddar cheese for the best flavor without using excessive amounts.
- Avoid overcooking pasta to prevent mushiness; slightly undercooked pasta absorbs sauce better.
- Keep whisking constantly to prevent lumps in the roux and cheese sauce.
- Customize the cheese blend by adding mozzarella for stretchiness or parmesan for nuttiness.
- Adding a little heavy cream or half-and-half can make the sauce richer if desired.
- Leftovers keep well refrigerated for up to 3 days or can be frozen for up to 2 months.
- When reheating, add a splash of milk to refresh the creamy texture and prevent drying out.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg