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Creamy Stovetop Macaroni and Cheese Recipe

Creamy Stovetop Macaroni and Cheese

A classic stovetop macaroni and cheese made with a flour-and-butter roux, whole milk, sharp Cheddar, and a smooth melting cheese. This creamy comfort-food favorite makes about six servings in approximately 30 to 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 pound Elbow macaroni or small pasta
Cheese Sauce
  • 4 tablespoons Unsalted butter
  • 4 tablespoons All-purpose flour
  • 3 cups Whole milk, warmed
Seasoning
  • 1 teaspoon Kosher salt, plus more for pasta water
  • 1 teaspoon Dry mustard
  • 1/4 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Cayenne pepper or paprika, optional
Cheese
  • 3 cups Sharp Cheddar cheese, finely shredded
  • 1 cup Monterey Jack, Colby, or mild Cheddar, shredded

Method
 

Step-by-Step
  1. Bring a large pot of generously salted water to a boil. Cook the macaroni until just tender, usually about 1 minute less than the package directions, then drain well without rinsing.
  2. Melt the butter in a large saucepan or Dutch oven over medium heat. Whisk in the flour and cook for about 1 minute, until smooth and lightly foaming but not browned.
  3. Gradually whisk in the warm milk. Continue cooking and whisking for 4 to 6 minutes, until the sauce thickens enough to coat the back of a spoon.
  4. Stir in the kosher salt, dry mustard, black pepper, and optional cayenne pepper or paprika. Taste the seasoned sauce carefully and adjust only if needed.
  5. Reduce the heat to low. Add the shredded cheeses one handful at a time, stirring until each addition melts before adding the next.
  6. Add the drained pasta and stir until every piece is evenly coated. If the sauce is too thick, loosen it with a few tablespoons of warm milk, then serve immediately.

Notes

Shred cheese from a block for the smoothest sauce. Keep the heat low after adding cheese because boiling may cause the sauce to separate or become gritty. Slightly undercooked pasta is ideal because it continues absorbing sauce in the pot.