Creamy Stovetop Mac and Cheese
Ultra-creamy homemade mac and cheese made on the stove in 25 minutes with sharp cheddar and a quick cheese sauce. No baking, no box.
20% of it needs you at the counter
- Hands-on
- 5 min
- Cooking
- 20 min
- Serves
- 4
- Calories
- 580
- Protein
- 25 g
- Per serving
- $1.21
Why this recipe works
This is the mac and cheese for weeknights: creamy, cheesy and on the table faster than the oven would heat up. Kids love it; so do the adults who claim it is for the kids.
- A simple butter and flour roux keeps the sauce smooth and stops the cheese from turning oily.
- A pinch of dry mustard sharpens the cheddar flavor without tasting of mustard.
- Shredding the cheese yourself means it melts silky instead of grainy.
Ingredients
You will need
- Large pot
- Medium saucepan
- Whisk
Method
Tap a step number to mark it done.
Cook the pasta
Cook the macaroni in well-salted boiling water until just al dente. Drain.
Make the roux
Meanwhile, melt the butter in the saucepan over medium heat. Whisk in the flour and cook, whisking, for 1 minute.
Add the milk
Slowly whisk in the warm milk until smooth. Simmer, whisking often, until thick enough to coat a spoon.
Melt the cheese
Turn the heat to low. Add the cheddar a handful at a time with the mustard, garlic powder, salt and cayenne, stirring until smooth.
Combine
Stir in the pasta until every piece is coated. Loosen with a splash of milk if it seems thick, and serve right away.
Cook's notes
- Warm milk blends into the roux without lumps; cold milk can make it clump.
- Pre-shredded cheese contains starch that can make the sauce grainy, so shred it yourself.
- For a crunchy top, spread in a dish, sprinkle with buttered panko and broil 2 minutes.
Nutrition per serving
580 calories
$1.21 estimated cost per serving
Where the calories come from
| Protein | 17% of calories | 25 g |
|---|---|---|
| Carbs | 36% of calories | 52 g |
| Fat | 47% of calories | 30 g |
| Fiber | 2 g | |
| Sodium | 610 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is the best cheese for mac and cheese?
A sharp cheddar gives the most flavor. Mixing in a melty cheese like Monterey Jack, Gruyère or fontina makes it even creamier.
Why is my cheese sauce grainy?
The heat was too high when the cheese went in, or it was pre-shredded. Keep it on low and add the cheese gradually.
Is mac and cheese vegetarian?
Usually, but some cheeses are made with animal rennet. Many supermarket cheddars use vegetarian rennet; check the label if it matters to you.
