How to Make the Perfect Creamy Stovetop Mac and Cheese
American · Easy · 25 min · 4 servings
This stovetop mac and cheese is ultra creamy, cheesy, and ready in about 20 minutes with no baking required. It uses a simple roux-based sauce that coats every piece of pasta perfectly.
Why this recipe works
This Creamy Stovetop Mac and Cheese recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 540 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 12 oz elbow macaroni
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 0.5 tsp mustard powder
- 0.5 tsp salt
- 0.25 tsp black pepper
Step by step instructions
Step 1: Cook the Macaroni
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package directions. Drain and set aside.
Step 2: Make the Roux
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 to 2 minutes until the mixture turns light golden and smells slightly nutty.
Step 3: Build the Bechamel
Slowly pour in the whole milk while whisking constantly to prevent lumps. Continue to cook and whisk over medium heat for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
Step 4: Melt in the Cheese
Remove the saucepan from heat and stir in the shredded cheddar cheese, mustard powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
Step 5: Combine and Serve
Add the drained macaroni to the cheese sauce and stir well to coat every piece evenly. Serve immediately straight from the pot while it is hot and at its creamiest.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sharp cheddar cheese → Gruyere or a mix of cheddar and Gouda
- whole milk → evaporated milk for an extra creamy texture
- elbow macaroni → cavatappi or shells to hold more sauce
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Adding cheese while the sauce is still on high heat causes it to become grainy and oily
- Using pre-shredded bagged cheese results in a gritty sauce due to added starch coatings
- Not whisking the roux constantly causes lumps that are difficult to smooth out later
Nutrition facts
Per serving: 540 calories, 22g protein, 58g carbs, 24g fat, 2g fiber.
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