Classic Stovetop Mac and Cheese
The fastest route to creamy, cheesy comfort: elbow macaroni in a silky béchamel with sharp cheddar, made entirely in one pot on the stove in about 20 minutes. No baking required.
Ingredients
Instructions
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Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente. Drain, reserving 1/2 cup of the pasta water.
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In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring, until the raw smell is gone.
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Gradually whisk in the warm milk and cook, whisking often, until the sauce thickens enough to coat a spoon, about 3 to 4 minutes.
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Stir in the dry mustard, garlic powder, and smoked paprika. Remove from the heat and add the cheddar and Parmesan a handful at a time, stirring until smooth.
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Return the drained pasta to the pot and toss until every piece is coated in the cheese sauce. If the sauce is too thick, loosen it with a splash of the reserved pasta water.
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Taste and season with salt and pepper. Serve immediately while hot and creamy.
Nutrition
Per serving, estimated.
- Calories
- 480 kcal
- Protein
- 22g
- Carbs
- 45g
- Fat
- 24g
- Fiber
- 2g
Tips
- Shred the cheddar from a block yourself. Pre-shredded cheese has anti-caking starch and can make the sauce grainy.
- Warm the milk before adding it to the roux so the sauce stays smooth instead of seizing.
- Save some pasta water before draining. Its starch helps loosen a sauce that thickens as it sits.
Variations
- Stir in 1 cup of cooked bacon, ham, or shredded rotisserie chicken for extra protein.
- Add a pinch of cayenne or a few dashes of hot sauce for gentle heat.
- Fold in a handful of steamed broccoli right before serving for a greener plate.
Frequently Asked Questions
Yes. Any good melting cheese works: fontina, Gouda, Monterey Jack, or a mix. Keep some sharp cheddar for the classic tangy flavor.
Add the cheese off the heat and stir until fully melted before returning the pot to low heat. Freshly grated cheese melts far more smoothly than pre-shredded.
It's best fresh, but leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to bring the sauce back to life.
Whole milk gives the creamiest result. Low-fat milk will work in a pinch but the sauce will be thinner and less rich; avoid skim if you can.
