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Bowl of creamy stovetop mac and cheese with melted cheddar and black pepper

Homemade Mac and Cheese (Stovetop)

Creamy stovetop mac and cheese with a smooth sharp-cheddar sauce — no oven, no baking, on the table in 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz elbow macaroni
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups whole milk warmed
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Salt and black pepper to taste
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella or Monterey Jack optional
  • 2 oz cream cheese optional

Method
 

  1. Boil the macaroni in salted water until al dente, about 1 minute less than the package says. Drain; do not rinse.
  2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook 1 minute until pale gold.
  3. Add the warmed milk gradually, whisking constantly, until the sauce thickens enough to coat a spoon, 3 to 4 minutes.
  4. Stir in the mustard powder, garlic powder, paprika, salt and pepper.
  5. Remove from the heat. Add the cheddar a handful at a time, stirring until melted, then the mozzarella and cream cheese if using.
  6. Fold in the drained pasta until coated, loosening with a splash of warm milk if needed.
  7. Rest 2 minutes off the heat and serve hot.

Notes

Melt the cheese OFF the heat — direct heat makes cheddar grainy. Shred your own cheese; pre-shredded cheese can make the sauce slightly gritty. Leftovers: refrigerate up to 3 days; reheat gently on the stove with a splash of milk. Does not freeze well; the sauce separates when thawed.