Whip up homemade cheddar macaroni and cheese in just 20 minutes. This easy stovetop recipe makes a creamy, cheesy side dish that pairs perfectly with fish, shrimp, chicken, or steak. Forget the boxed mix-this version uses real cheese for rich flavor and a smooth, comforting texture. Quick to make and always a hit at the table, it's a side you'll come back to again and again.
What is a Roux?
For mac and cheese, this silky cheese sauce begins by melting butter and whisking in flour to create a roux, then cooking until bubbly. Then you gradually whisk in milk, and then add grated cheese until melted and smooth.
A roux, pronounced "roo," is a mixture of flour and fat (butter or oil) cooked together and used to thicken sauces, soups, and gravies.
It is a fundamental component in many classic French and Cajun dishes.
Ingredients
I'm using a mixture of cheddar and mozzarella cheese. This combination gives the sauce a little pull.
- 8 oz. (2 cups) elbow macaroni
- 2 ½ tablespoons unsalted butter
- 3 tablespoons all-purpose flour (use rice flour for gluten-free version)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried mustard
- 2 cups whole milk (or 2% milk)
- 1 ½ cups shredded cheddar cheese
- ½ cup freshly grated mozzarella cheese
- Parsley, chopped, for garnish (optional)
How to Make Creamy Mac and Cheese
Note: Cook the macaroni, then make the sauce in the same pot. Do not wash the pot.
- Cook the pasta: Cook macaroni in salted water. Drain and toss with a little oil or butter to keep it from sticking together. Set aside.
- Prepare the flour mixture: Mix the flour, salt, pepper, and dry mustard in a small bowl.
- Grate the cheese: Grate the cheese using the large holes of a box grater.
- Make the sauce: Melt the butter over medium-low heat in the same pot you used to cook the pasta. Whisk in the flour mixture to combine. Cook for about 2 minutes, whisking constantly, until the mixture turns golden brown.
- Add milk: Gradually whisk in the milk, a quarter cup at a time, mixing well after each addition. Continue cooking and stirring until the mixture is thick enough to coat the back of a spoon, about 1 ½ minutes.
- Incorporate cheese: Remove the pot from the heat and stir in the shredded cheese until it melts and the sauce is smooth.
- Combine with pasta: Add the cooked macaroni to the pot and stir until the pasta is evenly coated.
- Season and serve: Season with chopped parsley. Serve hot.
Storage and Reheating
Store mac and cheese in an airtight container in the refrigerator for up to 3 days. You can freeze the mac and cheese for up to a month.
Reheat in the microwave for a minute or two.
The Key to Great Macaroni and Cheese
- Cheese: Use high-quality, full-fat cheeses for the best flavor. Sharp cheddar provides a classic taste. Get a brick of cheese and grate it on a box grater for best results. Pre-shredded cheese saves time, but freshly grated cheese melts more smoothly. Pre-shredded cheese contains anti-caking agents that extend its shelf life.
- Pasta: Choose a small pasta cut that holds sauce well, such as elbow macaroni or little shells. Cook the pasta just al dente so it doesn't get mushy.
- Gluten-free Pasta: If you choose gluten-free pasta, try Jovial elbow macaroni, an Italian-made pasta made with brown rice flour.
- Milk/Cream: I like to use whole milk to make this sauce. Heavy cream is too thick, and skim milk is too thin.
Serving Suggestions
Try these recipes with your mac and cheese for a meal to remember!
Summary
Looking for a cheesy pasta dinner idea? This 20-minute easy mac & cheese is your answer! Creamy, cheesy, & insanely delicious!
Stovetop Mac and Cheese is the perfect comfort food for any time of day.
This cheesy dinner is the ultimate comfort food and is much better than the yellow stuff in a box!
Make the cheese sauce by first creating a paste, or roux, with equal parts flour and butter. Whisk milk with the flour to create a thick sauce. Then add the cheese to make a creamy cheese sauce.
Grating your cheese is key. Use a block of sharp cheddar and grate it on the large holes of a box grater instead of pre-shredded cheese from the grocery store to keep the sauce smooth and lump-free.
Add a little mozzarella to the cheddar cheese sauce for a little pull.
Make your next meal unforgettable with a rich and creamy macaroni side dish served alongside delicious fish, shrimp, steak, or chicken.
Stovetop Mac and Cheese FAQ
Add bacon, diced ham, or caramelized onions for added flavor. You can also top it with seasonings like red chili flakes, smoked paprika, and chopped herbs.
Sharp cheddar is best for its deep flavor. I blend the cheddar with mozzarella so it pulls when you eat it.
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the texture of your cheese sauce. For the creamiest results, grate cheese from a block just before use.
Cheddar Mac and Cheese
Ingredients
- 2 cups elbow macaroni
- 2 ½ tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk or 2% milk, not heavy cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups grated cheddar cheese (8 oz. bar of cheese)
- ⅓ cup grated mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook macaroni in salted water. Drain and toss with a little oil or butter to prevent clumping. Set aside.
- Mix the flour, salt, pepper, and dry mustard in a small bowl. Grate the cheese using a box grater.
- Melt the butter over medium-low heat in a skillet or the same pot you used to cook the pasta. Whisk in the flour mixture. Cook for about 2 minutes, whisking constantly, until the mixture turns golden brown.
- Gradually whisk in the milk, a quarter cup at a time, mixing well after each addition. Continue cooking and stirring until the mixture is thick enough to coat the back of a spoon, about 1 ½ minutes.
- Remove the pot from the heat and stir in the shredded cheese until it melts and the sauce is smooth.
- Add the cooked macaroni and stir until the pasta is evenly coated. Serve hot.
