This stovetop macaroni and cheese is the recipe I grew up with—a comforting dish featuring a creamy sauce, perfectly tender pasta, and plenty of cheese. While baked macaroni and cheese is undeniably delicious, this stovetop version is just as satisfying and far simpler to prepare. As a child, it always felt like a special treat, but now I realize my mom likely loved making it because it’s an easy, no-fuss dinner that comes together with just five ingredients and minimal effort after a long day.
INGREDIENTS
- 1 pound dried short pasta (e.g., macaroni)
- 1 1/2 cups whole or 2% milk, divided
- 2 tablespoons all-purpose flour
- 2 to 3 cups shredded cheese (cheddar, Monterey Jack, Colby, or a mix)
- 1 teaspoon kosher salt
- 1/4 teaspoon powdered mustard
- Optional add-ins (pre-cook before using): ham, cooked bacon, onions, peas, mushrooms, peppers, broccoli, cauliflower
EQUIPMENT
- Large pot
- Medium saucepan
- Whisk
- Spatula
- Measuring cups and spoons
- Colander
- Large serving bowl
- Mixing bowls
INSTRUCTIONS
- Cook the Pasta: Bring 4 quarts of salted water to a boil in a large pot. Add the pasta and cook according to the package directions until al dente (about 8 minutes). Drain and set aside.
- Warm the Milk: In a medium saucepan, heat 1 cup of milk over medium heat. While it warms, whisk the remaining 1/2 cup of milk with the flour in a small bowl until smooth. When the milk begins to steam, whisk in the milk-flour mixture. Continue whisking gently until the mixture thickens to the consistency of heavy cream, about 3–4 minutes.
- Make the Cheese Sauce: Reduce the heat to low and add the shredded cheese a handful at a time, stirring until melted. Mix in the salt and powdered mustard. Taste and adjust seasonings as desired. Remove the saucepan from heat.
- Combine Pasta and Sauce: Transfer the pasta to a large serving bowl. Pour in half the cheese sauce and stir to coat. Add the remaining sauce and any optional extras, stirring to combine. For a looser sauce, add up to 1/4 cup of milk. Serve immediately while warm.
RECIPE NOTES
- Baked Version: For a crispy, golden crust, transfer the prepared mac and cheese to a casserole dish. Cover with foil and bake at 350°F for 30 minutes. Uncover, sprinkle with breadcrumbs (optional: add a few pats of butter), and bake uncovered for another 15–20 minutes until golden and bubbly.
- Storage: Leftovers can be stored in the fridge for up to a week. Reheat in the microwave and add a splash of milk to restore creaminess if needed.
Enjoy your creamy, comforting stovetop mac and cheese!
