Pasta
Creamy Stovetop Mac and Cheese
Ultra-creamy homemade mac and cheese with a silky cheddar sauce — on the table in 30 minutes, no box required.
By the Forkful editorial team · Published
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 6 servings
Mac and cheese is one of the most searched comfort-food recipes on Google, loved by kids and adults alike. Making it from scratch takes barely longer than the boxed version, and the difference is enormous: a silky, real-cheese sauce that clings to every piece of pasta.
The method is a simple cheese sauce: butter and flour, warm milk, then plenty of sharp cheddar stirred in off the heat. Serve it straight from the pot, or bake it with a crunchy crumb topping if you want a golden crust.
Ingredients
Change the number and every amount updates automatically.
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk, warmed
- 3 cups shredded sharp cheddar
- 1 cup shredded Gruyère or Monterey Jack
- 1 tsp salt
- ½ tsp mustard powder
- ¼ tsp black pepper
Instructions
- Cook the macaroni in well-salted boiling water for 1 minute less than the package says. Reserve ½ cup of the pasta water, then drain.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes without letting it brown.
- Slowly pour in the warm milk, whisking constantly. Simmer for 3–5 minutes, until the sauce coats the back of a spoon.
- Take the pot off the heat. Add the cheese a handful at a time, stirring until melted, then season with the salt, mustard powder and pepper.
- Stir in the macaroni. If the sauce is too thick, loosen it with a little of the reserved pasta water. Serve immediately.
- Optional baked version: transfer to a buttered baking dish, top with ½ cup of panko mixed with 1 tablespoon of melted butter and bake at 375°F (190°C) for 15–20 minutes, until golden.
Tips for the best result
- 1Shred your own cheese. Pre-shredded cheese contains anti-caking powders that can make the sauce grainy.
- 2Always add the cheese off the heat — boiling makes the sauce split and turn oily.
- 3Mustard powder will not make it taste of mustard; it just makes the cheese taste cheesier.
Storage
Refrigerate for up to 4 days. Reheat on the stove over low heat with a splash of milk, stirring until creamy again.
Frequently asked questions
Why is my mac and cheese grainy?
The sauce got too hot after adding the cheese, or the cheese was pre-shredded. Add freshly grated cheese off the heat.
What is the best cheese for mac and cheese?
A sharp cheddar for flavour plus a good melting cheese such as Gruyère, Monterey Jack or fontina for creaminess.
Can I make it ahead?
Yes. Make it slightly saucier than you like, refrigerate, and reheat gently with extra milk, or bake it covered at 350°F (175°C).
