Easy Stovetop Mac and Cheese: A Quick Creamy Delight (Print Version)

Easy Stovetop Mac and Cheese: My creamy, cheesy recipe is your go-to for quick weeknights, unexpected guests, or a comforting hug in a bowl.

# Recipe Info:

Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pantry Staples

01 - 1 lb elbow macaroni
02 - 4 tbsp unsalted butter
03 - 4 tbsp all-purpose flour

→ Dairy & Flavor Base

04 - 3 cups whole milk
05 - 2 cups sharp cheddar cheese, freshly grated
06 - 1 cup Gruyère cheese, freshly grated (or Monterey Jack)

→ Seasoning Essentials

07 - 1 tsp dry mustard powder
08 - 1/2 tsp salt (plus more for pasta water)
09 - 1/4 tsp black pepper

→ Finishing Touch

10 - Extra grated cheese for serving (optional)

# Instructions:

01 - Grab a big pot and fill it with water. Don't forget to generously salt the water – it’s your first chance to season the pasta itself! Bring it to a rolling boil, then toss in your elbow macaroni. Cook according to package directions until it's al dente, which means it still has a little bite. I always set a timer, because I swear I get distracted every single time and almost overcook it. Drain it well, but don't rinse it; we want that starchy goodness to help the sauce cling!
02 - In a separate saucepan, melt your unsalted butter over medium heat. Once it's all bubbly and melted, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it forms a pale, golden paste. It'll smell a little nutty, like popcorn. This is where I always have to resist the urge to walk away, because a burnt roux means starting over, and nobody wants that! Keep stirring; it's worth it.
03 - Now for the creamy magic! Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously. This is crucial for preventing lumps. Seriously, a lumpy sauce is a sad sauce. Keep whisking until the mixture is smooth and starts to thicken, which usually takes about 5-7 minutes. It'll bubble gently and coat the back of a spoon. You're building the base for the most luscious Easy Stovetop Mac and Cheese!
04 - Take the saucepan off the heat before you add the cheese. This prevents the cheese from getting stringy or separating. Stir in your grated sharp cheddar and Gruyère (or whatever cheese combo you're using!) a handful at a time, letting each batch melt before adding more. This step is pure bliss; watching that cheese melt into a smooth, velvety sauce is just so satisfying. Keep stirring until it’s all incorporated and gloriously gooey.
05 - Once your cheese sauce is smooth, stir in the dry mustard powder, salt, and black pepper. Now, taste it! This is your moment to adjust. Does it need a little more salt? A pinch more pepper? Don't be shy! Then, gently fold in your cooked elbow macaroni, making sure every single piece is coated in that incredible, cheesy sauce. I like to imagine each noodle getting a little cheese hug!
06 - Serve your Easy Stovetop Mac and Cheese immediately! It's at its absolute best when it's hot and fresh, straight from the pan. Sometimes I'll add a little extra sprinkle of cheese on top, or a dash of paprika for color. The aroma, the steam, the sheer comfort of it all—it's just perfect. Enjoy every single spoonful, because you made this deliciousness happen!

# Notes:

01 - Always grate your own cheese! Pre-shredded varieties have additives that can make your sauce grainy, and honestly, it's just not the same.
02 - Don't ever stop whisking when you're making the roux and adding the milk; lumps are the enemy of creamy mac and cheese.
03 - Season your pasta water like the sea - it’s your best chance to infuse flavor into the noodles from the start.
04 - For an extra layer of flavor, try browning your butter slightly before adding the flour for the roux; it adds a wonderful nutty depth.

# Equipment Needed:

01 - Large pot
02 - saucepan
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 25g

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