Why You’ll Love This Recipe

• Velvety Cheese Sauce: This recipe guides you through creating a simple roux, which is the foundation for a perfectly rich and creamy cheese sauce. Say goodbye to grainy textures!
• The Perfect Cheese Blend: The combination of sharp cheddar and Parmesan cheese creates a flavorful, balanced sauce that will keep you coming back for more.
• Simple Ingredients, Big Flavor: You don’t need a long list of complicated ingredients to achieve incredible taste. This recipe uses basic staples to deliver amazing results.
• Quick and Easy: From stovetop to table in under 30 minutes, this cheesy pasta is your new go-to comfort food solution for busy weeknights.
• Customizable: Feel free to add your favorite ingredients, such as cooked bacon, vegetables, or different cheeses, to create a personalized mac and cheese masterpiece.
• Budget-Friendly: The ingredients are all relatively inexpensive, making this a satisfying and affordable meal for the whole family.
• Family-Friendly: Kids and adults alike will adore this classic dish, making it a guaranteed crowd-pleaser.

Ingredients

This stovetop mac and cheese recipe champions simplicity, using only six key ingredients to create a thick, creamy, and ultra-cheesy sauce that surpasses anything from a box. You won’t find fancy additions or unnecessary extras here – just classic, budget-friendly staples.

• Pasta: Shell pasta is an excellent choice because its shape allows it to capture the creamy cheese sauce within its nooks and crannies. This recipe also works well with elbow macaroni, cavatappi, rotini, bowties, or any other short pasta you have readily available.
• Milk: You can use any type of dairy milk in this recipe. However, the higher the fat content, the richer and creamier your mac and cheese will become. Whole milk is a favorite, but 2% milk, half-and-half, or even heavy cream all work. Unsweetened, unflavored non-dairy milks can also be used, but they might not provide the same richness as dairy. If using non-dairy milk, opt for a creamier variety like oat or cashew milk over almond milk.
• Butter: Unsalted butter is recommended to control the salt level in the dish. If you only have salted butter on hand, that’s perfectly fine – just adjust the amount of salt you add later.
• All-Purpose Flour: The flour functions as a thickening agent for the sauce, helping it achieve the desired consistency. Gluten-free flour, like Cup4Cup, can be substituted, but keep in mind that it might slightly affect the texture of the sauce.
• Cheese: A combination of sharp cheddar and Parmesan cheese is ideal. The sharper the cheddar, the more intense the flavor it brings to the dish. Freshly shredding your cheese (rather than using pre-shredded varieties) makes a significant difference because it avoids anti-caking agents, resulting in a smoother, silkier sauce.
• Salt and Pepper: These simple seasonings are essential for enhancing the flavors of the cheese and other ingredients.

For exact measurements and instructions, please refer to the recipe card below.

How to Make This Stovetop Mac and Cheese

1. Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the pasta and cook according to package directions until it’s al dente, typically around 11 minutes. Drain the pasta thoroughly and set it aside.

2. Warm the Milk: In a separate medium-sized saucepan, gently warm the milk over medium heat until it’s simmering. This crucial step helps create a smoother cheese sauce by preventing the cheese from clumping. Once warmed, remove the milk from the heat and set it aside.
3. Make a Roux: In a large, heavy-bottomed stockpot, melt the butter over medium heat. Once melted, whisk in the flour and cook, whisking continuously, until the mixture turns light brown and develops a slightly toasted aroma, about 3 minutes. It’s important to stir constantly to avoid burning the roux.
4. Create the Cheese Sauce Base: Remove the pot from the heat source and gradually whisk in the warm milk. Whisk continuously to prevent lumps from forming! The mixture will initially thicken rapidly, then gradually thin out until it achieves a smooth consistency. Return the pot to medium-high heat, whisking constantly, until the sauce is thick enough to coat the back of a spoon, approximately 2 minutes. Season with salt and pepper to taste.

5. Add Cheese and Pasta: Reduce the heat to low. Add the shredded cheddar and Parmesan cheeses, stirring continuously until the cheese is completely melted and the sauce is smooth and creamy.
6. Combine: Add the cooked pasta to the pot, stirring to combine with the cheese sauce until the pasta is evenly coated. Cook just until the pasta is warmed through, about 1-2 minutes.

Recipe Tips

• Mastering the Roux: Low to medium heat is essential when making a roux. Whisk continuously to ensure a smooth and evenly toasted mixture without any burning or lumps.
• Seasoning: Taste the sauce and adjust the seasoning with salt and pepper as needed. Start with ½ to 1 teaspoon of salt and ¼ teaspoon of pepper, then add more to your liking.
• Pasta Water: Before draining the pasta, reserve about a cup of the cooking water. If the cheese sauce seems too thick, adding a splash of this starchy water will help loosen it up and make the sauce even creamier!
• Cheese Quality: Using high-quality cheese will make a noticeable difference in the flavor and texture of your mac and cheese. Opt for block cheese and shred it yourself for the best results.
• Don’t Overcook the Pasta: Al dente pasta will hold its shape better and provide a more satisfying texture in the final dish.

Storage & Reheating

Store any leftover mac and cheese in an airtight container in the refrigerator for up to three days. When reheating, it is common for homemade mac and cheese to thicken as it cools. To restore its original creaminess, simply add a splash of milk (1 to 2 tablespoons) while reheating.

Why is my mac and cheese sauce grainy?

Grainy cheese sauce can be a result of overheating the cheese or using low-quality cheese. To prevent this, ensure that the heat remains low when melting the cheese into the sauce, and use high-quality shredded cheese. If possible, avoid using pre-shredded cheese, as it often contains additives that can affect the sauce’s texture.

Can I use different types of cheese?

Absolutely! Feel free to use whatever cheese you prefer to tailor the mac and cheese to your taste preferences and create a version that you and your family will enjoy the most. Some popular alternatives include Gruyere, Monterey Jack, Fontina, and Gouda.

More Macaroni and Cheese Recipes You’ll Love

Explore creative twists on this classic comfort food with these fan-favorite recipes:

• Roasted Garlic Mac and Cheese
• 30-Minute White Cheddar Mac and Cheese
• French Onion Mac and Cheese
• Creamy Tuscan Chicken Pasta
• Spinach Artichoke Dip Pasta with Chicken