Stovetop Mac and Cheese🥗 Side
Rich and creamy homemade mac and cheese made entirely on the stovetop in under 30 minutes.
By Jason Miller, Weeknight Cook & Household Coordinator
This stovetop mac and cheese is the kind of recipe that earns a permanent spot in your meal rotation — satisfying enough for a weeknight dinner, impressive enough for company, and simple enough that you will actually make it again. It brings together familiar flavors in a way that feels both comforting and fresh.
Save a cup of starchy pasta water before draining — it is the secret weapon for building a sauce that clings to every strand rather than pooling at the bottom of the bowl.
This recipe scales easily for larger groups and leftovers reheat well for lunches throughout the week. Feel free to adjust the seasonings to suit your taste — cooking is always better when you make a recipe your own. Pair it with a simple side salad or your favorite grain for a complete meal.
Ingredients
- 1 lb elbow macaroni
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 1/2 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup mild cheddar cheese, shredded
- 1 tsp dry mustard
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Cook macaroni according to package directions. Drain and set aside.
- Melt butter in a large pot over medium heat.
- Whisk in flour and cook 1 minute to form a roux.
- Gradually whisk in milk, stirring constantly until thickened (about 5 minutes).
- Remove from heat and stir in both cheeses until melted and smooth.
- Add mustard, paprika, salt, and pepper.
- Fold in cooked macaroni. Serve immediately.
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