Creamy Stovetop Mac and Cheese: Quick & Cheesy Comfort (Print Version)

Whip up creamy stovetop mac and cheese in minutes! This easy recipe brings back childhood comfort with a simple, cheesy sauce. Perfect for busy evenings.

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 2 cups elbow macaroni
02 - 1/4 cup unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk

→ Cheesy Goodness

05 - 3 cups sharp cheddar cheese, freshly grated (about 12 oz)
06 - 1/2 teaspoon dry mustard powder

→ Flavor Boosters

07 - 1/2 teaspoon salt (or to taste)
08 - 1/4 teaspoon freshly ground black pepper (or to taste)
09 - Pinch of cayenne pepper (optional)

→ Optional Finishing Touches

10 - Fresh chives, chopped (for garnish)
11 - Extra black pepper (for garnish)

# Instructions:

01 - First up, get a big pot of water boiling, and don't forget to salt it generously! I always forget to salt the water, honestly, and then I'm like, 'why is this bland?' It makes a huge difference. Cook your elbow macaroni according to package directions until it's al dente – that means still a little firm to the bite. We don't want mushy pasta, that's a texture disaster. Once it's done, drain it well and set it aside. Don't rinse it; we want that starch to help the sauce cling!
02 - While your pasta is cooking, melt the butter in a heavy-bottomed saucepan or Dutch oven over medium heat. Once it's all bubbly and melted, sprinkle in the flour. Whisk continuously for about 1-2 minutes until it forms a smooth paste and smells a little nutty. This is your roux, the base of your creamy sauce! Don't let it brown too much, just a light golden color is what we're aiming for. I once walked away for 'just a second' and almost burned it, had to start over, oops!
03 - Now for the magic! Slowly, gradually, pour in the whole milk, whisking constantly to prevent lumps. Seriously, go slow here. I usually pour a bit, whisk until smooth, then add more. See it transform into a smooth, thick sauce? That's what we want! Bring the mixture to a gentle simmer, still whisking occasionally, and let it cook for about 5-7 minutes until it thickens enough to coat the back of a spoon. It'll smell so warm and inviting, like a hug in a pot!
04 - This is critical for a silky smooth sauce: remove the saucepan from the heat *before* adding the cheese. Seriously, off the heat! Stir in your freshly grated sharp cheddar and that secret weapon, the dry mustard powder, along with a good pinch of salt and pepper. Keep stirring until all the cheese is completely melted and the sauce is wonderfully smooth and glossy. If you add cheese to boiling sauce, it can separate and get oily, and no one wants that, trust me, I've been there!
05 - Time to bring it all together! Add your drained, al dente elbow macaroni to the cheese sauce. Gently fold the pasta into the sauce, making sure every single noodle is coated in that creamy, cheesy goodness. This is where you really see the stovetop mac and cheese come to life. I like to give it a taste test right here and adjust any seasonings – sometimes it needs a little more salt or a dash more pepper, depending on the cheese.
06 - Dish out your glorious stovetop mac and cheese immediately! It’s truly best served hot and fresh, when that sauce is at its creamiest peak. I love to sprinkle a little extra black pepper on top, or maybe some chopped fresh chives if I'm feeling fancy. It looks so inviting, smells incredible, and tastes like pure comfort. This is the moment all that kitchen chaos pays off!

# Notes:

01 - Always grate your own cheese for the smoothest, creamiest sauce, I learned that the hard way.
02 - For reheating leftovers, always add a splash of milk and warm gently on the stovetop to maintain creaminess.
03 - If you're out of sharp cheddar, a mix of Monterey Jack and Colby works surprisingly well for meltiness.
04 - Serving with a crisp green salad really balances the richness of the Stovetop Mac and Cheese.

# Equipment Needed:

01 - Large pot
02 - heavy-bottomed saucepan or Dutch oven
03 - whisk
04 - cheese grater

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 20g

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