Stovetop Mac and Cheese
Total Time
20 mins
Prep Time
5 mins
Cook Time
15 mins
Rating
4.5 out of 5 stars
(18)
Ingredients
6
- 12 oz large elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- ½ teaspoon ground mustard
- 2 whole cups milk, at room temperature
- 3 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- For serving: extra shredded cheese and crushed saltine crackers, optional
How would you rate this recipe?
Preparation
Step 1
Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, according to package instructions. Drain the pasta set aside.
Step 2
While the pasta is cooking, melt the butter over medium heat in a large pot. Turn the heat to low and whisk in the flour and ground mustard to create a paste. Whisk in milk until smooth. Turn the heat to medium and whisk until the sauce starts to thicken, about 2 minutes.
Step 3
Stir in the shredded cheese until the cheese is melted and the sauce is smooth.
Step 4
Add the drained pasta and stir until well coated with the cheese sauce. Season with salt and black pepper, to taste. Garnish with a little shredded cheese and crushed saltine crackers, if desired. Serve immediately.
Step 5
Save recipe for the next time?
Chef's notes
Best cheese to use:
sharp cheddar cheese is classic, but you can mix in other varieties like Gouda, Monterey Jack, mozzarella, Parmesan, Havarti, or Colby Jack.
For a gluten-free version, use gluten-free pasta and all-purpose gluten-free flour.
Possible add-ins:
Cooked crumbled bacon, broccoli, a dash of hot sauce, peas, lobster, chopped ham, cooked spinach.
