Creamy Mac and Cheese
Make stovetop macaroni and cheese with a smooth cheddar sauce, a little mustard, and tender pasta in about half an hour.
- Prep time
- 10 min
- Cook time
- 20 min
- Total time
- 30 min
- Servings
- 4
A small flour-and-butter base helps this sauce coat the macaroni without separating. Add the cheese after lowering the heat, and stir just until melted. Freshly shredded cheddar blends more smoothly than many bagged varieties. Choose cheese made with vegetarian rennet for the vegetarian version, and serve promptly while the sauce is loose and glossy.
Keep the cheese sauce smooth
Have the cheese ready before you start the sauce. When a method asks you to reduce the heat or take the pan off the burner before adding cheese, that step matters: a hard boil can make the finished sauce grainy. Stir patiently and allow each addition to melt.
Cook the pasta according to the recipe, then combine it with the sauce while both are ready. Pasta absorbs moisture as it stands, so a creamy macaroni and cheese will thicken after cooking. Serve it promptly rather than holding it over strong heat.
Troubleshooting this recipe
Why is my cheese sauce grainy?
Excessive heat and the behavior of a particular cheese can affect the emulsion. Add cheese over the gentle heat specified in the method. Do not try to fix a grainy sauce by boiling it harder.
Can I bake this on top of the stovetop method?
An extra baking step changes moisture and texture. This is the stovetop version unless the method explicitly says otherwise. Use a baked macaroni and cheese recipe for a reliable casserole timing.
Creamy Mac and Cheese
Serves 4 · Prep 10 min · Cook 20 min · Total 30 min
Ingredients
Step-by-step instructions
- Bring a large pot of water to a boil with 1/4 teaspoon salt. Cook macaroni according to its package directions until just tender; drain without rinsing.
- Meanwhile, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute, keeping it pale.
- Whisk in milk gradually, scraping the corners of the pan. Bring to a gentle simmer and cook for 4 to 5 minutes, whisking, until lightly thickened.
- Turn heat to low. Add cheddar in three handfuls, stirring until each melts. Stir in mustard, remaining salt, and pepper.
- Fold in the drained macaroni. Warm gently for 1 minute and serve immediately.
A few kitchen notes
- Avoid boiling the sauce after adding cheese; high heat encourages graininess.
Ingredient substitutions
- Use small shells instead of elbows, following their package cooking time.
Storage & reheating
Refrigerate within 2 hours for 3 days. Add a little milk when reheating and heat to 165°F (74°C).
What to serve with it
Serve with roasted broccoli or a crisp green salad.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Creamy Mac and Cheese ahead?
Refrigerate within 2 hours for 3 days. Add a little milk when reheating and heat to 165°F (74°C).
What if I can’t find an ingredient?
Use small shells instead of elbows, following their package cooking time.
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