Easy Stovetop Mac and Cheese
This Easy Stovetop Mac and Cheese is the ultimate comfort food that comes together in just 15 minutes. Forget the boxed stuff—this homemade version is just as quick but delivers that rich, creamy, cheesy goodness you crave. With a silky cheese sauce that coats every piece of pasta perfectly, this recipe will become your go-to weeknight dinner.
Ingredients
- 8 ozelbow macaroni
- 3 tbspbutter
- 3 tbspall-purpose flour
- 2 cupsmilk
- 2 cupsshredded cheddar cheese
- 0.5 tspsalt
- 0.25 tspblack pepper
Instructions
- 1
Bring a large pot of salted water to a rolling boil over high heat. Add the elbow macaroni and cook for 7-8 minutes, stirring occasionally, until al dente (tender but still slightly firm to the bite). Drain the pasta in a colander and set aside.
- 2
In the same pot, melt the butter over medium heat, swirling the pot to coat the bottom evenly. Once the butter is fully melted and beginning to foam (about 1 minute), sprinkle in the flour while whisking constantly to form a smooth paste called a roux.
- 3
Continue cooking the roux for 1-2 minutes, whisking constantly, until it turns light golden and smells slightly nutty. This removes the raw flour taste and creates a flavorful base for your cheese sauce.
- 4
Gradually pour in the milk in a slow, steady stream while whisking vigorously to prevent lumps from forming. Continue whisking constantly and bring the mixture to a gentle simmer over medium heat, cooking for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- 5
Remove the pot from heat and add the shredded cheddar cheese, salt, and black pepper. Stir continuously with a wooden spoon or spatula until the cheese is completely melted and the sauce is smooth and creamy, about 1-2 minutes.
- 6
Add the drained macaroni back to the pot and fold it into the cheese sauce, stirring gently until every piece of pasta is evenly coated. Let it sit for 1-2 minutes to allow the sauce to thicken slightly and cling to the pasta.
- 7
Serve immediately while hot and creamy, garnishing with extra black pepper or a sprinkle of additional shredded cheese if desired. The mac and cheese is best enjoyed fresh, as the sauce will thicken as it cools.
