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Stovetop Mac and Cheese

Stovetop Mac and Cheese

Elbow macaroni in a silky cheddar sauce, made entirely on the stovetop in one pot — creamy, sharp and ready in about 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz elbow macaroni
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2.5 cups whole milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 0.5 tsp mustard powder
  • 0.5 tsp salt, plus more to taste
  • 0.25 tsp black pepper

Equipment

  • 1 Large pot

Method
 

  1. Cook the macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
  2. In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in the milk, then cook, whisking often, for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Reduce heat to low and stir in the cheddar and mozzarella a handful at a time until melted and smooth. Stir in the mustard powder, salt and pepper.
  5. Add the cooked macaroni back to the pot and stir until every piece is coated in the cheese sauce. Serve immediately.

Notes

Shred the cheese yourself if you can — pre-shredded cheese is coated in starch that can make the sauce grainy.