Comfort food at its finest, this homemade stovetop mac and cheese is easy, creamy, and always a family favorite. Nothing is better than a warm bowl of pasta smothered in a cheesy sauce during the cold months. And this quick stovetop recipe can be ready in under 30 minutes—perfect for a fast weeknight dinner.
To make the macaroni and cheese, Cheddar, mozzarella, and Parmesan cheese are melted into a thick milk mixture to form a creamy and cheesy pasta sauce. The best part about this mac and cheese is that no baking is required—it’s entirely made on the stove.
To make a cheese sauce, you first need to start with a roux. Cook the roux over low heat, and you will know it is ready when it is a light golden color and has a nutty and toasty aroma.
When you add milk, you make a béchamel sauce, one of the mother sauces. The roux will thicken the milk, creating a creamy sauce that will coat the back of a spoon. Melting the cheese into the thick milk mixture makes a creamy cheese sauce for the pasta.
What do you need to Make it?
8 ounces uncooked elbow macaroni
4 tablespoons butter
¼ cup all-purpose flour
¼ teaspoon dry mustard
2 cups whole milk
1 cup sharp Cheddar cheese
½ cup mozzarella cheese
½ cup Parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
How to Make it?
- Bring a large pot of salted water to boil. Add in the elbow macaroni and cook for about 7 minutes, or until al dente. Drain the pasta and set it aside.
- In a large stockpot or Dutch oven, melt the butter over medium-low heat. Whisk in the flour and continue to whisk until the mixture looks lightly golden and has a nutty aroma, about 3-5 minutes. Whisk in the dry mustard.
- Slowly whisk in the milk and continue to whisk until the mixture is thick enough to coat the back of a spoon, about 3 minutes.
- Whisk in the Cheddar, mozzarella, and Parmesan cheese. Stir until the cheese has melted and the mixture is smooth.
- Add in the cooked pasta and season with salt and pepper. Stir to combine and cook until the pasta is heated through. Serve immediately.