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Creamy Stovetop Mac and Cheese

Ingredients · Serves 4 · Prep 10 min · Total 25 min

  • Pasta
  • 8 oz elbow macaroni
  • 1 tbsp kosher salt, for the pasta water
  • Cheese sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ tsp dry mustard powder
  • ¼ tsp garlic powder
  • ½ tsp kosher salt
  • 1 pinch black pepper
  • 8 oz sharp cheddar cheese, grated (about 2 cups)
  • 2 oz Monterey Jack or American cheese, grated or torn
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Creamy Stovetop Mac and Cheese

Steps

  1. Bring a pot of water to a boil, add the salt and cook the macaroni until just al dente. Drain.
  2. While the pasta cooks, melt the butter in a saucepan over medium heat. Whisk in the flour and cook, whisking, until it smells toasty but hasn't browned.
  3. Slowly whisk in the milk a little at a time so no lumps form. Add the mustard, garlic powder, salt and pepper.
  4. Cook, whisking often and scraping the corners, until the sauce bubbles gently and thickens enough to coat a spoon.
  5. Take the pan off the heat and stir in the cheese a handful at a time until smooth. Adding cheese off the heat keeps the sauce from turning grainy.
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Creamy Stovetop Mac and Cheese

Steps, continued

  1. Stir in the drained macaroni. If it's thicker than you like, loosen with a splash of milk. Serve right away.