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Mac and Cheese (Stovetop)

Mac and Cheese (Stovetop)

Published March 23, 2026

A classic, creamy stovetop mac and cheese made with a simple béchamel sauce and sharp cheddar cheese. This comforting dish is quick to prepare and delivers rich, velvety results without requiring a baking step.

Best served immediately for optimal creaminess; the sauce will thicken as it cools. Customize with additions such as crispy bacon, jalapeños, or panko breadcrumbs for texture.

For a lighter version, substitute half-and-half or evaporated milk for whole milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cook time
30 min
Rating
…

Ingredients

Scale
Measurement units
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 3 cups sharp cheddar cheese, shredded
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dry mustard powder

Instructions

Cook the pasta
Bring a large pot of salted water to a boil.
Cook the elbow macaroni according to package directions until al dente.
Drain and set aside.
Equipment: large pot, colander
Make the roux
In the same pot, melt the butter over medium heat.
Whisk in the flour to create a roux and cook, stirring constantly, until light golden and fragrant.
Equipment: pot, whisk
Make the cheese sauce
Gradually add the milk while whisking continuously to prevent lumps.
Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon.
Equipment: pot, whisk
Add the cheese and seasonings
Remove the pot from heat and stir in the shredded cheddar cheese until completely melted and smooth.
Season the sauce with salt, black pepper, cayenne pepper, and dry mustard powder if using.
Equipment: pot, spoon
Combine and serve
Add the cooked pasta back to the pot and fold gently until all pasta is coated evenly with the cheese sauce.
Serve immediately while hot and creamy.
Equipment: pot, spoon

Tomorrow's Meal

Crispy Mac and Cheese Squares

Cold mac and cheese sliced into squares, pan-fried until golden and crackling on the outside while staying creamy within

You'll need to pick up:

Neutral oil for fryingHot sauce or sriracha for serving

Quick overview:

  1. 1.Cut cold mac and cheese into 2-inch squares
  2. 2.Heat 1/4 inch oil in skillet to 350°F
  3. 3.Fry squares 2-3 minutes per side until golden brown and crispy
  4. 4.Drain on paper towels and serve hot with hot sauce

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