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Stovetop Mac & Cheese

Name: Stovetop Mac & Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 500 grams Elbow pasta; 250 grams Mature Cheddar Cheese (- grated.); 150 grams Monterey Jack (- grated.); 60 grams Unsalted Butter; 4 tbsp All-purpose Flour; 800 ml Whole Milk (- room temperature is best.); 1 tsp Dijon Mustard; 1 tsp Paprika Powder; 1 tsp Ground Nutmeg; ½ Salt (- to taste, plus extra for pasta water.)

ByAva
Published OnFeb 10, 2026
Updated OnJun 24, 2026

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Stovetop Mac & Cheese is a classic meal that uses only a few ingredients. This dish is considered ideal for busy weeknights, with its creamy texture and cheesy flavor. The stovetop version comes together in 20 minutes. This recipe is favored for its speed and simplicity.

When making macaroni and cheese, we all want that smooth, velvety sauce that coats each piece of pasta, giving it a delightful cheesy flavor. At the heart of this dish is the Mornay sauce, which might sound fancy, but it’s really just a classic béchamel sauce.

Ingredients

Macaroni pasta, Milk, Mature Cheddar Cheese, Monterey Jack, Butter, Flour, Nutmeg, Dijon Mustard, Paprika Powder, and Salt.

To create a creamy Mac & Cheese, mastering the roux is essential. A roux, made from equal parts butter and flour, forms the base of the Mornay sauce. Use whole milk for standard creaminess; adding heavy cream enhances it further. High-quality Mature Cheddar is crucial, and combining it with Monterey Jack or White Cheddar can enhance the flavor. Dijon mustard adds a restaurant-quality touch, while smoked paprika introduces subtle heat and smokiness. A pinch of nutmeg complements creamy sauces and elevates the dish’s flavor.

Instructions

Add water to a pot and bring the pasta to a boil on medium-high heat. The elbow pasta will take 9 minutes to reach al dente. Cook the pasta for 8 minutes; this will ensure it retains its shape when you add it to the Mornay sauce.

Grate the cheeses before starting the roux. Melt the butter over medium-low heat and whisk in the flour, cooking for 1 to 2 minutes until it forms a light golden paste. Slowly add the milk while whisking continuously to combine, creating a glossy Mornay sauce.

Start by adding the nutmeg, paprika powder, Dijon mustard, and a pinch of salt to your sauce. Give it a little taste to see if the flavors are just right! If you’re aiming for that classic golden color like the boxed version of mac and cheese, try adding 1/4 tsp of turmeric powder—we promise, it’ll give your dish that beautiful hue.

If you add the all the cheese while the sauce is still hot, it can get grainy, and nobody wants that! Instead, add the cheese gradually and keep stirring; it might take a few minutes, but you’ll see it start to melt into a smooth sauce. Once the sauce is fully melted, the Stovetop Mac & Cheese is ready to eat and can be garnished with fresh parsley, jalapeño chilies, black olives, or Tabasco sauce for extra flavor. It’s perfect for sharing at large gatherings or family barbecues.

What to Serve with Stovetop Mac & Cheese?

Stovetop Mac & Cheese is a rich and creamy dish with a soft texture. Pairing this dish with a crunchy salad, such as Red Pepper and Rocket Salad, will add a tangy dimension. Grilled Green beans or Roasted Brussels sprouts can add a crispy flavour to the Mac & Cheese.

How to Store Stovetop Mac & Cheese?

Store the Mac & Cheese in an airtight container for three to five days. Reheat in the microwave or on the stovetop. Stovetop Mac & Cheese can be frozen; it will last up to 3 months. Defrost and reheat in the microwave, or reheat this dish on the stovetop by adding a splash of milk.

Expert Tips

The key to perfect stovetop mac & cheese lies in technique and the right amount of liquid for the Mornay sauce. First, cook the flour with butter to eliminate the raw taste. Taste the roux to ensure it’s well combined. Remove the pot from heat when adding the cheeses for a smooth sauce. For this recipe, which serves 6 and uses 500 grams of uncooked pasta (1.2 kg cooked), you’ll need 800 ml of milk to keep the pasta moist for leftovers. Using less milk can result in a dry dish.