Stovetop Mac and Cheese

4.80 from 43 votes

Creamy homemade stovetop mac and cheese made with cheddar cheese and your choice of penne or elbow macaroni. Ready in just 20 minutes.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 484kcal

Cook the pasta according to the package directions.
1 pound pasta
Make the roux. While the pasta is cooking, melt the butter in a separate saucepan. Add the flour and cook over low heat for about 2 minutes, stirring constantly.
¼ cup butter, ¼ cup flour
Add the milk. Slowly whisk in the milk until smooth. Stir in the dry mustard, garlic powder, salt, and pepper.
2 cups milk, ½ teaspoon dry mustard, ¼ teaspoon salt, ¼ teaspoon white ground pepper, ⅛ teaspoon garlic powder
Thicken the sauce. Increase the heat to medium and cook, stirring occasionally, until the sauce begins to thicken.
Add the cheese. Remove the pan from the heat before adding the cheese. Add the shredded cheese gradually, stirring until melted and smooth.
8 ounces shredded cheddar cheese
Combine. Drain the pasta well and return it to the pan. Pour the cheese sauce over the pasta and stir until evenly coated. Serve right away.

Drain the pasta well. Any water left behind can thin the cheese sauce.
Remove the sauce from the heat before adding the cheese. High heat can cause the cheese to separate and give the sauce a grainy texture.
Add the cheese gradually. Stir in a little at a time, allowing it to melt before adding more.
Don't let the sauce get too thick. It will continue to thicken as it cools and once it's mixed with the pasta.
Taste before combining. Taste the cheese sauce and adjust the salt and pepper before adding it to the pasta.
Serve right away. Stovetop mac and cheese is creamiest when it's freshly made.