My boys would eat mac and cheese every night if I let them. This one beats the box.

Quick answer Cook 8 ounces of elbow macaroni. In the same pot, melt 2 tablespoons butter, whisk in 2 tablespoons flour for a minute or two, then slowly whisk in 2 cups milk and simmer until it thickens. Off the heat, stir in about 2 cups shredded cheddar until smooth. Toss with the pasta, loosening with a splash of pasta water.
Homemade Stovetop Mac and Cheese
Photo: Sumeet Jain from San Francisco, USA / Wikimedia Commons, CC BY-SA 2.0
Ingredients

  • 8 ounces elbow macaroni (about 2 cups dry)
  • Salt for the pasta water
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • About 2 cups (8 ounces) shredded cheddar, sharp or mild
  • 2 ounces cream cheese, in small pieces (optional, extra creamy)
  • 1/2 teaspoon salt and a pinch of black pepper
  • A little mustard powder or paprika (optional)

Directions

  1. Cook the pasta in a big pot of salted boiling water according to the package. Save about 1 cup of the cooking water, then drain.
  2. Make the base. In the same pot over medium heat, melt the butter. Whisk in the flour (and mustard powder or paprika, if using) and cook, whisking, 1 to 2 minutes.
  3. Add the milk slowly, whisking so it doesn’t lump. Add the salt and pepper. Bring to a simmer and cook, whisking often, until it thickens enough to coat a spoon.
  4. Add the cheese. Take the pot off the heat. Stir in the cheddar (and cream cheese, if using) a handful at a time until smooth.
  5. Combine. Stir in the macaroni. If it’s too thick, add pasta water a splash at a time. Taste and adjust the salt.
Safety: Let it cool a minute before serving little ones; cheese sauce holds a lot of heat.

Tips

Shred cheese from a block if you can. Pre-shredded cheese doesn’t melt as smoothly.