Stovetop Mac and Cheese
Ultra-creamy macaroni and cheese made in one pot on the stove with a quick cheddar sauce. Ready in about 25 minutes.
- Servings
- 6
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
Ingredients
Equipment
- Large pot
Instructions
Cook the macaroni in a big pot of salted boiling water until just al dente. Drain and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute without letting it brown.
Slowly whisk in the warm milk. Simmer, whisking, until thick enough to coat a spoon, 4–5 minutes. Whisk in the mustard, salt and paprika.
Take the pot off the heat and stir in the cheeses a handful at a time until melted and smooth.
Add the macaroni and stir until coated. Loosen with a splash of milk if needed and serve right away.
Notes
- For baked mac and cheese, spread it in a buttered dish, top with buttered breadcrumbs and bake at 375°F for 20 minutes.
- Grate your own cheese; pre-shredded cheese can make the sauce grainy.
My notes
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Nutrition estimate
- Calories
- 740
- Protein
- 32 g
- Carbs
- 68 g
- Fat
- 37 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
