Classic Stovetop Macaroni and Cheese
This classic stovetop macaroni and cheese recipe delivers a rich and creamy sauce coating perfectly cooked pasta, ideal for a comforting meal.
Equipment
- Large Pot
- Whisk
Ingredients
Pasta
- 1 pound elbow macaroni or your favorite small pasta shape
Cheese Sauce
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk whole milk for best creaminess
- 1 teaspoon salt plus more for pasta water
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground mustard optional
- 1/4 teaspoon smoked paprika optional
- 4 cups shredded cheese a mix of sharp cheddar, Gruyère, Monterey Jack, or Colby is excellent
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil, then cook elbow macaroni to al dente according to package directions, draining well afterward.
Making Roux
- In the same pot over medium heat, melt the butter, then whisk in the flour for 1-2 minutes until a smooth, lightly toasted paste forms.
Adding Milk
- Gradually pour in the milk, whisking constantly to prevent lumps, and continue whisking for 5-7 minutes until the sauce thickens enough to coat a spoon.
Seasoning Sauce
- Remove the pot from heat and stir in salt, black pepper, ground mustard, and smoked paprika for flavor.
Melting Cheese
- Add shredded cheese to the warm sauce in batches, stirring continuously until each addition is fully melted and incorporated.
Combining Ingredients
- Add the cooked and drained macaroni to the cheese sauce, then gently stir until it is evenly coated.
Serving
- Taste and adjust seasonings as needed, then serve the macaroni and cheese hot and enjoy.
Notes
For an extra crispy topping, transfer the finished macaroni and cheese to a baking dish, sprinkle with breadcrumbs and a little melted butter, and bake at 375°F (190°C) for 15-20 minutes until golden brown.