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Sometimes, feel-good food comes in the form of indulgence, and there’s nothing quite like homemade mac and cheese to satisfy that craving. This isn’t your standard boxed mac—this is rich, creamy, and loaded with sharp cheddar; it’s the kind of macaroni and cheese recipe that makes you close your eyes with the first bite and go, “Yup, this is exactly what I needed.”
Table of Contents
- Recipe At a Glance
- Ingredients to Make Homemade Mac & Cheese
- Popular Substitutions & Additions
- How to Make Homemade Mac & Cheese
- Tips for Making the Best Stovetop Mac and Cheese One Pot
- What to Serve With Stovetop Mac and Cheese
- Frequently Asked Questions
- More Mac & Cheese Recipes:
- Homemade Mac & Cheese Recipe
This stovetop mac and cheese is about as straightforward as it gets. I love making it because it’s got that perfect balance of cheesy goodness with a touch of tang from the Dijon mustard. Plus, making a homemade cheese sauce is easier than it sounds and totally worth it.
After boiling the noodles, the recipe starts with making a roux, which is basically just a fancy word for a butter-flour mixture that helps to thicken and make a super-creamy cheese sauce. Besides that, the recipe involves just a little simmering and boiling before you add the grated cheeses and noodles. That’s it!
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Stovetop
Dietary Info: Vegetarian
Key Flavor: Noodles and cheese
Skill Level: Easy
Why This Is So Good
- Has two types of cheeses: This is my secret to the best-ever homemade creamy mac and cheese! By using two types of cheddar, you get one that melts really well and one that adds a little more aged, intense flavor!
- Ready in less than 30 minutes: Because this homemade mac & cheese uses just one pot and cooks on the stovetop (no baking!) it comes together quick.
- Easy enough to make on a weeknight: Fast + minimal dishes = a weeknight-friendly recipe!
Ingredients to Make Homemade Mac & Cheese
- Pasta: Elbow macaroni is the classic pasta shape, but you could use another one! I think cavatappi, penne, or orecchiette would be great.
- Unsalted butter: I like to use unsalted rather than salted butter to control the final amount of salt that ends up in the recipe!
- Flour: Adding this will help to thicken the cheese sauce.
- Milk: Whole milk will add the best flavor, but you could use low-fat!
- Dijon mustard: Just a little zesty mustard adds a pop of flavor!
- Sharp and white cheddar cheeses: Two types of cheeses makes this homemade mac & cheese super flavorful and creamy.
Popular Substitutions & Additions
- Add veggies. During the last couple of minutes of boiling the pasta, add frozen peas or broccoli florets to the water. They’ll be cooked when the pasta is finished.
- Add paprika. If I want to amp up mac & cheese, I’ll stir in a little paprika! It adds a slightly smoky flavor.
- Use other cheeses. While cheddar is classic, you can mix and match cheeses until you find your favorite combination. Try gruyere, mozzarella, fontina, or gouda.
- Make it gluten-free. It’s easy to make this recipe gluten-free! Just use gluten-free flour and pasta.
How to Make Homemade Mac & Cheese
This one-pot mac & cheese requires no special tools: you just need a pot, a colander, a whisk, and a spoon.
Tips for Making the Best Stovetop Mac and Cheese One Pot
- Use a small pasta shape. A short-cut pasta like elbow macaroni will get totally covered with the cheese sauce. This is exactly what you want!
- Watch the roux closely. It can burn quickly! If it does, it’s best to start over. A burnt roux will make the whole dish taste off.
- Buy blocks of cheese instead of the pre-shredded stuff. Not only are blocks of cheese cheaper, but they melt better than pre-shredded cheese, which is coated in anti-caking agents.
- Cook the pasta al dente. You want the pasta to have some bite still, since it’ll cook a little more when it’s added to the cheese sauce! Otherwise, the noodles could become mushy.
What to Serve With Stovetop Mac and Cheese
Frequently Asked Questions
Let the mac & cheese cool, then place it into an airtight container. It’ll keep for up to 4 days. To reheat it, you can do so in the microwave or on the stovetop. You might just need to add a little more milk to loosen the mac and cheese and make it creamy again!
If you use a roux, this shouldn’t happen! However, you could always add more grated cheese or use a cornstarch slurry to thicken the sauce! Whisk a tablespoon or two with warm water, add it to the sauce, bring the sauce to a simmer, and let cook until thickened.
I wouldn’t recommend it! The liquid ratios and steps of this recipe are specifically designed for the stovetop. If you want a baked macaroni and cheese, I have an excellent recipe here.
Creamy and easy, this Homemade Mac & Cheese is one of the most-requested recipes in my house. Seriously—my kids can’t enough of it! I’d also happily eat a big bowl of it for dinner, but it’s also an excellent side dish alongside roasted chicken or crispy tofu.
More Mac & Cheese Recipes:
- Baked Macaroni and Cheese
- Broccoli Mac and Cheese
- Butternut Squash Mac and Cheese
- Cauliflower Mac and Cheese
- Mac & Cheese in a Mug
If you try this feel good Homemade Mac & Cheese recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Homemade Mac & Cheese
Ingredients
- 1 pound elbow macaroni or pasta of choice
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups milk
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded white cheddar cheese
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse, and set aside.
- Heat the same pot used for the pasta over medium-high heat. Melt butter, then add the flour. Whisk together until they are combined and golden to make a roux, about 2 minutes.
- Slowly add milk, whisking as you pour. Add the mustard, salt, and pepper. Bring the milk mixture to a low boil, then reduce to low and simmer, continuing to whisk until the sauce has thickened about 5 minutes.
- Stir in the cheeses until melted completely. Add the cooked pasta and toss to fully coat.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
