Homemade Mac & Cheese
Updated Oct 06, 2025
This homemade stovetop mac and cheese is a one-pot dinner with a from scratch cheese sauce and al dente elbow macaroni.
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Try my creamy homemade mac & cheese!
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 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.
Happy Cooking!
– Yumna
Homemade Mac & Cheese Ingredients
- Elbow macaroni: You can also use cavatappi, penne, orecchiette, or any pasta shape you like. Short-cut is best. Gluten-free pasta also works.
- Cheese: I use shredded sharp cheddar and white cheddar. You can also try gruyère, mozzarella, fontina, or Gouda.
- Butter: I recommend unsalted butter so you can control the amount of salt in the recipe.
- All-purpose flour: Gluten-free also works.
- Milk: I recommend whole milk for the best flavor, but you can also use low-fat.
- Dijon mustard: You can also use spicy brown mustard, stone-ground mustard, or whole-grain mustard.
- Seasonings: Just salt and pepper.
How to Make Homemade Mac & Cheese
Homemade Mac and 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
- 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 the butter, then add the flour. Whisk together until combined and golden to make a roux, about 2 minutes.
- Slowly add the milk, whisking as you pour. Add the Dijon mustard, salt, and pepper. Bring the milk mixture to a low boil, then reduce to low heat and simmer, continuing to whisk until the sauce has thickened, about 5 minutes.
- Stir in the cheeses until completely melted. Add the cooked pasta and toss to fully coat.
Notes
- My Top Tip: Watch the roux closely. It can burn quickly! If it does, I recommend starting over. A burnt roux throws off the taste of the whole dish.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove. I recommend adding a little more milk to loosen the mac and cheese and make it creamy again.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein. Fold in some shredded chicken to make the stovetop mac and cheese a full meal.
- Sneak in some veggies. During the last few minutes of boiling the pasta, add frozen peas or broccoli florets to the water. They’ll finish cooking at the same time as the pasta.
- Top it with nutritional yeast. Add a sprinkle before serving for a nutty, savory finish.
Recipe Tips
- Watch the roux closely. It can burn quickly! If it does, I recommend starting over. A burnt roux throws off the taste of the whole dish.
- Shred your own cheese. Blocks of cheese are cheaper, and they melt better than pre-shredded cheese, which is coated in anti-caking agents.
- Cook the pasta al dente. You want it to have some bite still, since it’ll cook a little more when you add it to the cheese sauce. Otherwise, the noodles could become mushy.
Serving Ideas
- Mains: Air Fried Turkey Breast, Baked Chicken Tenders, Garlicky Steak Bites
- Sides: Roasted Broccolini, Smashed Sweet Potatoes, Apple Walnut Salad
- Rolls: Homemade Dinner Rolls, Garlic & Herb Skillet Dinner Rolls, French Bread Dinner Rolls
FAQs
Try adding more grated cheese or making a cornstarch slurry to thicken the sauce.
I don’t recommend it. The liquid ratios and steps of this recipe are specific to the stovetop. If you like making it in the oven, try my Baked Macaroni and Cheese recipe!
Comments
I love that your recipes allow for substitutions!! I used chickpea pasta, reduced fat mild and sharp cheddar cheeses, and oatmilk. Creamy and delicious!
Aww, love that you find my substitutions helpful! Thanks, Nancy!! So glad you liked the recipe!
I have made Mac and cheese but I will try this one out
Amazing, I hope you like it!