Homemade Mac & Cheese

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This homemade mac & cheese recipe is ultra creamy, comforting, and quick to make on the stovetop as a weeknight dinner or an easy side dish.

Course Pastas, Side Dish

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 499kcal

Author Yumna Jawad

Equipment

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

Storage: 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!

Nutrition