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Creamy Mac and Cheese

Featured in Meals That Make the Table Happy.

Transform simple staples into comfort food magic with this creamy mac and cheese. Start with a butter-and-flour base, add milk and cream, and blend in freshly grated sharp cheddar. A dash of mustard powder and hot sauce elevates the flavor without any heat. Ready in 30 minutes, it's a perfect weeknight dinner for kids and grown-ups alike. The result? Irresistibly cheesy pasta that'll disappear fast.
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Updated on Sun, 30 Mar 2025 00:21:51 GMT
Creamy Mac and Cheese Pin it
Creamy Mac and Cheese | mecooking.com

I've been tweaking my stovetop mac and cheese for nearly sixteen years now. This treasured family method turns basic items into a creamy, decadent comfort meal in just half an hour. What makes it special is the ultra-smooth cheese mixture that wraps around each pasta piece, giving you pure joy with every bite.

My grandma always told me that real mac and cheese should glide off a wooden spoon like satin. This dish has become our family's ultimate comfort food after many years of shared meals.

Must-Have Components

  • Elbow macaroni: Gives you just the right bite and captures sauce in its curves. Try to find ones with small grooves for better sauce grip
  • Unsalted butter: Needs to be premium and newly opened for the best sauce base. Try using European butter for extra richness
  • All-purpose flour: Forms the backbone of your sauce. Keep it in a sealed container so it doesn't pick up strange smells
  • Whole milk: Offers perfect creaminess while letting cheese flavors take center stage. Let it sit out a bit before cooking
  • Sharp cheddar cheese: Should be hand-grated right before cooking for the creamiest results. Pick one that's been aged between 6-12 months
  • Monterey Jack: Brings smoothness and subtle taste. Go for one that gives slightly when you press it

Crafting Your Mac and Cheese Delight

Getting Started Right:
Fill a big pot with plenty of salted water and bring it to a full boil. Toss in your macaroni and cook it until it's nearly al dente, since it'll keep cooking in the sauce later.
Making Your Base:
Take a thick-bottomed pot and melt butter over medium heat until it starts to bubble gently. Add flour bit by bit while whisking non-stop to make a smooth, golden mixture.
Developing The Sauce:
Slowly pour in warmed milk while constantly whisking to avoid any lumps. Keep stirring until the sauce thickens enough to leave a coating on your spoon.
Making It Cheesy:
Turn the heat down low and mix in cheese a handful at a time, stirring until fully melted before adding more. This step is crucial for that velvety finish.
Bringing It Together:
Gently mix in your cooked pasta, making sure each piece gets thoroughly coated in the rich sauce. Let everything sit for two minutes before you dig in.
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Easy Stovetop Mac and Cheese | mecooking.com

Our family can't get enough of the sharp cheddar in this dish. The way it turns so silky when melted always takes me back to those wonderful Sunday meals at grandma's table.

Great Side Matches

Make your mac and cheese into a complete dinner by adding a fresh garden salad or some garlicky roasted broccoli on the side. When we're celebrating something special, I love sprinkling some buttery breadcrumbs and fresh herbs on top.

Fun Variations

Try mixing up your cheese blend with smoked gouda and mozzarella for richer flavor. Need more protein? Throw in some crunchy bacon pieces or soft shredded chicken. If you love veggies, mix in some cooked mushrooms or sweet caramelized onions.

Storage Smarts

Got leftovers? They'll stay good in a sealed container for about three days. When you warm it up again, add a little splash of milk and heat slowly on low, stirring now and then to keep that creamy texture.

Close-up Stovetop Mac and Cheese Recipe Pin it
Close-up Stovetop Mac and Cheese Recipe | mecooking.com

Through many attempts at getting this dish just right, I've learned that amazing mac and cheese isn't just about what goes in it, but the care and time you give each step. This meal has brought so much happiness to my family table, and I bet it'll do the same for yours.

Frequently Asked Questions

→ Can I use ready-shredded cheese instead?
Sure, but block cheese you shred yourself melts much smoother. Pre-shredded types have additives that can make sauces less creamy.
→ How should I keep leftovers fresh?
Pop leftovers in a sealed container in the fridge for three days or store in the freezer for three months. Warm it up gently in the microwave at low power or use a double boiler.
→ Does the hot sauce make it spicy?
Not at all. The hot sauce deepens the flavor of the cheese but doesn’t add any spiciness to the dish.
→ What cheese works best here?
Choose a sharp cheddar, like Cracker Barrel Sharp Yellow, for bold and classic cheesy flavors that really stand out.
→ Why is my sauce gritty?
Graininess happens when milk’s added too quickly to the butter-flour mix or cheese is melted over high heat. Gradual liquid additions and gentle melting do the trick.

Stovetop Mac and Cheese

In just 30 minutes, this mac and cheese delivers a rich, velvety sauce made from scratch that’ll be everyone’s favorite dinner.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Mariana

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Vegetarian

Ingredients

→ Pasta Ingredients

01 2 cups dry elbow macaroni (½ pound)

→ Cheese Sauce Ingredients

02 1½ cups freshly shredded sharp cheddar cheese
03 1 cup milk
04 ½ cup thick cream
05 2 spoons all-purpose flour
06 2 spoons soft butter

→ Flavor Boosters

07 ½ teaspoon mustard seasoning
08 ¼ teaspoon ground onion
09 ¼ teaspoon fine salt
10 ¼ teaspoon freshly cracked pepper
11 ½ teaspoon hot sauce of your choice (e.g., Frank's, Texas Pete)

Instructions

Step 01

Fill a big pot with water, season with a good handful of salt, and bring it to a boil. Throw in the macaroni and follow the cooking time on the box. Just make sure to give it a stir so it doesn't stick! When it’s perfectly cooked, drain it and set it off to the side.

Step 02

While your pasta finishes, get a second pot on medium heat. Melt the butter in it until foamy, then sprinkle the flour in slowly. Stir constantly for about a minute or so—it’s all about getting a smooth and lump-free base.

Step 03

Pour in your cream and milk a little at a time, stirring as it mixes in smoothly. Keep the heat steady so your sauce thickens nicely. Once you see a gentle bubble, reduce the heat and let it simmer.

Step 04

Now it’s time to turn this into some cheesy goodness! Toss in your seasonings and mix them through the sauce. Drop the heat to the lowest setting, then slowly add shredded cheese in small batches. Stir continually until silky and melted. Combine it all by folding in your cooked pasta, ensuring everything is coated evenly.

Notes

  1. For perfect results, grate your cheese fresh from a block (like Cracker Barrel's Sharp Yellow). Bagged shredded cheese doesn’t melt as well.
  2. The mustard powder and hot sauce amp up the flavor, but you won’t actually notice them in the taste.
  3. You can find this on page 190 of the 'Let's Eat!' book.

Tools You'll Need

  • A big pot for boiling pasta
  • Second pot for making sauce
  • Spatula or a wooden spoon
  • Tool for shredding cheese
  • Pasta strainer or colander

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains milk products
  • Includes gluten from the wheat flour used

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 571
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~