Creamy Stovetop Mac and Cheese
This stovetop mac and cheese is ultra creamy, cheesy, and ready in about 20 minutes with no baking required. It uses a simple roux-based sauce that coats every piece of pasta perfectly.
Ultra creamy stovetop macaroni and cheese made with a rich cheddar sauce in under 25 minutes.
Nutrition per serving
Ingredients
pasta
sauce
seasoning
Instructions
Cook the Macaroni
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente according to package directions. Drain and set aside.
Make the Roux
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1 to 2 minutes until the mixture turns light golden and smells slightly nutty.
Build the Bechamel
Slowly pour in the whole milk while whisking constantly to prevent lumps. Continue to cook and whisk over medium heat for 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
Melt in the Cheese
Remove the saucepan from heat and stir in the shredded cheddar cheese, mustard powder, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
Combine and Serve
Add the drained macaroni to the cheese sauce and stir well to coat every piece evenly. Serve immediately straight from the pot while it is hot and at its creamiest.
Substitutions
Common mistakes
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