Mac and cheese is the ultimate crowd-pleaser, and this from-scratch stovetop version leaves the boxed stuff far behind. It comes together in about 20 minutes around a silky, rich cheese sauce — no baking required, though we’ll show you that option too.
The single biggest upgrade? Grating your own cheese. It melts smoother and tastes worlds better than anything from the pre-shredded bags.
Why This Works
It all starts with a roux — butter and flour cooked together — which thickens the milk and cream into a glossy, stable base that won’t break. Freshly grated cheese melts in cleanly because it isn’t coated in the anti-caking starches that come on pre-shredded cheese. And adding the cheese off the heat, a handful at a time, keeps the sauce velvety smooth instead of grainy.
Ingredient Notes & Substitutions
- Pasta: Elbow macaroni is classic, but any short, ridged shape holds the sauce well.
- Cheese: Sharp cheddar brings the flavor; a good melter like Gruyère or Monterey Jack keeps the sauce smooth. Always grate it yourself.
- Milk & cream: Warm the milk first so it blends into the roux without lumps.
- Mustard & garlic powder: A small amount of each adds savory depth without tasting like either one.
Tools You’ll Need
Mac and Cheese
Ingredients
- 12 oz elbow macaroni or pasta of choice
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Gruyere or Monterey Jack, freshly grated
- 1/2 tsp mustard powder
- 1/4 tsp garlic powder
- Salt and white pepper, to taste
Instructions
- Cook the macaroni according to package instructions until just al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until it turns a light golden color.
- Slowly pour in the warm milk and heavy cream, whisking constantly to prevent lumps. Cook for 3–4 minutes until the sauce thickens.
- Remove from heat and stir in the mustard powder and garlic powder.
- Add the grated cheeses a handful at a time, stirring until fully melted and smooth after each addition.
- Season with salt and white pepper to taste.
- Add the cooked macaroni and stir to coat evenly. Serve immediately.
Notes
Common Mistakes to Avoid
- Using pre-shredded cheese: The anti-caking coating makes for a grainy, broken sauce. Grate from a block.
- Adding cheese over high heat: Too much heat makes the sauce greasy and split. Stir it in off the heat.
- Overcooking the pasta: Cook just to al dente — it keeps softening in the warm sauce.
Variations
- Baked: Transfer to a dish, top with breadcrumbs and extra cheese, and bake at 375°F for 20 minutes until golden.
- Loaded: Stir in crispy bacon, roasted broccoli, or pulled chicken for a full meal.
- Spicy: Add a dash of hot sauce or a pinch of cayenne to the sauce.
Storage
Refrigerate in an airtight container for up to 3 days. Mac and cheese thickens as it sits, so reheat it gently with a splash of milk, stirring until the sauce loosens back up to its creamy texture.
Frequently Asked Questions
Why is my cheese sauce grainy?
Either the cheese was pre-shredded, or it was added over heat that was too high. Use freshly grated cheese and stir it in off the heat.
What’s the best cheese for mac and cheese?
Sharp cheddar for flavor, plus a good melting cheese like Gruyère or Monterey Jack for a smooth, stretchy sauce.
Can I make it ahead?
Yes — it’s best fresh, but you can refrigerate it and reheat gently with a little milk to bring the sauce back.
Can I bake this version?
Absolutely. Spoon it into a greased dish, top with buttered breadcrumbs and cheese, and bake at 375°F for about 20 minutes.
Love comforting pasta dishes? Our Baked Feta and Tomato Pasta is a lighter option packed with flavor, and our Creamy Tomato Basil Soup pairs perfectly with mac and cheese for the ultimate comfort food combo.
See the full kitchen lineup on our Tools & Equipment page.
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