Homemade Stovetop Macaroni and Cheese
A creamy and cheesy stovetop mac and cheese recipe that's easy to make and perfect for busy weeknights.
Ingredients
Main Ingredients
- 1/4 cup butter (50 grams)
- 1/4 cup flour (32 grams)
- 1/4 teaspoon salt
- Dash black pepper
- 2 cups milk (whole or 2%) (480 grams)
- 1 cup shredded cheddar cheese (medium or sharp) (125 grams)
- 1 cup shredded fontina or gruyere cheese (125 grams)
- 5-6 cups cooked macaroni (2 1/2 – 3 cups dried macaroni)
- Water for boiling
- Salt for boiling water
Instructions
Preparation
- Boil a large pot of water and add a pinch of salt. Add the macaroni and cook until just al dente, about 7-8 minutes depending on the pasta brand. Drain the pasta and set aside.
- In a large saucepan over low to medium heat, melt the butter. Once melted, add the flour and whisk continuously until a smooth paste forms, cooking for about 1-2 minutes to remove the raw flour taste.
- Stir in the salt and black pepper. Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook and stir frequently until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Then remove from heat.
- Add the shredded cheddar and fontina or gruyere cheeses to the thickened sauce. Stir gently until all the cheese has melted and the sauce is smooth and creamy.
- Fold the cooked al dente macaroni gently into the cheese sauce, ensuring every piece is well coated. Serve immediately, optionally topped with some extra shredded cheese for garnish.
Notes
For a complete meal, pair your mac and cheese with a side salad tossed in a light vinaigrette or serve alongside roasted veggies or garlic bread. It can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to 2 months.