Homemade Stovetop Macaroni and Cheese Recipe
Introduction
Homemade stovetop macaroni and cheese is a comforting classic that’s creamy, cheesy, and ready in no time. This easy recipe combines smooth cheese sauce with perfectly cooked pasta for a satisfying meal everyone will love.
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)
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add the macaroni and cook until just al dente according to package instructions. Drain and set aside.
- Step 2: In a large saucepan over low to medium heat, melt the butter. Stir in the flour and whisk continuously until smooth and lightly combined.
- Step 3: Add salt and black pepper, then slowly pour in the milk while stirring to combine. Continue cooking and stirring often until the sauce thickens.
- Step 4: Remove the saucepan from heat. Add both shredded cheeses and stir until fully melted and smooth.
- Step 5: Gently fold the cooked macaroni into the cheese sauce until evenly coated. Serve immediately, topped with extra shredded cheese if desired.
Tips & Variations
- For added flavor, stir in a pinch of smoked paprika or a teaspoon of Dijon mustard to the cheese sauce.
- Use a mix of your favorite cheeses like mozzarella or Monterey Jack for a different taste and meltiness.
- To make it gluten-free, substitute the flour with cornstarch and ensure your pasta is gluten-free as well.
- Add cooked bacon or sautéed vegetables for a heartier meal.
Storage
Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently and adding a splash of milk to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can substitute macaroni with other short pasta shapes like penne, shells, or rotini. Just adjust the cooking time according to the pasta’s instructions.
How do I prevent the cheese sauce from becoming grainy?
Make sure to add the cheese off the heat and stir until melted gently. Avoid boiling the cheese sauce after adding the cheese to keep it smooth and creamy.
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Homemade Stovetop Macaroni and Cheese Recipe
- Total Time: 25 minutes
- Yield: 4–6 servings 1x
Description
This classic homemade stovetop macaroni and cheese recipe delivers a creamy, cheesy comfort food perfect for quick weeknight dinners. Tender al dente macaroni is enveloped in a rich cheddar and fontina cheese sauce made from scratch using a roux base. Ready in under 30 minutes, this dish satisfies with its velvety texture and bold cheese flavors.
Ingredients
Cheese Sauce
- 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)
Pasta
- 5–6 cups cooked macaroni (2 1/2 – 3 cups dried macaroni)
Instructions
- Cook Pasta: Bring a large pot of water to a boil 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 and set aside.
- Make Roux: In a large saucepan over low to medium heat, melt the butter. Once melted, sprinkle in the flour and whisk constantly until the mixture is smooth and forms a paste, about 2 minutes. This will help thicken the sauce.
- Prepare Cheese Sauce: Add salt and pepper to the roux. Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook and stir frequently until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat.
- Add Cheese: Stir in the shredded cheddar and fontina (or gruyere) cheeses until fully melted and the sauce is smooth.
- Combine Pasta and Sauce: Gently fold the cooked macaroni into the cheese sauce, ensuring all the pasta is evenly coated.
- Serve: Serve the macaroni and cheese immediately while hot. Optionally, garnish with additional shredded cheese on top. Enjoy your creamy, homemade stovetop mac and cheese!
Notes
- Use medium or sharp cheddar for a balanced flavor; gruyere adds a nutty richness if substituting fontina.
- Cooking the pasta al dente prevents it from becoming mushy when combined with the sauce.
- For a smoother sauce, gradually add the milk while whisking to avoid lumps.
- You can add a pinch of smoked paprika or mustard powder to enhance the cheese flavor.
- For extra creaminess, substitute some milk with half-and-half or cream.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: macaroni and cheese, homemade mac and cheese, stovetop mac and cheese, cheesy pasta recipe, comfort food
