simple mac and cheese recipe
The Best simple mac and cheese recipe
What I love most about this recipe is how versatile it is. It works as a main dish with a side of steamed broccoli or roasted carrots, or as a quick lunch when we’re running between soccer practice and homework. I also appreciate that it’s not loaded with heavy cream or processed ingredients—just real cheese, a little milk, and a few pantry staples. You can even sneak in some whole wheat pasta or add a handful of spinach if you want to make it a little healthier. It’s one of those meals that feels indulgent but doesn’t leave you feeling weighed down afterward. Plus, leftovers reheat beautifully, which is always a win in my book.
Classic Stovetop Mac and Cheese
A creamy, comforting mac and cheese recipe that comes together in under an hour. This classic dish features tender elbow pasta coated in a rich, cheesy sauce with a crispy breadcrumb topping for extra texture.
🥘Ingredients
- 8 oz (225g) elbow macaroni
- 1 tbsp salt (for pasta water)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk, warmed
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (optional)
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded Gruyère or Monterey Jack cheese
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- ¼ tsp garlic powder
- 2 tbsp grated Parmesan cheese
👨🍳Directions
-
1
Bring a large pot of water to a boil. Add 1 tbsp salt and the elbow macaroni. Cook according to package instructions until al dente (about 7-8 minutes). Reserve ½ cup pasta water, then drain the pasta and set aside. -
2
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes to cook off the raw flour taste (this is your roux). -
3
Slowly pour in the warmed milk while whisking continuously to prevent lumps. Cook for 3-4 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. -
4
Reduce heat to low and stir in the Dijon mustard, garlic powder, onion powder, salt, pepper, and paprika (if using). Add the shredded cheeses and stir until fully melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen. -
5
Add the cooked pasta to the cheese sauce and stir until evenly coated. Taste and adjust seasoning if needed. -
6
For the topping (optional): In a small bowl, mix panko breadcrumbs, melted butter, garlic powder, and Parmesan cheese. Sprinkle over the mac and cheese and broil for 2-3 minutes until golden and crispy (watch closely to avoid burning). Alternatively, skip the topping and serve as-is. -
7
Serve immediately while hot and creamy.
🔧Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- Wooden spoon
- Cheese grater
- Measuring cups and spoons
- Baking sheet (if broiling topping)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Stovetop Mac and Cheese Works
❓ Frequently Asked Questions About Stovetop Mac and Cheese
1. Can I use any type of cheese for mac and cheese?
Yes, you can use a variety of cheeses to customize your mac and cheese. Cheddar is the most common choice, but you can also use Gruyère, Monterey Jack, Gouda, or even a mix of cheeses for a richer flavor. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can make the sauce grainy.
2. How do I prevent my mac and cheese from being too dry?
To keep your mac and cheese creamy, avoid overcooking the pasta—drain it while it’s still slightly underdone (al dente). Also, make sure your cheese sauce is well-emulsified by adding the cheese gradually and stirring constantly. If needed, you can add a splash of milk or reserved pasta water to loosen the sauce before serving.
3. Can I make mac and cheese ahead of time?
Yes! You can prepare mac and cheese ahead of time by assembling it (without baking) and storing it in the fridge for up to 2 days. When ready to serve, add a little extra milk or cream to the top, cover with foil, and bake at 350°F (175°C) until heated through. For a crispy top, broil for a few minutes at the end.
4. What’s the best way to reheat leftover mac and cheese?
The best way to reheat mac and cheese is in the oven or on the stovetop to avoid drying it out. For the oven, cover with foil and bake at 350°F (175°C) until warmed through. On the stovetop, add a splash of milk and stir over low heat until creamy. Avoid the microwave if possible, as it can make the pasta mushy.
5. Can I add mix-ins to my mac and cheese?
Absolutely! Popular mix-ins include cooked bacon, sautéed onions, diced jalapeños, breadcrumbs, or even lobster for a gourmet touch. Stir them into the sauce before combining with the pasta or sprinkle them on top before baking for extra texture. Just be mindful not to overcrowd the dish—stick to 1-2 mix-ins for the best results.
