Stovetop Mac and Cheese
Published April 5, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 4cups milk, preferably whole milk
- 4tablespoons butter
- 3tablespoons all-purpose flour
- 1pound macaroni
- 1pound cheese (all Cheddar or at least half Cheddar and a mix of American, Swiss, Gruyère, Monterey Jack or any other cheese), grated or pre-shredded
- Freshly grated nutmeg and/or freshly ground black pepper (optional)
Nutritional analysis per serving (6 servings)
784 calories; 41 grams fat; 23 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 3 grams dietary fiber; 11 grams sugars; 33 grams protein; 769 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil.
- Step 2
Meanwhile, heat the milk in the microwave or on the stovetop until just warm, 3 to 5 minutes.
- Step 3
While the milk heats, melt the butter in another large pot over medium-low heat. As soon as it melts, add the flour and whisk for 2 minutes, or until golden and smooth. (The smell of raw flour should have dissipated.)
- Step 4
Continue whisking while adding the warm milk ½ cup at a time, making sure the mixture stays smooth before adding the next. Once all the milk is added, let the sauce come to simmer, then simmer for 2 minutes, whisking occasionally.
- Step 5
While the sauce heats, add the macaroni to the boiling water, and cook until just tender, 3 to 5 minutes. Reserve 1 cup pasta cooking water and drain the pasta well.
- Step 6
Add the cheese to the sauce, turn off the heat and stir until smooth. Add the macaroni and stir until well mixed. Taste and add more salt as needed and season with nutmeg and/or pepper if you’d like. The dish will thicken as it sits. Pre-shredded cheese will also make this thicker; thin with some or all of the reserved pasta water, if you’d like. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a few splashes of water.
Private Notes
Comments
I make full proof white sauce. Cook butter and flour together until raw taste gone. A couple of minutes. The all at once add all the milk. Cold. Right out of the refrigerator. Turn heat to medium and whisk until thick. It never gets lumps. Easiest method. Unorthodox but dependable
this is a perfect base, but the addition of smoked paprika and a generous squirt of yellow mustard elevates it.
This is basically the recipe my mother taught me about 60 years ago! My suggestion is to not use pre-shredded cheese. Pre-shredded cheese is treated with an anti-sticking agent which causes it to be gloppy when you make the cheese sauce. Hand shredded cheese is best. Another few hints: take the pan off the heat when you first add the milk and stir to avoid lumps. And don't skip the nutmeg, also ground white pepper as opposed to black pepper.
I should’ve listened to the comments. The cheese “sauce” really just made cheesy noodle soup. Wouldn’t recommend.
This was perfectly delicious and fast! No pasta water needed right away. Used cheddar, manchego, jalapeño havarti and a small remnant of velveeta. Creamy as can be and mouthwateringly yummy! Thanks!
A perfect base recipe. Never thought to thin mac and cheese with pasta water. Used all cheddar, hand shredded. Added a sprinkle of salt pepper mustard powder, a glug of hot sauce and a garlic clove that I forgot to cook with so just added at the end when I was mixing the sauce with the pasta. Complain, go ahead. It sounded tasteless, so I doctored it, but I followed the technique and it was terrific. Will make again for sure. Will doctor it too. The luxury of having older kids who can handle more flavor.