Stovetop Creamy Mac and Cheese with Sharp Cheddar

Why You’ll Love This Recipe

• One pot to boil, one pot to sauce—dinner in under 30 minutes.
• Ultra-creamy stovetop cheese sauce that clings to every elbow.
• Uses pantry staples: butter, flour, milk, cheddar, and a pinch of mustard powder for a subtle, savory lift.
• Kid-friendly, weeknight-easy, and endlessly customizable.

Grocery List

• Produce: Chives or parsley (optional garnish)
• Dairy: Unsalted butter, whole milk (or evaporated milk), sharp cheddar
• Pantry: Elbow macaroni, all-purpose flour, dry mustard powder, kosher salt, black pepper

Full Ingredients

Pasta

• 8 oz (225 g) dry elbow macaroni
• 1 tbsp kosher salt (for salting the pasta water)

Cheese Sauce

• 2 tbsp (28 g) unsalted butter
• 2 tbsp (16 g) all-purpose flour
• 2 cups (480 ml) whole milk, or 1 can evaporated milk (12 fl oz/354 ml) plus 1/2 cup (120 ml) water
• 8 oz (225 g) sharp cheddar cheese, freshly grated (about 2 packed cups)
• 1/4 tsp dry mustard powder (a generous pinch)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper, plus more for serving
• Optional: pinch of cayenne or a few dashes hot sauce

Finish & Optional Garnish

• 2–4 tbsp reserved pasta water (as needed for creaminess)
• Chopped chives or parsley (optional)

Step-by-Step Instructions

Step 1: Boil the pasta

Bring 2–3 quarts of water to a rolling boil in a medium pot. Stir in 1 tablespoon kosher salt, then add the elbow macaroni. Cook until just al dente, 7–8 minutes (check your package for timing). Before draining, reserve 1/2 cup of the starchy cooking water. Drain the pasta and set aside.

Step 2: Make a quick roux

In a separate wide saucepan or deep skillet, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for 60 seconds. The mixture will look foamy and smell slightly nutty—don’t let it brown.

Step 3: Build the sauce

Slowly pour in the milk (or evaporated milk plus water), whisking as you go to avoid lumps. Bring to a gentle simmer over medium to medium-low heat; whisk frequently until the sauce is smooth and thick enough to coat the back of a spoon, about 3–4 minutes.

Step 4: Melt in the cheddar and season

Reduce the heat to low or remove the pan from the heat. Add the grated sharp cheddar a handful at a time, whisking until fully melted and silky before adding more. Stir in the dry mustard powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning (remember, the pasta water and cheese add saltiness).

Step 5: Combine pasta and sauce

Add the drained macaroni to the cheese sauce. Toss to coat, then splash in 2–4 tablespoons reserved pasta water, stirring until the sauce loosens and turns glossy, clinging to every piece. If you want a looser sauce, add a little more pasta water by the tablespoon.

Step 6: Finish and serve

Warm over low heat for 30–60 seconds, stirring gently. Finish with more freshly ground black pepper and chives if using. Serve immediately while ultra-creamy.

Pro Tips

• Grate your own cheddar. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
• Add cheese off the heat or on very low heat to prevent breaking or greasiness.
• Evaporated milk makes an extra-stable, velvety sauce; whole milk is classic and equally delicious.
• Use pasta water to adjust thickness. A spoonful or two brings sheen and helps the sauce cling.
• Salt the pasta water well. It seasons the macaroni from the inside out.

Variations

• One-Pot Creamy: Simmer the pasta directly in 3 cups milk with a pinch of salt until al dente, then stir in butter, cheese, and mustard. Add splashes of hot water to loosen.
• Veggie Boost: Fold in steamed broccoli florets, peas, or spinach in the final minute.
• Smoky Heat: Add a pinch of smoked paprika and cayenne, or stir in a spoonful of hot sauce.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave at 50% power, stirring every 30–45 seconds and adding a splash of milk or water to restore creaminess. This sauce is best fresh, but you can grate the cheese up to 2 days ahead and store it covered in the fridge to speed things up.

Nutrition (per serving)

Approx. 560 calories; 28 g fat; 51 g carbohydrates; 25 g protein; 1 g fiber; 860 mg sodium. Nutrition will vary with brands and exact salt levels.