Stovetop Mac and Cheese
A creamy, cheesy delight that’s quick, simple, and perfect for weeknight dinners or kids’ lunches.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 1 tablespoon all-purpose flour
- Salt and pepper to taste
- Optional: 1 teaspoon garlic powder or mustard powder
Instructions
- In a large pot, bring salted water to a boil. Add the elbow macaroni and cook until al dente. Drain and set aside.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly browned.
- Gradually pour in the milk while whisking. Cook until the mixture begins to thicken, about 3-4 minutes.
- Remove the pot from heat and add the cheddar, mozzarella, and Parmesan cheese to the sauce. Stir until the cheeses are melted.
- Return the drained pasta to the pot and stir to coat the pasta with the cheese sauce. Add a splash of milk if the sauce is too thick.
- Season with salt, pepper, and any additional spices you prefer. Serve hot.
Notes
Use good-quality cheese for the best flavor; freshly shredded cheese melts better than pre-shredded varieties.