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Rich Mac and Cheese

As seen in Quick and Satisfying Dinner Solutions for Busy Weeknights.

Turn simple ingredients into cheesy perfection with this stovetop mac and cheese. Start with butter and flour for the base, and slowly mix in cream and milk to get a silky sauce. Add grated sharp cheddar, and flavor it up with dry mustard and a splash of hot sauce (don’t worry, it won’t be spicy). You’ll have a creamy and satisfying meal in about half an hour, perfect for whenever you’re in a rush but don’t want to compromise on comfort food. Everyone at the table will want seconds!
Chef with a smile, ready to cook and serve.
Created by Sandra
Fresh as of Sun, 23 Feb 2025 00:22:58 GMT
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Creamy and Easy Stovetop Mac and Cheese | yummygusto.com

Classic stovetop macaroni and cheese is a timeless comfort dish that relies on simple ingredients and proper technique. This recipe captures the essence of homestyle cooking, producing a rich and velvety cheese sauce that perfectly coats every piece of pasta. Ready in just 30 minutes, it delivers restaurant-quality results from your own kitchen.

Key Ingredients

  • Elbow macaroni: Traditional ridged pasta that captures sauce effectively
  • Unsalted butter: Foundation for the roux, use premium quality
  • All-purpose flour: Essential thickening agent for the sauce base
  • Whole milk: Creates optimal sauce richness and texture
  • Sharp cheddar: Main flavor component, freshly grated from block
  • Monterey Jack: Adds creamy texture and mild flavor balance

Preparation Method

  1. Boil pasta in salted water until slightly firm, drain and set aside
  2. Melt butter in heavy saucepan, whisk in flour until golden
  3. Gradually add warm milk while whisking to create smooth sauce
  4. Incorporate cheese gradually on low heat until fully melted
  5. Fold in cooked pasta and let rest before serving
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Easy Stovetop Mac and Cheese | yummygusto.com

Serving Suggestions

Enhance your mac and cheese with fresh side dishes like roasted vegetables or crisp garden salads. A sprinkle of toasted breadcrumbs adds welcome texture contrast.

Variations

Customize with different cheese blends like gouda and gruyere. Add protein with diced ham or shredded chicken. Incorporate vegetables like peas or roasted peppers for extra nutrition.

Storage Instructions

Keep refrigerated in sealed container up to three days. Reheat gently with added milk to restore creamy consistency.

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Close-up Stovetop Mac and Cheese Recipe | yummygusto.com

Recipe Tips & Help

→ What’s the best option: pre-shredded cheese or fresh?
For the creamiest sauce, freshly shred your cheese from a block. Packaged shredded cheese has anti-clumping additives that can make your sauce feel gritty.
→ What’s the best way to store leftovers?
Put any extra mac and cheese into a well-sealed container and keep it in the fridge for up to 3 days. For longer storage, freeze it for as much as 3 months. When reheating, use lower heat, like on 50% power in the microwave, or a double-boiler to keep it smooth.
→ Does the hot sauce make it spicy?
Not at all. A small amount of hot sauce simply deepens the flavor and enhances the cheese taste without making the dish hot.
→ What cheese gives the best results?
Go for sharp cheddar—especially brands like Cracker Barrel Sharp Yellow. The bold, tangy taste is perfect for classic mac and cheese.
→ What causes a sauce to turn lumpy or feel grainy?
This happens if you pour the milk too quickly into your roux (flour and butter mix) or melt the cheese over high heat. Go slowly with the liquids and keep the temperature down when adding the cheese.

Rich Mac and Cheese

This stovetop mac and cheese is fast, taking only 30 minutes, and has a luscious cheese sauce your whole family will adore.

Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Created by: Sandra

Dish Type: Weeknight Dinners

Skill Level: Medium

Style: American

Makes: 4 Serves

Dietary Notes: Meat-Free

What You'll Need

→ For the Pasta

01 2 cups plain macaroni (8 ounces), uncooked

→ Making the Cheese Sauce

02 2 tablespoons of soft, room-temperature butter
03 2 tablespoons regular white flour
04 1 cup fresh milk
05 1/2 cup thick cream
06 1 and 1/2 cups sharp cheddar cheese, shredded at home for the best melt!

→ Seasonings

07 1/4 teaspoon onion powder
08 1/4 teaspoon table salt
09 1/4 teaspoon cracked black pepper
10 1/2 teaspoon mustard powder
11 1/2 teaspoon a spicy hot sauce (like Frank's or Texas Pete)

Method

01

Bring a big pot of water to boil, toss in a lot of salt, and then stir in your macaroni. Cook it just as the package says, and don’t forget to set a timer so you don’t overdo it. Once it’s done, drain it, and set it to the side.

02

While the pasta’s cooking, grab a big saucepan and melt your butter using medium heat. Once it’s melted and bubbling, stir in the flour and keep mixing for a minute or two. This little step thickens the sauce later on!

03

Slowly pour in the milk and cream as you whisk nonstop. Avoid dumping it all at once—go slow so your sauce stays smooth and rich. Stir until it begins to bubble, then drop the heat down to a simmer.

04

This is where the magic happens! Add all the seasonings, including the hot sauce (it’s for flavor, not a punch of heat, I promise). Turn the heat as low as it goes, and mix in the cheddar cheese one handful at a time. Stir until the sauce is creamy and silky. Finally, gently stir in the pasta, making sure it’s all covered in cheesy goodness.

Cook's Tips

  1. For the creamiest result, use a block of cheddar and shred it yourself. Pre-shredded cheeses just don’t melt as well!
  2. Don’t skip the mustard powder or hot sauce—they switch up the flavors without being overpowering.
  3. If you’d like, you can find this recipe on page 190 of the cookbook 'Let’s Eat!'

Kitchen Equipment

  • A pot large enough for cooking the pasta
  • Another large pot to cook the cheese sauce
  • Something sturdy to stir with, like a wooden spoon or silicone spatula
  • Cheese grater for handling the cheddar block
  • A colander or strainer to drain the pasta

Allergen Guide

Check ingredients carefully for allergens. When in doubt, please consult your doctor.
  • Includes dairy products
  • Uses wheat flour, so it’s got gluten

Nutrition Per Serving

Values are approximate and should be used as a general guide.
  • Calories: 571
  • Fat Content: ~
  • Carbohydrates: ~
  • Protein: ~