Mac and Cheese Recipe
Creamy stovetop mac and cheese with tender elbow macaroni, sharp cheddar and Monterey Jack in a smooth homemade cheese sauce.
Contains: Milk · Wheat
Check the labels of the pasta, cheese and Dijon mustard you use if allergens are a concern. Pasta formulations can vary, and some products may contain additional allergens.
WHY IT WORKS
Why This Recipe Works
01
Build a Smooth Sauce
A simple butter-and-flour roux thickens the milk evenly, giving the cheese a smooth base that clings to every piece of macaroni.
02
Use Two Cheeses
Sharp cheddar brings the classic flavor, while Monterey Jack melts easily and helps keep the stovetop sauce creamy.
03
Finish Off the Heat
Stirring in the grated cheese after the pot comes off the heat reduces the chance of an oily or grainy sauce.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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Method
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Bring a large pot of water to a boil. Add 1 tablespoon (tbsp) salt and cook the elbow macaroni until just al dente according to the package directions. Reserve 1/2 US cup of the pasta water, then drain the macaroni without rinsing it.
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Return the empty pot to medium heat. Melt the butter, add the flour and whisk constantly for about 1 minute, until the mixture is smooth and lightly bubbling but not browned.
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Gradually whisk in the milk. Cook for about 4 to 6 minutes, whisking often, until the sauce is smooth and thick enough to lightly coat the back of a spoon.
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Whisk in the Dijon mustard, garlic powder, onion powder, salt and black pepper. Remove the pot from the heat.
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Add the cheddar and Monterey Jack a handful at a time, stirring until each addition is melted before adding more. Stir just until the sauce is smooth.
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Add the drained macaroni and stir until evenly coated. If the sauce is thicker than you like, add a little of the reserved pasta water, 1 tablespoon (tbsp) at a time. Return the pot to low heat only if needed; do not let the cheese sauce boil.
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Serve immediately while the mac and cheese is creamy. The sauce will continue to thicken as it stands.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Grate the cheese and measure the dry ingredients up to 1 day ahead, then keep the cheese covered in the refrigerator. For the creamiest texture, cook the pasta and sauce shortly before serving rather than assembling the finished dish far in advance.
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Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Freshly grated cheese melts more smoothly than many pre-shredded blends, which can contain anti-caking starches. Whole milk gives the sauce a fuller texture, while cooking the macaroni just to al dente helps it stay firm once coated.
Useful Substitutions
Low-moisture mozzarella can replace the Monterey Jack for a milder, stretchier sauce, or use additional cheddar for a sharper flavor. Two-percent milk can replace whole milk, although the finished sauce will be a little less rich.
INGREDIENT QUALITY
Quality Note
For the smoothest sauce, grate the cheddar and Monterey Jack from blocks just before cooking. Many pre-shredded cheeses contain anti-caking ingredients that can make a cheese sauce thicker or slightly grainy.
SPEND LESS
Cost-Saving Tip
Store-brand blocks of cheddar and Monterey Jack work well here. Compare the price per ounce, and grate only what you need; any extra cheese can be refrigerated and used in another meal.
COOKING TIPS
Tips
Grate the Cheese Yourself
Cheese grated from a block usually melts more smoothly than pre-shredded cheese because it has fewer anti-caking coatings.
Add Cheese Off the Heat
Take the pot off the heat before stirring in the cheese. Gentle residual heat helps it melt smoothly without making the sauce oily or grainy.
Stop at Al Dente
Drain the macaroni while it still has a little bite. It softens slightly when stirred into the hot cheese sauce.
Loosen Before Serving
Mac and cheese thickens as it sits. Stir in a small splash of reserved pasta water or milk if you want a looser, creamier finish.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate cooled mac and cheese in a covered container within 2 hours and use it within 3 to 4 days.
Freezing
Freezing is possible, but the sauce can become slightly grainy after thawing. Freeze cooled portions airtight for up to 2 months and thaw overnight in the refrigerator.
Reheat on the Stovetop
Warm gently in a saucepan over low heat with a splash of milk, stirring often until creamy and hot throughout. Avoid boiling the sauce.
Reheat in the Microwave
Add a small splash of milk, cover loosely and heat in short intervals, stirring between each one, until hot throughout and creamy again.
ESTIMATED PER SERVING
Nutrition
1 of 6 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Mac and Cheese FAQs
How do I keep mac and cheese sauce from turning grainy?
Remove the sauce from direct heat before adding the cheese, use freshly grated cheese when possible and stir only until the cheese has melted. High heat can make the proteins tighten and the sauce separate.
Can I use pre-shredded cheese?
Yes, but the sauce may be slightly less smooth because many pre-shredded cheeses contain anti-caking ingredients. Cheese grated from a block is the more reliable choice for a creamy sauce.
Can I use a different pasta shape?
Yes. Small pasta shapes such as shells, cavatappi or short tubes work well. Use the same dry weight and cook the pasta just to al dente.
Why did my mac and cheese get too thick?
The sauce continues to thicken as the pasta absorbs moisture and the cheese cools. Stir in a little reserved pasta water or milk over low heat until it reaches the consistency you want.
Can I make stovetop mac and cheese ahead of time?
It is at its creamiest immediately after cooking. You can grate the cheese and measure the dry ingredients ahead, then cook the pasta and sauce shortly before serving.
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