Creamy Stovetop Mac and Cheese (Easy, Homemade Macaroni and Cheese)

Ingredients

• 8 oz Macaroni Pasta (dry elbow macaroni)
• 3 Tbsp Unsalted Butter (cut into pieces)
• 3 Tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (warmed in microwave)
• 1 cup Sharp Cheddar Cheese (aged for flavor, shredded)
• 1 cup Mozzarella Cheese (low‑moisture, shredded)
• 1 cup Pepper Jack Cheese (adds mild heat, shredded)
• 1 tsp Salt (for pasta water and sauce)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.25 tsp Ground Mustard (dry mustard)

Instructions

1. Shred the cheeses

   Using a cheese grater, shred the sharp cheddar, mozzarella, and pepper jack cheeses into a bowl. Set aside.

   Time: PT5M

2. Boil macaroni

   Fill a large pot with water, add a pinch of salt, bring to a rolling boil, add the macaroni, and cook until al dente, about 8‑10 minutes. Drain and set aside.

   Time: PT10M

   Temperature: 212°F

3. Melt butter and create roux

   In a clean large pot over medium heat, melt the butter. Sprinkle the flour over the melted butter, whisk continuously for 1‑2 minutes until the mixture turns a light golden brown.

   Time: PT3M

   Temperature: medium heat

4. Incorporate milk

   Warm the milk in the microwave (about 30 seconds). Slowly pour the warm milk into the roux a little at a time, whisking after each addition until the sauce is smooth and creamy.

   Time: PT4M

   Temperature: medium heat

5. Season the cheese sauce

   Stir in salt, pepper, onion powder, garlic powder, and ground mustard. Continue cooking over medium‑high heat, stirring frequently, for 5‑6 minutes until the sauce thickens and begins to bubble.

   Time: PT6M

   Temperature: medium‑high heat

6. Add shredded cheeses

   Reduce heat to low. Add the shredded cheddar, mozzarella, and pepper jack cheeses one handful at a time, whisking after each addition until fully melted and the sauce is smooth.

   Time: PT4M

   Temperature: low heat

7. Mix pasta with cheese sauce

   Turn off the heat. Add the drained macaroni to the cheese sauce, stirring until every noodle is evenly coated. If the sauce is too thick, thin with a splash of reserved pasta water.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

2g