Stovetop Mac and Cheese: 6-Ingredient Recipe

Ready in

30 mins

Cuisine

American · Comfort Food

Prep Time

10 min

Cook Time

20 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~1250 kcal
Recipe by Just a Taste on YouTube
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Boil Pasta

    Drop 1 lb of uncooked pasta (medium shells) into a giant pot of salted boiling water. Stir the noodles every couple of minutes to prevent them from sticking together or to the bottom of the pot. Cook until , then drain.

  2. Warm Milk

    Pour 4 cups of whole milk into a small saucepan and heat over low heat until it is lukewarm. Do not let it boil. Turn off the heat once warmed.

  3. Grate Cheese

    Grate 1 lb of sharp cheddar cheese using the large holes on a box grater. Freshly grating the cheese is crucial for a smooth cheese sauce.

  4. Make the Roux

    In a large stockpot over medium heat, melt 8 tablespoons of unsalted butter. Once the butter is completely melted, add 1/2 cup of all-purpose flour and constantly for about until the mixture turns pale golden.

  5. Add Milk

    While continuously , slowly stream the warm milk into the roux. Continue to ensure a smooth consistency.

  6. Season and Thicken Sauce

    Season the mixture with a big pinch of salt. Continue for about until the sauce is thick enough to coat the back of a spoon (Nappé consistency). If you draw a line across the spoon with your finger, the two sides of the liquid should stay separated.

  7. Incorporate Cheddar Cheese

    Remove the pot from the heat. Stir in the freshly grated sharp cheddar cheese in small batches, allowing each batch to melt and incorporate fully before adding more. Continue stirring until all the cheddar is melted and the sauce is smooth.

  8. Add Parmesan Cheese

    Stir in 1/2 cup of grated Parmesan cheese until it has melted and is fully incorporated into the sauce.

  9. Combine Pasta and Sauce

    Add the drained pasta to the cheese sauce in the stockpot. Stir well to ensure all the pasta is evenly coated with the rich cheese sauce.

  10. Serve

    Serve the stovetop mac and cheese immediately. Enjoy!

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)
AllergensThis recipe contains gluten and dairy.
GlutenDairy

Variations

Simple ways to adapt this recipe.

  • Swap half of the sharpIngredient swap

    Swap half of the sharp cheddar for white cheddar or other cheese varieties like Gruyère or Fontina for a different flavor profile.

Helpful Tips

Small details that can improve the final result.

  • TipAlways Grate Your Own Cheese

    Always grate your own cheese from a block for a smoother sauce, as pre-shredded cheese contains anti-caking agents that prevent it from melting properly.

  • Cooking tipStir Pasta Every Couple of

    Stir pasta every couple of minutes while boiling to prevent sticking to the bottom of the pot.

  • TipWarm Milk to Lukewarm Before

    Warm milk to lukewarm before adding to the roux for a smoother sauce and better emulsification.

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