Creamy Stovetop Mac and Cheese Recipe
Recipe shopping list — copy the items into Valedo.
Serves 6 as a main dish. The sauce is made off the heat after thickening so the cheese stays smooth.
Ingredients
Water
4 qt
Kosher salt
Divided.
1 tbsp plus 1/2 tsp
Elbow macaroni
1 lb
Unsalted butter
4 tbsp
All-purpose flour
3 tbsp
Whole milk
3 cups
Sharp cheddar cheese
Shredded.
12 oz
Parmesan
Finely grated.
2 oz
Dijon mustard
1 tsp
Black pepper
1/4 tsp
How to make it
- Bring the water and 1 tablespoon salt to a boil. Cook the macaroni until just tender, reserve 1/2 cup cooking water, and drain.
- Melt the butter in the same pot over medium heat. Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk. Cook for 4 to 5 minutes, whisking, until thick enough to coat a spoon.
- Remove from the heat. Stir in the cheddar, Parmesan, Dijon, remaining 1/2 teaspoon salt, and pepper.
- Fold in the macaroni. Add reserved cooking water a little at a time if the sauce needs loosening.
Who this list is for
This checklist is for anyone preparing a creamy stovetop mac and cheese for six as a main dish. It’s ideal for home cooks who want a reliable, crowd-pleasing meal with a smooth cheese sauce—no baking required. If you’re feeding a family or hosting friends, this list keeps your prep on track.
How to use this list
Begin by checking your pantry and fridge for the basics: elbow macaroni, unsalted butter, all-purpose flour, whole milk, sharp cheddar cheese, Parmesan, Dijon mustard, and black pepper. Measure out four quarts of water and kosher salt for boiling the pasta. Cook the macaroni first, then make the roux with butter and flour. Whisk in the milk until thickened, then remove from heat before adding the cheeses and mustard. Stir until smooth, season with black pepper, and combine with the drained pasta.
Common mistakes
Don’t add cheese while the sauce is still on the heat—this can make it grainy. Avoid overcooking the pasta; drain it while still firm, since it will soften more in the sauce. Some cooks forget to salt the pasta water, leaving the finished dish bland. Double-check your cheese amounts so you don’t run short during assembly.
What is on this list
You’ll need elbow macaroni (1 lb), sharp cheddar cheese (12 oz), Parmesan (2 oz), whole milk (3 cups), unsalted butter (4 tbsp), all-purpose flour (3 tbsp), Dijon mustard (1 tsp), kosher salt (1 tbsp plus 1/2 tsp), black pepper (1/4 tsp), and four quarts of water. Cross off what you already have at home to avoid extra purchases.
When you are done
After serving, cool leftover mac and cheese quickly and store in airtight containers. Reheat gently on the stove with a splash of milk to restore creaminess. Clean up any cheese residue from pans before it hardens. If you’re making this for a gathering, keep it warm in a covered pot until everyone is ready to eat.
FAQ
Who is "Creamy Stovetop Mac and Cheese Recipe" for?
This checklist is for anyone preparing a creamy stovetop mac and cheese for six as a main dish. It’s ideal for home cooks who want a reliable, crowd-pleasing meal with a smooth cheese sauce—no baking required. If you’re feeding a family or hosting friends, this list keeps your prep on track.
How should I use "Creamy Stovetop Mac and Cheese Recipe"?
Begin by checking your pantry and fridge for the basics: elbow macaroni, unsalted butter, all-purpose flour, whole milk, sharp cheddar cheese, Parmesan, Dijon mustard, and black pepper. Measure out four quarts of water and kosher salt for boiling the pasta. Cook the macaroni first, then make the roux with butter and flour. Whisk in the milk until thickened…
What should I skip or avoid with "Creamy Stovetop Mac and Cheese Recipe"?
Don’t add cheese while the sauce is still on the heat—this can make it grainy. Avoid overcooking the pasta; drain it while still firm, since it will soften more in the sauce. Some cooks forget to salt the pasta water, leaving the finished dish bland. Double-check your cheese amounts so you don’t run short during assembly.
What is on the "Creamy Stovetop Mac and Cheese Recipe" list?
You’ll need elbow macaroni (1 lb), sharp cheddar cheese (12 oz), Parmesan (2 oz), whole milk (3 cups), unsalted butter (4 tbsp), all-purpose flour (3 tbsp), Dijon mustard (1 tsp), kosher salt (1 tbsp plus 1/2 tsp), black pepper (1/4 tsp), and four quarts of water. Cross off what you already have at home to avoid extra purchases.
What should I do when I am done?
After serving, cool leftover mac and cheese quickly and store in airtight containers. Reheat gently on the stove with a splash of milk to restore creaminess. Clean up any cheese residue from pans before it hardens. If you’re making this for a gathering, keep it warm in a covered pot until everyone is ready to eat.
Related lists
For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.