Easy, cheesy recipes make many an appearance across these pages, from Raspberry Cream Cheese Pinwheel Pastries and Cheesy Chicken Pizza Pockets to Homemade Parmesan Hamburger Buns and Cheesy Leftover Mashed Potato Pancakes. It’s safe to say I’ve got all my fellow cheese lovers covered.
But that’s why I find it hard to believe that despite there being more than 500 recipes on this site, not a single one is for plain ol’ mac and cheese. Sure, the Roasted Garlic Macaroni and Cheese is a fan favorite. But what about a quick, easy stovetop-only version of the most classic of all comfort foods?
Now, the wait is finally over with this 30-minute homemade macaroni and cheese recipe starring sharp cheddar and Parmesan cheeses, plus just a pinch of my secret ingredient.
There’s no baking and no breadcrumbs. Just pure and simple the best, easiest, cheesiest macaroni and cheese to ever cross your lips.
And for all those looking for an added kick to this comfort food favorite, don’t miss my crowd-friendly Roast Garlic Macaroni and Cheese that bakes up golden brown and bubbly in your oven!
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Ingredients
- 1 pound uncooked pasta shells
- 4 cups whole milk
- 8 Tablespoons (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon dry mustard (optional)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.
- In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
- In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes. Whisk in the dry mustard (optional).
- Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
- Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
Kelly’s Notes:
- I prefer shell-shaped pasta for macaroni and cheese, but you can use whatever shape you prefer. Elbow macaroni, orecchiette and cavatappi noodles also work well.
- After stirring in the pasta, feel free to fold in any additional ingredients, including diced ham, chicken and lobster or blanched veggies, such as broccoli or squash.
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Recipe adapted from Chow.
This is the BEST RECIPE for Mac and cheese that I have found! My family loves it! We make it all the time. Sometimes we bake it in the oven and sometimes we eat it as is. Either way, it is always cheesy and perfect. Thank you!
I’m so happy to read this, Brooke!
Loved this recipe! Last time I made it, the sauce was in excess so I decided to halve the sauce this time around. Perfect!! Very easy from start to finish and delicious! I left the mustard out and it still tasted great.
I’m so thrilled you enjoyed the recipe, Felicia!
Can you substitute the whole milk with a non dairy milk like unsweetened almond milk?
Hi Amanda – I’ve never tried that but it *should* work. However, the mac and cheese may not be as creamy.
I am going to make this recipe tonight to go with our fried rock fish dinner, I hope my son likes it. He is a mac and cheese fanatic. I DON’T like using box mac and cheese, so if i can do a homemade recipe for mac and cheese with out all all the processed stuff in it, I’d so rather do that for my son and husband. I just hope it turns out good!
Looking forward to hearing your results, Victoria!
Hi Kelly.
I’ve spotted some of your recipes and got to thinking “well That goes together well so I’m going to have a tryout with that!” I do quite a few things that’s been handed down in my family for years and I’ve never really needed to go much further than my little family’s hand down book of favourite’s but as I’m now retired from work I’be got time to to experiment with other things that others make and I’m enjoying the results of the new tastes and ideas that’s out there that others are making which are their family’s favourite’s! Keep Up the good wort you’re ideas work well and have a good spread of tasty treats! Regards. Tony.
Welcome to Just a Taste, Tony! I hope you enjoy the recipes :)
This is my go-to Mac and cheese recipe!! I make it and then put it in a crockpot for picnics!! We love it!!
Love hearing this! I’m thrilled you’ve been enjoying the recipe, Danielle!
Do you have to use sharp cheddar?
Nope! Use whatever cheese you prefer :)
So glad I found this.
How do you keep the milk from curdling? I made a different Mac and cheese tonight that is quite similar to this recipe. I followed the directions to the T but the milk curdled which gave the dish a disgusting look and a weird texture. It tasted good but I couldn’t get paste the look and texture. I would appreciate any advice anyone has to offer. Thanks!!
Hi Kristie! Make sure you’re using whole milk, as lower fat milks are more likely to curdle, especially if the sauce is brought to a boil.
Is the secret ingredient dry mustard?
Yes! :)
Kelly, I was wondering where is the dry mustard or is it not necessary?
It’s optional!
Makes quite a lot of sauce.
Might be better if the the quantity of cheese was given in ounces instead of cups. Of course if you buy your cheese pre-grated in a package of X ounces instead of solid block by the pound then grate it yourself, that would make a difference.
Thanks so much for your notes, Robert!
great recipe added some buffalo sauce for some extra zing!
Yum! So glad you enjoyed the recipe, Jama!