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This recipe for macaroni and cheese uses cheddar and it's incredibly easy to make on the stovetop!

If you can boil pasta you can make this homemade macaroni and cheese recipe. Plus, below I share all the tips to storage and reheating leftovers.

macaroni and cheese in a large white bowl

Cheddar Macaroni and Cheese

While I have many recipes that make incredible pasta dinners for my family, the one my kids request most often is this cheddar macaroni and cheese.

Don’t get me wrong, I’m not opposed to having a box in the pantry for emergencies or whenever my teens decide to make some on their own. And yet, it’s a fact that there’s nothing like this easy stovetop recipe that uses real cheddar cheese.

Plus, you can make the cheese sauce while the pasta cooks and this recipe takes the same amount of time and it tastes 100x better.

Looking for something a little different? Try macaroni and cheese Alfredo, next.

Ingredients

You’ll find the measurements for these six basic ingredients in the recipe card. Below are some notes for each that yield best results and some substitution notes.

Pasta: the recipe calls for classic macaroni but any shape works, especially shells since they trap the cheesy sauce inside!
Milk: I usually use 2% or whole. I recommend 1% at a minimum. Ran out? Check out how to make mac and cheese without milk here.
Shredded Cheddar Cheese: sharp cheddar will yield the most intense flavor, white cheddar and milk (regular) cheddar cheese work.
Flour: adds richness to the sauce.
Salt: just a little to enhance all the flavors.
Dijon Mustard: it’s the “something-something” that makes this recipe taste legit. Yes, it can be omitted if you’re out but I promise you don’t taste the mustard.

What’s the Best Cheese for Homemade Macaroni?

Sharp Cheddar cheese has the richest flavor. You can use white Vermont cheddar, regular mild cheddar, or any cheese blend.

closeup of macaroni and cheese being cooked in a skillet on the stove

How to Make Stovetop Macaroni

Make this macaroni and cheese recipe once and I promise you’ll be hooked on using cheddar cheese to make your sauce from now on! Some tips for each step include:

Cook the pasta
Cook it al dente, which usually means 1 to 2 minutes less than the total time on the box.
Make the cheese sauce
Combining the flour and some of the milk in a separate bowl before adding it to the saucepan is essential. Once the flour and milk are combined, it’s easy to incorporate this mixture into the warm milk. After that, it’s all about dissolving the cheese and finishing up the sauce.
Combine the sauce and the cooked pasta
I usually return the pasta to the pot I used to boil it, or a skillet with sides, and then pour half of the sauce first and then the rest and mix it up well.
Serve
There’s no wrong time to enjoy this deliciously creamy mac and cheese. Serve it alone or as an easy side for rotisserie chicken.

First time making macaroni and cheese with cheddar from scratch? Watch this short video!

Try Next: Mug Mac and Cheese

How Long will Homemade Macaroni & Cheese Last?

Once cooled and stored in an airtight container, macaroni and cheese leftovers will last up to a week in the fridge. You can also freeze mac and cheese for up to 3 months.

This recipe is such a kid favorite, that I often pack macaroni and cheese in a thermos and send it to school with other healthy sides.

overhead view of cheddar mac and cheese in a white bowl

What to Add to Macaroni and Cheese?

My kids would eat this daily if I let them –this is the reason I took this recipe for a spin and created this veggie mac and cheese! You can use this as a base recipe or load it up with toppings like:

Bacon Bits
Cooked ground beef
Cubed ham
Tuna fish
Frozen mixed veggies

Easy Stovetop Cheddar Macaroni and Cheese

closeup of a large bowl of macaroni and cheese

Servings: 8

Prep Time: 5

Cook Time: 15

Total Time: 20

This recipe for macaroni and cheese uses cheddar and it's incredibly easy to make on the stovetop!

5 from 10 votes

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Ingredients

16 oz macaroni pasta
1 ½ cups milk*
2 tablespoons flour
2 cups shredded cheddar cheese
½ teaspoon salt
2 teaspoons dijon mustard

Instructions

Cook the pasta:

Cook the macaroni according to the al dente directions on the package. If not included, remove the pasta 1 to 2 minutes earlier than indicated. Drain the pasta, return it to the pot, and set aside.

Make the cheese sauce:

In a small bowl, whisk ½ cup of milk and the 2 tablespoons of flour until there are no visible lumps and set aside.
In a medium saucepan over medium heat, warm the remaining 1 cup of milk. Once you begin to see steam rising from the milk, whisk in the flour and milk mixture and continue whisking for about 2 minutes until the milk thickens slightly. It will feel and look like heavy cream.
Reduce the heat to low, add the shredded cheese, and continue to use the whisk to combine the cheese with the milk. Add the salt and dijon mustard, and continue to stir for about 2 more minutes until all the cheese has melted and the sauce is rich and creamy. Turn off the heat.

Combine:

Pour the cheese sauce over the cooked macaroni and stir to combine. Serve immediately.

Storage:

Leftovers, once cooled, can be refrigerated in an airtight container for up to a week. To reheat, add a splash of milk to the macaroni and cheese and the sauce will be creamy again!