Recipe

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This easy cheddar mac and cheese is a stovetop classic that's creamy, cheesy, and so much better than the boxed stuff.

If you can boil pasta, you can make cheddar mac and cheese. This recipe is comfort food done right.

Cheddar Macaroni and Cheese

Cheddar mac and cheese is a simple stovetop recipe that, once you know how to make it, you’ll only keep the boxed stuff for emergencies. It’s creamy, cheesy, and always a hit with the fam.

My kids say “it’s pure cheesy perfection” as is. Sometimes, I build on it with the add-ins at the bottom of the post, and when I’m feeling indulgent, I turn it into an Alfredo mac and cheese.

Ingredients

The cheesy sauce that coats your cooked macaroni pasta is made with whole milk, although 2% milk or half-and-half also works. A little flour thickens it. Sharp cheddar cheese (yellow or white) has the most intense flavor, while medium cheddar keeps it milder. Salt enhances the flavor, and a little Dijon mustard is the secret ingredient that makes the sauce taste legit (yellow mustard works too). It can be omitted, but it’s not noticeable.

No milk, no problem. Learn how to make mac and cheese without milk here.

What’s the Best Cheese for Homemade Macaroni?

Sharp cheddar cheese has the richest, most intense flavor. It can be yellow or white Vermont Cheddar.

How to Make Stovetop Macaroni

Forget the box; this homemade stovetop cheddar mac and cheese is simple and quick. If it’s your first time making it, watch the quick video below that illustrates these short steps:

Cook the pasta according to the package directions, but stop 1 to 2 minutes early for al dente macaroni.
Make the cheese sauce while the pasta cooks by whisking the flour with some of the milk in a small dish, then stirring it into the warm milk in the saucepan to prevent clumps. Add the cheese and stir until the sauce is smooth. Then, add the salt and Dijon as you continue stirring to melt the cheese.
Combine the sauce with the drained pasta in the same pot, mixing half of the sauce first, then adding the rest until everything is evenly coated.

Make it for one with this mug Mac and Cheese

How Long will Homemade Macaroni and Cheese Last?

It should be stored in an airtight container once it has cooled. Then refrigerate for up to a week, or store it in the freezer for up to 3 months.

What to Add to Cheddar Mac and Cheese?

A good recipe like this one opens the door to vegetable-packed favorites like the hidden veggie mac and cheese and the roasted veggie mac and cheese. You can load it up with toppings like cubed ham, cooked ground beef, bacon Bits, or tuna fish.

Homemade Mac and Cheese with Cheddar Cheese

Servings: 8

Prep Time: 5

Cook Time: 15

Total Time: 20

This easy cheddar mac and cheese is a stovetop classic that's creamy, cheesy, and so much better than the boxed stuff.

5 from 55 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!