Classic Homemade Macaroni and Cheese

Homemade macaroni and cheese is a staple in many homes as a main dish or side dish that everyone loves. This stove top macaroni and cheese is creamy, easy and absolutely delicious – made using multiple kinds of cheese, flavorful spices, and more.

Stove Top Macaroni and Cheese

Having two little boys, macaroni and cheese is a very common meal in our home.

Homemade, from a box, from a restaurant…they don’t care – any chance they can get it, they’ll take it.

I, on the other hand, can be a little more picky about my mac and cheese.

The flavor can’t be too strong. It can’t taste artificial. And it has to be made from good, real ingredients.

This recipe hits all those requirements on the nose, and it’s one that I know will be a favorite in your family for years to come.

Macaroni and Cheese on Stove

FAQ

EASY HOMEMADE MACARONI AND CHEESE

Ingredients

• 16 ounces dry elbow pasta
• 3 tbsp butter
• 3 tbsp flour
• 1 pint half and half
• 1 cup 2% or whole milk
• 16 ounces Kraft Expertly Paired Mozzarella and Cheddar (or one cup of each cheese in preferred shredded variety)
• 1 teaspoon Dry mustard
• 3/4 teaspoon Paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt (to taste)
• Black pepper (to taste)

Tools Needed

• Skillet
• Whisk

Directions

1. Bring a pot of water to a roaring boil and saltwater

2. Add the box of elbow noodles – cook until al dente (about seven minutes)

3. In the meantime, melt butter in a large pan.

4. Once melted, whisk in white flour and whisk constantly over medium heat for about five minutes until you create a roux.

5. Slowly pour in half and half and milk and stir over medium heat until it starts to thicken.

6. Add in the cheese, stirring until combined.

7. Add the spices and stir.

8. Drain pasta, reserving about 1/2 cup pasta water.

9. Mix the pasta in directly with the sauce – add pasta water if you need to thin the sauce at all.

10. Serve immediately!

Recipe Tips

• Grate Your Own Cheese. Always grate your own cheese instead of using pre-shredded varieties. Pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly​.
• Mixing different cheeses can enhance both flavor and texture. Cheddar is a classic choice, but you can also experiment with mozzarella, Gruyère, Gouda, Havarti, or Monterey Jack.
• Cook your pasta just until al dente, as it will continue to cook when you bake it. This prevents the pasta from becoming mushy.
• For a smoother sauce, use room temperature milk and cream. This helps the sauce thicken faster and more evenly

Substitutions and Variations:

Mac and cheese is a versatile dish that can be customized with various ingredients to create different flavors and textures. You can add in different cheeses, meats or other mix ins as desired.

You could use heavy whipping cream in place of milk. If you choose to use a milk alternative like almond or coconut milk the mac and cheese may not turn out as creamy or with the flavor as intended.

Storage Recommendations:

Allow the mac and cheese to cool to room temperature before storing it. Transfer the cooled mac and cheese into airtight containers. This helps prevent it from drying out and protects it from absorbing odors from other foods in the fridge​. Store the airtight containers in the refrigerator. Homemade mac and cheese can last in the fridge for about 3 to 5 days

More Mac and Cheese Recipes

• Easy Baked White Macaroni and Cheese
• Easy Instant Pot Mac and Cheese – 20 Minutes!
• Copycat Costco Mac and Cheese Recipe
• Copycat Longhorn Steakhouse Mac and Cheese Recipe