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

Instructions

Bring a pot of water to a roaring boil and saltwater

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

In the meantime, melt butter in a large pan.

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

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

Add in the cheese, stirring until combined.

Add the spices and stir.

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

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

Serve immediately!

Mac and Cheese Recipe

Classic Stovetop Macaroni and Cheese Recipe

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

The best stovetop mac and cheese you'll ever eat! Only contains simple and easy-to-find ingredients

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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)

Instructions

1. Bring a pot of water to a roaring boil and salt water
2. Add the box of elbow noodles - cook until al dente (about seven minutes)
3. In the mean time, 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!