You know those nights when only a big bowl of creamy mac and cheese will do? I get it. This recipe came straight from my mom’s kitchen—back when she’d whip it up after long days, and we’d all crowd around the table, forks clinking against bowls. The secret? A silky cheddar cheese sauce that clings to every noodle, no fancy ingredients required. It’s the kind of comfort food that feels like a hug, ready in under 30 minutes. Trust me, once you try this stovetop version, the boxed stuff just won’t cut it anymore.
Why You’ll Love This Creamy Mac and Cheese
This isn’t just any mac and cheese—it’s the kind that makes you close your eyes and sigh after the first bite. Here’s why it’s a keeper:
- Weeknight magic: Ready in 25 minutes flat (yes, I timed it). Perfect for those “I need comfort food NOW” evenings.
- Cheese pull for days: That sauce? So velvety it practically drips off the spoon. The combo of sharp cheddar and Monterey Jack creates this insane stretch.
- Your rules: Add crispy bacon, swap in smoked Gouda, or toss in roasted broccoli—it’s endlessly adaptable. My kids beg for hot dog chunks stirred in (don’t judge).
- Leftovers that don’t quit: Reheats like a dream with a splash of milk. Lunch tomorrow? Solved.
Ingredients for Creamy Mac and Cheese
Here’s what you’ll need to make magic happen—just simple, real ingredients that come together beautifully:
- 12 oz elbow macaroni (or cavatappi for extra sauce pockets!)
- 3 tbsp unsalted butter (trust me, it makes the roux richer)
- 3 tbsp all-purpose flour (the backbone of that luscious sauce)
- 2 cups whole milk, warmed (cold milk = lumpy sauce disaster)
- 1/2 cup half-and-half (or more milk if you’re in a pinch)
- 2 1/2 cups shredded sharp cheddar, packed (the sharper, the better flavor)
- 1/2 cup Monterey Jack (or mozzarella for extra stretch)
- 1/2 tsp mustard powder (secret flavor booster—don’t skip!)
- 1/2 tsp garlic powder (because everything’s better with garlic)
- 1/2 tsp kosher salt + black pepper (to taste—I always add extra)
Ingredient Notes & Substitutions
No half-and-half? Whole milk works fine—just add an extra 1/4 cup. For gluten-free, use your favorite GF flour blend (I’ve had great luck with Cup4Cup). The mustard powder isn’t just for tang—it actually helps the cheese melt smoother (science!). Cheese swaps? Try Gruyère for fancy nights or pepper jack for heat. And if you only have pre-shredded cheese, no worries—just know freshly grated melts creamier (those anti-caking agents can make sauces slightly grainy).
After the introduction, ingredients, and reasons to love this dish, here’s the step-by-step guide to making your mac and cheese dreams a reality:
How to Make Creamy Mac and Cheese
Step 1: Cook the Pasta
First things first—grab that same pot you’ll use for the sauce (less dishes!). Boil salted water (tastes like the sea) and add 12 oz elbow macaroni. Cook just until al dente—about 7 minutes. You want some bite left since it’ll keep cooking in the sauce. Drain, but don’t rinse (starch = clingy sauce).
Step 2: Make the Roux
In the same pot over medium heat, melt 3 tbsp butter until it’s foamy. Whisk in 3 tbsp flour—keep it moving for 1 minute until it smells nutty. This is your sauce’s foundation, so no shortcuts here! If you see any lumps, whisk faster (I’ve burned roux being lazy—learn from my mistakes).
Step 3: Build the Cheese Sauce
Now the fun part: slowly stream in 2 cups warm milk and ½ cup half-and-half while whisking like your life depends on it. Simmer 3-5 minutes until it coats a spoon. Reduce heat to low, then add cheeses in handfuls—sharp cheddar first, letting each melt before adding more. Stir in mustard powder, garlic powder, salt, and pepper. Taste! Need more salt? More cheese? (Always more cheese.)
Step 4: Combine & Serve
Toss the cooked pasta into that silky cheese sauce. Stir until every nook and cranny is coated—I use a folding motion to keep noodles intact. Serve immediately with extra black pepper. Warning: You may need to stand guard against sneaky forks.
Tips for Perfect Creamy Mac and Cheese
After making this dozens of times (my family’s obsessed), here are my can’t-live-without tricks:
- Warm your milk—cold milk shocks the roux and causes lumps. I microwave mine for 45 seconds while the pasta cooks.
- Shred cheese fresh—pre-shredded bags have anti-caking agents that make sauces grainy. A box grater takes two minutes—worth it!
- Adjust thickness on the fly: Too thick? Stir in warm milk 1 tbsp at a time. Too thin? Simmer 1-2 minutes more or add a sprinkle of shredded cheese.
- Underseason at first—cheese gets saltier as it melts. I always do a final taste and add extra pepper right before serving.
Serving Suggestions for Creamy Mac and Cheese
This mac and cheese shines solo, but here’s how I love to serve it for maximum comfort food bliss:
- Crispy garlic bread—the crunch contrasts that creamy sauce perfectly. My trick? Rub toasted bread with a raw garlic clove.
- Simple green salad with tangy vinaigrette to cut through the richness.
- Roasted broccoli or Brussels sprouts—toss leftovers right into the cheesy noodles.
- Classic pairing: A cold beer or crisp apple cider. Trust me, it just works.
Storage & Reheating
Leftovers (if you have any!) keep in the fridge for up to 3 days in an airtight container. To reheat, splash in a tablespoon or two of milk and warm gently on the stove over low heat, stirring often. Microwaving works too—just cover and zap in 30-second bursts, stirring between each. The milk brings back that creamy magic!
Nutritional Information
Per serving: ~560 calories, 28g fat, 50g carbs, 23g protein. Values are estimates and vary by ingredients/brands.
FAQ About Creamy Mac and Cheese
Can I freeze this mac and cheese?
Technically yes, but I don’t love it—the sauce can get grainy when thawed. If you must, freeze before adding pasta (just the cheese sauce) for up to 1 month. Thaw overnight in the fridge, then reheat gently with a splash of milk and stir in freshly cooked pasta.
What’s the best cheese blend?
Sharp cheddar is non-negotiable for flavor, but play with the other half! My fave combos: extra-sharp cheddar + gruyère for depth, or pepper jack + colby for kick. Avoid pre-shredded—they don’t melt as creamy.
Why does my sauce get clumpy?
Two culprits: cold milk added too fast (always warm it!) or overheating the cheese. Keep the heat low when melting cheese and add it gradually. If lumps form, whisk in warm milk 1 tbsp at a time.
Can I make this ahead?
Absolutely! Prep the sauce up to 2 days ahead (store covered in the fridge). When ready, warm sauce on low with extra milk, then stir in freshly cooked pasta. The noodles soak up sauce if left too long.
Share Your Creamy Mac and Cheese
Made this? Snap a cheesy fork-twirl pic and tag me—I love seeing your comfort food wins! Drop a comment with your favorite add-ins too. Check out more recipes on Pinterest!
Print
25-Minute Creamy Mac and Cheese Recipe Pure Comfort
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy homemade mac and cheese with a rich cheddar cheese sauce. A comforting and easy stovetop dish perfect for any dinner.
Ingredients
- 12 oz elbow macaroni or cavatappi pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk (warm)
- 1/2 cup half-and-half (or more milk)
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack (or mozzarella)
- 1/2 tsp mustard powder (optional, but great)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/2 tsp black pepper (plus more to taste)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Drain and set aside.
- Make the roux: In the same pot (or a saucepan), melt butter over medium heat. Whisk in flour and cook for 1 minute until smooth and lightly bubbly.
- Build the sauce: Slowly whisk in warm milk and half-and-half. Keep whisking until smooth. Simmer 3–5 minutes, stirring often, until thick enough to coat the back of a spoon.
- Melt in the cheese: Turn heat to low. Stir in cheddar and Monterey Jack a handful at a time until fully melted and silky.
- Season: Stir in mustard powder, garlic powder, salt, and black pepper. Taste and adjust seasoning.
- Combine: Add drained pasta to the cheese sauce and stir until every noodle is glossy and coated. Serve hot with extra black pepper on top.
Notes
- For extra creaminess, add an extra 1/4 cup of half-and-half or milk.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat gently on the stove with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg