Mac and Cheese
Creamy stovetop mac and cheese with cheddar sauce, elbow macaroni, and a crisp breadcrumb topping option.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 35 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
Mac and Cheese takes about 35 min and serves 6. Mac and Cheese is a reliable weeknight dinner and side dish in USA kitchens, made with elbow macaroni and a smooth cheddar sauce.
Helpful guides
Instructions
Drain well without rinsing so starch helps sauce cling. Set aside while making sauce. Shred cheese from a block if possible because pre-shredded cheese contains anti-caking starch that can make sauce slightly grainy and less smooth.
Melt butter in a large saucepan or Dutch oven over medium heat. Whisk in flour and cook 1 to 2 minutes, stirring constantly, until bubbly and lightly golden with a nutty aroma. This cooks out raw flour taste.
Do not boil hard because high heat can cause curdling later. Reduce heat to low. Stir in Dijon mustard, salt, and black pepper to taste.
Taste the base now; it should be lightly seasoned because cheese adds significant salt.
Melting off heat prevents oil separation and graininess. If sauce is too thick, stir in 1/4 cup warm milk. If too thin, return to very low heat 1 minute while stirring.
The sauce should flow slowly and coat pasta evenly without pooling heavily.
Add drained macaroni to sauce and stir gently to coat every piece. Cook over low heat 1 to 2 minutes until pasta is hot and absorbs some sauce. Serve immediately for creamiest texture.
Portion into warm bowls and serve promptly. Check seasoning and add salt in small pinches if needed. Pair with a green salad or roasted vegetables to balance richness.
Refrigerate leftovers quickly and reheat gently to preserve creaminess without breaking the sauce.
Troubleshooting — fixes, not repeats
- If sauce is grainy, heat was too high when cheese was added. Remove from heat and add cheese gradually off boil.
- If sauce is lumpy, whisk milk in slowly at first. Strain through a fine sieve if needed, then continue.
- If macaroni is mushy, shorten boil by 1 minute since pasta continues cooking in hot sauce.
- If sauce is bland, add mustard, salt, or 1/4 teaspoon paprika. Sharp cheddar gives more flavor than mild.
Make it your way
- Serving with rice or naan: For baked mac and cheese, transfer to a dish, top with breadcrumbs, and bake at 375°F for 20 minutes until bubbly.
- For variation, stir in 2 cups steamed broccoli, peas, or diced ham for a complete meal.
- Use half Monterey Jack and half cheddar for extra meltability, or add 1/2 cup Parmesan for sharper flavor.
- For gluten-free, use gluten-free pasta and a gluten-free flour blend for the roux.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat on the stovetop over low heat or in the microwave to 165°F, adding 2 to 3 tablespoons milk per cup and stirring often to restore creaminess.
Freeze for up to 1 month, though texture may be slightly grainier.
FAQ
Why is my cheese sauce oily?
Cheese was melted over too-high heat or added all at once. Remove pan from heat, add cheese in small handfuls, and stir until smooth. Use block cheese for best melting.
Can I use low-fat milk?
Whole milk gives creamiest results. Low-fat milk works but makes thinner sauce. Simmer slightly longer to thicken and add 2 tablespoons cream cheese for richness if needed.
Can I bake it ahead?
Yes. Assemble without breadcrumb topping, cool, cover, and refrigerate up to 1 day. Add 1/2 cup milk, top with crumbs, and bake at 375°F for 25 minutes until hot and bubbly.