Creamy macaroni and cheese topped with cracked black pepper and herbs in a white bowl, sitting on a rustic wooden table beside a glass of water and a black fork.
easy

Macaroni & Cheese

Classic stovetop mac and cheese with a sharp cheddar sauce that clings to al dente pasta for pure comfort.

(0)
10m prep + 15m cook
4 servings
United States, New England

What You'll Need

  • 40g butter
  • 500ml whole milk
  • 40g plain flour
  • 250g sharp cheddar cheese
  • 300g macaroni pasta
  • 1 tsp sea salt
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground mustard
  • 1/4 tsp black pepper

Let's Get Cooking

  1. 1

    Boil salted water in a large pot. Add macaroni and cook until al dente, about 7 minutes. Drain, reserving 100ml of the pasta water.

    ~8m

    Undercook the pasta slightly as it will finish cooking in the cheese sauce.

  2. 2

    In the same pot over medium heat, melt the butter until it foams and smells nutty. Whisk in the flour, salt, garlic powder, onion powder, mustard, and paprika. Cook until pale gold and bubbly.

    ~2m

    Whisk constantly to ensure the roux is smooth and free of lumps.

  3. 3

    Slowly pour in the milk while whisking vigorously. Continue cooking until the sauce thickens enough to coat the back of a spoon and looks glossy. If the sauce is too thick, stir in a little of the reserved pasta water.

    ~5m

    Keep the heat at medium to prevent the milk from boiling too rapidly.

  4. 4

    Turn the heat to low and stir in the shredded cheese in handfuls until completely melted and stretchy. Taste for seasoning, add the black pepper, and stir in the cooked pasta to coat it evenly.

    ~3m

    The sauce should have the consistency of warm taffy and pull in strings.

  5. 5

    Remove from the heat and let the dish sit for 2 minutes. This allows the sauce to firm up and cling tightly to the macaroni. Serve hot while the steam is rising.

    ~2m

    Resting prevents the sauce from pooling at the bottom of the bowl.

Goes Great With

Macaroni

perfect

Short tubes trap the thick cheese sauce inside every curve for even, cheesy bites in every mouthful.

Penne

good

The ridges catch cheese strands effectively, and the sturdy shape holds up well if you are reheating leftovers.

The Story Behind the Sauce

Macaroni and cheese emerged in colonial America, building on the 18th-century import of cheese-topped pasta from Europe. It gained mass appeal with the introduction of convenient boxed versions during the Great Depression. The flavor is sharp and tangy from aged cheddar, mellowed by the creaminess of whole milk. Subtle spices like ground mustard and paprika add warmth, while the sauce develops a rich, savory aroma as it simmers. A roux base sets this dish apart, turning milk into a thick, clinging coat that the pasta absorbs. When freshly made, the sauce pulls into cheesy strands and feels silky. Unlike Italian cheese pastas that rely on pecorino and starch water, this version uses a flour-thickened base for a velvety finish.