Homemade Creamy Mac and Cheese Recipe
This homemade mac and cheese stovetop recipe is just as easy to make as the box mix, but oh-so-much tastier. We use wholesome ingredients like milk, butter, flour, cheddar cheese and seasoning to make a creamy dreamy cheese sauce to mix with elbow macaroni pasta.
Servings: 6 people
Calories: 373kcal
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1½ cups milk
- 1 teaspoon Dijon mustard
- 1/8 teaspoon cayenne powder
- 1/8 teaspoon nutmeg
- 2 cups sharp cheddar cheese shredded
Instructions
- Cook pasta according to package instructions, then drain and set aside.
- In the meantime, in a medium saucepan, melt butter over medium heat. Stir in flour and cook for 3-5 minutes stirring constantly to form a roux. Add salt and pepper, then slowly add the milk, stirring well after each addition.
- Cook and stir until simmering, then add the Dijon mustard, cayenne pepper, and nutmeg. Cook for an additional minute before stirring in the cheese. Reduce the heat and stir until the cheese has completely melted.
- Add the cooked pasta into the cheese sauce and stir to coat. Serve immediately, and enjoy!
Notes
Storing leftovers: store leftover mac and cheese in an airtight container in the fridge for up to 1 week
Reheating: to reheat, transfer the mac and cheese to a pot and add a splash of milk. Warm over medium-low, mixing to be sure it doesn’t burn.
Nutrition
Calories: 373kcal | Carbohydrates: 34g | Protein: 17g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 499mg | Potassium: 202mg | Fiber: 1g | Sugar: 4g | Vitamin A: 593IU | Calcium: 348mg | Iron: 1mg