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Homemade Stovetop Creamy Mac and Cheese

Stovetop creamy mac and cheese combines al dente elbow macaroni with a smooth cheddar sauce made right in the same pot. Dijon and dry mustard add a savory note, while freshly shredded sharp cheddar melts into a sauce that coats every noodle.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 qt water
  • 1 tbsp kosher salt divided
  • 0.25 tsp kosher salt divided
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 3 cup whole milk
  • 1 tsp Dijon mustard
  • 0.5 tsp dry mustard
  • 0.25 tsp black pepper
  • 12 oz sharp cheddar cheese freshly shredded

Equipment

  • 1 6-quart pot

Method
 

  1. Bring the water to a boil in a 6-quart pot.
  2. Stir in 1 tablespoon of the salt.
  3. Add the macaroni and cook according to package directions until al dente, usually 7 to 9 minutes.
  4. Drain the macaroni.
  5. Melt the butter in the same pot over medium heat.
  6. Whisk in the flour and cook for 1 minute, whisking constantly.
  7. Gradually whisk in the milk.
  8. Bring the mixture to a gentle simmer, stirring often, for 4 to 6 minutes, until thick enough to coat a spoon.
  9. Remove the pot from the heat.
  10. Stir in the Dijon mustard, dry mustard, remaining 1/4 teaspoon salt, and pepper.
  11. Stir in the cheddar a handful at a time until smooth.
  12. Add the drained macaroni and stir until evenly coated.

Notes

For the smoothest sauce, shred the cheddar fresh and add it a handful at a time off the heat. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. Gluten-free elbow pasta and a gluten-free all-purpose flour blend can be used as a dietary swap.