Creamy Homemade Stovetop Macaroni and Cheese
Serves: serves 4
  • ½ lb pasta such as small shells, macaroni or rotini
  • 1 tbsp unsalted butter
  • 1 tbsp all-purpose flour
  • 1 cup low-fat milk
  • 1 cup freshly shredded sharp cheddar cheese
  • ¼ tsp dry ground mustard
  • kosher salt and ground black pepper, to taste
  1. Heat a pot of water to boiling. Reduce heat to medium, add the pasta and cook according to package directions.
  2. Meanwhile, in a small saucepan set over medium heat, melt the butter. Once melted, whisk in the flour until thoroughly mixed. As soon as the mixture turns a light amber color, begin whisking in the milk a little at a time until fully incorporated.
  3. Continue heating the milk mixture, whisking occasionally, until slightly thickened, steaming hot and bubbly at the edges. Whisk in the dry ground mustard.
  4. Add the cheddar cheese and whisk to combine. Remove from heat and season with salt and pepper, a little at a time, to desired flavor.
  5. Toss the cheese sauce with cooked pasta. Let sit for 5 minutes, and then stir again.
  6. Serve immediately.
  7. Optional: Toppings can make this macaroni and cheese extra fun. Diced tomatoes, crispy bacon, crumbled bleu cheese and more are great options.
Recipe by Maine Course at