AI-generated serving inspiration; not a photograph of a tested recipe.
A flour-and-butter base keeps this stovetop sauce creamy. Take the pan off the heat before adding cheese, and loosen it with a splash of pasta water if it thickens while you are setting the table.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
The sauce comes together while the pasta cooks.
No baking stage means softer, creamier macaroni.
Ingredient notes
Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.
Avoid aged dry cheese as the only cheese in the sauce.
Equipment you’ll need
Pasta pot
Saucepan
Whisk
Helpful cooking tips
Do not boil after adding cheese.
Add only as much pasta water as the sauce needs.
Make it your own
Variations
Fold in 1 cup steamed broccoli at the end.
Substitutions
Use Monterey Jack for half the cheddar for a milder sauce.
What to serve with it
Serve with roasted vegetables or sliced tomatoes.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze individual portions for up to 1 month for best quality. The sauce may be less smooth after thawing; stir in a little milk while reheating.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
How do I keep it creamy for leftovers?
Store promptly and add a splash of milk during reheating. Heat gently, stirring, until the portion reaches 165°F / 74°C.
Let’s get cooking
Classic Mac and Cheese
Elbow macaroni in a smooth cheddar sauce, ready without turning on the oven.
Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Pasta pot · Saucepan · Whisk
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Cook macaroni in boiling water according to package directions. Reserve 1/2 cup pasta water, then drain.
Meanwhile melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.
Gradually whisk in milk. Simmer gently 4–5 minutes until the sauce coats a spoon.
Remove from heat. Stir in cheddar a handful at a time, then mustard, salt, and pepper.
Fold in macaroni. Add reserved water a tablespoon at a time if needed and serve warm.
Cook’s notes
Do not boil after adding cheese.
Add only as much pasta water as the sauce needs.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/classic-mac-and-cheese.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
