Stovetop Mac and Cheese in 20 Minutes
A classic American stovetop mac and cheese with a smooth, creamy cheddar sauce—ready fast, no baking required. This method uses a quick roux and warm milk for a sauce that clings to every noodle.
Stovetop mac and cheese is one of America’s most beloved comfort foods, and it’s also a great lesson in sauce-making. By building a simple roux (butter + flour) and whisking in warm milk, you get a stable, silky base that melts cheese evenly. Use sharp cheddar for classic flavor, and a touch of Dijon and paprika to make it taste like it simmered all day—without actually doing that.
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Servings
4
Ingredients
Pasta
- •8 oz (225 g) elbow macaroni (or small shells)
- •1 1/2 tsp kosher salt, plus more to taste
Cheese Sauce
- •3 tbsp unsalted butter
- •3 tbsp all-purpose flour
- •2 cups whole milk, warmed
- •1 tsp Dijon mustard
- •1/2 tsp garlic powder
- •1/4 tsp smoked or sweet paprika
- •1/4 tsp freshly ground black pepper
- •3/4 tsp kosher salt (start with 1/2 tsp, adjust after adding cheese)
- •8 oz (225 g) sharp cheddar cheese, freshly grated
- •2 oz (55 g) Monterey Jack (or American cheese), freshly grated
To Finish (Optional)
- •1–3 tbsp pasta cooking water (as needed to loosen)
- •1 tbsp chopped chives or parsley
- •Hot sauce, to taste
Instructions
- 1
Boil the pasta: In a medium pot, bring about 2 quarts of water to a boil. Add 1 1/2 tsp kosher salt, then cook macaroni until just al dente (usually 1 minute less than the box suggests). Reserve 1/2 cup pasta water, then drain.
- 2
Start the roux: Return the empty pot to medium heat. Melt the butter, then whisk in the flour. Cook, whisking constantly, for 1 minute—this removes the raw flour taste without browning.
- 3
Build the sauce base: Slowly whisk in the warmed milk. Keep whisking until smooth and slightly thickened, 2–4 minutes. Whisk in Dijon, garlic powder, paprika, pepper, and salt (start on the lighter side).
- 4
Melt in the cheese (off heat): Remove the pot from the heat. Add cheddar and Monterey Jack a handful at a time, whisking until fully melted and silky before adding more. If the sauce seems too thick, whisk in a splash of reserved pasta water.
- 5
Combine and finish: Add the drained pasta and stir until evenly coated. Taste and adjust salt and pepper. Serve immediately, topped with chives/parsley and hot sauce if you like.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.