Creamy Mac and Cheese
Easy Classic Stovetop Macaroni and Cheese Recipe with Optional Balanced Heat
This is the ultimate, straightforward recipe for achieving the creamy, cheesy comfort food you crave. Made on the stovetop for speed and convenience, it uses a simple roux to create a velvety sauce that coats every single noodle perfectly. This classic mac and cheese is your go-to for a quick weeknight dinner or a crowd-pleasing side dish.
Prep Time: 10 minutes Cook Time: 20 minutes
Total Time: 30 minutes Servings: 6
Ingredients
1 pound (450 g) elbow macaroni or small pasta shape
6 tablespoons (85 g) unsalted butter
1/4 cup (30 g) all-purpose flour
3 cups (720 mL) whole milk, warmed
1 teaspoon (5 mL) kosher salt
1/2 teaspoon (2.5 mL) black pepper
1/4 teaspoon (1 mL) ground mustard (optional, for flavor depth)
1/4 teaspoon (1 mL) smoked paprika
8 ounces (227 g) sharp cheddar cheese, freshly shredded
4 ounces (113 g) Monterey Jack cheese, freshly shredded
Optional: 1–2 tablespoons (15–30 mL) Blazing Citrus Medium Sauce
Heat It Up with Eleven Eleven Sauce: For a delicious twist, stir in 1–2 tablespoons of Blazing Citrus Medium sauce after the cheese has melted for an Everyday Heat that balances the richness of the cheese.
Heat Level: 5.5 out of 10 🔥
Blazing Citrus “Medium” Hot Sauce brings bright sweet heat to any dish. Made with grapefruit juice instead of vinegar, it delivers a clean citrus finish with a smooth serrano kick at a comfortable medium heat. Spoon it over tacos, grilled chicken, shrimp, crispy potatoes, eggs, or grain bowls, or whisk it into mayo or yogurt for an instant dip or dressing. Crowd friendly and full of flavor, it lifts rich foods and makes everyday meals pop.
1. Cook the macaroni according to package directions until al dente. Drain well and set aside.
2. While the pasta cooks, melt the butter in a large saucepan or pot over medium heat. Once melted, whisk in the flour and cook for 1–2 minutes, stirring constantly, to create a smooth roux. Do not let it brown.
3. Gradually pour in the warm milk while continuously whisking to ensure the sauce remains smooth and lump-free. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 5 minutes until the sauce has thickened enough to coat the back of a spoon.
4. Remove the saucepan from the heat. Stir in the salt, pepper, ground mustard, and smoked paprika. Add the shredded cheddar and Monterey Jack cheese a handful at a time, stirring until completely melted and smooth before adding the next.
5. Stir the cooked macaroni into the cheese sauce until it is fully coated. Taste and adjust seasoning as needed. If using the Blazing Citrus Medium Sauce, stir it in now. Serve immediately.
Tips & Variations
For a baked mac and cheese, transfer the mixture to a greased baking dish, top with breadcrumbs, and bake at 375°F for 15 minutes until bubbly.
Swap out a portion of the milk for evaporated milk or half-and-half for an extra decadent sauce.
Add cooked, crumbled bacon or sautéed onions to the sauce before stirring in the pasta.
Other Users Suggest
Replacing Monterey Jack cheese with 4 ounces of Gruyère cheese for a nuttier flavor profile and even smoother melt.
Replacing whole milk with 3 cups of half-and-half for a richer, creamier sauce texture.
Replacing elbow macaroni with 1 pound of cavatappi pasta to give the sauce more ridges to cling to.
Storage, Reheat & Freeze
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of milk to restore creaminess, or in the microwave in 30-second intervals.
Freezing is not recommended as the sauce may separate upon thawing and reheating.
Nutrition Facts (per serving)
Calories: 560 Protein: 28g Carbs: 55g Fat: 27g
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