Homemade mac and cheese with a smooth stovetop sauce
Homemade mac and cheese starts with a simple milk sauce, then cheese is folded in away from strong heat. The pasta should remain lightly coated rather than submerged in a heavy block of sauce.
For homemade macaroni and cheese, freshly grated cheese usually disperses more readily than heavily coated pre-shredded cheese. This is a stovetop version; a long second bake would require a looser sauce.
If the sauce thickens while standing, loosen a portion with a splash of milk over gentle heat. More heat does not repair a grainy sauce; it can cause further separation.
This recipe contains milk and wheat. It is a comfort-food preparation, not a diet or medical nutrition claim. Keep leftovers chilled and reheat the full portion thoroughly, stirring for even heating.
Sources and cooking guidance
FoodSafety.gov: safe cooking temperatures and thermometer-based doneness checks.
Ingredients
Step 1
Cook macaroni in boiling water according to its package until just tender. Reserve a small cup of cooking water before draining.
Step 2
Melt butter in a saucepan over medium-low heat. Stir in flour and cook for 1–2 minutes without browning it.
Step 3
Whisk in milk gradually, smoothing each addition. Bring to a gentle simmer and stir for about 5 minutes until the sauce coats a spoon and the flour is cooked.
Step 4
Remove from the heat. Stir in mustard, then cheese in small handfuls until melted. Do not boil the finished cheese sauce.
Step 5
Fold in drained pasta. Add a little reserved pasta water if needed for a loose, creamy coating. Season after tasting the cheese and serve immediately.
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