Mac & Cheese from Scratch
Homemade mac and cheese from scratch with real cheddar, butter roux, and elbow pasta. Creamy stovetop recipe ready in 30 minutes, no box needed.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minA butter and flour roux thickens milk into a silky cheese sauce that clings to every curve of the macaroni.
This stovetop method skips the baking step for faster comfort food when you need it now.
Real cheddar melts into the hot roux for authentic cheese flavor that beats any powdered packet.
Kitchen Tips
- Stir the roux constantly over medium heat to prevent burning
- Add milk gradually while whisking to avoid lumps in the sauce
- Remove from heat before adding cheese so it melts smoothly without breaking
- Use sharp cheddar for more intense flavor, or mix in Gruyère for complexity
Ingredients
Directions
Heat butter in pan.
Add flour and cook over medium heat.
Stir regularly until mixture thickens.
Gradually stir in milk until mixture boils and thickens.
Add cheese and macaroni and stir until cheese is melted.
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