Homemade Stovetop Macaroni and Cheese
This homemade stovetop macaroni and cheese features a creamy cheddar–fontina sauce and perfectly tender pasta — no baking required! Ready in 20 minutes, it’s rich, smooth, and infinitely better than boxed mac and cheese.
Equipment
- Large pot
- Colander
- Saucepan or large skillet
- Whisk
- Wooden spoon or spatula
- Measuring Cups and Spoons
Ingredients
- Cheese Sauce
- 1/4 cup unsalted butter (50g)
- 1/4 cup all-purpose flour (32g)
- 1/4 tsp salt
- 1 dash black pepper
- 2 cups whole milk or 2% milk (480ml)
- 1 cup shredded sharp cheddar cheese (125g)
- 1 cup shredded fontina or gruyere cheese (125g)
- Pasta
- 2 1/2 to 3 cups dried elbow macaroni (yields 5–6 cups cooked)
- salt for pasta water
- For Serving
- extra shredded cheddar cheese, for topping
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni according to package directions until al dente (7–8 minutes). Drain without rinsing.
- In a saucepan over medium-low heat, melt butter. Add flour and whisk constantly for 1–2 minutes until smooth and lightly bubbling. Season with salt and pepper.
- Slowly whisk in milk, starting with a splash at a time. Continue whisking as sauce thickens, 5–7 minutes, until it coats the back of a spoon.
- Remove from heat. Stir in cheddar and fontina until fully melted and sauce is smooth and glossy.
- Fold cooked pasta into the cheese sauce until evenly coated. Adjust consistency with a splash of milk if needed.
- Serve hot, topped with extra shredded cheddar if desired. Enjoy immediately for the creamiest texture.
Notes
Made with a classic roux-based cheese sauce, this stovetop mac and cheese combines cheddar and fontina for depth and creaminess. It’s the perfect comfort food for busy weeknights or cozy weekends.