30-Minute Stovetop Mac and Cheese
A classic creamy stovetop mac and cheese made with a rich butter-flour roux, cashew milk, and a blend of extra-sharp cheddar and Parmesan cheese. The sauce is silky and clings perfectly to medium pasta shells. Best served immediately while the cheese is at peak creaminess. This version prioritizes freshly grated cheese for superior melting and a more luxurious texture than boxed alternatives.
Ingredients
- 1 lb medium pasta shells, cooked according to package directions
- 8 tbsp unsalted butter
- 8 tbsp all-purpose flourcornstarch0.75:1thickenergluten-free
use less, mix with cold water first
- 4 cups milk, cashew milk or dairy
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp dry ground mustard(optional)
- 3 cups extra-sharp cheddar cheese, grated freshsharp cheddar1:1taste
milder flavor
- 16 tbsp Parmesan cheese, finely grated fresh
Instructions
- 1
Cook pasta according to package directions, drain, and set aside
- 2
Melt butter in a large skillet over medium heat
- 3
Add flour and whisk constantly until light brown and bubbled, about 2 minutes, cooking off raw flour taste
- 4
Slowly add milk while whisking constantly to smooth out clumps
- 5
Whisk in salt, pepper, garlic powder, and mustard until incorporated
- 6
Add cheeses and whisk until melted and smooth
- 7
Stir in cooked pasta until evenly coated, thinning with water or milk if needed
Tips
Grate cheese fresh rather than using pre-grated bagged varieties, which contain anti-caking agents that prevent smooth melting.
Keep heat at medium to avoid breaking the cheese sauce; high heat can cause it to separate or become grainy.
Add milk or water gradually at the end if sauce is too thick for your preference, stirring well between additions.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently on stovetop with splash of milk to restore creaminess; may thicken upon cooling.
Prepare sauce and cook pasta up to 2 hours ahead, stored separately. Combine and warm just before serving for best texture.
Serve immediately in bowls while hot and creamy. Pairs with simple green salad or roasted vegetables.
Common Mistakes
Cook roux too long or at too high heat to avoid burnt, overly darkened base
Add cold milk to hot roux too quickly to avoid lumpy sauce
Use pre-grated cheese to avoid waxy, separated sauce that won't set smooth
Skip whisking cheese in to avoid grainy texture from overheating
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this ahead and reheat it?
Yes, refrigerate cooked mac and cheese up to 3 days. Reheat gently on stovetop over low heat, stirring in a splash of milk to loosen the sauce as it thickens when cold.
What if my cheese sauce is too thick?
Whisk in milk or water one tablespoon at a time until reaching desired consistency. Sauce thickens as it cools, so keep it slightly looser than your target thickness.
Can I freeze mac and cheese?
Freezing is not recommended as the sauce separates upon thawing and the texture becomes grainy. Best enjoyed fresh or refrigerated within 3 days.