Best Homemade Stovetop Mac and Cheese Recipe

This guide explains how to make perfect mac and cheese.

Start by choosing the right cheese. Sharp cheddar, Gruyère, Fontina, and Mozzarella melt well. Avoid pre-shredded cheese. Use room-temp, freshly grated cheese for best results.

Cook pasta in salted water. Use a big pot and enough water. Don’t add oil. Cook to al dente. Save starchy pasta water for sauce.

Make a roux with butter and flour. Cook for 1–2 minutes. Add warm milk slowly while whisking. Use whole milk for creaminess.

Turn off heat before adding cheese to the sauce. Add shredded cheese in small batches. Stir gently until smooth.

Season at the end. Salt, pepper, garlic powder, or paprika add flavor. Fix issues like saltiness or thickness with butter, milk, or pasta water.

Serve hot. Garnish with herbs or extra cheese. Don’t let it sit too long.

Select the right cheese for melting.

Choose cheese that melts smoothly without becoming greasy or separating. Not all cheese behaves the same when heated.

Sharp cheddar is the top pick. It has the right balance of fat and acidity for a creamy sauce. Aged cheddar melts better than mild versions.

Other good options include:

• Gruyère – nutty and melts smoothly
• Fontina – creamy with a mild flavor
• Mozeralla – soft and stretchy when melted
• Colby – similar to cheddar but milder
• American cheese – ultra-creamy but processed

Avoid pre-shredded cheese. It often has anti-caking agents that stop smooth melting. Always shred your own from a block.

For best results, use freshly grated cheese. It melts more evenly and gives a silkier texture.

Mixing cheeses can boost flavor. Try combining sharp cheddar with a little parmesan or gruyère. Limit to 2-3 types to keep the sauce balanced.

Cheese should be at room temp. Cold cheese added to hot sauce can cause clumping. Let it sit out for 10-15 minutes before use.

Fat content matters. Low-fat cheese won't melt the same way. Full-fat delivers the best texture and flavor.

Here's a quick guide:

Use 2-3 cups of shredded cheese for 1 pound of pasta. Too much can make the sauce heavy.

Stir cheese into the sauce off the heat. High temp can cause separation. Low, steady heat keeps it smooth.

Cook the macaroni in salted water.

Use a large pot. It gives pasta room to move and cook evenly. Crowded pasta sticks together and cooks unevenly.

Fill the pot with water. Use 4-6 quarts per pound of pasta. Too little water leads to sticky results.

Add salt once the water boils. Use 1-2 tablespoons of kosher salt. This seasons the pasta from the inside out.

Don’t add oil to the water. It prevents sauce from sticking to pasta later. Skip this step.

Drop in macaroni. Stir immediately to stop sticking. Keep stirring for the first minute.

Cooking time matters

Check package for exact time. Most macaroni takes 8-12 minutes. Test at 2 minutes less than listed time.

Pasta should be al dente. It should have a slight bite. Overcooked pasta turns mushy in sauce.

• Test pasta by biting into it
• Look for a tiny white dot in the center
• Drain 1 minute before package time if unsure

Drain and reserve pasta water

Use a colander to drain. Shake once to remove excess water. Don’t rinse the pasta.

Save 1 cup of pasta water before draining. Starchy water helps thicken the cheese sauce later.

Timing with sauce prep

Start pasta first. Sauce takes less time. Both finish together.

If pasta finishes early, toss with a bit of butter. Keeps it from sticking.

Add drained pasta directly to cheese sauce. Hot pasta helps melt cheese evenly.

Stir pasta into sauce off the heat. Return to low heat only if needed. High heat breaks cheese sauce.

Prepare the roux to thicken the sauce.

Melt butter in a heavy-bottomed pot over medium heat. Use 4 tablespoons for 1 pound of pasta. Don’t let it brown.

Add flour right after butter melts. Use equal parts by weight—usually ¼ cup all-purpose flour. Stir constantly with a wooden spoon or whisk.

Cook the roux properly

Cook for 1-2 minutes. This removes raw flour taste. Stop when mixture smells nutty and looks bubbly.

Don’t skip this step. Undercooked roux leaves a chalky flavor in your sauce.

• Keep heat at medium—too high burns roux
• Stir nonstop to prevent lumps
• Roux should coat the back of a spoon

Add milk gradually

Pour in warm milk slowly. Cold milk causes lumps. Start with ½ cup, whisk until smooth, then add more.

Use 2–3 cups total milk per pound of pasta. Whole milk gives creamiest texture. 2% works if needed.

Whisk constantly while adding milk. Keep stirring until sauce thickens enough to coat the spoon. This takes 3-5 minutes.

Roux ratios matter

Too thick? Add reserved pasta water or extra milk. Too thin? Simmer 1-2 minutes longer to reduce.

Never add cheese to a boiling roux. Turn off heat first. High heat breaks down cheese proteins and causes separation.

Once smooth and thickened, remove from heat before adding cheese. This ensures a silky, lump-free sauce every time.

Combine milk and cheese for creaminess.

Start with a smooth, warm roux base. Never add cheese to a boiling sauce. Turn off heat before adding cheese.

Add shredded cheese in small batches. Stir until fully melted before adding more. This prevents clumping and ensures even melting.

Use room-temperature cheese

Cold cheese shocks the sauce and causes separation. Let it sit out 10–15 minutes before using.

Shred your own cheese. Pre-shredded versions contain cellulose that blocks smooth melting.

• Add cheese slowly over low or no heat
• Stir constantly with a silicone spatula or wooden spoon
• Stop stirring once cheese is fully incorporated

Milk type affects texture

Whole milk gives richest results. 2% works but yields slightly thinner sauce. Avoid skim milk—it lacks fat needed for creaminess.

For extra richness, swap ½ cup milk with evaporated milk or heavy cream. Don’t boil after adding dairy—heat gently only if needed.

Cheese-to-milk ratio

Don’t over-stir after cheese melts. Too much agitation can make sauce grainy.

If sauce breaks or looks oily, remove from heat immediately. Add 1 tbsp cold milk and whisk fast to re-emulsify.

Once cheese is fully melted and smooth, add cooked pasta. Toss gently to coat every noodle evenly.

Season the dish to taste before serving.

Taste the mac and cheese before serving. Adjust salt, pepper, and other seasonings as needed.

Start with basic salt and black pepper. Add ¼ teaspoon each and taste again. Repeat until flavor is balanced.

Common seasoning mistakes

Don’t oversalt early. Cheese and butter already add sodium. Season at the end for better control.

• Under-seasoned = bland dish
• Over-seasoned = harsh flavor
• Test small bites before full seasoning

Add extra flavor layers

Enhance with dry spices. Try 1/8 teaspoon garlic powder, onion powder, or paprika. Stir in after cheese melts.

Fresh herbs brighten the dish. Add chopped parsley, chives, or thyme on top just before serving. Avoid mixing in—heat wilts them.

Fix common issues

Add acidity if needed. A few drops of lemon juice or hot sauce wakes up dull flavors. Use sparingly.

Serve immediately. Letting it sit too long causes overcooking and changes texture.

Garnish for final touch. Sprinkle extra cheese, breadcrumbs, or herbs on top. Serve hot for best texture.