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Bowl of homemade mac and cheese with a creamy cheese sauce

Homemade Mac and Cheese

A creamy stovetop mac and cheese made with a butter-flour roux and freshly grated cheddar and Monterey Jack, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni (450g)
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese freshly grated
  • 1 cup shredded Monterey Jack cheese freshly grated
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika optional

Method
 

  1. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
  2. In the same pot, melt the butter over medium heat.
  3. Whisk in the flour and cook for 1 minute, stirring constantly, to form a light roux.
  4. Slowly whisk in the milk, a little at a time, until smooth.
  5. Cook, whisking often, for 5-6 minutes, until the sauce thickens enough to coat the back of a spoon.
  6. Remove the pot from the heat, then stir in the cheddar and Monterey Jack cheese, salt, pepper, and paprika until melted and smooth.
  7. Fold the drained macaroni into the cheese sauce until every piece is coated.
  8. Serve immediately, or transfer to a baking dish and broil for 2-3 minutes for a golden top.

Notes

For the smoothest sauce, shred the cheese yourself; pre-shredded bags contain anti-caking starches that keep the sauce from turning silky. Store leftovers in an airtight container in the fridge for up to 4 days.