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A blue plate of homemade creamy stovetop mac and cheese

Creamy Stovertop Mac and Cheese (No Baking!)

This creamy Stovetop Mac and Cheese is the perfect dinner for those busy weeknights when time is tight. It comes together in less than 30 minutes and the whole family will love it.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 16 ounces pasta cavatelli, shells, or elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 1 teaspoon paprika
  • 4 cups milk whole milk
  • ½ teaspoon Dijon mustard
  • 3 cups cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded

Method
 

  1. Cook the pasta according to the directions on the box, drain, and set aside
  2. Meanwhile, use a box grater to shred the cheese
  3. In a large sauce pan or Dutch oven, melt the butter and whisk in the flour, Dijon mustard, and paprika to create a roux
  4. Slowly whisk in the milk, stirring constantly
  5. Add the cheese a handful at a time and stir until creamy and smooth
  6. Add the drained pasta and mix until uniform

Notes

  • For best results, skip the bags of pre-shredded cheese. Buy bricks of cheese and shred it yourself using a box grater.
  • Many pasta shapes work well in this recipe including elbow macaroni, cavatappi, farfalle, shells, and radiatore. I don’t recommend long, thin pasta such as spaghetti or linguine