Comfort food at its finest, this homemade stovetop mac and cheese is easy, creamy, and always a family favorite.
During the cold months, nothing is better than a warm bowl of pasta smothered in a cheesy sauce. And this quick stovetop recipe can be ready in under 30 minutes—perfect for a fast weeknight dinner.
I have to admit, I used to love the blue-boxed mac and cheese as a kid. This homemade recipe is definitely more of an adult version with three types of cheese. You can substitute other types of pasta, but I love using the elbow macaroni because it reminds me of the classic childhood version.
To make the macaroni and cheese, Cheddar, mozzarella, and Parmesan cheese are melted into a thick milk mixture to form a creamy and cheesy pasta sauce. The best part about this mac and cheese is that no baking is required—it’s made completely on the stove.
To make a cheese sauce, you first need to start with a roux. Cook the roux over low heat and you will know it is ready when it is a light golden color and has a nutty and toasty aroma.
When you add milk, you make a béchamel sauce, which is one of the mother sauces. The roux will thicken the milk, creating a creamy sauce that will coat the back of a spoon. Melting the cheese into the thick milk mixture makes a creamy cheese sauce for the pasta.