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elbow macaroni coated in a smooth orange-yellow cheese sauce in an everyday serving bowl, without a baked crust or garnish
Melissa Hart

Stovetop Mac and Cheese

When every oven rack is occupied, a pot of stovetop macaroni is an easy decision, especially with a smooth cheddar-and-Jack sauce that needs no browned crust. Grate the cheese yourself, stir it in off the heat and leave the sauce slightly loose before adding the noodles, because they'll keep taking up liquid on the way to the table.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz elbow macaroni
  • 1 tbsp fine salt for pasta water
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 1/2 cups whole milk
  • 1 tsp dry mustard
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 8 oz sharp cheddar cheese freshly grated
  • 4 oz Monterey Jack cheese freshly grated

Method
 

  1. Bring a large pot of water to a boil, add the tablespoon salt and cook macaroni according to its package until just tender. Reserve 1/2 cup pasta water, then drain.
  2. While the pasta cooks, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute without browning.
  3. Gradually whisk in milk, then add mustard, sauce salt and pepper. Simmer gently for 4 to 5 minutes, stirring, until the sauce lightly coats a spoon.
  4. Remove from the heat and stir in cheddar and Monterey Jack by handfuls until smooth. Avoid boiling after the cheese goes in.
  5. Fold in macaroni and add the reserved pasta water 1 tablespoon at a time only if needed to keep the sauce flowing. Serve promptly from a warm bowl.