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My favorite one-pot stovetop mac and cheese recipe is easy to make in 30 minutes with just 6 main ingredients and always tastes perfectly creamy, cheesy and so comforting.
I’m a firm believer that everyone needs an excellent stovetop mac and cheese recipe in their back pocket. But I have to say I’m especially partial to this one because — as someone who eagerly avoids washing extra dishes at all costs — it comes together quickly and easily in just one pot! ♡
I’ve made plenty of mac and cheese recipes over the years that cook the cheese sauce separately in an additional saucepan. But the brilliance of the one-pot method is that you get the added bonus of super-concentrated starchy pasta water to work with, since you only use about half the amount of liquid typically used to cook pasta. This does wonders with helping the shredded cheese to melt and emulsify and cling to the pasta, creating an ultra-silky, creamy, cheese sauce. And even better? It all comes together in less than 30 minutes!
We’re “plain” mac and cheese fans here in our house, usually opting to serve this pasta with some roasted veggies and a simple green salad on the side. But of course, the options for stirring any of your favorite add-ins (proteins, veggies, herbs, seasonings, sauces, etc) right into the pot of mac and cheese here are limitless. I’ve included lots of ideas and tips below, so please feel free to take this base recipe and customize it exactly to your liking. And enjoy, enjoy!
Let’s make some macaroni and cheese!!
Macaroni and Cheese Ingredients
Before we get to the full mac and cheese recipe below, here are a few important notes about the ingredients you will need. (This recipe was updated slightly in 2022, but for those of you looking for the original ingredient amounts, they are included in the notes below the recipe.)
Pasta: The shape of pasta that you choose here is important, since cooking times can vary pretty widely between different pasta shapes (which will also affect the amount of liquid that they each soak up). I developed this recipe using cavatappi, which has a nice, chewy bite and lists an approximately 8-minute cooking time on its package. If you decide to use a different pasta shape, try to find one whose package lists a similar cooking time. (Or if the cooking time varies significantly, just note that you may need to use more or less water while cooking.)
Milk + water: I recommend using whole milk with this recipe, but just about any plain milk (dairy or plant-based) will work here.
Dijon mustard: A teaspoon of mustard helps to bring out the flavor of the cheddar in this recipe, without making the pasta taste noticeably mustardy. (Although you are welcome to add more mustard if you love that flavor!)
Fine sea salt and black pepper: We will cook the pasta in a teaspoon of fine sea salt. But since different brands of cheddar can vary pretty in terms of saltiness, I recommend giving the pasta a final taste after mixing in the cheese to see if it needs extra salt. I also love adding a generous amount of black pepper to mac and cheese, but feel free to add your desired amount to taste.
Garlic powder: I also like to add a hint of garlic powder to the mix for extra depth of flavor.
Sharp cheddar cheese: I really recommend using a good-quality sharp or extra-sharp cheddar (either yellow or white) since it provides the main seasoning in this dish! As always when making homemade mac and cheese, be sure to shred the cheddar by hand too, so that it melts well.
Parmesan cheese: Aged Parmesan cheese also adds some deliciously salty, nutty, umami flavor to this dish and helps to bring out the best of the cheddar. Please be sure to freshly-grate the Parmesan too!
Homemade Mac and Cheese Tips
Here are a few of my best tips I’ve learned over the years for making one-pot mac and cheese:
The pasta shape you choose makes a big difference. The biggest complaint I hear about one-pot mac and cheese recipes is that the pasta-to-liquid ratios don’t turn out quite right, usually resulting in an overly “soupy” cheese sauce. This is usually due to using a pasta shape that cooks very quickly, leaving behind extra water in the pot that has not been properly soaked up. As mentioned above, I recommend avoiding this by using a pasta shape that lists an 8-minute cooking time, in order to properly blend with the liquid and cheese ratios in this recipe. Or if not, you’re welcome to use whatever pasta shape you like, then just double-check that you only have about 1/2 cup of starchy pasta water remaining in the pot (discarding any extra) before mixing in the cheese.
Don’t overcook the pasta. Since the pasta will continue to cook a bit more in the pot while you are stirring in the cheese, it’s essential that you only boil the pasta until it is *just* shy of al dente so that it will not be overcooked in the end. If you keep a close eye on the pasta and give it a taste test or two near the end of its cooking time, you’ll be good to go!
Always shred the cheese by hand. Store-bought shredded cheeses are coated with an anti-clumping mixture that prevents them from melting well into a smooth sauce. So anytime you’re making mac and cheese, I recommend purchasing blocks of cheese and shredding them by hand.
Don’t forget to season. Cheese brands can vary pretty dramatically in terms of their saltiness, so don’t forget to give the pasta one final taste test after mixing in the cheese and season it with a final round of salt and pepper if needed.
Potential Recipe Variations
This mac and cheese recipe is designed to be a base recipe that you can add to and customize however you’d like, so don’t hesitate to experiment and have fun with it! For example, feel free to…
Use more cheese: My original version of this recipe called for 4 cups (instead of 2 cups) of cheddar, which is of course extra cheesy and delicious! I prefer the lighter version, which I still find to be plenty cheesy, but feel free to use however much cheese you prefer.
Use half and half: If you want an even creamier mac and cheese, you’re welcome to sub in half and half in place of milk.
Use a different blend of cheeses: Other cheeses that can work well in place of (or mixed with) cheddar could include fontina, gouda, gruyere, havarti, Monterrey Jack, or pepperjack cheese.
Add a protein: Chicken, beef, pork, bacon (or guanciale, pancetta, prosciutto, etc), sausage, shrimp, salmon, scallops, or plant-based “meats” would all be delicious options.
Add veggies or greens: Asparagus, bell peppers, broccoli, Brussels sprouts, fennel, green beans, kale, mushrooms, onions, spinach, sweet potatoes, tomatoes, zucchini or other pasta-friendly veggies would be great.
Add extra seasonings: There are endless ways that you could play around with the seasonings in this macaroni and cheese recipe. You could add in some additional fresh or dried herbs (such as basil, chives, oregano, rosemary, sage, thyme, etc), other seasonings that you enjoy (such Cajun seasoning, herbs de Provence, za’atar, etc), lemon juice, or additional sauces (such as basil pesto, Mexican salsa verde, pumpkin purée, etc). Just be sure to thoughtfully add seasonings that will pair well with whatever cheese blend that you use.
More Mac and Cheese Recipes
Looking for more cozy homemade macaroni and cheese recipes to try? Here are a few of our faves:
My favorite one-pot stovetop mac and cheese recipe can be ready to go in less than 30 minutes and always tastes perfectly creamy, cheesy and so comforting.
2 to 4 cups (8 to 16 ounces) freshly-grated sharp cheddar cheese (see note below)
1 cup (1 ounce) finely-grated Parmesan cheese
freshly-ground black pepper, to taste
Instructions
Cook the pasta.Combine the pasta, water, milk, Dijon, sea salt and garlic powder in a large stockpot. Heat over medium-high heat, stirring the pasta once every few minutes, until the water reaches a boil. Adjust heat as needed to maintain a rolling boil. Continue cooking the pasta, stirring once or twice per minute, until the pasta is *just* barely al dente. (Cooking time will depend on the shape of pasta that you use, so please keep a close eye on it.) Remove pot from heat.
Remove excess water (if needed).Check to see how much starchy pasta water remains in the pot. If it seems that there is more than 1/2 cup or so, dip a heatproof measuring cup in to remove and save the excess water, then set it to the side. (If by chance there is no starchy pasta water left, please add 1/2 cup hot water to the pot.)
Add cheese.Add the cheese to the pasta and gently stir until completely melted. If the pasta seems too dry, stir some of the reserved starchy pasta water back in as needed.
Season.Taste and season with additional salt if needed.
Serve.Serve warm, garnished with a few twists of black pepper and enjoy!
Notes
Type of pasta: The pasta shape that you use here is an important factor, since the cooking time (and thus, the amount of water soaked up) by different pasta shapes can vary dramatically. I recommend using a pasta shape that lists an approximately 8-minute cooking time on its package, such as cavatappi, which is shown in the photos above. If your pasta lists a different cooking time, just note that you may need to use more or less cooking water. (You should only have about 1/2 cup of starchy pasta water remaining in the pot, removing any extra, before mixing in the cheese.)
Amount of cheese: My original version of this recipe called for 4 cups of cheddar, which is delicious, but also felt like a bit heavy. After remaking this recipe multiple times over the years, I prefer making it now with 2 cups good-quality white cheddar, which still tastes plenty cheesy to me. But of course, you are welcome to use whichever amount of cheese you prefer.
Recipe edit: This recipe was updated in 2022. The original recipe called for 2 tablespoons butter and 2 tablespoons flour (sautéed together first to make a roux), combined with 3 cups water, 4 cups milk, 1 pound uncooked pasta, 1 teaspoon fine sea salt, 1/2 teaspoon garlic powder and 1/4 teaspoon ground mustard (all simmered together until the pasta is cooked), combined with 4 cups shredded cheddar and 1/2 cup Parmesan (stirred with the pasta until melted). I omitted the roux from the updated version because I found it unnecessary to thicken the cheese sauce and subbed Dijon for ground mustard keep it stocked in their kitchens.
Don’t know what elevation you are at but that was way too much liquid for me. Made a sloppy mess that took forever to boil off. Turned out OK but took way longer than 20 minutes to get there.
Super easy and when made with a specialty pasta such as organic penne rigata cooked to perfect al dente, it is gourmet delicious!! I added 2 tsp onion powder and 1 teaspoon garlic powder. I would agree, sharp cheddar cheese is the best. Thank you for such an outstanding recipe.
Did you let the sauce thicken? I halved the recipe because I did not need 8 servings. It was creamier than what I was used to but it came out nice with a flavorful taste.
My oven is not working but I wanted Mac and cheese for dinner. I come across this Stovetop Mac and cheese. I don’t usually go for creamy macaroni but this turned out great and taste so good. Thank you for this easy recipe.
Where has this recipe been all my life?! I was skeptical about the no boiling process, but it comes out perfect. I’ve made it several times and it’s always a hit.
Does this recipe require whole milk? I made it tonight am overall very happy with the results, but I find the cheese sauce to be fairly thin. I used 1% as that’s what I had in the house but I’ll try whole milk next time.
CJ —
Hi brianna. I made this with 2% and it worked out fine. I would NOT recommend using whole milk, because four cups or two cups has all the fat you need in a day.
Richard L Williams —
If the recipe says whole milk then use whole milk! Frosts my petunias when people i.e. tells you NOT to use whole milk, then issuing a suggestion to watch your fat intake. It’s comfort food, people know that. There’s fat in it. If you’re afraid of fat, then don’t make it! It will NOT taste the same if you do not follow directions. And as far as folks substituting one ingredient for another, go to the store, get the ingredients to properly make the recipe, or just not make it.
I really like this cooking method. Nice way to infuse the pasta with more flavor rather than just coating it after the cook. I used a trofie-shaped pasta that absorbed the liquid perfectly. In addition to the cheeses mentioned in the recipe, I added gruyere and adjusted the flavor at the end with Trader Joe’s uber-savory Unexpected Cheddar. After that, I browned a portion in my air fryer, but would be perfectly happy eating the creamy version right out of the pot.
I have made this recipe at least ten times over the past year and my family LOVES it! Such a hit with everyone! My go to macaroni and cheese recipe from the day I found your recipe! Thank you so very much!
It is truly a challenge to find a meal that all 3 of my kids and my husband & I love. This Mac & Cheese is it! We all love it. thank you for a delicious & easy recipe:)
Im at really high altitude and I saw someone in the comments with the same issue. I did a half cup less milk and a half cup less water, and it was good. Before, i did the same amount of water and milk as in the recipe and used only shredded cheese, which did NOT melt. So, if above sea level or really high, use less liquid, and cheese you shred yourself. Love this recipe!!
This is good but I wish the default recipe was half the size since it has x2 and x3 but not x.5, and 1 lb of uncooked noodles and 7 cups of liquid + 5 cups of cheese is an absolute ton of macaroni.
It’s hard to remember to half everything in your head when making it.
This is good but I wish the default recipe was half the size since it has x2 and x3 but not x.5, and 1 lb of uncooked noodles and 7 cups of liquid + 5 cups of cheese is an absolute ton of macaroni.
It’s hard to remember to half everything in your head when making it.
Also the complaint about it being too watery isn’t really an issue… just let it simmer longer till it’s however dry you want.
Delish! I made exactly as written except I used Colby Jack, yellow sharp cheddar and yellow mild cheddar as that’s what I had. It was a little soupy, but the flavor was awesome. As it sat it thickened up a bit. This is my new Mac n cheese recipe and will definitely make it again. It’s so easy to make too!
I made this tonight and it was delicious! I will say that I had a ton of extra cheese sauce (though it was NOT watery or weird). I just boiled another box of pasta and added it and it was perfect!
I am a long-time fan of this recipe! This is the first time I tried the new measurements/changed ingredients, and it didn’t work for me. I always had success in the past following the measurements that are now listed under recipe edits (except I would switch the milk and water measurements.) I think the roux was helpful for me. This time, the sauce never got creamy, it kind of stayed watery. The flavor is good, and I’ll eat it anyway, but if anyone else struggles with the newer recipe I’d recommend trying the old one!
5/5 stars for the original recipe! It was delicious and creamy and exceeded our expectations for a stove top M&C. I appreciate the fact that your recipe notes included the original recipe! Maybe I’ll have to try the updated recipe next time! Thanks for sharing!
I actually always appreciate it when food bloggers go back to refine old recipes. If you recommend the new version, Ali, I’ll be glad to give it a try.
This was perfect, Ali! We used rotini and Trader Joe’s unexpected cheddar with a side of broccolini and it was absolutely delicious. Two thumbs up from everyone at our table!
We have been long time users of the original recipe and LOVED it. I pulled it up yesterday and saw that it had been updated and was initially excited to try the new and improved version. Excitement quickly turned to disappointment as we were left with a clumpy, curdled mess of pasta.
I followed the new recipe exactly, even using a scale to get the measurements right. Adding the cheese to the hot pasta resulted in the cheese melting and separating, leaving no semblance of smooth cheese sauce that we’re used to with the original recipe. In the time between scooping the pasta into our bowls and our first bites, the cheese cooled and solidified into giant lumps of greasy noodles.
The real nail in the coffin was when my six-year-old (who had been so excited for his favourite mac and cheese for dinner) exclaimed after his first bite, “I don’t want to eat this again.” For a kid who loves practically every combination of cheese and pasta, I think that says the most.
If you, like me, loved the original recipe and thought it would be worth trying the new one, I strongly caution you against it lest you also find yourself sad at the waste of ingredients for a dinner no one wants to eat.
Patrice —
This is the exact same thing that happened to me this evening. Word for word. I’m so disappointed at the food waste and cost of ingredients bc I usually buy more expensive cheeses for the “fancy mac and cheese.” I’m gonna have to cobble together the old recipe/directions from her clues and memory and pray my family wants to give it another go.
Why did this recipe change? When I made it before, it didn’t cook the past first. The past cooked in the water and roux. That recipe was fantastic. This one is not good
Molly —
I agree, this one is good but the older one is way better!
So, where is the original recipe? This one is different, no flour for roux, no dry mustard, different volume of milk and water!! Seriously, why are you changing the whole recipe? And, where do access the original one? Not very impressive.
Omg girl! I have attempted homemade mac and cheese numerous times and failed every time. But this recipe is a game changer! And it’s even easier! Thank you so much for this recipe:) And btw, it’s approved by both my children, ages 6 and 3 :)
I’m confused by step 1 – do I cook the pasta in the milk/water/mustard mixture or do I cook the pasta and then add the milk and mustard?
Mimi —
You cook the pasta in the milk water mustard salt. It absorbs some of the liquid into the pasta, this is definitely how you do it, but there is also a video. Do not use the new recipe
This recipe is one of my faves! its so yummy and tastes so much better than boxed mac n cheese…my 18 month old devours it!
My husband and I like the new version better but my son did lick the cheesy sauce off using the previous recipe. do you still have a copy of the previous version?
Really good mac and cheese, I used to make the old recipe before it was updated, I have made both the old and the new edited recipe. I honestly like the old recipe way better, but the old recipe that’s written all the way at the bottom of the notes is not as detailed as the actual steps and everything. Is there a way that I can have all the steps and exactly what to do for the old recipe, the one in the notes is not as clear and instructional to me.
I teach culinary and I love this recipe for my students. I’m happy to hear that you changed the amount of cheese, as I too, thought it was a bit heavy. I think your original recipe called for 1/2 c Parmesean? Now, you have increased it to 1 c. I cup grated Parmesean equals about 3 oz so I’m wondering if you made a mistake?
Sandy —
I teach culinary, too, and was thinking about using this with my students. Have you used this successfully in a lab? We aren’t quite ready for a roux but I don’t want to do boxed m&c. Thanks! :)
I’ve made the original many times. I’m thinking about adapting to accommodate dairy free folks. Has anyone successfully used a dairy free milk that withstood this cooking process (which kind)? Many thanks!
Michelle —
I’ve only made this with almond milk and it tasted good to me. I use unsweetened vanilla almond milk since that’s what I normally have on hand.
This is more or less the way I do it shooting from the hip, but I’ve been disappointed by my attempts as the cheese became clumpy and gummy. I’m guessing that’s why some folks choose to go the roux route. Any tips on that?
I’ve made this recipe a few times and it’s amazing! I use my favorite Mac and Cheese combo of cheddar/gruyere melange and organic New Zealand Cheddar from Trader Joe’s. I’ve made the full recipe once and halved it the other times and it always comes out cheesy and delicious! This is my new go to!
After cooking the pasta in milk and water to desired doneness, stir in 1 cup grated block yellow American cheese until melted. Then add other grated cheese of choice. Try a combination of equal parts of sharp cheddar and Gruyère cheese and a few tablespoons of finely grated Parmesan and a little crumbled blue cheese. Stir until combined and put lid on saucepan. Let sit 1-2 minutes. Then remove lid and stir until combined. Very smooth and cheesy with complex flavor. All cheddar is a bit one note.
I made this the other evening and it’s GREAT! I love when a recipe tastes great and is SO EASY! I will make this again and again!!
Don’t know what elevation you are at but that was way too much liquid for me. Made a sloppy mess that took forever to boil off. Turned out OK but took way longer than 20 minutes to get there.
Super easy and when made with a specialty pasta such as organic penne rigata cooked to perfect al dente, it is gourmet delicious!! I added 2 tsp onion powder and 1 teaspoon garlic powder. I would agree, sharp cheddar cheese is the best. Thank you for such an outstanding recipe.
Did you let the sauce thicken? I halved the recipe because I did not need 8 servings. It was creamier than what I was used to but it came out nice with a flavorful taste.
My oven is not working but I wanted Mac and cheese for dinner. I come across this Stovetop Mac and cheese. I don’t usually go for creamy macaroni but this turned out great and taste so good. Thank you for this easy recipe.
Where has this recipe been all my life?! I was skeptical about the no boiling process, but it comes out perfect. I’ve made it several times and it’s always a hit.
THIS WAS DELICIOUS! IT WAS SO NICE NOT HAVING TO TURN THE OVEN ON AND STILL SERVE MACARONI AND CHEESE. MY GO-TO FROM NOW ON. THANK YOU FOR SHARING.
Does this recipe require whole milk? I made it tonight am overall very happy with the results, but I find the cheese sauce to be fairly thin. I used 1% as that’s what I had in the house but I’ll try whole milk next time.
Hi brianna. I made this with 2% and it worked out fine. I would NOT recommend using whole milk, because four cups or two cups has all the fat you need in a day.
If the recipe says whole milk then use whole milk! Frosts my petunias when people i.e. tells you NOT to use whole milk, then issuing a suggestion to watch your fat intake. It’s comfort food, people know that. There’s fat in it. If you’re afraid of fat, then don’t make it! It will NOT taste the same if you do not follow directions. And as far as folks substituting one ingredient for another, go to the store, get the ingredients to properly make the recipe, or just not make it.
Rich
I made with 2% and it came out perfectly!
Woah so amzing Recipe ever!!
Delicious
I really like this cooking method. Nice way to infuse the pasta with more flavor rather than just coating it after the cook. I used a trofie-shaped pasta that absorbed the liquid perfectly. In addition to the cheeses mentioned in the recipe, I added gruyere and adjusted the flavor at the end with Trader Joe’s uber-savory Unexpected Cheddar. After that, I browned a portion in my air fryer, but would be perfectly happy eating the creamy version right out of the pot.
I made this and my fam loved it!
Served this recipe 2x on Father’s Day to a big family party. Cooking pasta in the sauce is a brilliant idea! Stress free and delicious! Thank you.
I have made this recipe at least ten times over the past year and my family LOVES it! Such a hit with everyone! My go to macaroni and cheese recipe from the day I found your recipe! Thank you so very much!
perfect recipe !!!!!
kids loved it :)
Perfect Recipe
Kids LOVED it …..
It is truly a challenge to find a meal that all 3 of my kids and my husband & I love. This Mac & Cheese is it! We all love it. thank you for a delicious & easy recipe:)
Im at really high altitude and I saw someone in the comments with the same issue. I did a half cup less milk and a half cup less water, and it was good. Before, i did the same amount of water and milk as in the recipe and used only shredded cheese, which did NOT melt. So, if above sea level or really high, use less liquid, and cheese you shred yourself. Love this recipe!!
This is good but I wish the default recipe was half the size since it has x2 and x3 but not x.5, and 1 lb of uncooked noodles and 7 cups of liquid + 5 cups of cheese is an absolute ton of macaroni.
It’s hard to remember to half everything in your head when making it.
This is good but I wish the default recipe was half the size since it has x2 and x3 but not x.5, and 1 lb of uncooked noodles and 7 cups of liquid + 5 cups of cheese is an absolute ton of macaroni.
It’s hard to remember to half everything in your head when making it.
Also the complaint about it being too watery isn’t really an issue… just let it simmer longer till it’s however dry you want.
Delish! I made exactly as written except I used Colby Jack, yellow sharp cheddar and yellow mild cheddar as that’s what I had. It was a little soupy, but the flavor was awesome. As it sat it thickened up a bit. This is my new Mac n cheese recipe and will definitely make it again. It’s so easy to make too!
I made this tonight and it was delicious! I will say that I had a ton of extra cheese sauce (though it was NOT watery or weird). I just boiled another box of pasta and added it and it was perfect!
Anyway to get the complete, old instructions back? I had made it for thanksgiving and loved it and really want to recreate it that way
I am a long-time fan of this recipe! This is the first time I tried the new measurements/changed ingredients, and it didn’t work for me. I always had success in the past following the measurements that are now listed under recipe edits (except I would switch the milk and water measurements.) I think the roux was helpful for me. This time, the sauce never got creamy, it kind of stayed watery. The flavor is good, and I’ll eat it anyway, but if anyone else struggles with the newer recipe I’d recommend trying the old one!
You. Are. Evil. You changed the recipe! This was amazing! What has the world come to??
This was so good and easy to make! 🌟
5/5 stars for the original recipe! It was delicious and creamy and exceeded our expectations for a stove top M&C. I appreciate the fact that your recipe notes included the original recipe! Maybe I’ll have to try the updated recipe next time! Thanks for sharing!
I’ve tried a number of one pot mac and cheese recipes over the years and this is my new favorite! It turned out perfectly!
Why did you change the recipe ali?
I actually always appreciate it when food bloggers go back to refine old recipes. If you recommend the new version, Ali, I’ll be glad to give it a try.
Only make original tecipe!!!!!¡
Making this tonight!!
This was perfect, Ali! We used rotini and Trader Joe’s unexpected cheddar with a side of broccolini and it was absolutely delicious. Two thumbs up from everyone at our table!
We have been long time users of the original recipe and LOVED it. I pulled it up yesterday and saw that it had been updated and was initially excited to try the new and improved version. Excitement quickly turned to disappointment as we were left with a clumpy, curdled mess of pasta.
I followed the new recipe exactly, even using a scale to get the measurements right. Adding the cheese to the hot pasta resulted in the cheese melting and separating, leaving no semblance of smooth cheese sauce that we’re used to with the original recipe. In the time between scooping the pasta into our bowls and our first bites, the cheese cooled and solidified into giant lumps of greasy noodles.
The real nail in the coffin was when my six-year-old (who had been so excited for his favourite mac and cheese for dinner) exclaimed after his first bite, “I don’t want to eat this again.” For a kid who loves practically every combination of cheese and pasta, I think that says the most.
If you, like me, loved the original recipe and thought it would be worth trying the new one, I strongly caution you against it lest you also find yourself sad at the waste of ingredients for a dinner no one wants to eat.
This is the exact same thing that happened to me this evening. Word for word. I’m so disappointed at the food waste and cost of ingredients bc I usually buy more expensive cheeses for the “fancy mac and cheese.” I’m gonna have to cobble together the old recipe/directions from her clues and memory and pray my family wants to give it another go.
Why did this recipe change? When I made it before, it didn’t cook the past first. The past cooked in the water and roux. That recipe was fantastic. This one is not good
I agree, this one is good but the older one is way better!
So, where is the original recipe? This one is different, no flour for roux, no dry mustard, different volume of milk and water!! Seriously, why are you changing the whole recipe? And, where do access the original one? Not very impressive.
Omg girl! I have attempted homemade mac and cheese numerous times and failed every time. But this recipe is a game changer! And it’s even easier! Thank you so much for this recipe:) And btw, it’s approved by both my children, ages 6 and 3 :)
I will never make Mac and cheese any other way. The possibilities are endless.
Amazing!
Winner!! So good. Thank yo
I’m confused by step 1 – do I cook the pasta in the milk/water/mustard mixture or do I cook the pasta and then add the milk and mustard?
You cook the pasta in the milk water mustard salt. It absorbs some of the liquid into the pasta, this is definitely how you do it, but there is also a video. Do not use the new recipe
This recipe is one of my faves! its so yummy and tastes so much better than boxed mac n cheese…my 18 month old devours it!
My husband and I like the new version better but my son did lick the cheesy sauce off using the previous recipe. do you still have a copy of the previous version?
Really good mac and cheese, I used to make the old recipe before it was updated, I have made both the old and the new edited recipe. I honestly like the old recipe way better, but the old recipe that’s written all the way at the bottom of the notes is not as detailed as the actual steps and everything. Is there a way that I can have all the steps and exactly what to do for the old recipe, the one in the notes is not as clear and instructional to me.
I teach culinary and I love this recipe for my students. I’m happy to hear that you changed the amount of cheese, as I too, thought it was a bit heavy. I think your original recipe called for 1/2 c Parmesean? Now, you have increased it to 1 c. I cup grated Parmesean equals about 3 oz so I’m wondering if you made a mistake?
I teach culinary, too, and was thinking about using this with my students. Have you used this successfully in a lab? We aren’t quite ready for a roux but I don’t want to do boxed m&c. Thanks! :)
I tried this recipe it was easy and quick to make and the taste is really good and delicious enough.
I’ve made the original many times. I’m thinking about adapting to accommodate dairy free folks. Has anyone successfully used a dairy free milk that withstood this cooking process (which kind)? Many thanks!
I’ve only made this with almond milk and it tasted good to me. I use unsweetened vanilla almond milk since that’s what I normally have on hand.
This was very flavorful but my cheese was clumpy and did not melt well. What did I do wrong?
I’ve always been a fan of it this one looks really different and appetizing. The subtle way of garnishing really does stand out. Thank you for recipe
I have made the original recipe many times and the family all love it. I hope you continue to post the original recipe.
This is more or less the way I do it shooting from the hip, but I’ve been disappointed by my attempts as the cheese became clumpy and gummy. I’m guessing that’s why some folks choose to go the roux route. Any tips on that?
I’ve made this recipe a few times and it’s amazing! I use my favorite Mac and Cheese combo of cheddar/gruyere melange and organic New Zealand Cheddar from Trader Joe’s. I’ve made the full recipe once and halved it the other times and it always comes out cheesy and delicious! This is my new go to!
After cooking the pasta in milk and water to desired doneness, stir in 1 cup grated block yellow American cheese until melted. Then add other grated cheese of choice. Try a combination of equal parts of sharp cheddar and Gruyère cheese and a few tablespoons of finely grated Parmesan and a little crumbled blue cheese. Stir until combined and put lid on saucepan. Let sit 1-2 minutes. Then remove lid and stir until combined. Very smooth and cheesy with complex flavor. All cheddar is a bit one note.