The Dinner BellLancaster, Pennsylvania
Sides

Stovetop Mac and Cheese

No breadcrumbs, no oven, just a proper cheese sauce built the way a diner line cook would build one between orders. Grating your own cheese makes a real difference here; the pre-shredded bags don't melt nearly as smoothly.

10 min prep
20 min cook
Easy level
Serves 6 as a side

Method

  1. Cook the pasta

    Cook the macaroni in well-salted boiling water until just shy of al dente. Drain and set aside.

  2. Make the roux

    Melt the butter in a large pot over medium heat, whisk in the flour, and cook 1 minute.

  3. Add the milk

    Slowly whisk in the milk and cook, stirring often, until thickened, about 5 minutes.

  4. Melt in the cheese

    Reduce the heat to low and stir in the cheddar, Monterey Jack, and mustard powder a handful at a time, until smooth.

  5. Combine

    Fold in the drained macaroni and season with salt and pepper.

  6. Serve

    Serve right away, while the sauce is at its silkiest.

From our kitchen

Keep the heat low once the cheese goes in. High heat can cause the sauce to break into a grainy, oily mess instead of staying smooth.

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