30 Minute Stovetop Mac & Cheese
A quick and creamy stovetop mac and cheese that's ready in just 30 minutes, perfect for comforting weeknight dinners.
Ingredients
Pasta
- 8 oz elbow macaroni (or pasta of choice)
Cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Dairy
- 2 cups milk (whole or low-fat)
- 1/4 cup unsalted butter
Dry Ingredients
- 1/4 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
Seasoning
- Salt and pepper to taste
Optional Toppings
- fresh parsley, paprika, or breadcrumbs Use for garnishing.
Instructions
Cooking the Pasta
- In a large pot, bring water to a boil. Add a pinch of salt and the elbow macaroni. Cook according to package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- In the same pot, melt the butter over medium heat. Add the flour, whisking continuously for about 1-2 minutes until the mixture is golden brown.
- Slowly pour in the milk, continuing to whisk to avoid lumps. Cook and stir until the mixture thickens.
- Reduce the heat to low. Stir in the cheddar and mozzarella cheese along with the garlic powder, onion powder, salt, and pepper until smooth and creamy.
Combining
- Add the drained pasta back to the pot, mixing thoroughly to ensure the pasta is well-coated with the cheesy sauce.
Serving
- Transfer the mac and cheese to individual bowls and add any optional toppings, such as fresh herbs or breadcrumbs.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze for longer storage (2-3 months). To reheat, add milk and microwave, stirring frequently to restore creaminess.