Get dinner on the table in about 25 minutes with this easy stovetop Mac and cheese. Throw in whatever veggies your family likes and whatever cheeses you’ve got in your fridge.

Take me to the recipe!

This is our go-to recipe for stovetop mac and cheese. I prefer stovetop over the baked variety because a) it saves a step; and b) at least when I make it, it's creamier. Maybe I'm doing it wrong. 

Now listen, I know people have extremely strong opinions when it comes to mac and cheese, so I’m not claiming that this is the “right” way to make it. This is just how I make it and so far, we haven’t had any complaints.

Also, it’s so easy and a good way to use up cheese odds and ends. Also, my kids will eat broccoli, zucchini, and peas when they’re in the Mac and cheese, so it’s a win all around.

A couple of notes:

• Roux can be intimidating, but let me tell you, I’ve made this dish 1000 times and my roux looks slightly different every time. Don’t worry too much about how it’s “supposed” to look or how thick it’s “supposed” to be. Adding cheese to this sauce hides a lot of imperfections! It’s okay to wing it!

• I like to finely chop any veggies that I’m going to add (unless it’s peas and then I don’t do anything to them) and throw them into the pasta water three minutes before the al dente time listed on my pasta package. Check the pasta at the al dente time, but know that you might need another minute or two to get the pasta fully cooked because adding the veggies to the water lowers the temperature.

Stovetop Mac and Cheese

Time: 25 minutes, all active
Yield: 4 adult dinner servings, plus leftovers

16 oz Pasta
2 cups whole milk
4 heaping cups cheese (mixture of cheddar, gruyere, muenster, gouda, whatever you have)
2 Tbsp flour
2 Tbsp butter
1/2 tsp garlic powder
1/2 tsp sea salt + more to taste, depending on the saltiness of your cheese and add-ins
1/4 tsp black pepper
Any veggies you plan to add

Heat your salted pasta water over a high flame.

Measure the milk and microwave for 30 seconds or until it no longer feels chilly to the touch.

Grate the cheese and prep any veggies you plan to add.

In a separate pan, melt butter over a medium-low flame. Add flour, stirring constantly to combine. Keep whisking frequently. When butter and flour are bubbling, turn flame all the way down and continue stirring until the mixture has turned a slightly darker shade of brown (bubbles go from large to small and the color is more of a wheat/blond than white/cream).

Add the garlic powder, salt, and pepper and whisk to combine.

Slowly stream the milk into the flour and butter mixture and whisk vigorously until combined. Stir very frequently until mixture thickens, about 5-8 minutes. Add cheese and stir to melt. Stir frequently until the sauce is as thick as you’d like, about 3-4 minutes more.

While the sauce simmers, cook pasta according to package directions. When the pasta is 3 minutes shy of al dente, add the veggies to the boiling pasta water. Once the veggies and pasta are done cooking (check at the al dente time, but you may need 1-2 more minutes because the temperature dropped when we added the veggies), drain and return the noodles to the hot pan. Immediately add the cheese sauce and stir well. Check seasonings and serve.