Almost as FAST and EASY as using a box but tastes a million times BETTER!! So creamy, ridiculously cheesy, and the extra sharp white cheddar cheese gives this mac and cheese so much FLAVOR!!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Pasta
Cuisine: American
Keyword: best stovetop mac and cheese, creamy stovetop mac and cheese, easy stovetop mac and cheese, homemade stovetop mac and cheese, white cheddar mac and cheese
Servings: 10
Calories: 249kcal
Author: Averie Sunshine
Ingredients
1poundsmall pasta shellscooked according to package directions, drained, and set aside
To a very large pot or Dutch oven, cook the pasta according to package directions, drain; set aside.
To the same pot, add the butter and heat over medium heat to melt.
After the butter has melted, add the flour, mustard, onion powder, garlic powder, pepper, optional cayenne (does not make it spicy at all, solely for depth of flavor), and whisk constantly until smooth. Note - this is a very important step and if your butter-flour mixture (roux) is not okay or is not smooth, your mac and cheese will not have the right texture or consistency.
Slowly add the milk, whisking constantly.
Add the cheese and whisk constantly until it's melted and the mixture is perfectly smooth.
Add the cooked pasta, stir to coat and combine, and serve immediately.
Notes
Storage: Mac and cheese will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.