Stovetop Creamy Macaroni & Cheese

4.75 from 84 votes

Stovetop Creamy Macaroni & Cheese

Creamy macaroni and cheese made on the stovetop is so much better than anything from a box! This homemade shells and cheese recipe will become your family's favorite mac and cheese!

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Author Melissa Williams

Ingredients

½ lb uncooked shells or similar short pasta
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 ½ cup milk I used 2%
salt & pepper to taste
pinch red pepper flakes
1 ½ cup sharp cheddar shredded
½ cup three cheese blend shredded

Instructions

In a large pot, bring salted water to boil and cook your noodles.
½ lb uncooked shells
Drain noodles and set aside.
Using the same pot (or a new one if you like to do dishes), melt the butter over medium high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
3 tablespoons unsalted butter, 3 tablespoons all purpose flour
Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
1 ½ cup milk
Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
salt & pepper, pinch red pepper flakes, 1 ½ cup sharp cheddar, ½ cup three cheese blend
Season with salt, pepper and red pepper flakes. Remove from heat and stir in your cheese(s). Stir until fully melted and incorporated.
Add your drained pasta to the cheese mixture and stir to fully coat.
Season with additional pepper and enjoy!

Notes

Pre-shredded cheese contains anti-caking agents that can affect melting. For the creamiest texture, shred your own! (But pre-shredded will still work in a pinch.)
Shells are a favorite—they trap gooey cheese in every bite 😍. Elbows, bow ties, or other short pasta shapes also work well.
Don’t want heat? Skip the red pepper flakes. Try paprika or dried mustard for a flavorful, mild alternative.

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