This is the cheesiest, creamiest homemade stovetop macaroni and cheese recipe. This is one of the easiest comfort foods you can make at home. Level up the flavor by adding optional corn, caramelized onions, and pickled jalapenos.
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For a basic, cheesy homemade macaroni dinner you'll need just five ingredients. But we don't do basic here, right? We want more! More cheesy! More delicious! More pasta! More, MORE! Did I go too far?
Yes, I can go overboard, especially when it comes to food. Remember my 10 Ingredient Avocado Toast? So.... ya...
But you'll be really happy about my tendency to do more when it comes to this dish.
This is a pasta dish that's cheesy from the... cheese, savory from the caramelized onion, kicky from the pickled jalapeno, sweet from the corn, and all-around delicious when combined. And you'll only need a few simple ingredients.
Try adding balsamic caramelized onions for a sweet and tangy topping.
Ingredients
See the recipe card for exact amounts.
- butter + flour: for a roux to begin the cheese sauce.
- milk: for the sauce
- cheese: I like a super sharp cheddar, and grate it myself.
- mustard: mustard enhances the flavor of cheese sauce.
- pickled jalapenos: optional but gives a tangy, pickled flavor and some heat.
- corn: for sweetness
- onion: to caramelize or sauté for more flavor
- noodles: I love shell pasta for mac and cheese because they are like little cups for the cheese sauce. Perfection.
Substitutions
- cheese: I like a really sharp cheddar cheese but you can also use mild or medium. Gouda is also good in mac and cheese. Or try a mix of cheese types.
- noodles: You can use the classic Elbow noodles, Cavatappi, Orecchiette, Penne, or whatever noodle strikes your fancy that day.
Shred cheese yourself when you have the time. It'll melt better and give you a silky smooth cheese sauce.
Instructions
Prep Tips
How to cook the onions
- Heat a pan over medium heat.
- Add oil and the diced onions and then cook for 5 minutes without stirring.
- Add a splash of water and stir, scraping up the brown bits on the bottom.
- Repeat this process - the sauteing and splash of water - for about 15 minutes, or until the onions are soft and browned, or cook for up to 45 minutes for caramelized onions.
- Set aside.
Boil your choice of noodles. Prepare them according to the package instructions, in a large pot of salted water, until al dente.
(Undercook by a minute or two if you want to also bake this!)
How to make a cheese sauce
While the pasta is boiling, make the cheese sauce.
- In a medium saucepan, melt the butter over medium heat.
- Once it's melted, sprinkle the flour in and then immediately whisk that together with the butter. It will look like a thick, dry paste.
- Stir and cook for a minute or so, making sure you don't see any raw flour in the pan anywhere. (Left Photo Below)
- Slowly add the liquid. When you add the first splash the whole mixture will thicken up more. Just continue. (Middle Photo Below) It will thicken before it finally thins out.
- Keep whisking so you don't get lumps. (Right Photo Below)
- Now add the mustard and slowly add the cheese while whisking, until you have a smooth cheese sauce.
Microwave the corn to warm it. Chop the jalapenos. Once the pasta is done set it in a large mixing bowl.
Mix together
Gather all of your ingredients.
Add the onions and jalapenos to the noodles and mix well.
Add the corn and the cheese sauce and mix well.
Serve hot.
How to make baked homemade macaroni and cheese
Once the pasta and cheese sauce are mixed together, scoop it into a casserole dish.
You can cover it was some more cheese and some bread crumbs. Bake at 350°F for 20-30 minutes, or until the cheese is bubbling and browned.
Tips for making stovetop macaroni and cheese
- Use mustard in the sauce. I prefer Colman's English Mustard (it has a bit of a kick), but I used yellow mustard for this recipe to make it accessible. You can use powdered mustard. Dijon mustard is also good. This enhance the flavor of the cheese sauce and goes especially well with sharp cheddar cheese.
- Grate your own cheese! Grating a brick of cheese yourself means there are no coatings on it and it gives your sauce a silkier texture, but do whatever you have time for.
- Cook the flour for the roux. The roux is what will thicken the cheese sauce and it involves cooking flour and butter into a paste. Make sure to cook the flour and leave no raw flour in the pan for the best results.
What to serve with stovetop mac and cheese
Homemade mac and cheese goes well will crispy chicken burgers, crispy chicken wraps, oven baked meatballs, or parmesan panko chicken strips. Add brown sugar brussels sprouts or sesame broccoli on the side.
Storage
Store leftover pasta in an airtight container in the fridge for 4-5 days. Reheat in the microwave or in pan on the stovetop with a splash of milk to help keep it from drying out while it heats.
FAQs
Sure, make it the night before and scoop into casserole dish. Warm at 350°F until hot and bubbling, about 30 minutes or so.
You don't have to include onions. Try adding green peas or bacon for a variation on the basic recipe.
Recipe
Stovetop Macaroni and Cheese
Ingredients
- 1 pound shells plus water and salt for boiling
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 3 cups cheddar cheese
- 1 teaspoon yellow mustard
- 1 cup corn warmed
- 1 tablespoon oil
- 1 small onion diced
- ½ cup pickled jalapenos chopped
Instructions
- Boil pasta according to package instructions. Undercook the pasta by a minute or two if you want to bake this recipe after.
For the Extras
- To make the onions, set a small frying pan over medium heat. Add oil and the diced onion. Cook, without stirring for about 5 minutes. Add a small splash of water and stir the onion, scraping up the brown bits from the bottom of the pan. Continue cooking and then adding water for 15 minutes or so, or until the onion is soft and browned. Set aside.
- Microwave the corn and chop the jalapenos and set aside.
For the Cheese Sauce
- Heat a saucepan over medium heat. Melt the butter and then add the flour. Whisk and cook for about a minute, until the mixture is a golden brown paste and you see no raw flour remaining. Slowly add the milk, while whisking, until fully incorporated.
- Add the mustard and slowly add the cheese while whisking, until the cheese has melted and the sauce is smooth. Taste and season with salt and pepper. (I usually boil the pasta, fry the onions and make the cheese sauce at the same time.)
- Add the cooked pasta, corn, jalapenos, onions, and cheese sauce to a large bowl. Mix and serve.
- Alternatively, you can pour everything into a casserole dish, scatter some more cheese on top (even breadcrumbs), and bake at 350°F (180℃) until hot and bubbly and the toppings have browned about 20 to 30 minutes.
Notes
- You can use yellow mustard, English mustard or powdered mustard here.
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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This post was originally posted on May 26, 2020.
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