Cook without touching your screen
Start Hands-Free Cook Mode and Quick Crave will guide you through this recipe step by step. Use your voice to move forward, repeat a step or ask about an ingredient.
Need help choosing dinner?
Tell us what you have, how much time you have, and what you feel like eating. Dinner Rescue will build a personalized dinner plan.
Forget the box — this stovetop skillet mac and cheese is ultra-creamy, deeply cheesy, and ready in 20 minutes. Elbow macaroni gets tossed in a béchamel sauce loaded with freshly shredded sharp cheddar and gruyere. It's the ultimate comfort food that kids and adults both go crazy for.
Pro Tip
Shred your own cheese from a block — freshly shredded sharp cheddar and gruyere melt into a silky, smooth sauce. Pre-shredded cheese has anti-caking agents that make the béchamel grainy.
Ingredients
- 12 oz elbow macaroni
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- 1/2 cup freshly shredded gruyere or mozzarella
- 1/2 tsp mustard powder
- Salt, pepper, and paprika to taste
Disclosure: As an Amazon Associate I earn from qualifying purchases. This means if you click a link and make a purchase, I may earn a small commission at no extra cost to you.
Instructions
- 1
Cook macaroni according to package directions until al dente. Drain and set aside.
- 2
Melt butter in the same pot over medium heat. Whisk in flour and cook for 1 minute.
- 3
Gradually whisk in milk. Cook, stirring constantly, for 3–4 minutes until thickened.
- 4
Remove from heat. Stir in cheeses and mustard powder until melted and smooth.
- 5
Add macaroni back to the pot. Stir to coat. Season with salt, pepper, and a pinch of paprika. Serve hot.
Total time: 5 min prep + 20 min cook · Serves: 6 · Nutritional information is an estimate and may vary based on ingredients used.
Cooking guide: Easy One-Pan Meals for Busy Weeknights
