Stovetop Mac and Cheese

Bev, Bev Cooks

Macaroni, butter, milk, and cheese equal a fabulous stovetop mac and cheese. Easy to pull together and so beyond creamy!
5 min Prep Time
10 min Cook Time
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Servings: 4 servings

Servings: 4 servings


  • 2 cups elbow macaroni
  • 4 Tbs. butter
  • 4 Tbs. all-purpose flour
  • 1 (10 oz) can evaporated milk
  • 1 cup milk
  • 1 tsp. dijon mustard
  • 2 cups extra-sharp cheddar cheese
  • Coarse salt


Step 1

Boil pasta in a medium pot until al dente, then drain in a colander.

Step 2

Back in the pot, melt 4 Tbs. butter until foamy, then add the flour. Whisk until the mix starts to turn a golden brown, 1-2 minutes.

Step 3

Slowly pour in the evaporated milk, whisking as it thickens. Then slowly add the regular milk, along with the mustard.

Step 4

Season with a pinch of salt, and keep whisking until the sauce is a little thicker. Add cheese and continue to stir until the cheese is melted and the sauce is creamy.

Step 5

Add the pasta to the sauce, stir to coat, and salt to taste.

Step 6

Serve immediately.