Grandma's Classic Creamy Stovetop Mac and Cheese

A cozy, quick mac and cheese just like I used to make for the grandkids—rich, creamy, and comforting with simple pantry ingredients.

Backstory: This is my go-to for busy weeknights: straightforward, reliably creamy, and finished in about 20 minutes. Plenty of seasoning and a little butter to make it feel special.

Ingredients:

• 8 oz (about 2 cups) elbow macaroni or small pasta
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk (warmed slightly)
• 1/2 cup heavy cream or more milk if you prefer lighter
• 2 cups (about 8 oz) sharp cheddar, grated
• 1/2 cup (about 2 oz) mild cheddar or Monterey Jack, grated (optional for extra melt)
• 1/2 teaspoon Dijon mustard (or 1 teaspoon yellow mustard)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika or a pinch of cayenne (optional, for warmth)
• 1/4 cup grated Parmesan (optional, for brightness)
• Optional garnish: chopped parsley, extra cracked pepper

Instructions:

• Bring a large pot of salted water to a boil. Cook the pasta 1–2 minutes less than package directions so it’s slightly underdone (usually 7–8 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta and set aside.
• In the same pot over medium heat, melt the butter. Sprinkle in the flour and whisk constantly for 1–2 minutes to make a blond roux (don't let it brown).
• Slowly whisk in the warmed milk and cream, a little at a time, until smooth. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes.
• Whisk in the Dijon mustard, salt, pepper, and paprika or cayenne if using.
• Reduce heat to low. Stir in the grated cheddar and mild cheddar in handfuls, stirring until each addition melts into a smooth sauce. Stir in the Parmesan if using.
• Add the drained pasta to the cheese sauce and toss to combine. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water until you reach your desired creaminess.
• Taste and adjust seasoning with more salt and pepper if needed. Garnish with chopped parsley or extra pepper.

Flavor profile:

• Rich, buttery, and cheesy with a mild sharpness from the cheddar, a creamy mouthfeel from the cream, and a gentle savory lift from mustard and Parmesan. A whisper of paprika or cayenne gives a warm finish.

Tips from Grandma:

• Grate your own cheese for the best melt. Pre-shredded cheese often contains anti-caking agents that make it grainy.
• Keep the heat low when adding cheese to avoid a grainy sauce.