There’s nothing quite like a bowl of warm, creamy mac and cheese — soft macaroni coated in a rich, velvety cheese sauce that’s comforting, indulgent, and deeply satisfying. Whether you’re craving a quick weekday meal or a cozy weekend dinner, this classic recipe delivers pure comfort in every bite. With just a few basic ingredients, you can create a dish that feels gourmet but comes together effortlessly in your own kitchen.

PREP TIME	COOK TIME
5 MIN	15 – 20 MIN

Ingredients:

🔹 For the Macaroni:

2 cups elbow macaroni (or any pasta of your choice)

Water (for boiling)

Salt (for pasta water)

🔹 For the Cheese Sauce:

2 tablespoons butter

2 tablespoons all-purpose flour (maida)

2 cups milk (preferably warm)

1½ to 2 cups shredded cheddar cheese (or a mix of cheddar & mozzarella)

½ teaspoon garlic powder (optional)

¼ teaspoon black pepper

Salt to taste

🔹 Optional Toppings (for extra flavor):

1 tablespoon grated parmesan

Chili flakes or paprika (for a slight kick)

Fresh parsley or coriander (chopped, for garnish)

Equipments:

Deep saucepan or pot (for boiling pasta)

Medium saucepan (for making cheese sauce)

Whisk (for smooth sauce preparation)

Measuring cups and spoons

Wooden spoon or silicone spatula (for stirring)

Grater (for fresh cheese, optional)

Colander or strainer (to drain pasta)

Serving bowl or plate

🧀 Optional: Use a baking dish and oven if you plan to make a baked mac and cheese version later.

Step-by-Step Guide

Step 1: Boil the Pasta

• In a large pot, bring water to a boil. Add a generous pinch of salt.
• Add macaroni and cook according to package instructions (usually 7–8 minutes) until al dente.
• Drain and set aside. (Toss with a little oil or butter to prevent sticking.)

---

Step 2: Make the Roux

• IIn a separate saucepan, melt butter on low heat.
• Once melted, add flour and whisk constantly for about 1–2 minutes until it forms a smooth paste (roux) and turns pale golden.

---

Step 3: Prepare the Cheese Sauce

• Gradually pour in warm milk, whisking continuously to avoid lumps.
• Keep stirring until the sauce thickens and becomes creamy (3–4 minutes).
• Add cheddar cheese, salt, pepper, and garlic powder (if using). Stir until cheese is fully melted and the sauce is silky smooth.

---

Step 4: Combine Pasta and Sauce

• Add the boiled macaroni to the cheese sauce.
• Mix well until each piece is coated with the rich, creamy sauce.
• Let it simmer for 1–2 minutes on low flame so the flavors soak in.

---

Step 5: Serve Hot

• Spoon into a serving bowl, garnish with chili flakes, parsley, or extra cheese on top.

🧀 Creamy, cheesy, and irresistible — your stovetop Mac and Cheese is ready to serve!

---

Chef’s Notes & Cooking Tips

• Use freshly grated cheese for the best melt and flavor. Pre-shredded cheese contains anti-caking agents that can affect the smoothness of the sauce.
• Make sure to whisk continuously while adding milk to avoid lumps in the sauce.
• Adjust the cheese quantity depending on how rich and gooey you want it — more cheese = thicker sauce.
• For extra creaminess, add a splash of cream or a cube of processed cheese to the sauce.
• Want it crispy on top? Pour into a baking dish, sprinkle extra cheese and breadcrumbs, and bake at 200°C (392°F) for 10 minutes.
• Keep the heat low while mixing the cheese into the sauce to prevent curdling.
• Make it a meal by adding grilled chicken, steamed broccoli, or mushrooms.

Serving Suggestions

• Serve hot in a shallow bowl or plate with a sprinkle of chili flakes, cracked black pepper, and fresh parsley for a touch of freshness.
• Pair it with a side salad — like cucumber-tomato or arugula-lemon — to cut through the richness.
• For a full meal, enjoy it alongside garlic bread, buttered toast, or even crispy chicken strips.
• Add toppings like crispy fried onions, bacon bits, or roasted veggies for extra crunch and flavor.
• Make it fancy with a drizzle of truffle oil or serve in ramekins for an elegant dinner setup.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	370–420 kcal
Protein	12–14 g
Carbohydrates	38–42 g
Sugars	5–6 g
Fat	18–22 g
Saturated Fat	10–12 g
Fiber	1.5–2 g
Sodium	450–500 mg
Cholesterol	35–45 mg