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+ servings

Stovetop Mac and Cheese


  • 8 oz dried short pasta (gluten-free is great too)
  • 1 ½ Tbsp butter
  • 1 cup milk, divided (2% or whole)
  • 1 ½ Tbsp flour (potato starch is a nice substitute if you're avoiding gluten)
  • sea salt + freshly ground black pepper
  • 1 cup grated cheese, at room temp (see notes, above)


  • Cook the pasta according to the package directions until al dente. Drain and set aside.
  • Return pot to stove and melt butter, along with ½ cup milk, whisking frequently.
  • Meanwhile, place the remaining ½ cup of milk and flour in a small bowl and whisk together until there aren't any lumps.
  • When you just start to see wisps of steam rising from the warming milk, whisk in the milk-and-flour mixture. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream (~ 3-4 minutes)
  • Season with a pinch of salt and a few grinds of black pepper.
  • Remove from heat and add grated cheese and pasta until combined. Stir until the pasta is evenly coated.