Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Large pot and colander
- Saucepan, whisk, grater and spatula
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- The quantity yields four modest main portions or six side portions; nutrition here is calculated for four.
- Use ordinary wheat elbow macaroni; other shapes and gluten-free pasta can absorb liquid differently.
Make it work
- Lumps before cheese is added: whisk the warm milk sauce firmly or strain it.
- A split sauce after boiling is difficult to fully repair; use low heat and add cheese off the stove.
Prep 10 min · Cook 20 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 8 oz (225 g) dry elbow macaroni
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 2 cups (480 ml) whole milk
- 7 oz (200 g) mature cheddar, freshly grated
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Prepare the cheese
Grate cheddar before cooking and measure the milk. Freshly grated cheese generally melts more smoothly than pre-shredded cheese with anti-caking ingredients. Keep the ingredients within reach. - Cook the macaroni
Boil macaroni in a large pot of water according to the package, usually 7–9 minutes, until just tender. Reserve 1/2 cup (120 ml) pasta water, then drain; do not rinse. - Make a pale roux
While pasta cooks, melt butter in a separate saucepan over medium-low heat. Stir in flour and cook for 1 minute, until foamy and smooth but not browned. - Add milk in stages
Whisk in a small splash of milk first to loosen the roux, then gradually add the rest. Cook, stirring along the base, for 4–6 minutes until it lightly coats a spoon. Do not leave it unattended. - Melt the cheese gently
Remove the saucepan from heat. Wait 30 seconds, then stir in cheese in three additions with salt and pepper. Do not boil after adding cheese; intense heat can make the sauce grainy. - Combine and serve
Fold in drained macaroni. If needed, add reserved pasta water 1 tbsp (15 ml) at a time until glossy and loose enough to coat the pasta. Divide into four portions and serve promptly, as the sauce thickens on standing.
Cook’s notes
A stovetop macaroni and cheddar dish with a smooth milk sauce. This version uses a simple roux and has no baked topping.
Storage & reheating
- Refrigerate within 2 hours and use within 3 days. The sauce thickens in storage.
- Reheat gently with 1–2 tbsp (15–30 ml) water per portion, stirring, until 165°F (74°C). Freezing is safe but can change sauce texture.
Allergens
Milk, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 550 kcal · Protein 24 g · Carbohydrates 52 g · Fat 27 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.