Stovetop Creamy Macaroni & Cheese

Creamy macaroni and cheese made on the stovetop are so much better than anything from a box! This homemade shells and cheese recipe will become your family’s favorite mac and cheese!


  • ½ lb uncooked shells or similar short pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cup milk I used 2%
  • salt & pepper to taste
  • pinch red pepper flakes
  • 1 ½ cup sharp cheddar shredded
  • ½ cup three cheese blend shredded


  • In a large pot, bring salted water to boil and cook your noodles.
  • Drain noodles and set them aside.
  • Using the same pot (or a new one if you like to do dishes), melt the butter over medium-high heat until bubbly. Whisk in the flour, one tablespoon at a time, making sure to fully cook each addition.
  • Cook the flour until it is no longer raw. The mixture (a roux) should be thick and pale yellow.
  • Add in the milk, while whisking. Continue cooking until the mixture thickens and is creamy.
  • Season with salt, pepper, and red pepper flakes. Remove from heat and stir in your cheese(s). Stir until fully melted and incorporated.
  • Add your drained pasta to the cheese mixture and stir to fully coat.
  • Season with additional pepper and enjoy!

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Serving: 1gCalories: 389kcalCarbohydrates: 35gProtein: 16gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 268mgPotassium: 211mgFiber: 1gSugar: 4gVitamin A: 618IUCalcium: 346mgIron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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