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Rolling Sauce

One-Pot Mac and Cheese

A creamy, roux-based stovetop mac and cheese made in a single pot — sharp cheddar, Dijon mustard, and a hint of cayenne make it richer than any boxed version.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Group: Pasta
  • - 1 lb elbow macaroni
  • Group: Cheese Sauce
  • - 10 tbsp unsalted butter 1 1/4 sticks
  • - 1/2 cup plus 1 tbsp all-purpose flour
  • - 4 cups whole milk
  • - salt and black pepper to taste
  • - 1/8 tsp ground nutmeg
  • - 2 tsp Dijon mustard
  • - 2 1/4 cups shredded sharp cheddar cheese about 8 oz, freshly shredded
  • - 1 tsp garlic powder or 2 cloves garlic, minced
  • - 1/4 tsp cayenne pepper

Method
 

  1. Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, about 1 minute less than the package directs. Drain well and set aside.
  2. Return the empty pot to the stove over medium heat. Melt the butter, then whisk in the flour. Cook, stirring constantly, for 1-2 minutes until lightly golden and fragrant.
  3. Slowly pour in the milk while whisking constantly to prevent lumps. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon, 5-7 minutes.
  4. Remove the pot from the heat. Stir in the salt, pepper, nutmeg, Dijon mustard, garlic powder, and cayenne pepper.
  5. Add the shredded cheddar in 2-3 additions, stirring until fully melted before adding more.
  6. Add the drained macaroni back into the pot and toss until evenly coated in the cheese sauce. Serve immediately.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove with a splash of milk.
  • Make ahead: Best served fresh, as the sauce thickens significantly as it cools. If needed, slightly undercook the pasta and sauce, then reheat with extra milk.
  • Swap: Blend in Monterey Jack or Gruyère with the cheddar for a different flavor profile; stir in cooked bacon, sausage, or roasted broccoli at the end.