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stove top mac and cheese
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Stovetop Mac and Cheese

An quick and easy mac and cheese recipe with mild Monterey Jack and tangy cheddar. A perfect side for hotdogs, BBQ, and more!
Course Side Dish
Keyword mac and cheese, stovetop
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 side servings
Author Duck Soup Kitchen


  • ½ pound dry pasta
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups milk
  • 2 cups freshly shredded cheese (I used a combo of Monterey Jack and cheddar)
  • salt and pepper to taste


  • In a medium-sized pot, cook pasta according to package instructions, strain and then set aside (you can toss with olive oil to prevent the noodles from sticking together).
  • Return the pot to the stove and set flame to medium heat, add the butter and let it melt.
  • Whisk in the flour and cook for about 1 minute, stirring until the flour is cooked.
  • Slowly drizzle in the milk a little bit at a time, whisking really well each time.
  • Bring the milk mixture up to a simmer and then turn off the heat.
  • Add in the cheese. Stir the cheese and milk mixture until the cheese is fully melted and the sauce is creamy.
  • Add in the pasta, stir to combine, and season with salt and pepper to taste.