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+ servings

The Ultimate Stovetop Macaroni and Cheese

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 -10
Author Delish D'Lites


  • 1 pound pipette or other elbow pasta
  • 4 tablespoons unsalted butter
  • 4 tablespoons flour
  • 2 1/2 cups whole milk
  • 2 1/2 cups of shredded Cheddar cheese
  • 1/3 cup grated Parmigiano Reggiano
  • 1/2 cup shredded Monterrey Jack cheese
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Kosher salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 2 tablespoons unsalted butter melted
  • 1/2 cup Panko breadcrumbs


  1. Bring a large pot to a boil with plenty of water and salt, and cook your pasta to "al dente" per the instructions on the box. Drain, then set aside.
  2. To make the cheese sauce, melt 4 tablespoons of butter in a sauce pan.
  3. Once the butter is melted, add the flour and whisk until it's smooth, stirring constantly for about 1 minute.
  4. Pour in the milk while whisking, to prevent lumps.
  5. Bring your bechamel to a bubble, and once it's thickened, add all the cheese.
  6. Stir until the cheese is melted and the sauce is smooth.
  7. Stir in the Dijon, and season the cheese sauce with salt and pepper, to taste.
  8. Pour the cheese sauce onto the macaroni and stir to coat.
  9. At this point you can serve, or add the Panko breadcrumb topping.

For the Panko breadcrumb topping

  1. Melt 2 tablespoons of butter and combine it with 1/2 cup of Panko breadcrumbs.
  2. Top the macaroni and cheese with this mixture, then broil at 375F for 5-10 minutes, or until golden brown.
  3. Serve warm.