Stovetop Macaroni and Cheese

Mac and Cheese

Servings: 9
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 14 oz. dry elbow macaroni
  • Salt
  • 3 1/2 Tbsp butter
  • 3 1/2 Tbsp flour
  • 2 1/3 cups low-fat milk
  • 1/2 tsp dry mustard, or more to taste
  • 1/4 tsp garlic powder
  • 4 oz. cream cheese, diced into small pieces
  • 8 oz. extra sharp cheddar cheese, shredded
  • 4 oz. mozzarella cheese, shredded
  • Reserved pasta water


  1. Bring a large pot of salted water to a boil, boil pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup pasta water.

  2. While pasta is cooking, in a large saucepan (4 quart) or medium pot melt butter over medium heat then add flour, cook 1 minute whisking constantly.

  3. While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a gentle simmer whisking constantly.

  4. Reduce heat to low add in cream cheese and whisk until melted.
  5. Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed to melt fully.

  6. Season sauce with salt to taste.

  7. Toss pasta with cheese sauce, thin with pasta water a splash at a time as needed. Serve immediately.