Go Back

Creamy Stovetop Macaroni and Cheese

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Servings: 4 to 6
Author: Hip Foodie Mom


  • 1 pound penne pasta you can also use shell, elbow, bowtie or rotini pasta
  • 2 1/2 teaspoons of kosher salt split
  • 2 tablespoons all-purpose flour
  • 2 tablespoons unsalted butter
  • 1 1/2 cups whole or 2% milk split
  • 2 to 3 cups freshly grated cheese like cheddar, fontina and gruyere
  • 1 1/2 teaspoons dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika + more if desired
  • salt and pepper


  • Bring a pot of water to a boil over high heat. Add the pasta and 2 teaspoons of salt. Cook until the pasta is al dente, about 8 minutes. Drain and set aside.
  • Prepare the roux: Whisk together the flour and butter in a large saucepan over medium heat. It will form a paste. Slowly pour in and whisk the milk to incorporate and keep whisking until smooth and becomes thick, for about 3 to 4 minutes.
  • Turn the heat to low and begin adding in and mixing the handfuls of cheese into the roux. Stir in the remaining 1/2 teaspoon of salt, dijon mustard, Worcestershire sauce and the smoked paprika. Stir until all the cheese has melted and the sauce is creamy. Taste and adjust the seasonings as desired.
  • Add the cooked pasta into the cheese sauce and stir together until all of the pasta is nicely coated. Let cook in the saucepan for about 2 to 3 minutes. Stir together one last time, season with salt and pepper if desired and then serve and enjoy!