Stovetop Mac and Cheese Recipe

Macaroni and Cheese is a classic iconic family meal that leaves you feeling all warm inside. Our homestyle mac and cheese is loaded with flavor thanks to the help of four cheeses, coarse ground mustard and lots of cracked black pepper. Our cheese combination is Sharp, Monterrey, White Cheddar and Muenster. Each have their own special flavor and blend so nicely together. Enjoy it hot off the stove or make this dish ahead of time, freeze in a casserole pan and pull it out when you need a quick weeknight meal.

Stovetop Mac and Cheese
  • 32 ounces of your favorite small pasta (I used shells)
  • 5 tbsp. butter, unsalted
  • 1/4 cup flour
  • 2 cups whole milk, warm to the touch
  • 3 tsp coarse ground mustard or spicy Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 cup white wine or you could use cooking white wine or chicken broth
  • 1/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 3/4 tsp cracked black pepper
  • 4 oz. sharp cheddar cheese, shredded
  • 4 oz. pepper jack cheese, shredded
  • 3 oz. white cheddar cheese, shredded
  • 4 oz. muenster cheese, shredded
  1. In the same pot or a large sauté pan or skillet, melt the butter over medium heat. Add the flour and stir constantly for about three minutes, until completely smooth and incorporated. Pour in 1 cup of the milk in a thin stream while whisking. It might start out lumpy, but keep whisking and it will smooth out into a thick paste.
  2. Add the rest of the milk and whisk until smooth. Add the mustard and white wine, stir until combined and then add in the remaining seasonings and then cheeses ( a little cheese at a time) until all cheese is melted. Adjust taste if necessary with more or less salt.
  3. Add the drained pasta and gently mix. Enjoy it HOT off the stove or pour into greased 9×13 inch pan and bake at 350 for 20 minutes