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Tanya's Stovetop Macaroni and Cheese

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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1 pound pasta shells

4 tablespoons butter

1/2 onion, finely chopped

Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

3 cups whole milk, warmed

2 teaspoons Dijon mustard

2 cups shredded 5-cheese Italian blend


  1. Cook pasta in a large pot of boiling salted water until al dente. Drain in a colander.
  2. Melt the butter in a large saucepan. Add the onion and saute until tender, about 3 minutes. Season with salt and pepper. Add flour and stir until it looks pasty and reaches a golden blonde color, about 2 minutes.
  3. Slowly whisk in the warm milk, bringing up to a simmer, and allow the mixture to thicken. Stir in the mustard. Let simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon.
  4. Gradually stir in the cheese a handful at a time. Stir in the pasta, making sure it's all covered with the cheese sauce and serve hot.

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