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Essential Stovetop Macaroni and Cheese


Creamy. Comforting. Addictive. Oh, did we forget “easy to make at home?” That, too. Get from workday exhaustion to weeknight elation faster with this recipe for stovetop macaroni and cheese.

Nixon builds her sauce by starting with a béchamel, enriching it with a pound of cheese. Her choice in cheese—a 50/50 blend of cheddar and Muenster—is on the mild side, but it melts smoothly and would pair well with any of her three variations. A final sprinkle of Parmesan and parsley both seasons and brightens the blend, making for a solid (and quick) dinner.

Get the recipe on Serious Eats

Photo by Sara Remington

Becca Haley-Park

Written by

Rebecca Haley-Park is an assistant editor for culture: the word on cheese, and is responsible for all the delicious content on our Facebook page and Twitter feed. When not writing for the magazine you can find her creating cocktail recipes and pairing them with cheese.

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