Stovetop mac and cheese comes together in the time it takes the pasta to cook: build a quick butter-and-flour roux, whisk in milk until it thickens, then melt in the cheese off the heat so it stays glossy rather than grainy. The ingredient costs below are summed from the cheapest current price for each item across the retailers we track, so the total reflects what this dish actually costs to make right now.
- Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve a splash of the cooking water, then drain.
- In the same pot, melt the butter over medium heat. Whisk in the flour and cook for a minute until it smells nutty.
- Pour in the milk a little at a time, whisking constantly, until the sauce coats the back of a spoon.
- Off the heat, stir in the shredded cheddar a handful at a time until smooth. Season with pepper.
- Fold the pasta back in, loosening with the reserved water if needed. Serve immediately.
Take the pot off the burner before adding cheese — direct heat is what makes cheese sauces split. A sharper or aged cheddar swaps in one-for-one if you want more bite, and a handful of breadcrumbs toasted in butter makes a quick crunchy topping.