Description

Ditch the blue box forever. This stovetop mac and cheese is rich, creamy, and velvety, clinging to every nook of your pasta. Inspired by Willie Robertson, it’s comfort food in its purest form—quick, satisfying, and impossible to resist.

Ingredients

Scale

16 oz pasta (elbows, rotini, or cavatappi)
2 ½ cups sharp cheddar cheese, freshly shredded
1 stick (½ cup) butter
½ cup all-purpose flour
3–4 cups milk (whole milk preferred; can swap 1 cup for half-and-half for extra richness)
Salt, black pepper, and garlic powder, to taste

Optional Mix-Ins & Toppings:

½ cup cooked, crumbled bacon
¼ cup sliced green onions
¼ cup buffalo sauce & cooked chicken
8 oz sautéed mushrooms + 1 tsp truffle oil
Extra shredded cheese for topping

Instructions

1. Cook Pasta

Bring a large pot of salted water to a boil. Cook pasta al dente according to package directions. Drain, but do not rinse. Set aside.

2. Prepare Cheese

While pasta cooks, shred the cheddar. Reserve ½ cup for topping.

3. Make Roux

In a large saucepan, melt butter over medium heat. Whisk in flour, salt, pepper, and garlic powder. Cook 2–3 minutes until bubbly and slightly toasty.

4. Add Milk

Slowly whisk in 3 cups milk until smooth. Simmer gently until thickened, coating the back of a spoon. Add extra milk if needed for desired consistency.

5. Melt Cheese

Remove pan from heat. Stir in shredded cheddar (except reserved ½ cup) until smooth and creamy.

6. Combine with Pasta

Add drained pasta to the sauce. Gently fold to coat evenly.

7. Finish & Serve

Transfer to a serving bowl and sprinkle reserved cheese on top. Let it melt slightly before serving. Enjoy immediately.

Notes

Grainy or oily sauce? Add cheese off the heat; use freshly shredded cheese.
Too thin? Simmer longer or whisk in a slurry (1 tbsp flour + 2 tbsp milk).
Make ahead: Sauce will thicken. Reheat gently with a splash of milk.