Recipe

Fresh Simple Mac and Cheese

Creamy, stovetop mac with real cheese, a bright little sweet twist, and zero drama. Weeknight comfort that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A steaming bowl of creamy stovetop mac and cheese with crispy toasted breadcrumbs on top on a wooden table with a spoon

Jump to Recipe

Mac and cheese is supposed to feel like sweatpants for your soul. Warm, cozy, and forgiving. This one is my fresh simple version, meaning it is made from scratch on the stovetop with everyday ingredients, and it leans into a sweet and simple vibe with one specific move: a tiny spoonful of honey (or brown sugar) to round out sharp cheddar.

Before you panic, sweet does not mean dessert. Think: just enough to smooth the edges, plus a quick hit of mustard and paprika to keep everything bright and grown up. The result is a glossy sauce that clings to every noodle, with that “okay wow” seasoning that makes you take a second bite just to confirm it is really that good.

A small saucepan of silky cheese sauce being whisked on a stovetop

Why It Works

Fast comfort, real ingredients: A classic roux-based cheese sauce that comes together in about 15 minutes, no powdered shortcuts required. Pasta plus sauce is about 25 minutes total.
Sweet and simple balance: A touch of honey adds depth and smooths out sharp cheese without making the dish sugary.
Help for a smooth sauce: We keep the heat gentle, add cheese off the heat, and use a little evaporated milk to support a creamy texture.
Kid-friendly, adult-approved: Mild enough for picky eaters, but seasoned like you actually taste your food.

Pairs Well With

Quick lemony arugula salad
Roasted broccoli with crisp edges
Classic tomato soup
Oven-crispy chicken tenders

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days. The sauce will thicken as it chills. That is normal, and honestly kind of nice.

Reheat (best method): Warm in a saucepan over medium-low with a splash of milk (or water in a pinch), stirring often until glossy again. Start with 1 tablespoon liquid per cup and add more as needed.

Microwave method: Add a splash of milk, cover loosely, and heat in 30-second bursts, stirring each time. Stop when it is just hot. Overheating can make the sauce split.

Freezing: You can freeze it, but the texture can get a little grainy when thawed. If you do freeze, thaw overnight in the fridge and reheat gently with extra milk.

Common Questions

What makes this “fresh” mac and cheese?

It is made with a quick homemade cheese sauce using butter, flour, milk, and real shredded cheese. No boxed mix, no canned cheese soup, and no complicated steps.

Why add honey or sugar at all?

A tiny amount of sweetness helps balance sharp cheese and makes the sauce taste rounder and more “complete.” You are not making it sweet, you are making it less flat.

How do I keep my sauce from turning grainy?

Three rules: shred your own cheese if possible, take the pan off the heat before adding cheese, and do not boil the sauce after the cheese goes in. A little evaporated milk also helps the sauce stay smooth, but it is not magic, gentle heat still matters.

Can I use pre-shredded cheese?

Yes. It will still work. Fresh-shredded melts smoother because it does not have anti-caking agents, but pre-shredded is totally acceptable on a weeknight.

What pasta shape is best?

Elbows are classic, but shells, cavatappi, or rotini hold sauce like champs. If you want the coziest bite, go shells.

Can I use mozzarella?

Yes, but for the best melt, go with low-moisture mozzarella (the block kind you shred). Fresh mozzarella can make the sauce watery and the vibe gets a little weird.

Can I make it spicy?

Absolutely. Add a pinch of cayenne, a few dashes of hot sauce, or stir in diced pickled jalapeños at the end.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for boiling pasta (and for mixing everything at the end)
Colander
Medium saucepan (3 to 4 quart) or a deep skillet for the cheese sauce
Whisk
Wooden spoon or silicone spatula
Measuring cups and spoons
Microplane or box grater (if shredding your own cheese)

I used to think mac and cheese was either a boxed situation or a full-on holiday project. Then I started chasing that middle ground: the kind you can make on a Tuesday, but it still tastes like you cared. The “sweet and simple” twist happened by accident when I was trying to rescue a sauce that tasted a little sharp and one-note. A teaspoon of honey, a dab of mustard, and suddenly it went from fine to why is this so good. Now it is my go-to when I want comfort food with a little personality and just enough fun to keep it interesting.

Fresh Simple Mac and Cheese

(4.8 Reviews)

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4 to 6

Ingredients

12 ounces elbow macaroni (or shells, cavatappi)
1 to 1 1/2 teaspoons kosher salt, plus more for pasta water
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup evaporated milk (or use more whole milk)
1 teaspoon Dijon mustard
1 teaspoon honey (or 1 teaspoon light brown sugar)
1/2 teaspoon smoked paprika (or sweet paprika)
1/4 teaspoon garlic powder (optional)
1/8 teaspoon ground black pepper
6 ounces sharp cheddar, shredded (about 1 1/2 cups)
4 ounces Monterey Jack or low-moisture mozzarella, shredded (about 1 cup)
2 ounces cream cheese (optional but very helpful for extra creamy sauce)
1 to 2 tablespoons chopped chives or parsley (optional, for serving)

Optional sweet and simple crunchy topping:

2 tablespoons butter
1/2 cup panko breadcrumbs
1/8 teaspoon kosher salt

Instructions

Boil the pasta. Bring a large pot of water to a boil and salt it generously. Cook pasta until just al dente (usually 1 minute less than the box suggests). Reserve 1/2 cup pasta water, then drain. Return the pasta to the same large pot and set it aside.
(Optional) Make the crispy topping. In a dry skillet over medium heat, melt 2 tablespoons butter. Add panko and 1/8 teaspoon salt. Stir until golden and toasty, 2 to 4 minutes. Remove from heat.
Start the roux. In a medium saucepan (3 to 4 quart) over medium heat, melt 3 tablespoons butter. Whisk in flour and cook 30 to 60 seconds, whisking constantly, just until the raw flour smell cooks off and it looks like wet sand.
Whisk in dairy. Slowly pour in whole milk and evaporated milk while whisking. Keep whisking until smooth. Cook 3 to 5 minutes, stirring, until the sauce thickens enough to lightly coat a spoon.
Season the base. Whisk in Dijon, honey, paprika, garlic powder (if using), 1 to 1 1/2 teaspoons kosher salt, and pepper. Taste. It should taste a bit bold because pasta will mellow it out.
Add cheese off the heat. Turn off the heat and remove the pan from the burner. Add cheddar and Monterey Jack in handfuls, whisking until melted and smooth. If using cream cheese, whisk it in now.
Combine with pasta. Pour the cheese sauce over the drained pasta in the large pot. Stir until coated. If it looks too thick, splash in reserved pasta water a tablespoon at a time until it is glossy and creamy.
Serve. Spoon into bowls and top with toasted panko (if using) and chives or parsley. Eat it while it is hot and the edges of your spoon keep catching strings of cheese.

Quick fix if your sauce looks broken: Take it off the heat, add a splash of milk, and whisk like you mean it until it comes back together.

Too thick or too thin? Too thick: add a splash of milk or pasta water and stir. Too thin: let the sauce simmer 1 to 2 minutes before you add the cheese, then proceed.

Nutrition information is estimated.

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