Homemade Mac and Cheese From Scratch

By SupperScout Editorial Team · Updated October 8, 2026

Boxed mac has a flavor you can't change and an ingredient list you can't pronounce. Stovetop mac from scratch is butter, flour, milk, and cheese — 20 minutes, one pot — and you control the cheese, the salt, and the add-ins.

The roux method

Melt 3–4 tablespoons of butter, whisk in the same amount of flour, and cook a minute until it smells nutty. Pour in about 3 cups of milk slowly, whisking, and simmer until it coats a spoon — that thickened milk is the sauce, so don't rush it. Take the pan off the heat, then stir in the cheese: active heat breaks cheese sauce, residual heat melts it smooth. Salt at the end; cheese brings its own.

Which cheese

Sharp cheddar as the base — the classic flavor. Medium cheddar is blander; extra-sharp can go grainy.
Shred your own. Pre-shredded cheese is coated in anti-caking starch and melts gritty.
Add a melter: monterey jack, fontina, or gouda smooth things out when cheddar alone turns grainy.
A spoon of cream cheese rescues nearly any grainy sauce.

Baked vs stovetop — and what to stir in

Stovetop is creamier and faster — done when the cheese melts. Baked is firmer and custardy: stir in a beaten egg or two, pour into a buttered dish, top with breadcrumbs, and bake until set (egg dishes should hit 160°F). Weeknight? Go stovetop. Weekend? Bake it.

Crispy bacon or diced ham for salt and chew.
Steamed broccoli or frozen peas — fold in at the end so they stay green.
Hot sauce or dry mustard — acid and mustard sharpen rich cheese without changing the dish.

Food-safety note

The baked version with egg must reach 160°F inside. Leftovers of either go in the fridge within 2 hours and reheat best with a splash of milk, stirred over low heat until steaming (165°F).

Don't want to decide? Tell SupperScout what's in the fridge — time limit, servings, diet — and get one best answer instead of five maybes. Try it now →

Frequently asked questions

Why is my cheese sauce grainy?

Heat breaks it. Take the pan off the heat before stirring in the cheese — residual heat melts it smooth. Also shred block cheese yourself; pre-shredded is coated in anti-caking starch and melts gritty.

How much cheese do I need?

For the roux method with 3 cups of milk, plan on about 3 cups shredded (12–16 oz). Sharp cheddar as the base, with a melter like monterey jack or gouda if you want it extra smooth.

Can I make it without flour?

Yes — use cream cheese or evaporated milk as the thickener instead of a roux. The flour roux just gives the classic body and lets you use plain milk.

Should I bake it or keep it stovetop?

Stovetop is faster and creamier. Baked is firmer and custardy: stir in a beaten egg or two, top with breadcrumbs, and bake until set (egg dishes should reach 160°F).

Can I make it ahead?

Stovetop mac is best fresh — the sauce thickens as it sits, so loosen leftovers with warm milk when reheating. The baked version assembles ahead and bakes right before serving.