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Classic Stovetop Mac and Cheese

Mary Berg shares her favourite comfort food recipe: creamy, dreamy mac and cheese. The consistency of the cheese sauce is perfectly thick and creamy, plus the flavours are enhanced with a touch of mustard powder. 



  • 225g dry elbow macaroni
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon onion powder
  • 1 teaspoon mustard powder
  • 2 cups milk, warmed
  • 1 teaspoon kosher salt
  • 250g (about 2 cups) grated extra old white cheddar cheese


  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about eight to ten minutes. Drain the pasta and leave it in the colander or strainer until ready to use.
  2. Meanwhile, melt the butter in a saucepan over medium heat. Sprinkle the flour with the onion and mustard powders and whisk together. The mixture will be slightly clumpy initially but smooth out as you continue to whisk. Allow this to cook for about one minute, stirring occasionally. Once the mixture becomes a little golden, slowly whisk in the warm milk. Season with the salt and bring it to a light simmer. Cook, whisking frequently, until thick, about three to four minutes.
  3. When the sauce is thick, turn the heat down to low and slowly add in the cheddar cheese. Switch to a heatproof spatula or a wooden spoon and carefully stir in the cooked macaroni, ensuring every noodle is well coated.
  4. Serve immediately. Enjoy!

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