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Stovetop Mac and Cheese Recipe

ByCaroline
Jump to Recipe· 4.7 from 10 reviews

If you’re craving comfort food that hugs your soul, you’ve got to try this Stovetop Mac and Cheese Recipe. It’s creamy, cheesy, and whipped up in about 30 minutes, making it perfect for those busy nights when you want something indulgent but don’t want to slave over the oven. Plus, it uses simple ingredients you probably already have in your kitchen. Trust me, once you make this, it’ll be your go-to mac and cheese for life.

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Why This Recipe Works

  • Quick & Simple: You skip the oven, stovetop-only cooking means less mess and faster results without sacrificing flavor.
  • Creamy Texture: The combo of cream cheese, sharp cheddar, and Parmesan gives a velvety richness with depth.
  • Perfectly Balanced Sauce: Making a roux with butter and flour and then carefully thickening with warm milk and cream creates just the right consistency.
  • Flexible Base: This recipe is a fantastic foundation for personalization, whether you want to add bacon, veggies, or spice it up.
Stovetop Mac and Cheese, cheesy stovetop mac and cheese, quick homemade mac and cheese, easy comfort food recipes, creamy stovetop mac and cheese - A white pot filled with creamy macaroni and cheese occupies the center of the image. The macaroni are small curved tubes covered in smooth, light yellow cheese sauce, with a few grated bright orange cheese pieces scattered on top. The white pot has two small handles, one visible in the front. To the left, there are two wooden spoons placed on a patterned yellow and white cloth. On the right side, a black metal cheese grater holds some shredded bright orange cheese, with more cheese shreds scattered on the white marbled surface nearby. A small round bowl with coarse salt is also visible in the upper right corner. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient here plays a role in making this stovetop mac and cheese creamy, cheesy, and totally satisfying. Choosing quality cheeses and fresh pasta elevates this humble dish to something special.

Stovetop Mac and Cheese, cheesy stovetop mac and cheese, quick homemade mac and cheese, easy comfort food recipes, creamy stovetop mac and cheese - Flat lay of small uncooked elbow macaroni pasta, a half cup of golden butter pat, a small pile of fine white flour, two small white bowls—one with creamy nonfat milk, one with rich heavy cream, a chunk of smooth cream cheese, freshly grated sharp cheddar cheese forming a neat mound, a smaller mound of freshly grated Parmesan cheese, a small white bowl holding pale yellow dry mustard powder, two clean whole brown eggs, salt and pepper grains in small white bowls, all arranged symmetrically on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Small pasta shells or elbow macaroni: Their shape holds the sauce beautifully, making each bite packed with cheesy goodness.
  • Butter: The base fat that helps create the roux and adds richness.
  • Flour: Works with butter to thicken the cheese sauce perfectly without lumps.
  • Nonfat milk: Keeps the sauce creamy without turning heavy—just the right balance with cream.
  • Heavy cream: Adds extra silkiness and richness to the sauce.
  • Cream cheese: Brings an irresistible smooth tang and helps bind the sauce to the pasta.
  • Sharp cheddar cheese: The star cheese with bold flavor and great meltability.
  • Parmesan cheese: Adds nuttiness and depth, rounding out the cheeses nicely.
  • Dry mustard powder: Gives a subtle kick that enhances the cheese flavors without overpowering.
  • Salt & pepper: Essential seasonings to balance and brighten the dish.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this stovetop mac and cheese recipe is how easy it is to customize. I like to add extras depending on what’s in the fridge or the season, so don’t hesitate to make it your own.

  • Add-ins: I sometimes toss in crispy bacon or sautéed mushrooms to add texture and smoky flavors—so delicious!
  • Spicy Kick: A pinch of cayenne or a swirl of hot sauce amps up the flavor if you’re a spice lover like me.
  • Veggie Boost: Steamed broccoli or roasted cherry tomatoes are my go-to mix-ins for a pop of color and nutrition.
  • Dairy-Free Version: Swap the milk and cream for almond or oat milk, and use vegan cheese to make a dairy-free version that still feels indulgent.

Step-by-Step: How I Make Stovetop Mac and Cheese Recipe

Step 1: Cook Pasta to Al Dente Perfection

Start by boiling 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt for flavor, then pour in your pasta. Cook it until it’s al dente—this is key to keep your pasta from getting mushy once it’s mixed with the sauce. Drain the pasta in a colander and set it aside, so it’s ready when your sauce is done.

Step 2: Make the Roux Base

Reduce the heat to medium-low and melt the butter in the same pot. Stir in the flour and cook this mixture for a few minutes, stirring constantly until it turns a light golden brown. This step develops a subtle nutty flavor and thickens the sauce without lumps later on.

Step 3: Warm Your Milk and Cream

While making the roux, warm your milk and cream together until hot but not boiling. I usually pop them in the microwave for about 2 minutes. Adding warm milk helps your sauce thicken evenly and prevents clumps.

Step 4: Build and Thicken the Sauce

Gradually whisk the warm milk and cream into your roux, stirring constantly to combine. Bring it to a gentle simmer and keep stirring — you’ll see it thicken and coat the back of your spoon. Patience here is a virtue; don’t rush this stage or you’ll miss the perfect creamy texture!

Step 5: Add Cream Cheese and Seasonings

Take the pot off the heat and whisk in the cream cheese, dry mustard powder, salt, and pepper. Whisk until the cream cheese is melted and the sauce is smooth. This adds a lovely tang and richness that makes your mac and cheese truly unforgettable.

Step 6: Melt in the Cheeses

Now stir in the sharp cheddar and Parmesan cheeses until the sauce is glossy and every last bit has melted. This is the stage where the magic happens — don’t rush and keep stirring for a silky finish.

Step 7: Combine Pasta and Cheese Sauce

Add your cooked pasta back into the pot and fold it gently into the cheese sauce so every bite is coated. Serve immediately while it’s warm and gooey. You’re in for a treat!

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Tips from My Kitchen

  • Warm Milk Matters: Heating milk and cream before adding prevents lumps and creates a silkier sauce.
  • Use Sharp Cheddar: A good-quality sharp cheddar provides the cheesy punch this recipe needs.
  • Don’t Overcook Pasta: I always stop just before fully done since the pasta will keep cooking slightly in the cheese sauce.
  • Constant Stirring: Stir the sauce often while thickening and after adding the cheeses to ensure no sticking or burning occurs.

How to Serve Stovetop Mac and Cheese Recipe

Stovetop Mac and Cheese, cheesy stovetop mac and cheese, quick homemade mac and cheese, easy comfort food recipes, creamy stovetop mac and cheese - A close-up view of creamy macaroni and cheese inside a white pot with a black rim. The macaroni is elbow-shaped, covered in smooth, pale yellow cheese sauce, with some small melted orange cheese bits sprinkled on top. A wooden spoon with a visible grain is scooping a portion of the cheesy macaroni, lifting it slightly above the pot. The pot sits on a light fabric with a yellow and white geometric pattern, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a little extra freshly grated Parmesan on top for an extra cheesy layer and finish with a tiny pinch of smoked paprika for color and subtle warmth. Fresh chopped parsley or chives also brighten up the dish beautifully right before serving.

Side Dishes

This mac and cheese pairs wonderfully with crisp green salads or roasted vegetables like Brussels sprouts or asparagus. For a heartier meal, I love serving it alongside crispy fried chicken or baked sausage links—because why not double down on comfort?

Creative Ways to Present

For special occasions, I’ve served this stovetop mac and cheese in cute mini ramekins topped with toasted breadcrumbs for crunch, then broiled for a golden crust. It looks fancy but comes together in minutes, perfect for impressing guests without stress.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to an airtight container and refrigerate for up to 3 days. The cheese sauce thickens as it cools, so you might want to stir in a splash of milk when reheating to bring back that creamy texture.

Freezing

This recipe freezes pretty well in individual portions. Freeze in freezer-safe containers for up to 2 months. When thawing, leave it in the fridge overnight before reheating gently on the stove or in the microwave.

Reheating

Reheat your leftover stovetop mac and cheese gently in a saucepan over low heat, adding a bit of milk to loosen the sauce. Stir often to keep it smooth and prevent sticking. The microwave works too, just heat in short bursts and stir in between.

FAQs

  1. Can I use different types of pasta for this Stovetop Mac and Cheese Recipe?

    Absolutely! While small pasta shapes like shells and elbow macaroni hold the sauce best, you can use other small shapes like penne, rotini, or even cavatappi. Just be mindful of cooking times and make sure the shapes can trap the cheese sauce well.

  2. How do I prevent my stovetop mac and cheese from being grainy?

    Heating the milk before adding it to the roux, stirring constantly, and using good-quality cheeses help with smoothness. Also, avoid overheating the cheese once added; melt it gently off the heat for best texture.

  3. Can I make this recipe ahead of time?

    Yes, you can prepare the mac and cheese in advance and store it in the fridge for a day or two. Reheat gently, adding a splash of milk to revive the creamy sauce. For longer storage, freezing is recommended.

  4. What if I don’t have cream cheese on hand?

    Cream cheese adds great creaminess and tanginess, but if you don’t have any, you can substitute with more heavy cream and a bit of sour cream or Greek yogurt added off the heat. The texture and flavor will be slightly different but still tasty.

Final Thoughts

This stovetop mac and cheese recipe is close to my heart because it reminds me of cozy nights cooking with family. It’s quick, comforting, and endlessly adaptable, so you’ll never get bored. If you want a foolproof, luscious mac and cheese that’s ready in no time, give this one a shot—you’ll wonder how you ever lived without it.

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Stovetop Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 10 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
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Description

This classic Stovetop Macaroni and Cheese recipe is creamy, cheesy, and perfectly comforting. Made with shell or elbow pasta and a rich cheese sauce featuring sharp cheddar, Parmesan, and cream cheese, it comes together quickly on the stovetop for a delicious homemade meal or side dish.

Ingredients

Pasta

  • 1 pound small pasta like shells or elbow macaroni

Cheese Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups nonfat milk
  • 1 cup heavy cream
  • 4 ounces cream cheese
  • 3 cups freshly grated sharp cheddar cheese
  • 1 cup freshly grated Parmesan
  • 1/2 teaspoon dry mustard powder
  • Salt to taste
  • Pepper to taste

Instructions

  1. Cook Pasta: Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions. Drain pasta into a large colander and set aside.
  2. Make Roux: Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown.
  3. Heat Milk and Cream: Meanwhile, pour milk and cream into a microwave-safe glass bowl and heat for 2 minutes. Alternatively, heat milk in a small saucepan on the stove until hot, not boiling.
  4. Add Milk Mixture: Pour milk and cream mixture into the flour mixture, stirring often. Bring to a simmer while it thickens. The sauce is done when it is thick and coats the back of a spoon.
  5. Add Cream Cheese and Seasonings: Stir in cream cheese, a pinch of salt and pepper, and dry mustard powder. Whisk until the cream cheese is melted and fully incorporated.
  6. Add Cheddar and Parmesan: Remove from heat and add cheddar and Parmesan cheeses, stirring constantly until completely melted and smooth.
  7. Combine Pasta and Sauce: Stir cooked pasta into the cheese sauce until fully coated. Divide into bowls and serve hot.

Notes

  • For best flavor, use freshly grated cheddar and Parmesan cheese instead of pre-shredded varieties.
  • Adjust salt and pepper to taste, especially if your cheese is already salty.
  • Use whole milk instead of nonfat milk if you prefer a richer sauce.
  • You can substitute dry mustard powder with prepared mustard for a slightly different flavor profile.
  • This recipe yields about 10 servings as a side dish, or 6-8 servings as a main course.
  • To reheat, gently warm the macaroni and cheese over low heat with a splash of milk to restore creaminess.

Nutrition

  • Serving Size: 1 cup
  • Calories: 380 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 75 mg

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