Why You’ll Love This Recipe
I love this recipe because I can have homemade macaroni and cheese on the table in about 25 minutes. There’s no baking or complicated preparation, and the sauce stays wonderfully creamy.
I also like having complete control over the cheese and seasonings. I can keep it classic with sharp cheddar, combine several cheeses for a richer sauce, or add vegetables and seasonings when I want something different.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni
- Unsalted butter
- All-purpose flour
- Whole milk
- Sharp cheddar cheese, freshly shredded
- Parmesan cheese
- Dijon mustard
- Garlic powder
- Onion powder
- Salt
- Freshly ground black pepper
- Smoked paprika, optional
- Hot sauce, optional
Directions
- I bring a large pot of generously salted water to a boil. I add the macaroni and cook it until just al dente according to the package directions.
- Before draining the pasta, I reserve a small amount of the pasta cooking water. I drain the macaroni and set it aside.
- I return the pot to the stove and melt the butter over medium-low heat.
- I sprinkle in the flour and whisk continuously for about 1 minute. I want the mixture smooth and lightly bubbling without letting it brown.
- I gradually pour in the milk while whisking constantly. Adding it slowly helps me create a smooth sauce without lumps.
- I cook the mixture for about 3–5 minutes, stirring frequently, until it begins to thicken enough to lightly coat the back of a spoon.
- I reduce the heat to low and add the shredded cheddar a handful at a time, stirring until each addition melts before adding more.
- I stir in the Parmesan, Dijon mustard, garlic powder, onion powder, salt, black pepper, and smoked paprika when I’m using it.
- I add the cooked macaroni back to the pot and gently stir until every piece is generously coated with cheese sauce.
- If my macaroni and cheese seems too thick, I add a splash of reserved pasta water or milk until it reaches the creamy consistency I prefer.
- I taste and adjust the seasoning. I serve my Stovetop Macaroni and Cheese immediately while it’s hot and creamy.
Servings and Timing
I usually get about 6 servings from one batch.
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: about 25 minutes
- Servings: 6
Variations
For extra-cheesy macaroni and cheese, I combine sharp cheddar with Gruyère, Monterey Jack, mozzarella, or Gouda. I like using at least one strongly flavored cheese so the sauce doesn’t taste bland.
For a spicy version, I add cayenne pepper, hot sauce, diced jalapeños, or pepper Jack cheese. I can adjust the heat depending on how spicy I want the finished dish.
When I want to add vegetables, I stir in steamed broccoli, peas, spinach, roasted cauliflower, or sautéed mushrooms. I add cooked vegetables near the end so they don’t become too soft.
For a smoky flavor, I use smoked Gouda and a little smoked paprika. I find this combination gives simple stovetop mac and cheese much more depth.
When I want a crunchy element without baking the entire dish, I toast breadcrumbs with a little butter in a separate skillet and sprinkle them over each serving.
Storage/Reheating
I store leftover Stovetop Macaroni and Cheese in an airtight container in the refrigerator for up to 3–4 days.
The cheese sauce thickens considerably as it cools, so I add a little milk when reheating. For the stovetop, I place the macaroni and cheese in a saucepan over low heat, add a splash of milk, and stir frequently until creamy and heated through.
I can also reheat individual portions in the microwave. I add a small splash of milk, cover the dish loosely, and heat in short intervals, stirring between each one.
I don’t usually freeze this macaroni and cheese because I find that creamy cheese sauces can become grainy or separate after freezing and thawing. I prefer making it fresh or storing leftovers in the refrigerator.
FAQs
What cheese is best for Stovetop Macaroni and Cheese?
I prefer sharp cheddar because it melts well and gives my sauce a strong, classic cheese flavor. I can combine it with Gruyère, Gouda, Monterey Jack, or mozzarella when I want a more complex flavor.
Why is my mac and cheese sauce grainy?
I usually get a grainy sauce when the cheese becomes too hot or when I use pre-shredded cheese containing anti-caking ingredients. I reduce the heat before adding the cheese and prefer shredding it myself so it melts more smoothly.
How do I keep Stovetop Macaroni and Cheese creamy?
I avoid overcooking the cheese sauce and keep the heat low once I add the cheese. I also make the sauce slightly looser than I think I need because the pasta continues absorbing liquid as it sits.
Can I make Stovetop Macaroni and Cheese ahead of time?
Yes, although I think it’s creamiest immediately after cooking. If I make it ahead, I refrigerate it in an airtight container and add some milk while gently reheating it to loosen the sauce.
Can I make Stovetop Macaroni and Cheese without flour?
Yes. I can make a flourless version using evaporated milk and cheese or use a combination of milk, cream cheese, and shredded cheese. The texture will be slightly different from a traditional roux-based sauce, but I can still get a rich and creamy result.
Conclusion
Stovetop Macaroni and Cheese is one of my go-to recipes when I’m craving classic comfort food without spending much time in the kitchen. Tender macaroni and a silky cheddar sauce give me everything I want from homemade mac and cheese, and I don’t need to wait for a casserole to bake.
PrintStovetop Macaroni and Cheese Recipe
Creamy Stovetop Macaroni and Cheese combines tender elbow macaroni with a smooth, rich cheddar and Parmesan sauce. This quick comfort-food classic is ready in about 25 minutes with no baking required.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Elbow macaroni
- Unsalted butter
- All-purpose flour
- Whole milk
- Sharp cheddar cheese, freshly shredded
- Parmesan cheese
- Dijon mustard
- Garlic powder
- Onion powder
- Salt
- Freshly ground black pepper
- Smoked paprika, optional
- Hot sauce, optional
Instructions
- Bring a large pot of generously salted water to a boil. Add the macaroni and cook until just al dente according to the package directions.
- Reserve a small amount of pasta cooking water, then drain the macaroni and set it aside.
- Return the pot to the stove and melt the butter over medium-low heat.
- Sprinkle in the flour and whisk continuously for about 1 minute, keeping the mixture smooth and lightly bubbling without allowing it to brown.
- Gradually pour in the milk while whisking constantly to create a smooth sauce without lumps.
- Cook for 3–5 minutes, stirring frequently, until the sauce thickens enough to lightly coat the back of a spoon.
- Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until each addition melts before adding more.
- Stir in the Parmesan, Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional smoked paprika or hot sauce.
- Add the cooked macaroni to the pot and gently stir until evenly coated with the cheese sauce.
- If the macaroni and cheese is too thick, add a splash of reserved pasta water or milk until it reaches the desired creamy consistency.
- Taste and adjust the seasoning, then serve immediately while hot and creamy.
Notes
- For extra-cheesy macaroni and cheese, combine sharp cheddar with Gruyère, Monterey Jack, mozzarella, or Gouda.
- For a spicy variation, add cayenne pepper, hot sauce, diced jalapeños, or pepper Jack cheese.
- Steamed broccoli, peas, spinach, roasted cauliflower, or sautéed mushrooms can be stirred in near the end of cooking.
- For smoky flavor, use smoked Gouda and smoked paprika.
- For a crunchy topping without baking, toast breadcrumbs with butter in a skillet and sprinkle them over individual servings.
- Freshly shredded cheese melts more smoothly than many pre-shredded cheeses. Keep the heat low when adding cheese to help prevent a grainy sauce.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently over low heat with a splash of milk, stirring frequently until creamy and heated through.
- Freezing is not recommended because the creamy cheese sauce may become grainy or separate after thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg
