Stovetop Macaroni and Cheese Recipe

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

1. 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.
2. Before draining the pasta, I reserve a small amount of the pasta cooking water. I drain the macaroni and set it aside.
3. I return the pot to the stove and melt the butter over medium-low heat.
4. I sprinkle in the flour and whisk continuously for about 1 minute. I want the mixture smooth and lightly bubbling without letting it brown.
5. I gradually pour in the milk while whisking constantly. Adding it slowly helps me create a smooth sauce without lumps.
6. 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.
7. I reduce the heat to low and add the shredded cheddar a handful at a time, stirring until each addition melts before adding more.
8. I stir in the Parmesan, Dijon mustard, garlic powder, onion powder, salt, black pepper, and smoked paprika when I’m using it.
9. I add the cooked macaroni back to the pot and gently stir until every piece is generously coated with cheese sauce.
10. 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.
11. 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.

Stovetop Macaroni and Cheese Recipe

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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.

• Author: Laura
• 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

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Instructions

1. 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.
2. Reserve a small amount of pasta cooking water, then drain the macaroni and set it aside.
3. Return the pot to the stove and melt the butter over medium-low heat.
4. Sprinkle in the flour and whisk continuously for about 1 minute, keeping the mixture smooth and lightly bubbling without allowing it to brown.
5. Gradually pour in the milk while whisking constantly to create a smooth sauce without lumps.
6. Cook for 3–5 minutes, stirring frequently, until the sauce thickens enough to lightly coat the back of a spoon.
7. Reduce the heat to low. Add the shredded cheddar a handful at a time, stirring until each addition melts before adding more.
8. Stir in the Parmesan, Dijon mustard, garlic powder, onion powder, salt, black pepper, and optional smoked paprika or hot sauce.
9. Add the cooked macaroni to the pot and gently stir until evenly coated with the cheese sauce.
10. If the macaroni and cheese is too thick, add a splash of reserved pasta water or milk until it reaches the desired creamy consistency.
11. 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