Why You’ll Love This Recipe
I love this recipe because it’s quick enough for a weeknight meal but tastes much richer than boxed macaroni and cheese. Making the sauce from scratch gives me control over the cheese, seasoning, and final consistency.
I also like how creamy the sauce stays. By melting the cheese gently after preparing the milk-based sauce, I get macaroni coated in smooth, velvety cheese rather than a greasy or grainy mixture.
This recipe is also easy for me to customize. I can change the cheeses, add vegetables, mix in seasonings, or add a crunchy topping just before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Macaroni
- 12 ounces elbow macaroni
- Salt, for the pasta water
For the Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon smoked or sweet paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- 1/4 cup grated Parmesan cheese, optional
Directions
1. Cook the Macaroni
I bring a large pot of generously salted water to a boil and add the elbow macaroni.
I cook it until just al dente according to the package directions. I avoid overcooking the pasta because it will soften slightly more when I combine it with the hot cheese sauce.
Before draining, I reserve about 1 cup of pasta water. I drain the macaroni and set it aside.
2. Make the Roux
I melt the butter in a large saucepan or Dutch oven over medium heat.
I sprinkle in the flour and whisk continuously for about 1–2 minutes. I cook it long enough to remove the raw flour taste without letting the mixture become dark.
3. Add the Milk
I gradually pour in the milk while whisking continuously.
Adding it slowly helps me create a smooth sauce without flour lumps.
I continue cooking and whisking for about 4–6 minutes, until the mixture thickens enough to lightly coat the back of a spoon.
4. Season the Sauce
I add the garlic powder, mustard powder, paprika, salt, and black pepper.
I stir everything together and reduce the heat to low.
5. Add the Cheese
I add the grated cheddar and Monterey Jack a handful at a time, stirring after each addition until melted.
If I’m using Parmesan, I stir it in at the end.
I keep the heat low during this step and avoid boiling the sauce after adding the cheese because excessive heat can make my sauce grainy.
6. Add the Macaroni
I add the drained macaroni directly to my cheese sauce and stir until every piece is thoroughly coated.
If the sauce is thicker than I want, I stir in a small amount of the reserved pasta water or additional milk until I reach my preferred consistency.
7. Serve
I taste the finished macaroni and adjust the salt and pepper if necessary.
I serve my Stovetop Macaroni and Cheese immediately while the sauce is hot, creamy, and at its smoothest.
Servings and Timing
This Stovetop Macaroni and Cheese recipe makes approximately 6 servings as a side dish or 4 generous servings as a main course.
I allow about 10 minutes for preparation and approximately 20 minutes for cooking.
My total time is around 30 minutes, making this one of my favorite homemade comfort foods when I need something relatively quick.
Variations
For extra-cheesy macaroni, I add another 1/2 cup of cheddar or use a combination of cheddar, Gruyère, Monterey Jack, and Parmesan.
For spicy mac and cheese, I add cayenne pepper, chopped jalapeños, or a spoonful of hot sauce. I can also use pepper Jack in place of the Monterey Jack.
When I want some vegetables, I stir in steamed broccoli, peas, spinach, or roasted cauliflower.
For a smoky flavor, I use smoked cheddar or increase the smoked paprika slightly.
When I want a crunchy element without baking the macaroni, I toast panko breadcrumbs with a little butter in a separate skillet and scatter 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 pasta continues absorbing sauce as it sits, so I expect refrigerated mac and cheese to become considerably thicker.
For reheating, I add a splash of milk and warm the macaroni gently in a saucepan over low heat, stirring frequently. I add additional milk as needed until the sauce becomes creamy again.
I can also microwave individual portions with a splash of milk, stirring partway through reheating.
I don’t usually freeze this recipe because dairy-based cheese sauces can become grainy after freezing and thawing. I prefer making it fresh or refrigerating leftovers for a few days.
FAQs
What cheese is best for Stovetop Macaroni and Cheese?
I prefer sharp cheddar as my main cheese because it gives me a strong, classic mac and cheese flavor. I combine it with Monterey Jack for extra creaminess, although Gruyère, Colby, fontina, or Gouda can also work well.
Why is my cheese sauce grainy?
I usually get a grainy sauce when the cheese becomes too hot or when I use pre-shredded cheese that contains anti-caking ingredients. I lower the heat before adding my cheese and grate it from a block whenever possible.
How do I make Stovetop Macaroni and Cheese creamier?
I use whole milk, melt the cheese over low heat, and avoid overcooking the pasta. If my finished sauce becomes too thick, I stir in a little warm milk or reserved pasta water until it reaches the creamy consistency I want.
Can I make Stovetop Macaroni and Cheese ahead of time?
I can make it ahead, although I think its texture is best immediately after cooking. When preparing it in advance, I keep my sauce slightly looser because the macaroni absorbs moisture while refrigerated. I add milk while reheating to restore the creamy consistency.
Can I make this recipe without flour?
Yes. I can make a flourless version using evaporated milk and cheese or another stovetop cheese-sauce method. However, I like using a butter-and-flour roux because it gives my sauce a stable, creamy consistency and helps the cheese coat the macaroni evenly.
Conclusion
Stovetop Macaroni and Cheese is one of my favorite recipes when I want classic comfort food without the extra time required for baking. Tender macaroni, sharp cheddar, creamy Monterey Jack, and a simply seasoned homemade sauce give me a rich and satisfying dish in about 30 minutes. I can serve it as an easy main course or alongside other dishes, and the simple stovetop method makes it easy for me to adjust the cheese, seasonings, and consistency exactly the way I like them.
PrintStovetop Macaroni and Cheese
Stovetop Macaroni and Cheese is a quick, creamy comfort food made with tender elbow macaroni and a velvety homemade cheddar and Monterey Jack sauce. It comes together entirely on the stovetop in about 30 minutes for an easy main course or satisfying side dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 side servings or 4 main-course servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 ounces elbow macaroni
- Salt, for the pasta water
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 1/4 teaspoon smoked or sweet paprika
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- 1/4 cup grated Parmesan cheese, optional
Instructions
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook until just al dente according to the package directions.
- Reserve about 1 cup of the pasta water, then drain the macaroni and set aside.
- Melt the butter in a large saucepan or Dutch oven over medium heat. Add the flour and whisk continuously for 1–2 minutes to cook away the raw flour taste without browning the roux.
- Gradually pour in the whole milk while whisking continuously. Cook for 4–6 minutes, whisking frequently, until the sauce thickens enough to lightly coat the back of a spoon.
- Add the garlic powder, mustard powder, paprika, salt, and black pepper. Stir well and reduce the heat to low.
- Add the grated cheddar and Monterey Jack a handful at a time, stirring after each addition until completely melted. Stir in the optional Parmesan at the end. Keep the heat low and do not allow the cheese sauce to boil.
- Add the drained macaroni to the cheese sauce and stir until thoroughly coated.
- If the sauce is too thick, gradually stir in reserved pasta water or additional milk until it reaches the desired creamy consistency.
- Taste and adjust the salt and black pepper as needed. Serve immediately while hot and creamy.
Notes
- Freshly grated cheese melts more smoothly than pre-shredded cheese, which can contain anti-caking ingredients that affect the texture of the sauce.
- Keep the heat low when adding the cheese and avoid boiling the sauce to prevent it from becoming grainy.
- For extra-cheesy macaroni, add another 1/2 cup cheddar or use cheeses such as Gruyère, Colby, fontina, or Gouda.
- For a spicy variation, add cayenne pepper, jalapeños, hot sauce, or substitute pepper Jack for the Monterey Jack.
- Steamed broccoli, peas, spinach, or roasted cauliflower can be stirred into the finished macaroni.
- For a crunchy topping without baking, toast panko breadcrumbs with butter in a skillet and sprinkle them over each serving.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently over low heat with a splash of milk, stirring frequently and adding more milk as needed to restore the creamy consistency.
- Freezing is not recommended because the dairy-based cheese sauce can become grainy after thawing.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 500 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 75 mg
