If you’re craving the ultimate comfort food that’s creamy, cheesy, and goes together in a flash, this Stovetop Mac and Cheese Recipe is your new best friend. Whether you’re cooking for family or friends, this dish delivers rich flavors and a velvety texture that feels homemade yet surprisingly simple. Each bite melts with sharp cheddar cheese, perfectly balanced with a hint of mustard and a kick of hot sauce, making this stovetop classic irresistibly savory and satisfying.
Ingredients You’ll Need
The beauty of this Stovetop Mac and Cheese Recipe is how straightforward and pantry-friendly the ingredients are. From the sturdy elbow macaroni that provides ideal bite and texture to the sharp cheddar that creates that unmistakable cheese pull, every component plays a vital role in crafting this dish’s luscious profile.
- 2 cups macaroni (uncooked): Small elbow pasta is perfect for trapping cheesy sauce in each nook and cranny.
- 2 tablespoons butter: Adds richness and forms the base of the roux for a creamy sauce.
- 2 tablespoons flour: Thickens the cheese sauce for that perfect consistency.
- ½ cup heavy cream: Brings decadent smoothness and a rich mouthfeel.
- 1 cup milk: Lightens the cream just enough to keep the sauce silky but not too heavy.
- ½ teaspoon mustard powder: Gives depth and a subtle tanginess that enhances the cheese.
- ¼ teaspoon onion powder: Adds a gentle savory warmth without overpowering.
- ¼ teaspoon salt/pepper each: Balances and brightens all the flavors beautifully.
- ½ teaspoon hot sauce: A modest kick that wakes up the palate and adds excitement.
- 1 ½ cups cheddar cheese (shredded): The star ingredient—sharp, flavorful, and melts to creamy perfection.
How to Make Stovetop Mac and Cheese Recipe
Step 1: Prep the Cheese
Pro tip: Always shred your own cheese from a block rather than using pre-shredded bags. This simple act dramatically improves how smoothly it melts and the vibrant sharpness of the flavor. I love using aged cheddar for an extra punch and creaminess that hits the spot every single time.
Step 2: Cook the Macaroni
Fill a large pot with salted water and bring it to a rolling boil. Toss in your macaroni and cook according to package instructions, usually around 7 to 8 minutes. Setting a timer here is key to prevent overcooking, since you want tender pasta with just a slight bite. Once done, drain the pasta thoroughly and set it aside while you get the cheese sauce going.
Step 3: Make the Roux
In a clean, large pot over medium heat, melt the butter gently. As soon as it’s liquid, stir in the flour using a silicone spatula, and cook for about 1 to 2 minutes. This step cooks out the raw flour taste and creates a thick paste called a roux. It’s the secret to that luscious velvety sauce you’re aiming for.
Step 4: Add the Cream and Milk
Slowly pour in the heavy cream and milk in small splashes while continuously stirring. This steady addition prevents your roux from breaking and keeps everything smooth and creamy. Bring the mixture to a boil briefly, then reduce to a low simmer. Now is the time to add your mustard powder, onion powder, salt, pepper, and hot sauce, which infuse subtle layers of flavor that make each bite complex but balanced.
Step 5: Melt in the Cheese and Combine
Gradually sprinkle the shredded cheddar cheese into the simmering sauce while stirring constantly. You want each handful to melt fully so the sauce turns silky and cohesive. Once the cheese is melted and the sauce is smooth, fold the cooked macaroni into the pot. Stir gently to coat all the noodles without breaking them up, and then you’re ready to serve this dreamy Stovetop Mac and Cheese Recipe.
How to Serve Stovetop Mac and Cheese Recipe
Garnishes
While this mac and cheese is fantastic on its own, adding garnishes takes it over the top. Try sprinkling crispy bacon bits, fresh chopped chives, or a dusting of smoked paprika for a pop of color and flavor. Toasted breadcrumbs can add a delightful crunch that contrasts nicely with the creamy sauce.
Side Dishes
This dish pairs beautifully with crisp green vegetables like steamed broccoli or sautéed spinach for a fresh counterpoint. For heartier meals, serve it alongside grilled chicken or juicy burgers—mac and cheese always makes any meal feel like a celebration.
Creative Ways to Present
For cozy family dinners, scoop the mac and cheese into mini cast-iron skillets or individual ramekins. If you’re feeling festive, top it with a sprinkle of parmesan and broil until golden and bubbly for a delicious crusty top. It’s also perfect as a stuffing for bell peppers or baked potatoes when you want a fun twist on presentation.
Make Ahead and Storage
Storing Leftovers
Leftover mac and cheese keeps well in an airtight container in the refrigerator for up to 3 days. The cheese sauce may firm up a bit when chilled, but a quick reheat with a splash of milk brings it right back to creamy perfection.
Freezing
If you want to keep this comfort dish longer, freezing works great. Portion the mac and cheese into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of milk to loosen up the sauce. Stir frequently to ensure you don’t scorch the cheese. You can also microwave individual portions, stirring halfway through, but stovetop reheating yields the most luscious results.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While sharp cheddar is classic, you can mix in gouda, Monterey Jack, or even a bit of parmesan for a unique twist. Just be sure to use cheeses that melt smoothly for the best sauce texture.
Is there a way to make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free alternative, use plant-based milk like oat or almond, and find a dairy-free cheese that melts well. The flavor will be different but still comforting and delicious.
Can I add protein to make it a full meal?
Definitely! Stir in cooked chicken, crispy bacon, or even some sautéed mushrooms and peas to bulk up the dish and make it even more satisfying as a complete meal.
Why do you recommend shredding cheese from a block?
Pre-shredded cheese often contains anti-caking agents that can prevent it from melting smoothly, resulting in a grainy texture. Freshly shredded cheese melts beautifully, giving you that creamy, dreamy mac and cheese experience.
What’s the secret to a silky cheese sauce without lumps?
Taking your time when adding the cream and milk to the roux is key. Pour the liquids in slowly while whisking or stirring constantly to keep the sauce smooth. Also, don’t rush the cheese melting part—gradually add cheese and stir thoroughly.
Final Thoughts
I can’t recommend this Stovetop Mac and Cheese Recipe enough. It hits every note of comfort food—creamy, cheesy, and utterly satisfying—without spending all day in the kitchen. Whether you’re making it on a busy weeknight or for a special gathering, this recipe is sure to become a cherished favorite in your repertoire. Grab your skillet, shred that cheese, and get ready to dig into cozy, delicious goodness!
Print
Stovetop Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Stovetop Mac and Cheese recipe is a classic comfort dish made creamy and flavorful with a homemade roux-based cheese sauce. Using shredded cheddar cheese and a blend of heavy cream and milk, this recipe produces a rich, cheesy pasta perfect for a quick weeknight dinner or a cozy meal any time.
Ingredients
Pasta
- 2 cups macaroni (uncooked, equal to 1/2 lb.)
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese (shredded)
Instructions
- Prepare the Cheese: Shred the cheddar cheese from a block for the best melting quality and flavor. Avoid pre-shredded cheese as it contains additives that can affect the sauce texture.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil and add the macaroni. Cook according to the package instructions, usually 7-9 minutes, until al dente. Use a timer to prevent overcooking. Drain the pasta and set aside.
- Make the Roux: In a large pot over medium heat, melt the butter thoroughly. Stir in the flour with a silicone spatula and cook for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Dairy: Slowly add the heavy cream and milk to the roux in small splashes, stirring constantly to prevent lumps and to keep the sauce smooth and thickened.
- Simmer and Season: Bring the mixture to a boil and then reduce the heat to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce. Lower the heat to the lowest setting to keep warm.
- Add Cheese and Combine: Gradually sprinkle the shredded cheddar into the sauce, stirring continuously until melted and smooth. Add the drained macaroni to the pot and stir thoroughly to coat the pasta with the cheese sauce. Serve immediately for the best texture and flavor.
Notes
- Shredding your own cheese significantly improves flavor and texture compared to pre-shredded cheese.
- Use sharp or extra sharp cheddar for more robust flavor.
- The addition of hot sauce adds a subtle heat that enhances the cheesy flavor without being overpowering.
- Mustard powder helps to brighten the flavor of the cheese sauce.
- Serve immediately as stovetop mac and cheese tends to thicken if left to sit.
