This creamy stovetop mac and cheese is my weeknight workhorse. It is velvety, comforting, and comes together while the pasta boils. If you have milk and cheese, you are minutes away from a cozy bowl.
Serves 4 to 6. Active time 15 minutes. Total time 20 minutes.
Why You’ll Love This Homemade Stovetop Macaroni and Cheese
- Ultra creamy sauce that clings to every noodle, never dry or chalky
- Ready in about 20 minutes using simple pantry ingredients
- Kid friendly yet flavorful enough for grown-up palates
- Foolproof method with chef-style tips for a silky, lump-free sauce
- Easy to customize with mix-ins, spice, or different cheeses
Homemade Stovetop Macaroni and Cheese Ingredients & Substitutions
Ingredients
- 12 ounces elbow macaroni or small shells
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk, warmed
- 2 cups sharp cheddar, freshly shredded
- 1 cup Gruyere or Monterey Jack, freshly shredded
- 2 ounces cream cheese, softened optional for extra creaminess
- 1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika or a pinch of cayenne to taste
- Kosher salt and freshly ground black pepper
- Reserved hot pasta water as needed to loosen
Substitutions
- Pasta: Any short, tube or scoop shape works. Use gluten-free pasta and a gluten-free flour blend for a GF version.
- Flour: Swap with a cornstarch slurry 2 tablespoons cornstarch whisked with 2 tablespoons cold milk for a gluten-free thickener.
- Milk: 2 percent works. For extra rich, use half-and-half. Evaporated milk adds stability. Non-dairy options like unsweetened cashew or oat milk can work with 1 to 2 ounces cream cheese for body.
- Cheese: Cheddar is classic. Try Colby Jack, Fontina, Havarti, or American for meltability. Avoid super aged or very dry cheeses as the base.
- Dijon: Optional but recommended for depth. A pinch of mustard powder is a great swap.
- Butter: Olive oil can stand in if needed, though butter adds better flavor.
Step-by-Step Instructions to Make Homemade Stovetop Macaroni and Cheese
Boil the pasta
Bring a large pot of well salted water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup pasta water, then drain.
Make a simple roux
In a wide saucepan over medium heat, melt butter. Sprinkle in flour and whisk for 60 to 90 seconds until the roux is foamy and smells slightly nutty, not browned.
Whisk in the milk
Slowly pour in warm milk while whisking constantly. Continue whisking until the sauce bubbles gently and thickens to coat the back of a spoon, 3 to 5 minutes. Reduce heat to low.
Season the base
Whisk in Dijon, garlic powder, paprika, a good pinch of salt, and a few grinds of pepper. Taste and adjust seasoning before adding cheese.
Melt in the cheeses gently
With the heat on low, add cheddar and Gruyere in small handfuls, whisking between additions until smooth. Add cream cheese if using and whisk until fully melted and glossy.
Combine and adjust
Add drained pasta to the sauce and fold to coat. If the sauce seems thick, loosen with splashes of hot pasta water until luxuriously creamy. Serve immediately while glossy.
Tips for Success
- Shred cheese from a block. Anti-caking agents on pre-shredded cheese can make sauces grainy.
- Keep the heat low once cheese goes in. High heat can cause the sauce to break.
- Warm milk blends faster and helps prevent lumps.
- Salt the pasta water generously. It is your first layer of flavor.
- Make it slightly looser than you think. The sauce thickens as it cools and as pasta absorbs.
- If your sauce looks greasy or split, whisk in a splash of cold milk off heat or add a small piece of American cheese to re-emulsify.
Variations of Homemade Stovetop Macaroni and Cheese
- Three Cheese: Cheddar, Fontina, and Parmesan for complexity.
- Jalapeño-Bacon: Crisp bacon and sautéed jalapeños folded in.
- Broccoli Cheddar: Stir in steamed broccoli florets at the end.
- Buffalo: Add hot sauce and a touch of ranch or blue cheese crumbles.
- Truffle Mushroom: Sautéed mushrooms and a few drops of truffle oil.
- One Pot: Boil pasta in milk and water mix, then stir in cheese. Creamy and extra quick.
Serving Suggestions: What to Pair with Homemade Stovetop Macaroni and Cheese
- Crisp green salad with lemony vinaigrette
- Roasted broccoli or Brussels sprouts
- Barbecue chicken or pulled pork for a hearty plate
- Sliced tomatoes with flaky salt and olive oil
- Hot sauce, chives, or toasted buttery breadcrumbs on top
Storage & Reheating Instructions
- Storage: Cool, then refrigerate in an airtight container up to 4 days.
- Stovetop Reheat: Warm over low heat with a splash of milk, whisking until creamy.
- Microwave: Heat in short bursts, stirring in milk between intervals to loosen.
- Freezing: Not ideal for texture, but possible. Freeze up to 2 months. Thaw in the fridge, then reheat gently with milk and whisk to bring it back together.
Memories Made Around the Table
On busy school nights, this is the pot that brings everyone to the kitchen. I are-you-done-yet stir while little hands set the table, and the first cheesy spoonful always gets a happy sigh.
FAQs
What cheese melts best for mac and cheese?
Use a blend. Sharp cheddar for flavor plus a super melty cheese like Monterey Jack, Fontina, or a little American for silkiness.
How do I prevent a grainy sauce?
Shred cheese from a block, keep heat low when adding cheese, and do not let the sauce boil after cheese is added.
Can I make it without flour?
Yes. Thicken with a cornstarch slurry or rely on evaporated milk and cream cheese for body.
Can I make it ahead?
Make the sauce and undercook pasta by 1 minute. Combine just before serving, loosening with milk as needed.
How can I keep it warm for a party?
Hold in a warm slow cooker on low with the lid slightly ajar. Stir in splashes of milk occasionally to maintain creaminess.
Final Thoughts
Stovetop mac and cheese should be simple, fast, and incredibly satisfying. Keep your heat gentle, shred good cheese, and you will have a silky pot of comfort any night of the week.
Homemade Stovetop Macaroni and Cheese
Equipment
- 1 Large Pot
- 1 Colander
- 1 Wide saucepan
- 1 Whisk
- 1 Box grater for shredding cheese
- 1 Wooden spoon or silicone spatula
Ingredients
Pasta
- 12 oz elbow macaroni or small shells
- 1 cup reserved pasta water hot
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2.5 cup whole milk warmed
- 2 cup sharp cheddar freshly shredded
- 1 cup Gruyere or Monterey Jack freshly shredded
- 2 oz cream cheese softened, optional for extra creaminess
- 1 tsp Dijon mustard or 1/2 tsp dry mustard
- 0.5 tsp garlic powder
- 0.25 tsp paprika or a pinch of cayenne, to taste
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup pasta water, then drain.
Make the Sauce
- In a wide saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk for 60 to 90 seconds until the roux is foamy and smells slightly nutty, not browned.
- Slowly pour in the warm milk while whisking constantly. Continue whisking until the sauce bubbles gently and thickens to coat the back of a spoon, 3 to 5 minutes. Reduce heat to low.
- Whisk in Dijon, garlic powder, paprika, a good pinch of salt, and a few grinds of pepper. Taste and adjust seasoning before adding cheese.
- With the heat on low, add cheddar and Gruyere (or Monterey Jack) in small handfuls, whisking between additions until smooth. Add cream cheese if using and whisk until fully melted and glossy.
- Add the drained pasta to the sauce and fold to coat. If the sauce seems thick, loosen with splashes of the hot pasta water until luxuriously creamy. Serve immediately while glossy.