Easy Stovetop Mac and Cheese Recipe

Introduction

This easy stovetop mac and cheese is a creamy, comforting classic ready in under 30 minutes. Made with simple ingredients and cooked all in one pot, it’s perfect for quick weeknight dinners or anytime you want a warm, cheesy meal.

Ingredients

• 2 Tablespoons (28g) unsalted butter
• 2 Tablespoons (15g) all-purpose flour
• 2 cups (480mL) water
• 4 cups (960mL) milk (preferably whole)
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 pound (454g) elbow macaroni, uncooked
• 4 cups (452g) shredded cheddar cheese

Instructions

1. Step 1: In a large pot or deep saucepan, melt the butter over medium heat. Add the flour and whisk until fully combined.
2. Step 2: Slowly add the water while whisking to create a smooth mixture. Then add the milk and whisk again until everything is well combined.
3. Step 3: Stir in the salt, garlic powder, and onion powder, whisking once more until evenly mixed.
4. Step 4: Add the uncooked elbow macaroni to the pot. Increase the heat to bring the mixture to a boil, then immediately reduce heat to a simmer.
5. Step 5: Simmer the macaroni while stirring constantly for about 6 minutes, or until the noodles reach your desired tenderness. Be careful to keep the heat low enough to prevent the liquid from evaporating too fast.
6. Step 6: Reduce the heat to low and stir in the shredded cheddar cheese until the sauce is smooth and creamy. Serve immediately.

Tips & Variations

• For best results, shred your own cheese from a block to avoid anti-caking agents found in pre-shredded cheese, which can prevent smooth melting.
• Adjust the simmer heat carefully—too high will cause the liquid to evaporate too quickly, leaving the mac and cheese dry.
• If the mac and cheese is too wet after cooking, you can remove some liquid, but remember the noodles will absorb moisture as it sits.
• Add cooked bacon or sautéed vegetables for extra flavor and texture.

Storage

Store leftovers tightly covered in the refrigerator for up to 5 days. Mac and cheese also freezes well for up to 3 months—thaw it in the refrigerator before reheating. Reheat gently on the stove or in the microwave, stirring occasionally to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute cheddar with cheeses like Monterey Jack, Gouda, or a blend for different flavors. Just ensure the cheese melts well.

Do I need to pre-cook the macaroni?

No, the macaroni cooks directly in the sauce mixture on the stovetop. This method saves time and makes cleanup easier.

Easy Stovetop Mac and Cheese Recipe

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★★★★★

4.6 from 51 reviews

This easy stovetop mac and cheese recipe delivers creamy, cheesy comfort in under 30 minutes using simple pantry ingredients and a straightforward cooking method. Perfect for quick dinners, it features a rich cheese sauce made from scratch, incorporating butter, flour, milk, and a blend of seasonings to elevate the elbow macaroni to cheesy perfection.

• Author: Maya
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheese Sauce

• 2 Tablespoons (28g) unsalted butter
• 2 Tablespoons (15g) all-purpose flour
• 2 cups (480mL) water
• 4 cups (960mL) whole milk
• 1 teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Pasta

• 1 pound (454g) elbow macaroni, uncooked
• 4 cups (452g) shredded cheddar cheese

Instructions

1. Melt butter and whisk in flour: In a large pot or deep saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour, whisking constantly until the mixture is fully combined to form a roux, which will thicken the cheese sauce.
2. Add liquids and seasonings: Slowly pour in the water while whisking to prevent lumps, then add the whole milk and whisk again until the mixture is smooth and homogenous. Stir in the salt, garlic powder, and onion powder, mixing well to incorporate all flavors.
3. Add uncooked macaroni and cook: Add the uncooked elbow macaroni to the pot. Increase the heat to bring the mixture to a boil, then immediately reduce heat to low and simmer. Stir constantly for about 6 minutes, or until the pasta is tender and has absorbed some of the liquid. Adjust the heat to maintain a gentle simmer to prevent the liquid from evaporating too quickly.
4. Incorporate shredded cheese: Once the pasta is cooked to your liking, reduce the heat to low and stir in the shredded cheddar cheese until fully melted and the sauce is creamy and smooth.
5. Serve and store: Serve the mac and cheese immediately for the best texture. Leftovers can be stored tightly covered in the refrigerator for up to 5 days. This dish also freezes well for up to 3 months; thaw leftovers in the refrigerator before reheating.

Notes

• I highly recommend shredding cheese from a block for this recipe, as pre-shredded cheese often contains anti-caking agents that prevent it from melting completely smooth.
• When simmering the macaroni, keep the heat low enough to avoid rapid liquid evaporation. You can adjust the heat as needed and remove excess liquid after pasta is cooked if the mixture seems too wet, remembering that the pasta will absorb moisture as it sits.

Keywords: stovetop mac and cheese, easy mac and cheese, homemade mac and cheese, quick cheese pasta, comfort food recipe