If you have been craving a comforting, creamy, and irresistibly cheesy dish, this Easy Stovetop Mac and Cheese Recipe is exactly what you need to make your day brighter. This recipe brings together the rich flavors of sharp cheddar and smooth American cheese melted into tender elbow macaroni, all cooked right on your stovetop. It is delightfully simple, quick to prepare, and perfect for satisfying those cheesy cravings without the hassle of baking or complex steps. Whether you are cooking for a family dinner or a casual get-together, this mac and cheese will surely steal the show and warm everyone’s hearts.
Ingredients You’ll Need
To create this glorious Easy Stovetop Mac and Cheese Recipe, you only need a handful of simple but essential ingredients. Each one plays a vital role, whether it’s adding flavor, ensuring creaminess, or giving the dish that enticing golden color.
- Butter (3 tablespoons): The buttery base that helps develop the roux for a silky sauce.
- Flour (2 tablespoons): Used to thicken the sauce and give it that luscious creamy texture.
- Kosher salt (1 ¼ teaspoons): Enhances the overall flavor of the dish perfectly.
- Garlic powder (½ teaspoon): Adds a subtle savory note without overpowering the cheese.
- Dry mustard (¼ teaspoon): Brings a hint of warmth and depth to the cheese sauce.
- Cayenne pepper (⅛ teaspoon): Gives a gentle kick that balances the richness.
- Water (3 cups): Helps cook the pasta and blend all flavors smoothly.
- Whole milk (2 cups + extra ½ cup if needed): Creates a creamy consistency and helps melt the cheese beautifully.
- Evaporated milk (1 12-oz can): Adds richness and a silky texture to the sauce.
- Dry elbow macaroni (1 pound): The classic pasta shape that holds onto the creamy cheese sauce perfectly.
- American cheese or Velveeta (8 ounces): Melts into a velvety base layer that keeps the sauce smooth and luscious.
- Sharp cheddar cheese (3-4 cups, shredded): Provides that bold, sharp cheese flavor that makes this dish irresistible.
How to Make Easy Stovetop Mac and Cheese Recipe
Step 1: Create the Roux and Prepare to Cook Pasta
Start by melting butter in a large saucepan or skillet over medium heat. While it melts, whisk together the flour, kosher salt, garlic powder, dry mustard, and cayenne pepper. Sprinkle this seasoning mixture over your melted butter, whisking constantly to form a loose roux. This step is crucial because the roux acts as a flavor-packed thickening agent that will give your sauce that silky smooth consistency you want in mac and cheese.
Step 2: Slowly Add Liquids to Your Roux
Now comes the delicate part — gradually whisk in the water, whole milk, and evaporated milk. Add the liquids very slowly, whisking constantly to prevent lumps and maintain a smooth sauce base. Patience here rewards you with an ultra-creamy cheese sauce foundation. Stop every few drops to whisk thoroughly before adding more liquid — this gradual blending is what sets this Easy Stovetop Mac and Cheese Recipe apart from others.
Step 3: Add Pasta and Simmer
Once your milk mixture is smooth, stir in the dry elbow macaroni and raise the heat to medium-high. Keep a close eye as bubbles start to form from the center, signaling it’s beginning to simmer. Then adjust the heat down to medium-low and cook for about 10 minutes, stirring every one to two minutes to keep the pasta from sticking and to distribute heat evenly. The pasta will absorb the flavorful cheese sauce and cook until just al dente, making every bite perfectly tender yet firm.
Step 4: Lower the Heat and Prepare Cheese
Do not drain your pasta! Instead, turn the heat down to low. Meanwhile, chop your American or Velveeta cheese into chunks for faster melting. Shred your sharp cheddar cheese fresh to ensure it melts smoothly and avoids the graininess sometimes caused by pre-shredded cheese. This extra step might take a moment, but it makes all the difference in a silky final product.
Step 5: Melt Cheese into the Pasta Sauce
Add your chopped and shredded cheeses in batches to the pasta on low heat. Stir thoroughly after each addition to ensure smooth melting and prevent lumps. This gradual process guarantees creamy, silky mac and cheese with a depth of flavor that comes from the combination of American and sharp cheddar cheeses working in harmony. If the mixture thickens too much while waiting to serve, just stir in a splash of milk and warm it gently.
Step 6: Serve Immediately
The magic of this Easy Stovetop Mac and Cheese Recipe is freshest right off the stove. Serve your creamy masterpiece right away to enjoy that perfect gooey texture and warm, cheesy goodness. If you’re not ready right away, keep it warm on low heat with a little extra milk added to maintain creaminess until serving time.
How to Serve Easy Stovetop Mac and Cheese Recipe
Garnishes
To elevate your Easy Stovetop Mac and Cheese Recipe even further, try garnishing with freshly chopped parsley or chives for a burst of color and freshness. A sprinkle of crispy fried onions or toasted breadcrumbs adds a wonderful crunchy texture that contrasts beautifully with the creamy cheese sauce. For a smoky twist, dash a pinch of smoked paprika or drizzle a little truffle oil on top.
Side Dishes
This mac and cheese pairs perfectly with simple side dishes that complement its richness. Classic options like steamed broccoli, sautéed green beans, or a crisp green salad provide contrast and balance. If you’re feeling indulgent, try pairing it with barbecue ribs or roasted chicken for a hearty meal that satisfies every craving.
Creative Ways to Present
For a fun and inviting presentation, spoon your Easy Stovetop Mac and Cheese Recipe into individual ramekins and sprinkle extra cheese and breadcrumbs on top. Pop them under the broiler just for a minute or two for a bubbly, golden crust. You can also add cooked bacon bits or caramelized onions between layers for extra flavor before serving. This dish is as beautiful as it is delicious – perfect for family meals or entertaining friends!
Make Ahead and Storage
Storing Leftovers
Leftover mac and cheese keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Because this recipe is so creamy, you might notice the sauce firms up when chilled, but don’t worry — it reheats beautifully with a little TLC.
Freezing
If you want to freeze your mac and cheese, place it in a freezer-safe container and store it for up to 2 months. Thaw overnight in the fridge before reheating. Note that the texture may change slightly after freezing, but it still makes a convenient comfort food anytime you need a quick meal.
Reheating
To bring your leftovers back to life, reheat the mac and cheese gently on the stovetop over low heat or in the microwave. Add a splash of milk and stir regularly until creamy and warmed through. This simple tip helps loosen the sauce and keeps that luscious texture true to the original Easy Stovetop Mac and Cheese Recipe experience.
FAQs
Can I use a different type of pasta?
Absolutely! While elbow macaroni is traditional and works best for holding cheesy sauce, you can experiment with shells, cavatappi, or even rotini for a fun twist. Just adjust cooking times slightly since some pasta shapes vary in how quickly they cook.
Is there a way to make this mac and cheese recipe healthier?
You can swap out half the butter for olive oil and use reduced-fat milk and cheese options. Adding steamed vegetables like cauliflower or butternut squash puree into the sauce is another great way to boost nutrition without sacrificing creamy texture or flavor.
Why do you recommend fresh shredded cheddar cheese over pre-shredded?
Freshly shredded cheddar melts more smoothly because it doesn’t contain anti-caking agents that can make pre-shredded cheese grainy or clumpy. For the creamiest sauce, shredding your own cheese is worth the extra minute or two.
Can I make this recipe vegan or dairy-free?
To make a vegan or dairy-free version, substitute butter with a plant-based spread, use plant-based milk like almond or oat milk, and choose a dairy-free cheese alternative that melts well. Keep in mind the flavor and texture will differ, but you can still enjoy a tasty mac and cheese twist.
How do I prevent the mac and cheese from getting too thick as it cools?
The sauce naturally thickens as it cools because of the cheese and starch. Stir in a little extra milk when reheating or waiting to serve to keep it creamy and smooth, just like the original Easy Stovetop Mac and Cheese Recipe right off the stove.
Final Thoughts
Making this Easy Stovetop Mac and Cheese Recipe is like giving yourself a warm, cheesy hug. It’s quick, uncomplicated, and hits all the right comfort food notes every time. Whether you’re new to homemade mac and cheese or a seasoned pro, this recipe is a reliable favorite for cozy nights and happy bellies. Give it a try — I promise it’ll become your go-to recipe for cheesy bliss.
Print
Easy Stovetop Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This easy stovetop mac and cheese recipe delivers creamy, cheesy goodness with a blend of American and sharp cheddar cheeses. Made with a smooth roux and cooked right in the same pot, this comforting dish is perfect for a quick family meal or gathering, yielding 8 hearty servings.
Ingredients
For the Roux and Sauce
- 3 tablespoons butter
- 2 tablespoons flour
- 1 & 1/4 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3 cups water
- 2 cups whole milk
- 1 (12-oz) can evaporated milk
For the Pasta and Cheese
- 1 pound dry elbow macaroni
- 8 ounces American cheese (or Velveeta), chopped into 1-inch chunks
- 3–4 cups sharp cheddar cheese (about 18 ounces), shredded
- 1/2 cup additional whole milk (as needed)
Instructions
- Make the roux: In a 3-quart saucepan or 12-inch high-sided skillet, melt the butter over medium heat. In a small bowl, whisk together flour, kosher salt, garlic powder, dry mustard, and cayenne pepper. Sprinkle this mixture over the melted butter and whisk to form a loose roux.
- Add liquids slowly: Gradually and very slowly whisk in water, whole milk, and evaporated milk, stopping frequently to incorporate and smooth out the roux to avoid lumps.
- Cook the pasta: Add dry elbow macaroni, increase heat to medium-high and bring to a simmer, stirring every minute to prevent sticking. Once slow bubbles appear from the center, reduce heat to medium-low and cook for about 10 minutes until pasta is al dente, stirring every 1-2 minutes to keep sauce creamy.
- Leave pasta undrained: Do not drain the pasta. Reduce heat to low to prepare for cheese incorporation.
- Prepare the cheese: Chop the American or Velveeta cheese into 1-inch chunks and shred the sharp cheddar cheese, avoiding pre-shredded cheddar for smoother melting.
- Add cheese in batches: Stir in about one-third of the cheese until fully melted at low heat before adding the remaining cheese gradually to prevent lumpiness or graininess.
- Serve immediately: Enjoy freshly made mac and cheese immediately. If needed, add about half a cup of milk and stir over low heat to loosen the sauce if it thickens before serving.
- Reheat leftovers: Warm leftovers gently in the microwave or on the stove over low heat, adding a little milk if necessary to maintain creaminess.
Notes
- Do not drain the pasta after cooking; the sauce develops in the same pot for creaminess.
- Adding cheese in batches ensures smooth melting without lumps.
- Using fresh shredded cheddar cheese rather than pre-shredded enhances texture and meltability.
- If the mac and cheese thickens after cooling, stir in milk gently on low heat to loosen it up.
- Store leftovers covered in the refrigerator and consume within 3-4 days.
