Easy Stovetop Mac and Cheese
This Easy Stovetop Mac and Cheese is so delicious and ready in just 25 minutes. The cheese sauce has a perfect velvety, creamy texture for that warm and gooey feeling of the most loved comfort foods recipes ever!! We love to serve this recipe on the table during the holidays.
If you love this, try like my Cracker Barrel hash brown casserole, cheesy funeral potatoes, Paula Deen’s cheesy green bean casserole and my broccoli cheese and rice casserole.
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Homemade Mac and cheese recipe
Whenever I need a warm cozy food hug this is my go to recipe, it just feels so good!!
I love how simple the ingredients are for this smooth cheesy recipe, featuring macaroni and the best yummy cheddar cheese stretch that kids love!!
Move over store bought processed boxed Mac and cheese. You can enjoy this best ever, easy homemade recipe with just 5 minutes of prep time!!
The difference between this and my cavatappi Mac and cheese recipe is that is cooked on the stove instead of the oven, with a creamier cheese sauce without a breadcrumb topping.
Serve this with my cheese stuffed garlic bread, easy house salad, herbed beer bread, green bean casserole with sour cream, and fried chicken recipe. Perfect as a side dish with my easy chicken recipes!!
What you’ll love about this recipe:
Ingredients
- Macaroni – elbow pasta
- Butter
- Flour
- Garlic Powder
- Onion Powder
- Salt and Pepper – to taste
- Milk – use 2% or whole milk
- Cheddar Cheese – freshly shredded
- Mozzarella Cheese – freshly shredded. It’s the best cheese for melting!
Handy tip: Do not skip the mozzarella
Using the classic cheese mix of cheddar cheese with mozzarella cheese helps to create a creamier Mac and cheese with more flavor and the perfect fun cheese pull!!
Substitutions
In a pinch if you are out of elbow macaroni pasta you can use shells or your favorite pasta shapes.
You can also use a sharper cheddar cheese to suit your taste buds.
How to Make Stovetop Mac and Cheese
STEP ONE – In a large pot, cook the elbow maracaroni pasta until al dente.
STEP TWO – While the pasta is cooking, melt the butter in the dutch oven.
STEP THREE – Once the butter is melted, whisk in the flour, then whisk in the spices.
STEP FOUR – Slowly pour the milk into the butter and flour mixture to make a roux.
STEP FIVE – Once all of the milk is whisked in and the sauce is thick, add all of the cheese and stir in until melted.
STEP SIX – Then remove from the heat and stir in all of the elbow pasta until it is completely covered with the cheese sauce.
STEP SEVEN – Allow to cool slightly before serving, then enjoy!
Variations
Use a breadcrumb topping like I used on my baked Mac and cheese recipe.
Add spices like cayenne pepper to kick it up a notch!!
Sandra’s Top Tips
- A large pot or Dutch oven (5 quart) works well in this recipe
- Grate your own cheese as using freshly shredded cheese will make a Mac and cheese that tastes better with a better cheese melt than using pre-shredded cheese from the store
- Do not overcook the pasta
- We enjoy this served with parmesan cheese sprinkled on top
- This is ready to eat as soon as you mix in the cheese sauce with the pasta!!
Storage and reheating instructions
Store any leftover macaroni and cheese using an airtight container in the fridge for 3 to 4 days.
Reheat in a saucepan over a medium heat on stove until heated through. You may have to add some milk to help get a creamier texture.
Use a microwave safe dish to reheat a single serving in the microwave for 1 minute. Then stir and reheat using 30 second intervals until heated through.
Easy Stovetop Mac and Cheese
- Total Time: 25 minutes
- Yield: 6 servings
Description
This Easy Stovetop Mac and Cheese is so delicious and ready in just 25 minutes. The cheese sauce has a perfect velvety, creamy texture for that warm and gooey feeling of the most loved comfort foods recipes ever!! We love to serve this recipe on the table during the holidays.
Ingredients
3 cups Elbows
1/4 cup Butter
3 tablespoons Flour
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Salt & Pepper, to taste
1 1/2 cups Milk
2 cups Cheddar Cheese, freshly shredded
1 cup Mozzarella cheese, freshly shredded
Instructions
Cook the elbow pasta al dente in a medium or large pot.
While the pasta is cooking, melt the butter in the dutch oven.
Once the butter is melted, whisk in the flour, then whisk in the spices.
Slowly pour the milk into the butter and flour mixture to make a roux.
Once all of the milk is whisked in and the sauce is thick, add all of the cheese and stir in until melted.
Then remove from the heat and stir in all of the elbow pasta until it is covered well.
Allow to cool slightly before serving, then enjoy!
Notes
Storage and reheating instructions:
Store any leftover macaroni and cheese using an airtight container in the fridge for 3 to 4 days.
Reheat in a saucepan over a medium heat on stove until heated through. You may have to add some milk to help get a creamier texture.
Use a microwave safe dish to reheat a single serving in the microwave for 1 minute. Then stir and reheat using 30 second intervals until heated through.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
