Quick, creamy, and full of cheesy flavor, this Easy Stovetop Mac and Cheese is ready in under 20 minutes. It’s a one-pot weeknight winner that tops boxed mac and cheese every time.
There’s a special comfort to homemade macaroni and cheese: tender pasta coated in a rich, silky cheese sauce. This stovetop version gives you that classic comfort in a fraction of the time. It’s perfect as a main course for a simple weeknight meal or as a hearty side to accompany other favorites. The sauce is made from a quick roux, milk, and plenty of melting cheeses so the texture stays creamy and smooth.
What you’ll love about this Creamy Mac and Cheese Recipe:
- EASY – Made entirely on the stovetop and ready in about 20 minutes.
- CREAMY – A smooth, cheesy sauce coats every noodle.
- FAMILY FAVORITE – Fuss-free comfort food everyone loves.
Ingredients you’ll need:
Ingredients you’ll need for this recipe
- Elbow macaroni
- Butter
- All-purpose flour
- Milk (whole milk recommended for richness)
- Sharp cheddar cheese, shredded
- Parmesan cheese, shredded
- Salt & black pepper
- Garlic powder
- Dijon mustard
Find the printable recipe card with exact measurements in the recipe section below.
Step by Step Instructions:
Step 1: Cook the macaroni in boiling, salted water according to package directions until al dente. Drain and set aside.
Step 2: In a large saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Cook 1–2 minutes, until smooth and slightly bubbly, to cook off the raw flour taste.
Step 3: Slowly whisk in the milk, stirring constantly. Continue cooking and stirring until the mixture thickens and comes to a gentle boil. Reduce heat if it begins to scorch.
Step 4: Lower the heat to low. Add the shredded cheddar and Parmesan, salt, black pepper, garlic powder, and Dijon mustard. Stir until the cheeses are fully melted and the sauce is smooth. Taste and adjust seasoning as needed.
Step 5: Add the cooked macaroni to the saucepan and stir to coat the noodles evenly with the cheese sauce. Let the mac and cheese warm through over low heat for a couple of minutes, stirring occasionally, until the sauce reaches your desired thickness and the dish is hot.
Serve immediately while hot and creamy. If you want a baked topping, transfer to a baking dish, sprinkle with breadcrumbs and extra cheese, and bake until golden and crisp.
FAQs for the best stovetop Mac:
Can I use a different type of pasta? Absolutely. Elbows are classic, but shells, penne, or rotini work well. Adjust cook times according to the pasta package.
Can I make this recipe ahead of time? You can prepare the cheese sauce in advance and refrigerate it. Reheat gently on the stove, then combine with freshly cooked pasta for best texture.
Can I use different cheeses? Yes. Mild or medium cheddar will be less sharp; Gruyère, Fontina, Monterey Jack, or Gouda are excellent melting cheeses that change the flavor profile nicely.
Is there a gluten-free option? Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce. Verify your cheeses and seasonings are gluten-free.
Additions and Substitutions:
Substitutions:
- Pasta: Penne, fusilli, or rotini are great alternatives.
- Flour: Swap for a gluten-free blend or cornstarch.
- Cheese: Try Gruyère, mozzarella, Colby Jack, or Swiss for different flavors.
- Dijon Mustard: Use 1/2 teaspoon dry mustard powder if you prefer.
Additions:
- Crispy Bacon: Crumbled on top for smoky crunch.
- Sautéed Veggies: Add bell peppers, onions, mushrooms, or spinach.
- Protein: Stir in diced ham, cooked chicken, or sausage for a heartier meal.
- Crispy Topping: Sprinkle breadcrumbs and bake briefly for a golden crust.
What to Serve with this Macaroni and Cheese:
Mac and cheese pairs well with many dishes. Try it with smoked sausage and potatoes for a filling meal, or a fresh cucumber, tomato, and feta salad to lighten the plate. It also complements sandwiches, grilled meats, and barbecue sides.
Easy Stovetop Mac and Cheese
Vicky Hadley ~ Little Chef Within
Cooked macaroni noodles in a creamy cheese sauce—pure comfort, ready in under 20 minutes.
Ingredients
- 12 ounces elbow macaroni
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups milk (whole milk recommended)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp Dijon mustard
Instructions
- Cook the macaroni in boiling salted water according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook 1–2 minutes until smooth and bubbly.
- Slowly whisk in the milk, stirring frequently. Continue to cook until the mixture thickens and comes to a boil.
- Reduce the heat to low. Add shredded cheddar, Parmesan, salt, pepper, garlic powder, and Dijon mustard. Stir until cheese melts and the sauce is smooth.
- Add the cooked macaroni and stir to coat. Heat over low for a few minutes, stirring occasionally, until warmed through and the sauce thickens to your liking. Serve hot.
Nutrition (per serving, approximate)
- Calories: 371 kcal
- Carbohydrates: 52 g
- Protein: 12 g
- Fat: 12 g
- Sodium: 525 mg
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