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Break up with the boxed mixes forever and say hello to the macaroni and cheese of your dreams. This Stovetop Mac and Cheese is creamy and cheesy comfort food at its best. Did I mention that it’s totally doable even on busy weeknights? There are so many reasons I keep coming back for more of this pasta!
I adore me some mac and cheese. And, I’ve made a lot of it with this method! Stovetop macaroni is such a versatile pairing, and you can get it to the table in less than 30 minutes. What’s not to love? Top it with some barbecue pork, and you have my pulled pork mac and cheese. Add a taste of New Mexico and you get this incredible green chile mac and cheese. But, whatever you do, don’t go another day without making this!
Stovetop Mac and Cheese
I know, I know. Baked mac and cheese people may come at me over this. But, I’ve tried countless recipes for baked mac and cheese over the years and never found one that I truly loved.
In my opinion, mac and cheese should be ultra creamy with just a hint of tang from the cheese and perfectly al dente noodles. And it should be made start to finish on the stove. Full stop.
So, I spent a lot of trial and error getting to the perfect recipe for stovetop mac and cheese many years ago. And, I’ve never looked back. The spices here are the game-changer. Yes, cream and cheese are non-negotiable. But, the extra seasonings make a world of difference. Pure heaven any time the craving strikes.
This is a super easy and delicious recipe. I’ve made it a few times now and it’s always a hit. My husband especially likes the hint of spice in it.
Ingredients & Substitutions
The Pasta – Elbow noodles are traditional for mac and cheese, but I love using various shaped pastas. Cavatappi is a personal favorite, and I also love large shells so they can hold even more creamy sauce. But, you can follow your heart, here.
The Cream – Using whole milk and heavy cream results in a sauce that is thick and silky, but still easily stirred. You can substitute more heavy cream for the milk if you want an extra rich cheese sauce.
The Cheeses – This recipe uses a blend of both cheddar and Monterey Jack. That combination creates a cheese sauce with just the right amount of tangy complexity. Swap for Pepper Jack, if you like mac and cheese with a bit of heat.
Spices – Garlic powder, powered mustard, granulated onion, and cayenne pepper cut through the richness of this dish. They’re the secret ingredients that takes my mac and cheese to the next level!
Thickener – I use a little flour to help thicken the sauce. But, omit the flour if you’re making this with only heavy cream instead of milk.
Notes on Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Cheese grater – Last year, I bought this rotary grater and it has been a total dream come true. It chews through all of our cheeses, vegetables, and nuts with ease, saving me a ton of prep time in the kitchen.
- Measuring cups and spoons
How to Make Stovetop Mac and Cheese
Boiling the Water: I fill a large pot with water, stir in a couple spoonfuls of salt, and then bring it to a boil on the stove over high heat.
Cooking the Pasta: Once the water boils, you’ll need to add the dried pasta to the boiling water. Then, drain it when it has just a slight bite remaining (al dente). I rinse my noodles with cold water to stop them from cooking and sticking together.
Preparing the Sauce: I return the pot to the stove and add half the cream and milk over medium low heat. In a separate large bowl, I whisk together the remaining milk and cream with the flour and spices. Once the pot begins to steam, I whisk in the second half.
Making it Cheesy: Keep whisking the dairy until bubbles form around the edges. Then, you’ll just need to toss in the shredded cheese a handful at a time and stir to incorporate.
Assembling and Serving: Once the dairy has merged into a glorious sauce, return the pasta to the pot. Give it a good stir to coat all the noodles while it’s still on low heat, and everything will be ready to serve.
Recipe Tip
Heavy cream is at the heart of mac and cheese excellence. While you can make incredible stovetop mac and cheese with only heavy cream and no milk, the same cannot be said for the reverse. You need the fats provided by the cream to get that gloriously viscous sauce. If you are trying to make this with just milk, the sauce will end up watery and thin.
Pre-Whisk the Flour — Anyone who has added flour to liquids before knows how annoying lumps can be. The trick is to whisk the flour with the spices to get rid of any lumps, and then whisk that mix with only a portion of the dairy. This creates a cohesive slurry that will disperse more easily when added to the pan.
Control the Liquid — Everyone has their own preference for how thick they like their mac and cheese. But, you’ll find it easier to thin the sauce than to thicken it. So, err on the side of a sauce that is too thick. Then, just add a splash of milk while it cooks to thin it to your desired consistency.
Manage the Heat — When heating milks, you need to keep a close eye on the temperature. You do not want the milk to boil, or it can risk splitting or scorching. Once the dairy begins to steam, reduce the heat so it does not reach a full simmer.
Grate Your Own — Store bought pre-shredded cheese contains anti-caking ingredients which can upset the balance you want in this creamy cheese sauce. You can certainly use store bought shredded cheese in this recipe, but I find it worth the effort to use freshly grated cheese.
Salt the Water — This is not the time to be stingy! When you cook pasta in salted water the noodles absorb salt during cooking to enhance the flavor. It also usually means you won’t need to add as much salt to the sauce itself.
Serving Suggestions
This stovetop macaroni and cheese is absolutely satisfying all on its own. But, you can turn it into a full-on comfort food spread with something hearty and savory, like these sausage and peppers or crispy, golden pork schnitzel. The creamy, cheesy pasta plays so well with bold, well-seasoned meats!
And, my boys love to mix in a heaping scoop of my vegetable lover’s taco meat any time it’s available. Taco beef turns a simple bowl of mac and cheese into something a little more filling and protein-packed, while keeping that ultra-creamy sauce front and center.
Storing and Reheating
How to Store: Transfer leftovers to an airtight container. It will keep for up to 3 days in the refrigerator.
Freezing: Mac and cheese is an excellent candidate for freezing due to the high fat content. Store in individual portions in freezer safe containers. Thaw overnight in the refrigerator before heating and serving.
Reheating: I reheat individual portions of this dish in the microwave. Add a splash of water and then loosely cover with a paper towel. Heat for 90 seconds or until warmed through, stirring halfway through.
More Pasta Side Dishes
Frequently Asked Questions
This recipe can be made gluten-free by substituting brown rice flour and GF pasta. It is tasty that way, but to be 1000% honest, it is not quite as creamy as the traditional recipe. GF pasta and flours simply are not equal in this case.
You can swap in half and half for the milk and cream in this stovetop mac and cheese recipe. However, the fat content will be slightly lower. So, the sauce will not be quite as luxurious and thick.
To make this spicier, increase the amount of cayenne pepper. I also like to serve it with hot sauce on the side, so the spicy food lovers can add extra heat to their liking.
Stovetop Mac and Cheese
Ingredients
- 16 ounces dried pasta cavatappi, shells, or large elbow macaroni
- ¾ cup whole milk
- ¾ cup heavy cream
- 2 tablespoon all-purpose flour
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon dry mustard
- ¼ teaspoon granulated onion
- ⅛ teaspoon cayenne pepper
- 4 ounces freshly shredded cheddar cheese (about 1½ cups)
- 4 ounces freshly shredded Pepper Jack or Monterey Jack cheese (about 1½ cups)
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
- In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
- When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
- Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/9/20 – recipe notes and photos updated 3/23/26}
Looks delicious Mary. Growing up, the stove top version was all I knew as mom just cooked elbow macaroni and stirred in some Velveeta and while I use different cheese now I still prefer stove top.
Hi Mary,
Just curious, how much flour is needed. I don’t see it in the recipe.
Whoops! Sorry about that, Louise! It should say 2 tablespoons flour. Thanks!
When combining the butter and flour to make the roux, I also add a tablespoon or so of spicy brown mustard. Before the sauce is ready to combine with the pasta, I stir in a small jar of chopped pimiento. This adds a nice flavor, also.
I’ll have to try the pimentos too, Chris!
I haven’t made this yet, but I wonder if half and half could be used instead of the combination of milk and cream?
Yes, that should work fine, Gretchen.
I used different cheeses (and a mixture of heavy cream and 2% milk because it’s what I had), but this recipe is solid. So delicious.
So glad that you enjoyed the recipe, Rachel!
Great Mac’n Cheese recipe! I fried sliced Andouille Cajun Sausage, Bell peppers, and sweet onions together, to add to the Mac’n cheese. Mixed them together after.. for leftovers!
That sounds fantastic, Scott!
This is a super easy and delicious recipe. I’ve made it a few times now and it’s always a hit. My husband especially likes the hint of spice in it.
I’m thrilled it’s a hit, Jean.
delicious!
Thanks, Sharon!
I see spices listed under ingredients, but the instructions don’t say to use them. This is so confusing! This recipe has been posted for years with this major flaw!
Hi Kristie, they are included in the directions. The spices get whisked into milk and cream along with the flour.
“In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth. When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine.”
When you add truffle oil, how much and when do you add it?
Here’s the recipe I use for truffle mac and cheese: https://barefeetinthekitchen.com/truffle-mac-and-cheese/