Get my Cookbooks! Stovetop Mac and Cheese
This Creamy Stovetop Mac and Cheese is an easy 30-minute meal that your family will always agree on! It’s the BEST dinner recipe for a busy week and it’s easy to customize with different cheeses and add-ons.
Be sure to try my Chicken Mac and Cheese and Bacon Mac and Cheese recipes next!
Stovetop Mac and Cheese
It is really nice to have a few 30 minute meals that you can fall back on during a busy week, and this is definitely one of those recipes. It’s picky eater approved, takes no more then 30 minutes to make, and you can jazz it up all you want (more ideas on that below)!
The consistency of the cheese sauce is perfectly thick and creamy, (but not too thick). It’s just right. The flavors are enhanced with a touch of mustard powder and hot sauce, which you can’t taste at all in the recipe. (I promise).
Feel free to use a variety of different kinds of cheese for this recipe. Cheddar, Monterey Jack, Gouda, and Gruyere are all great options!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Boil macaroni according to package instructions. Drain and set aside. Melt butter over medium heat and whisk in the flour. Cook for 1-2 minutes. Add the heavy cream/milk in splashes, stirring continuously. Bring to a boil, reduce to a simmer. Add hot sauce and seasonings.
Reduce heat to low and stir in the shredded cheese.
Add the drained macaroni and stir to combine. Serve!
What to Add to Mac and Cheese
- Pasta Options: Medium Shells, Cavatappi, Rotini, Fusilli/Bow Tie Pasta may also be used, just note that the cooking times may vary slightly.
- Cheeses: A combination of Smoked Gouda, Monterey Jack, Gruyere, Fontina, and Mozzarella may also be used. Note that extra sharp cheddar or aged cheeses won’t melt as well.
- Meats: Cooked Chicken, Ham, Pulled Pork, Bacon, Buffalo Chicken, Sausage, Kielbasa, and Hot Dogs.
- Vegetables: Corn, Peas, Mushrooms, Spinach, Sun-Dried Tomatoes, Caramelized Onions, Green Onions.
Pro Tips
- Shred the cheese from a block as it will melt and taste much better than packaged shredded cheese. I use Cracker Barrel Sharp Yellow Cheese.
- You can’t taste the hot sauce or mustard powder in the mac and cheese, they are used as flavor enhancers. I usually use Texas Pete Hot Sauce. (Frank’s hot sauce is my trusty backup!)
- Love Mac and Cheese? Check out all of my Mac and Cheese Recipes, including my Bacon Mac and Cheese, Chicken Mac and Cheese, and Chili Mac!
- 📘 Find this recipe on page 190 of my 2nd cookbook, Let’s Eat!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 3.5 quart dutch oven. -This is the one I use and love, excellent quality.
- Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
- Pinch Bowls– for measuring out seasonings ahead of time.
- Pasta Strainer– This is the one I have and love.
Try These Next
-
- Easy Chili Recipe
-
- Tuscan Mac and Cheese
-
- Pepper Steak
-
- Easy Tortellini Sauce
-
- Baked Ravioli
-
- Creamy Garlic Chicken
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Stovetop Mac and Cheese
Ingredients
- 2 cups macaroni, uncooked. (equal to 1/2 lb.)
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon each: salt/pepper
- ½ teaspoon hot sauce
- 1 ½ cups cheddar cheese, shredded
Instructions
- Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brand of cheese that I use.
- Bring a large pot of salted water to a boil and add the macaroni. Bring back up to a boil and cook according to package instructions. Set a timer to avoid overcooking. Drain once cooked.
- While the pasta cooks, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 1-2 minutes. Add the heavy cream/milk in splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
- Bring to a boil, then reduce to a simmer. Add the seasonings and hot sauce. Reduce heat to low.
- Gradually sprinkle in the shredded cheese. Stir continuously until smooth and combined. Add the drained macaroni and stir to combine. Serve!
Notes
- I use Cracker Barrel Sharp Yellow Cheese for this recipe.
- You can't taste the hot sauce or mustard powder in the mac and cheese, they are used as flavor enhancers. I usually use Texas Pete Hot Sauce. (Frank's hot sauce is my trusty backup!)
- Love Mac and Cheese? Check out all of my Mac and Cheese Recipes, including my Bacon Mac and Cheese, Chicken Mac and Cheese, and Chili Mac!
- 📘 Find this recipe on page 190 of my 2nd cookbook, Let's Eat!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
I don’t know what made me think of making Mac & cheese today cause am not that fond of it, even my hubby asked why make it? I told him I liked the stovetop idea 🐸😆 and boy! it came out great ~ hubby loved it and so did I! Recipe is a keeper and definitely e making it again. Thank you🤗
You’re very welcome Cristina!!! I’m so happy you guys enjoyed this one. My daughter loves it! Thanks so much for the great review!🩷
I’ve been assigned to cook macaroni and cheese this year and I’m not a good cook so it may take me multiple batches or the first batch could be great. But either way I have to transfer it to a crockpot to keep it warm until we leave. Should I be pouring 1/4 cup of milk to keep it creamy while crockpot keeps it warm until we it, whether the first batch turns out or the last batch turns out? I just need to keep it warm and creamy w/o diluting the flavor.
Hi Sarah! I have a Crock Pot Mac and Cheese recipe that you can make, which may be easier, or my popular Panera Mac and Cheese recipe which has a section called “Make Ahead/Crock Pot Method” in the notes section of the recipe card that you might find helpful!
So yummy & easy to make! I used colby cheese & a can of evaporated milk in lieu of the cream & milk. My noodles were spiral in shape but only because I was at the produce stand and I had to work with what they had. Didn’t matter. Turned out great anyway. The end result was very cheesy & creamy mac & cheese. I saved some of the pasta water for leftovers because the dish tightens up as it cools. Will definitely make again.
Yayyyy I’m so happy it was such a success Sandy!!! Nice work, thanks so much for the review!🩷
Perfect! This easy recipe can be modified with different types of cheese, pasta, and spices. I used penne and red leicester cheese as that’s what I had in the house, and instead of hot sauce added a 1/2 tsp of smoked paprika.
I’m so happy that you enjoyed it Kara, you’re right- it’s totally customizable and a great base to play around with! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie 🙂
Good morning!! How are you? I have a question for the butter is it salted or unsalted butter? Thank you God Bless.
Good Morning! I use salted butter for this, I hope you love it! 🙂
This Mac and cheese has a good flavor but the flour makes for an incredibly grainy texture.
Hi Briana! A grainy texture is from adding cheese to a super hot base, causing the dairy to separate and create a grainy consistency. This is why it says to turn the heat to low before adding the cheese. Flour is necessary in order to make a roux for the cheese sauce to thicken, but it doesn’t make things gritty or grainy.
Hi! Me and my daughter made this Mac n cheese and it never fails! It is creamy and delicious 😋 It is easy and tasty.
That’s excellent news Trish!! 🙂 Thank you sooo much for the review- I appreciate it so much!! -Stephanie
This was great, whole family devoured it. We used Kerry Gold cheese and all half and half instead of milk and heavy cream. The hot sauce made it! Will definately make again
That makes me so happy Diana! It’s definitely a great family dinner. Thanks so much for the great comments!🩷
Can I omit the hot sauce to the recipe and not change the outcome of the recipe??
It’s a flavor enhancer that you can’t taste outright, but it can be omitted if preferred!
My family of 5 (including some VERY specific eaters) all love this Mac and cheese! This is one recipe I make exactly as written, except I have to double it!! I sometimes do half white cheddar and half yellow. It’s really delicious and easy.
I’m so happy your family is enjoying it Stephanie! I love this one, especially when things get crazy during back to school time. Thank so much for the great comments!🩷
So delicious!!!!!! I toasted some breadcrumbs on the side with some butter to put on top and it was perfect!
Nice work Becca! I’m so happy you liked it. A toasted butter and breadcrumb topping is perfect!💕