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?
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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’ve made this twice so far and it’s such an easy recipe to follow! I made it last night as a side for another Cozy Cook recipe (crockpot pulled pork) and it was delicious! I used oat milk which didn’t affect the end result and tasted great. 🙂
I’m soooo happy that it was a hit Adriel!! Serving this as a side with pulled pork is AMAZING!!! I love that combo! Thank you so much for the review, I really appreciate it!
Hello! Looking forward to trying this. However, I need to give you a pointer on your statement here:
“Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese.”
This is NOT correct. The cellulose actually inhibits the milk proteins from bonding TOO tightly together and can provide a smoother and creamier melt. (Cooks Illustrated proved this, as well as Americas test kitchen..https://www.americastestkitchen.com/articles/8164-how-to-make-korean-corn-cheese)
Please do your research before making statements like this.
Hi Ash! It’s easy to find conflicting information on the internet, but just because an article makes this claim doesn’t necessarily mean it’s true. Cellulose is notable for being tough and insoluble – meaning, it doesn’t dissolve in liquid. This isn’t a coating that you want on your cheese. If you do a side-by-side test using packaged/shredded mozzarella and whole milk low moisture mozzarella, (NOT fresh mozzarella), you’ll see the difference first-hand in which one melts better. Better yet- try topping half of a pizza with a block of shredded and the other half with packaged shredded. The difference is amazing. One melts like a dream, and the other (the packaged cheese), does not. I am speaking from many (many) years of first hand experience and countless kitchen tests of my own. I have two published cookbooks and believe me when I say, I do my research. Especially when it comes to cheese. 😂
totally–and we can always agree to disagree based on our own experiences! I personally have my degree in food science as well as about 15 years in the industry, so I would like to think that holds a little clout as well 🙂
For readers who’d like a visual of the difference, this video features a chef demonstrating it on pizza. (He pulls an example of each out of the oven at 11:17 seconds into the video.) Wait for the cheese pull (11:44 in) to see the difference in the melt factor. Packaged cheese is on the left. ☺️
I LOVE your recipes!! I think this is the one I’ve made before and loved best, so I’ll be using it again.
Annnddd.. I’ve used block cheese and shredded, and there is a very clear difference on taste as well as the quality of the melt. Block is better. And literally almost every recipe out there suggests using block rather than shredded cheese.
Again~ I love your recipes!! And I give you props on how you’ve responded to someone who had to state something totally unhelpful and even rude in regards to your recipe. Is there a way to delete her messages? 🙃 You deserve good credit and recognition!
Hiiii Anna!! I am SO happy that you’re loving the recipes, this one included!! I have to say, I’ve heard many theories about cooking and various ingredients over the years, but I’ve never had anyone make an argument for packaged shredded cheese over freshly shredded. (There’s a first time for everything!) Thank you for the props, I could delete the previous comments but it may even further prove my point that fresh is best, and my goal is for people to learn and become better cooks. So hopefully that’s what happens. YOU’RE THE BEST!!!!! Thank you so much for your support!! ❤️ -Stephanie
Here are some additional sources: https://www.thekitchn.com/never-buy-shredded-cheese-23665052 🔴 https://www.chowhound.com/1627879/why-doesnt-pre-shredded-cheese-melt/ 🔴 https://www.eatthis.com/hidden-ingredient-shredded-cheese/ 🔴 https://www.tasteofhome.com/article/why-grate-your-own-cheese/
thanks for sharing–yup, again, there are many variables (Ie in the blackstone pizza video, was the preshreded part skim or whole milk? Didn’t look like that was disclosed and will make a difference). A lot of variables to consider, but I appreciate hearing your thoughts on this.
He mentions that he’s comparing “apples to apples” when referring to the packages, but I agree that it whole milk vs. part skim makes a difference. The additives/anti-caking additives and how they hinder the cheese’s ability to melt well is noteworthy at the 2:10 mark- again, for readers who are just here to try to learn, I think this resource is helpful/interesting.
As a certified culinary scientist, I can say with certainty that packaged shredded cheese does NOT melt better than freshly shredded, I’ve never heard anyone make this argument before. Cellulose and starches absorb oils and moisture, leading to a drier melt that’s much less “gooey”. The Silicates can also interfere with the way proteins and fats behave and interact during the melting process, which can actually create a grainy result. The flavor of fresh cheese is also far superior. When it comes to cooking, packaged anything rarely leads to a better end result, cheese is certainly no exception. *Especially* when it comes to Mac and Cheese.
The best Mac and Cheese! Super easy and delicious. My daughter’s favorite. Thank you!
AWESOME!! I am sooo happy to hear that, you made my day! Thank you so much!!! -Stephanie
Here’s something interesting…
First, great recipe, thanks! I made a couple of adjustments—I used oat milk, but the sauce was still creamy and thick. I also cooked some chicken beforehand, and I made the macaroni and cheese in the drippings. I added a dash of garlic powder with the mustard and onion powders. The result tastes EXACTLY like perfect, buttered cheesy garlic bread. I don’t know if I could ever replicate that, but it’s amazing!
Nice work Hannah! Sounds like you were able to pull it off with the oat milk!! Thanks so much for sharing your tweaks and for taking the time to leave a review!!💖
Delicious!! I used old white cheddar cheese that I shredded. Added ground beef (seasoned with homemade taco seasoning) and a couple of tablespoons of salsa. Thank you so much for rescuing me from that ultra processed cheese packet!!
Wonderful!! I’m so happy that you loved it! Nicely done!!!
came out good and tasty
Wahoooo! That makes me so happy! Thanks Michael!❤️
How much pasta should I use? Is it 2 cups or 1/2 lb? Are we measuring by volume or weight?
Hi Annette! Are you looking at the recipe card? It says: “2 cups macaroni, uncooked. (equal to 1/2 lb.)” So basically you measure 2 uncooked macaroni noodles in a measuring cup or you use a scale and measure 1/2 lb.