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.
My son told me I could make this every day! I love that it’s done on the stovetop! Perfect creaminess and spices! Spot on recipe! Super easy and delicious. Will be my go to for mac & cheese from now on! Can add peas, chicken … anything to this! Thanks again for sharing your knowledge and making us better cooks!
AWWW I’m soooo happy to hear that Sharon!! Thank you so much for taking the time to leave a review, I appreciate it so much- you made my day! 🙂 -Stephanie
Could this be made using a mix of smoked gouda, sharp cheddar and Monterey jack? And do you think paprika or cayenne pepper would work as a sub for the hot sauce?
Hi Nikki! A combination of cheeses would be fantastic, and the ones that you suggested are all great candidates, they melt well, as long as the sharp cheddar is soft (vs. an aged cheese that’s harder or crystalized). A little paprika and a pinch of cayenne would be great!
So easy and soooo yummy. I even made this recipe with leftover spaghetti noodles that I didn’t have any plans for 😂… it still turned out amazing! Definitely going to be saving this one!
Thanks so much Maria, I’m so happy you enjoyed this one!😃
I added ham and broccoli and my husband even loved it!!!
Those are some AMAZING additions Debbie! Nicely done, thank you so much for taking the time to leave a review, you’re the BEST! 🙂 -Stephanie
I used half n half and milk. Used block cheese.
It was amazing. No mustard, onion or hot sauce. On the milk done 3/4 cup of each. Everyone agreed was best and creamiest.
New go to for mac n cheese.
Nice work! I’m so happy it was such a success. Thanks so much for taking the time to leave a comment❤️
Love it! Great stove top recipe. I added chili powder instead of hot sauce. So delicious! Thank you
I’m so happy that you loved it Jane!!! Thank you so much for taking the time to leave a review as well, you’re the BEST! -Stephanie 🙂
Delicious
I’m so happy that you loved it Bette, thank you!!
Made this for Christmas with ham, roasted brussels sprouts and corn pudding and it was hands down the BEST mac and cheese I’ve ever had! It was sooo creamy and stayed creamy as leftovers. It never got hard or dry. Making it again tonight with fried fish. This will be my go to for Christmas dinner with ham from now on.
Sounds like the perfect dinner! I love making this for the holidays too. Kids love it and it makes a great side dish for adults. Thanks so much for the great review!💖
I made this for a superbowl party yesterday and quadrupled the recipe. I was nervous to just 4x it the first time I made it, but it came out great!!
I ended up using more cheese than it called for, maybe 1.5-2x the amount, and used shell noodles. I didn’t end up using all of the cheese sauce, it was pretty saucy, but am glad I had more cheese in it to make it extra flavorful. I mixed it all up and transported it in a crockpot to keep it warm. I did need to add a bit of milk to it right before we drove to the party to keep it saucy, but it was SO GOOD and such a hit! I have never seen people eat so much mac n cheese.
Sounds like you nailed it Katherine nice work! Such a perfect super bowl party food, yummm! Thanks so much for the great comments!❤️
Excellent ! Used everything but the milk and heavy cream because I didn’t have any so, I used a can of evaporated milk. Perfect! Thank you.
Fkc
Nice work! I’m so happy you liked it, thanks so much for the great review!❤️