Stovetop Mac and Cheese
This Creamy Stovetop Mac and Cheese is the BEST 30-minute meal for a busy week. Your family will love it every time!
Servings: 4 people
Calories: 571kcal
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
Pro Tips:
Storage
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- 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.
Nutrition
Calories: 571kcal | Carbohydrates: 47g | Protein: 20g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 513mg | Potassium: 271mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 1mg | Calcium: 408mg | Iron: 1mg