Recipe Overview
Why you’ll love it: Put away the box! This stovetop mac and cheese takes just a little more time but the results are so worth it: creamy, cheesy, and all-around irresistible. Everyone loves this ultra-creamy homemade mac and cheese. It’s ready in less than a half hour, no baking required!
How long it takes: 25 minutes
Equipment you’ll need: large saucepan, colander
Servings: 6
Cooking for a family is all about compromise. Serve air fryer pork chops or honey balsamic chicken thighs with a side of stovetop mac and cheese for dinner and maybe, just maybe, your kids will eat their meal.
Of course, maybe they’ll just make a main dish out of the stovetop mac and cheese, and I’m okay with that, aren’t you? Especially when we’re talking homemade mac and cheese. This is mac and cheese mom and dad will love too!
Using real sharp cheddar cheese gives this mac and cheese more flavor and a creamier sauce, while just a little bit of Dijon adds a punch of flavor to really make this recipe pop. And unlike so many other homemade mac and cheese recipes, this one doesn’t need to be baked in the oven, so it comes together in just 25 minutes!
Reasons To Love Stovetop Mac and Cheese
- Better than store-bought. I mean, how can powdered cheese compare to real shredded cheese?! Even the pasta is better when you make your own mac at home. Even if your pantry is stocked with every shape and flavor of mac and cheese Kraft has to offer, it’s fun to break out of the box and make homemade stovetop mac and cheese once in a while.
- Supremely creamy. One of the reasons kids might turn up their noses at some types of homemade mac and cheese is that baked recipes can end up dry. Skipping the baking gives this stovetop mac and cheese that smooth, creamy sauce kids love.
- Easy to make. While not quite as easy as microwave mac and cheese, this stovetop recipe is ideal for busy weeknights. (This Instant Pot mac and cheese and crockpot mac and cheese are great for weekday dinners too!)
Ingredient Notes
- Elbow Macaroni: Another small pasta shape like shells is fine, too. You can use regular pasta or whole wheat.
- Unsalted Butter: Unsalted butter is best but if you only have salted on hand, you can skip adding the kosher salt and then season to taste at the end.
- All-Purpose Flour: Essential for creating a roux to thicken the cheese sauce.
- Whole Milk: While you can use 2% milk if that’s what you have, whole milk is best for the creamiest sauce.
- Shredded Sharp Cheddar Cheese: Sharp cheddar makes for a more flavorful sauce than mild cheddar.
- Dijon Mustard: This is optional but it enhances and balances the flavor. I promise that it won’t make your mac and cheese taste like mustard.
- Kosher Salt and Coarse Ground Black Pepper: You can adjust the amount to your tastes.
- Optional Toppings: Toasted bread crumbs, additional shredded cheese, sliced green onions, chopped fresh parsley, etc.
Cooking Tip
Shred your own cheese for this recipe. Although it takes a little extra time, pre-shredded cheese from the grocery store has an anti-caking agent added to it so it doesn’t melt as smoothly as cheese shredded fresh off the block.
How To Make Stovetop Mac and Cheese
Cook and drain pasta. Cook the pasta in salted water according to the package directions. Drain and set aside.
Make roux. In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for 1 to 2 minutes, until smooth and bubbly.
Make cheese sauce. Slowly stream in the milk, whisking as you go to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Reduce the heat to low. Stir in the cheddar cheese a handful at a time until the cheese is melted and the sauce is smooth. Stir in the Dijon mustard if you’re using it, along with the salt and pepper.
Mix the cheese sauce with the macaroni. Fold the cooked pasta into the cheese sauce, lightly stirring until well-mixed.
Serve immediately. Scoop the stovetop mac and cheese into shallow bowls and serve with any toppings you like (or none at all!).
Tips For Success
- Salt the pasta water: I recommend salting the water because it helps season the pasta from the inside out, making it more flavorful.
- Lump-free roux: It’s important to stream in the milk slowly to keep lumps from forming. I usually add a splash of milk, stir until the sauce is completely smooth, repeat with another splash, and then slowly pour the rest of the liquid in while stirring.
- Prevent the cheese from curdling: For an ultra-smooth cheese sauce, make sure to avoid boiling or overheating the cheese mixture.
Possible Recipe Variations
- Add vegetables: You can sneak a little extra nutrition into your stovetop mac and cheese by adding fresh or frozen vegetables during the last few minutes of cooking time for the pasta. Frozen peas are my kids’ favorite but broccoli or cauliflower florets are good, too.
- Make it spicy: Sriracha, Cholula, or your favorite hot sauce add a little heat to this mac and cheese recipe.
- Try another cheese: Gruyere, gouda, and smoked cheeses are all delicious in this stovetop mac and cheese. You can also use a combination of cheeses as long as the total volume is still 2 cups.
- Rather have a salad? Try my chicken macaroni salad. It’s perfect for summer get-togethers!
Serving Suggestions
Stovetop mac and cheese can be a main dish or a side. Here are a few pairing ideas to try.
- Chicken: Keep it kid friendly with chicken bites or crispy air fryer chicken tenders.
- Pork: These breaded air fryer pork chops are a family favorite. Mango bourbon pulled pork sandwiches would also be fantastic with this mac and cheese as a side.
- Vegetables: Round out your dinner with a simple vegetable side dish like roasted broccoli or air fryer green beans.
- Pizza: For a fun alternative, try a macaroni and cheese pizza! Top a pizza crust with warm mac & cheese, add toppings, and bake.
Refrigerate: Store leftover stovetop mac and cheese in an airtight container in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop with a splash of milk to loosen up the sauce, if needed.
Freeze: While you can freeze this recipe, it won’t be as creamy upon thawing and reheating. If you don’t mind that, freeze the mac and cheese in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
You can use leftover mac and cheese to make savory mac and cheese pancakes! Because second-day mac is never as good as freshly made, this is my favorite way to enjoy leftovers.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #74. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly.
More Mac and Cheese Recipes
Stovetop Mac and Cheese
Ingredients
- 8 ounces uncooked elbow macaroni (about 2 cups)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- ½ teaspoon Dijon mustard (optional, for flavor)
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- Optional toppings: toasted bread crumbs, additional shredded cheese, sliced green onions, chopped fresh parsley, etc.
Instructions
- Cook the pasta according to the package instructions in a large pot of salted boiling water. Drain and set aside.8 ounces uncooked elbow macaroni
- In the same pot, melt the butter over medium heat. Add the flour and whisk continuously for 1 to 2 minutes, until smooth and bubbly, to make a roux.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Gradually stir in the milk, whisking constantly to avoid lumps. Cook the mixture until it thickens, about 5 minutes.2 cups whole milk
- Reduce the heat to low, and slowly add the cheddar cheese. Stir until the cheese is melted and the sauce is smooth. Stir in the Dijon mustard (if using), salt and pepper.2 cups shredded sharp cheddar cheese, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Add the cooked pasta to the cheese sauce, tossing until the pasta is well coated.
- Serve immediately with toppings, if desired.Optional toppings: toasted bread crumbs, additional shredded cheese, sliced green onions, chopped fresh parsley, etc.
Notes
- For best results, use freshly grated cheese which melts more smoothly than pre-grated.
- If desired, substitute mild cheddar, or another type of cheese.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This stovetop mac and cheese was a total hit. The boys always wants meat so I stirred in some chopped up ham and served it with chopped up crispy bacon on top. A sure winner to make again
Those sound like delicious additions – I’m suddenly craving mac and cheese!