Stovetop Mac and Cheese Recipe

ByLucy
Jump to Recipe· 4.7 from 4 reviews

If you’re craving comfort food that’s quick, creamy, and downright irresistible, then you’re going to love this Stovetop Mac and Cheese Recipe. It’s my go-to whenever I want that rich, cheesy goodness without firing up the oven or waiting forever. Stick with me here—I’ll walk you through every step, share some personal tips, and help you nail that perfect creamy texture every single time.

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Why This Recipe Works

  • Creamy Sauce Base: The combo of butter, flour, milk, and cream creates a luscious, velvety roux that clings perfectly to the pasta.
  • Blend of Cheeses: Sharp cheddar gives bold flavor while cream cheese and Parmesan add depth and creaminess.
  • Quick Stovetop Method: No baking required—this recipe comes together fast, which means less cleanup and more eating.
  • Flavor Boosters: A touch of dry mustard powder perks up the cheese sauce with a subtle, tangy note that makes all the difference.
Stovetop Mac and Cheese, creamy mac and cheese recipe, quick cheesy pasta, homemade stovetop mac and cheese, easy cheese pasta - A white pot filled with creamy macaroni and cheese occupies the center of the image. The macaroni are small curved tubes covered in smooth, light yellow cheese sauce, with a few grated bright orange cheese pieces scattered on top. The white pot has two small handles, one visible in the front. To the left, there are two wooden spoons placed on a patterned yellow and white cloth. On the right side, a black metal cheese grater holds some shredded bright orange cheese, with more cheese shreds scattered on the white marbled surface nearby. A small round bowl with coarse salt is also visible in the upper right corner. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here is carefully chosen to create that perfect balance of creamy, cheesy, and comforting without getting too heavy. I always pick my cheese fresh and grate it myself because it melts better and tastes so much brighter.

Stovetop Mac and Cheese, creamy mac and cheese recipe, quick cheesy pasta, homemade stovetop mac and cheese, easy cheese pasta - Flat lay of small uncooked elbow macaroni pasta, a half cup of golden butter pat, a small pile of fine white flour, two small white bowls—one with creamy nonfat milk, one with rich heavy cream, a chunk of smooth cream cheese, freshly grated sharp cheddar cheese forming a neat mound, a smaller mound of freshly grated Parmesan cheese, a small white bowl holding pale yellow dry mustard powder, two clean whole brown eggs, salt and pepper grains in small white bowls, all arranged symmetrically on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Small Pasta (shells or elbow macaroni): These shapes hold onto the cheese sauce beautifully, making every bite flavorful.
  • Butter: Forms the foundation of the roux, giving the sauce a silky texture.
  • Flour: Thickens the sauce effectively without clumps when cooked with butter first.
  • Nonfat Milk: Provides the liquid base with fewer calories and keeps the sauce light.
  • Heavy Cream: Adds richness and luxuriously creamy texture.
  • Cream Cheese: Gives extra creaminess and a subtle tang that makes this mac and cheese stand apart.
  • Sharp Cheddar Cheese: The star of the show—freshly grated cheddar melts into a gooey, flavorful sauce.
  • Parmesan Cheese: Adds a nutty, salty depth to boost the overall flavor.
  • Dry Mustard Powder: Enhances the cheesy flavor, giving a gentle zing without being overpowering.
  • Salt & Pepper: Simple seasoning to balance everything out perfectly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this stovetop mac and cheese recipe to suit my mood or pantry. Once you have the basic technique down, you can mix it up a bit to keep it exciting or cater to your taste buds.

  • Variation: Add in sautéed garlic and a pinch of cayenne for a subtle kick—I stumbled on this combo one night and it quickly became a favorite twist.
  • Dairy-Free: Use a blend of almond or oat milk with dairy-free cream cheese and vegan cheddar-style shreds to get a similar richness without dairy.
  • Protein Boost: Stir in cooked bacon bits or shredded rotisserie chicken for a heartier dish that turns it into a complete meal.
  • Veggie Upgrade: Toss in steamed broccoli or peas right before serving for a fresh contrast in texture and color.

Step-by-Step: How I Make Stovetop Mac and Cheese Recipe

Step 1: Cook Pasta Just Right

Get a big pot of water boiling and salt it generously—it should taste a little like the sea. Add your pasta and cook it until it’s al dente (firm to the bite, not mushy). I usually check a bit earlier than the package recommends—that way, it won’t get overcooked later when you mix it in with the sauce. Drain it and set it aside while you make that dreamy cheese sauce.

Step 2: Whip Up the Roux

Over medium-low heat, melt the butter in the empty pasta pot (we’ll save dishes!). Add the flour and stir constantly for about 3-4 minutes until it turns a warm golden color — this step cooks out the raw flour taste and helps thicken your sauce without lumps.

Step 3: Warm and Stir the Milk & Cream

While you’re stirring the roux, heat your milk and cream separately until just hot. I usually zap mine in the microwave for 2 minutes or warm it gently on the stove. Slowly pour it into your roux, whisking as you go, and keep stirring until the sauce thickens and coats the back of your spoon — this is when you know you’re on the right track!

Step 4: Melt in the Cream Cheese and Season

Next, add the cream cheese, dry mustard, salt, and pepper. Stir like crazy so the cream cheese melts fully, smoothing out the sauce. The dry mustard might sound odd, but trust me, it amps up the cheesy flavor beautifully.

Step 5: Add Cheddar and Parmesan

Remove your pot from heat before adding in the freshly grated sharp cheddar and Parmesan. Stir constantly to make sure all that cheesy goodness melts evenly and turns into a glossy sauce that’s just begging you to dive in.

Step 6: Toss Pasta Into That Cheesy Love

Finally, add your pasta back to the pot. Stir gently but thoroughly, coating each shell or macaroni piece with the sauce. Serve right away while it’s hot and gooey—this is the best way to enjoy your stovetop mac and cheese!

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Tips from My Kitchen

  • Grate Your Cheese Fresh: I never use pre-shredded cheese for mac; it has anti-caking agents that prevent smooth melting.
  • Don’t Rush the Roux: Cooking the butter and flour until golden helps avoid any raw flour taste in your sauce.
  • Heat Milk Gently: Adding cold milk straight in can cause lumps—warm it for a silky sauce texture.
  • Serve Immediately: Mac and cheese is best fresh; letting it sit can cause it to thicken and lose that creamy charm.

How to Serve Stovetop Mac and Cheese Recipe

Stovetop Mac and Cheese, creamy mac and cheese recipe, quick cheesy pasta, homemade stovetop mac and cheese, easy cheese pasta - A close-up view of creamy macaroni and cheese inside a white pot with a black rim. The macaroni is elbow-shaped, covered in smooth, pale yellow cheese sauce, with some small melted orange cheese bits sprinkled on top. A wooden spoon with a visible grain is scooping a portion of the cheesy macaroni, lifting it slightly above the pot. The pot sits on a light fabric with a yellow and white geometric pattern, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My absolute favorite garnishes are a sprinkle of extra Parmesan and freshly cracked black pepper. Sometimes if I’m feeling fancy, I’ll add a little dusting of smoked paprika or chopped chives for a pop of color and mild flavor. These simple touches make the dish look extra inviting on the plate.

Side Dishes

I like pairing this mac and cheese with crisp green salads or simple roasted veggies like asparagus or Brussels sprouts. For heartier meals, pan-seared chicken or garlic butter shrimp work beautifully alongside to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this stovetop mac and cheese in cute mini cast iron skillets or inside hollowed-out bell peppers. It’s surprisingly fun to make a mac and cheese “bar” too, letting folks add their favorite toppings like crispy bacon, breadcrumbs, or sautéed mushrooms right at the table.

Make Ahead and Storage

Storing Leftovers

After your meal, put any leftovers into an airtight container and refrigerate. I’ve found this recipe stores well for about 3-4 days. The sauce firms up a bit in the fridge, but don’t worry—we’ll talk about how to bring back the creaminess!

Freezing

You can freeze stovetop mac and cheese, but it’s best to flash freeze it first on a baking sheet and then transfer to a freezer bag to avoid clumping. It’ll keep for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results.

Reheating

To reheat, I warm it gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce. Stir often to prevent sticking. You could also microwave, but heat in short bursts and stir between rounds to retain that creamy texture.

FAQs

  1. Can I use different types of pasta for this stovetop mac and cheese recipe?

    Absolutely! While small pasta like shells or elbow macaroni works best because it holds the sauce well, feel free to experiment with penne, rotini, or even cavatappi. Just keep in mind different shapes may require slight adjustments to cooking time.

  2. How can I make this recipe lighter or lower in fat?

    You can swap the heavy cream for extra milk or a lower-fat milk alternative, but keep some cream cheese for that silky texture. Skipping or reducing butter slightly also helps lighten things up without sacrificing too much flavor.

  3. Why do I add dry mustard powder to the cheese sauce?

    Dry mustard powder is a secret weapon for mac and cheese lovers—it enhances the sharpness of the cheddar and prevents the sauce from tasting flat. Just a little goes a long way toward deepening the flavor.

  4. Can I make this stovetop mac and cheese recipe ahead of time?

    You can prep the cheese sauce in advance and reheat it gently. However, I recommend cooking the pasta fresh just before serving to avoid sogginess. Mixing pasta and sauce too early can cause the pasta to soak up the sauce and dry out.

Final Thoughts

This stovetop mac and cheese recipe holds a special place in my heart because it’s the dish that gets me through busy nights with zero fuss but tons of comfort. There’s nothing quite like digging into a creamy, cheesy bowl of homemade mac and cheese that’s fast enough for weeknights but rich enough to feel like a treat. Give it a try—you’ll quickly see why it’s become a permanent staple in my kitchen, and I bet you’ll want it in yours too.

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Stovetop Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 4 reviews
  • Author: Lucy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A creamy and comforting stovetop macaroni and cheese recipe made with sharp cheddar, Parmesan, and cream cheese for a rich and cheesy sauce that coats tender pasta shells perfectly.

Ingredients

Pasta

  • 1 pound small pasta like shells or elbow macaroni

Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups nonfat milk
  • 1 cup heavy cream
  • 4 ounces cream cheese
  • 3 cups freshly grated sharp cheddar cheese
  • 1 cup freshly grated Parmesan cheese
  • 1/2 teaspoon dry mustard powder
  • Salt & pepper to taste

Instructions

  1. Boil Pasta: Boil 4-6 quarts of water in a large pot. Add 1 tablespoon kosher salt and pour in the uncooked pasta. Cook until al dente according to package directions. Drain pasta into a large colander and set aside.
  2. Make Roux: Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until the mixture turns golden brown.
  3. Heat Milk and Cream: Meanwhile, pour milk and cream into a microwave-safe glass bowl and heat for 2 minutes, or alternatively heat in a small saucepan on the stove until hot but not boiling.
  4. Make Cheese Sauce: Pour the hot milk and cream mixture into the flour mixture, stirring frequently and bringing it to a simmer as the sauce thickens. The sauce is ready when it coats the back of a spoon.
  5. Add Cream Cheese and Seasonings: Stir in cream cheese, a pinch of salt and pepper, and dry mustard powder. Whisk until the cream cheese is fully melted and the sauce is smooth.
  6. Add Cheeses: Remove the pot from heat and add the sharp cheddar and Parmesan cheese, stirring constantly until all cheese has melted into the sauce.
  7. Combine Pasta and Sauce: Stir the cooked pasta into the cheese sauce until evenly coated. Divide into bowls and serve hot.

Notes

  • Use freshly grated cheese for the best melting and flavor.
  • Adjust salt and pepper to your taste preference since cheeses can be salty.
  • You can substitute whole milk for nonfat milk for a richer sauce.
  • If the sauce is too thick, stir in a splash of milk to loosen it.
  • For extra creaminess, stir in a little more cream cheese at the end.
  • Leftovers can be refrigerated and gently reheated on the stovetop with a splash of milk.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 5 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 55 mg

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