I make this creamy stovetop mac and cheese when I want comfort on the table fast — it’s rich, velvety, and ready in about 20 minutes. The sauce cooks right in the pot, so you skip the oven and get a silky finish every time. If you enjoy other rich versions, try this classic take alongside a baked option like this creamy mac and cheese for inspiration: Creamy Mac and Cheese.
Why Make This Recipe
- Fast: ready in about 20 minutes, great for weeknights and busy schedules.
- Rich, comforting flavor with a smooth, restaurant-style cheese sauce.
- Easy to customize — add proteins or vegetables for a full meal; for smoky notes try a bacon version like this Creamy Bacon Mac and Cheese.
- Uses pantry staples (pasta, milk, cheese, butter, flour) so you can usually make it without a grocery run.
- Personal note: I love this recipe because the stovetop method keeps the cheese glossy and prevents the dried-out top that baked mac often gets.
Recipe Overview
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 4 (about 1 to 1 1/2 cups per person)
- Difficulty: Easy
- Method: Boil pasta, make a simple roux, whisk in milk to form a béchamel, melt in cheese off heat, combine with pasta.
My Experience Making This Recipe
I tested this several times, adjusting cheese ratios and heat to stop the sauce from getting grainy. Switching to freshly shredded cheese and finishing off-heat was the discovery that made the sauce reliably smooth.
How to Make Creamy Stovetop Mac and Cheese
Start by boiling 8 ounces (about 2 cups) of elbow macaroni in well-salted water until just shy of al dente (about 7–8 minutes). While the pasta cooks, make a roux in a heavy-bottomed saucepan: melt 2 tablespoons unsalted butter over medium heat, whisk in 2 tablespoons all-purpose flour and cook 1 minute. Slowly whisk in 2 cups whole milk (warmed if possible) and cook until slightly thickened, about 3–4 minutes. Remove from heat and whisk in 2 cups freshly shredded sharp cheddar and 1 cup shredded mild cheddar (or a total of 3 cups shredded cheese). Season with 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Drain pasta and fold it into the sauce off the heat; the residual warmth will melt the cheese and give you a glossy finish.
Expert Tips for Success
- Use freshly shredded cheese (not pre-shredded) — it melts smoother because it lacks anti-caking agents.
- Temper the milk: if your milk is cold, warm it to just under simmer (about 140–150°F) to avoid a lumpy sauce.
- Cook the roux briefly (1 minute) to remove the raw flour taste, but don’t brown it — you want a blond roux for a neutral flavor.
- Finish the cheese off the heat to prevent the proteins from seizing and making the sauce grainy.
- Equipment: use a heavy-bottomed saucepan or Dutch oven for even heat, a fine whisk to smooth the sauce, and a box grater for shredding cheese.
(If you like adding chicken and broccoli, this variation is a helpful reference: Creamy Broccoli Chicken Mac and Cheese.)
How to Serve Creamy Stovetop Mac and Cheese
- Serve as a main with a crisp green salad and a squeeze of lemon to cut the richness.
- For a heartier plate, top with pan-fried bacon or shredded rotisserie chicken.
- Make it a side: pair with grilled pork chops or baked salmon for weeknight dinners.
- Presentation tip: sprinkle a few extra shreds of cheese and chopped chives on top and serve in a warm bowl.
Storage and Reheating Guide
- Refrigerator: store in an airtight container for up to 3–4 days. Cool to room temperature (no more than 2 hours out) before sealing.
- Freezing: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat on stovetop: add a splash of milk (1–2 tablespoons per cup) and warm over low heat, stirring constantly until creamy.
- Oven reheat: place in an oven-safe dish, cover with foil, and bake at 350°F (175°C) until warmed through, about 15–20 minutes. Avoid high heat to prevent drying.
Recipe Variations
- Gluten-free: use 8 ounces gluten-free pasta and replace flour in roux with 2 tablespoons cornstarch mixed into the warm milk.
- Dairy-free: swap milk for unsweetened oat or soy milk and use a melty dairy-free cheese (expect a different texture).
- Add-ins: fold in cooked broccoli, roasted pumpkin, or caramelized onions for flavor and texture. For a seasonal twist, try smoky pumpkin notes like this Creamy Smoky Pumpkin Mac and Cheese.
- Protein boost: stir in diced ham, shredded rotisserie chicken, or cooked sausage for a complete meal.
Nutritional Highlights
- High in calcium and protein from the cheese, which supports bone health.
- Energy-dense: this dish is higher in fat and calories, so watch portion sizes if you’re tracking intake.
- Allergens: contains dairy and gluten (unless you use gluten-free pasta). Consider substitutions for dairy-free or gluten-free diets.
Troubleshooting Common Issues
- Sauce is grainy or separated: likely overheated cheese. Solution: remove from heat and whisk in a splash of warm milk; use low heat and shredded (not pre-shredded) cheese next time.
- Sauce too thick: whisk in warm milk 1 tablespoon at a time until you reach desired consistency.
- Pasta gummy or gloppy: avoid overcooking; drain when pasta is just under al dente since it will finish cooking in the sauce.
Frequently Asked Questions
Q: Can I use low-fat milk or half-and-half?
A: Yes. Low-fat milk will produce a lighter sauce but may be less rich; half-and-half makes a creamier, richer sauce. If using low-fat milk, consider adding an extra ounce of cheese for body.
Q: Why did my mac and cheese seize up when I added the cheese?
A: Cheese can seize if added to very hot liquid or cooked too long. Always remove the pan from direct heat and add cheese gradually, stirring until just melted. Use medium-low heat and freshly shredded cheese for best results.
Q: Can I make this ahead and reheat without losing creaminess?
A: Make-ahead works well. Store in the fridge and reheat gently on the stovetop with a splash of milk. Avoid high heat and excessive stirring to keep the texture smooth.
Q: What cheeses melt best for stovetop mac and cheese?
A: Sharp cheddar gives flavor; mild cheddar adds creaminess. Gruyère, Fontina, or Monterey Jack are excellent melters. Blend a sharp cheese for flavor with a creamy melter for texture (about 2:1 ratio).
Conclusion
For another reliable stovetop mac and cheese technique and inspiration, see this trusted recipe: Stovetop Mac and Cheese – The Cozy Cook.
If you’d like, I can convert this into a printable recipe card with exact step-by-step instructions and ingredient amounts.
Print
Creamy Stovetop Mac and Cheese
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and comforting stovetop mac and cheese that is rich, velvety, and ready in just 20 minutes.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup shredded mild cheddar cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Boil the elbow macaroni in well-salted water until just shy of al dente (about 7–8 minutes).
- In a heavy-bottomed saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and cook until slightly thickened, about 3–4 minutes.
- Remove from heat and whisk in the cheeses, mustard, salt, and pepper until smooth.
- Drain the pasta and fold it into the cheese sauce, allowing the residual warmth to melt the cheese and create a glossy finish.
Notes
Use freshly shredded cheese for smoother melting. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg