If you’re craving classic comfort food, this stovetop mac and cheese hits all the right notes. With a creamy cheese sauce made from scratch and perfectly cooked al dente pasta, it’s a step up from boxed stuff but still quick enough for busy weeknights. Whether it’s your first time making homemade macaroni or you’re a seasoned fan of creamy stovetop mac, this recipe delivers cheesy goodness every time.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 20–25 minutes. Perfect for busy weeknights.
- Creamy stovetop mac: No baking required, and the roux-based cheese sauce is silky and smooth.
- Customizable cheese: Mix cheddar, Colby Jack, or even a blend of mozzarella and parmesan for different flavor profiles.
- Family-friendly: A classic mac recipe that picky eaters will happily devour.
- Versatile: Serve as a comforting main dish or a crowd-pleasing side dish for any meal.
- Fresh and homemade: Take your mac and cheese up a notch with a creamy stovetop version using real, good melting cheese. Try our butternut squash mac and cheese for another homemade version with a creamy and cheesy sauce! We are also big fans of our easy one pan homemade hamburger helper too.
Other comforting main dishes include our easy beef crockpot stew recipe, easy ground beef stroganoff, delicious dutch oven chili, and deconstructed chicken pot pie.
Ingredient Notes
- Noodles: We like using classic macaroni noodles or small shells but the options are endless! You can also use gluten free noodles if needed.
- Cheese: We recommend shredding your own cheese for best results. Pre-shredded cheese works but may contain anti-caking agents that slightly affect the way it melts. Feel free to use different types of cheeses to your preference! Cheddar cheese or Colby jack cheese would be great options too.
- Milk: Whole milk creates the creamiest cheese sauce. For richer flavor, a splash of heavy cream or evaporated milk can be added. 1% milk or skim milk works as well but the sauce will be less creamy.
- Butter & flour: Using unsalted butter ensures you control the saltiness. Whisking the flour with the butter for 1–2 minutes removes the raw flour taste.
- Pasta: Elbow macaroni is classic, but shells or small pasta shapes also work well. Cook to al dente for the best texture.
- Spices: Black pepper, paprika, or a pinch of cayenne can be adjusted for your family’s taste. Dijon mustard or ground mustard adds a subtle tang if desired.
See the recipe card below for a complete list of ingredients and measurements for this homemade stovetop macaroni.
Recipe Tips & Variations
- Stir the cheese in gradually over low heat to avoid grainy cheese sauce.
- Add a dollop of cream cheese or parmesan cheese for extra creaminess.
- For a slightly spicy kick, stir in a splash of hot sauce or cayenne pepper.
- Make it extra cheesy with a mix of mozzarella, white cheddar, or extra sharp cheddar.
- Leftover sauce can be thinned with a splash of milk or water the next time you reheat it.
How to Make Easy Stove Top Mac and Cheese
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Bring a medium pot of salted water to a boil. Add the elbow or shell noodles and cook according to package directions until al dente. Drain well and set aside.
Step 2: Return the same pot to medium heat. Add the butter and let it melt completely.
Step 3: Sprinkle the flour, paprika, garlic powder, kosher salt, and black pepper into the melted butter. Whisk continuously for 1–2 minutes, until the mixture is smooth and lightly golden. Cooking for 1–2 minutes removes the raw flour taste and allows the roux to properly thicken the sauce.
Step 4: Slowly pour in the whole milk, whisking constantly to prevent lumps. Continue cooking, stirring frequently, for 3–5 minutes, or until the sauce thickens enough to coat the back of a spoon.
Step 5: Reduce the heat to low. Stir in 1½ to 2 cups shredded cheddar or Colby Jack cheese, adding it a handful at a time and stirring until fully melted and smooth before adding more.
Step 6: Add the drained pasta back into the pot and gently stir until evenly coated in the cheese sauce.
Step 7: Taste and adjust salt if needed. Serve warm.
Homemade Stove Top Mac and Cheese FAQs
Store this easy mac and cheese in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or gently on the stovetop over low heat, adding a splash of milk to restore creaminess.
This recipe can also be frozen for up to 1 month. Reheat on low in a covered skillet, stirring occasionally.
This recipe is not dairy free or vegan. It can be made gluten free with the use of gluten free noodles and gluten free flour. It is vegetarian.
Other 30 Minute Meals
If you make this stovetop mac and cheese recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Homemade Stovetop Mac and Cheese
Ingredients
- 10 ounces elbow or shell noodles
- 2 tablespoons butter
- 2 tablespoons flour
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups whole milk (can also use 2% or 1%)
- 1 ½ - 2 cups shredded monterey jack cheese (we recommend shredding your own cheese for this recipe. Can also use cheddar or Colby Jack cheese if preferred)
Instructions
- Bring a medium pot of salted water to a boil. Add the elbow or shell noodles and cook according to package directions until al dente. Drain well and set aside.
- Return the same pot to medium heat. Add the butter and let it melt completely. Sprinkle in the flour, paprika, garlic powder, kosher salt, and black pepper. Whisk continuously for 1–2 minutes, until the mixture is smooth and lightly golden. Cooking for 1–2 minutes removes the raw flour taste and allows the roux to properly thicken the sauce.
- Slowly pour in the whole milk, whisking constantly to prevent lumps. Continue cooking, stirring frequently, for 3–5 minutes, or until the sauce thickens enough to coat the back of a spoon.
- Reduce the heat to low. Stir in 1½ to 2 cups shredded cheddar or Colby Jack cheese, adding it a handful at a time and stirring until fully melted and smooth before adding more.
- Add the drained pasta back into the pot and gently stir until evenly coated in the cheese sauce. Taste and adjust salt if needed. Serve warm.
Notes
- Save time/prep ahead:
- Cook the pasta in advance and store separately. Combine with the freshly made cheese sauce when ready to serve.
- Shred your cheese ahead of time for faster prep.
- This recipe is not dairy free or vegan. It can be made gluten free with the use of gluten free noodles and gluten free flour. It is vegetarian.
- The recipe can be found on My Fitness Pal by searching "BWB Stovetop Mac and Cheese." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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