This creamy Stovetop Mac and Cheese is the perfect dinner for those busy weeknights when time is tight. It comes together in less than 30 minutes and the whole family will love it.
Jump to:
I've never met anyone who doesn't love macaroni and cheese. It's one of the ultimate comfort foods, both hearty and delicious.
This recipe is almost the same as other mac and cheese recipes that are topped with breadcrumbs and finished in the oven or cooked outside on a smoker.
Our whole family really goes wild for this version of mac and cheese cooked on the stovetop. It's so creamy and gooey, even the pickiest of eaters won't be able to stop eating it.
Why You'll Love This Recipe
- It's super simple, you only need a few ingredients and about 30 minutes to get it on the table.
- Research shows that comfort foods like mac and cheese can reduce feelings of rejection and isolation. That means its the perfect meal to enjoy after a rough day, or if just you're feeling a little down, anxious, or stressed out.
- Versatile - there are some many ways to mix up your mac and cheese by swapping out ingredients, different types of cheese, and toppings. Scroll down for some suggestions.
Mac And Cheese Ingredients
One of the things I love most about this recipe is you only need a few ingredients. And we usually have them all in the house which means I can whip this up for dinner at a moment's notice.
- Pasta - Macaroni is the traditional option but I prefer cavatappi
- Butter
- Flour
- Paprika
- Dijon mustard - Don't tell my kids!
- Milk - I use whole milk in this recipe, if you want it even more creamy try it with heavy cream
Scroll down to the recipe card for exact measurements.
Instructions
Stovetop mac and cheese is super-easy to make, and its a great meal to cook together as a family. Get the kids involved by having them shred the cheese or whisk in the milk.
Step 1: Make a roux using butter, flour, and paprika
Step 3: Whisk in milk until uniform and smooth
Step 3: Add shredded cheese and mix until melted, creamy, and smooth
Step 4: Add the cooked pasta and mix until fully coated
Variations
Do you know what I love best about mac and cheese? You can customize it by mixing in various ingredients including:
- Cubed ham
- Pulled pork
- Chopped bacon
- Caramelized onions
- Chopped hot dogs
- Peas
- Broccoli
- Baby spinach
- Shredded chicken
When our kids were little we used to set up an ingredient bar so they could add whatever "extras" they wanted. Then they would sit down and enjoy a dinner they "cooked themselves."
Storage and Reheating
If you have any leftover mac and cheese (don't count on it!) you can store it in an airtight container and it will keep in the fridge for about three to four days.
To heat it up, just pop it in the microwave for a couple of minutes. But keep in mind mac and cheese is best eaten fresh because it tends to get dried out when reheating.
You can freeze mac and cheese for up to three months. If you're making this recipe ahead of time and planning to freeze it and eat it later, make extra cheese sauce and that will help it stay at least somewhat moist when reheating.
Top Tip
For best results, buy blocks of cheese and shred it yourself using a box grater. The pre-packaged bags of shredded cheese are fine in a pinch but they contain additives like cellulose or potato starch prevent clumping. They don't melt as smoothly and can add a gritty texture to your mac and cheese.
FAQ
Sharp cheddar is the traditional choice for mac and cheese, but I prefer a mix of cheddar and Monterey jack. Other good options include gruyere and smoked gouda.
Technically, macaroni and cheese would be made with macaroni. But there are many pasta shapes that work just as well. Cavatappi is my favorite when making stovetop mac and cheese.
You can mix pasta shapes when making mac and cheese as long as you take into account the different cooking times. If one shape requires a longer cooking time just start cooking that shape first and then add the other shape to the boiling water at the right time.
Stovetop Mac and Cheese
Ingredients
- 16 ounces pasta
- 4 tablespoons butter
- 4 tablespoons flour
- 1 teaspoon paprika
- 4 cups milk
- ½ teaspoon Dijon mustard
- 3 cups cheddar shredded
- 1 cup Monterey jack shredded
Instructions
- Cook the pasta according to the directions on the box, drain, and set aside.
- Meanwhile, use a box grater to shred the cheese.
- In a large sauce pan or Dutch oven, melt the butter and whisk in the flour, Dijon mustard, and paprika to create a roux.
- Slowly whisk in the milk, stirring constantly.
- Add the cheese a handful at a time and stir until creamy and smooth.
- Add the drained pasta and mix until uniform.
Notes
- For best results, skip the bags of pre-shredded cheese. Buy bricks of cheese and shred it yourself using a box grater.
- Many pasta shapes work well in this recipe including elbow macaroni, cavatappi, farfalle, shells, and radiatore. I don't recommend long, thin pasta such as spaghetti or linguine
Nutrition
I'm not a trained chef, just an average guy who taught himself how to cook. I make easy meals that anyone make themselves. If I can cook it, so can YOU!
Dina says
How much milk should I use? There's no quantity above thanks
Mike Collins says
You're right! I left that out of the recipe card...I just added it, thanks for the heads up!