If you’re craving comfort food that comes together in a snap, you’re going to love this Quick Stovetop Mac and Cheese Recipe. It’s one of my absolute favorite go-tos when I want that creamy, cheesy goodness without fussing over lots of pots or long bake times. What I love most is how perfectly tender the pasta turns out, swimming in a silky sauce that’s just rich enough to satisfy every cheesy craving. Stick with me here—I’ll share all the tips and tricks to make sure your mac and cheese turns out fan-freaking-tastic every time!
Why You’ll Love This Recipe
- One-Pot Wonder: This recipe cooks your pasta right in the sauce, meaning fewer dishes and more time enjoying your meal.
- Creamy & Cozy: The sauce ends up silky and glossy, clinging beautifully without getting overly thick or gummy.
- Ready in Under 20 Minutes: Perfect for busy weeknights when you want comfort food on the table fast.
- Customizable Flavors: You can easily swap cheeses or seasonings to make it your own.
Ingredients You’ll Need
The magic behind this Quick Stovetop Mac and Cheese Recipe is all about simple ingredients that come together just right. I love using full-fat milk for the richest sauce, but low-fat works if you want to keep things lighter without sacrificing creaminess.
- Butter: This is your base for that rich roux, which helps thicken the sauce and adds flavor.
- Flour: Used to create the perfect roux with the butter, giving the sauce its silky texture.
- Milk: Full-fat milk yields creamier results, but you can use low-fat if that’s what you have on hand.
- Water: This keeps your pasta cooking perfectly in the sauce without it becoming dry or clumpy.
- Elbow macaroni: Classic mac and cheese pasta—it holds the sauce beautifully.
- Mozzarella cheese: Melts smoothly to add stringy, gooey goodness.
- Cheddar, Colby, or Gruyere cheese: A mix of these cheeses adds sharpness, creaminess, and depth of flavor.
- Seasonings (salt, pepper, garlic powder, onion powder, mustard powder): These subtle additions boost the savory notes without overpowering the cheese.
Variations
I love how versatile this recipe is! Sometimes I toss in a bit of smoked paprika for a smoky twist or swap out mozzarella for pepper jack if I want a little heat. Feel free to get creative—this quick stovetop mac and cheese recipe is the perfect canvas.
- Veggie Boost: I often stir in some steamed broccoli or sautéed mushrooms to sneak in some veggies—my family barely notices!
- Extra Cheesy: If you’re like me and can never get enough cheese, add an extra 1/2 cup of sharp cheddar for that punch.
- Gluten-Free: Simply use your favorite gluten-free flour and pasta to make it safe for gluten-sensitive friends.
- Spicy Kick: A dash of cayenne pepper or hot sauce stirred in at the end spices things up beautifully without overpowering that creamy texture.
How to Make Quick Stovetop Mac and Cheese Recipe
Step 1: Create Your Roux
Start by melting butter in a medium pot over medium heat, then whisk in the flour. Cooking this mixture for about 1 minute helps eliminate that raw flour taste and builds a lovely, nutty flavor foundation. Keep stirring so it doesn’t stick or brown—you want it smooth and pale.
Step 2: Add Milk to Make the Sauce Base
Pour in about 3/4 cup of milk and whisk quickly to form a slurry—that’s your thickening magic at work! Once it’s smooth, add the rest of the milk and the water, whisking well to combine. This keeps the sauce thin enough so the pasta can cook right in it, absorbing all that flavor.
Step 3: Season and Add Pasta
Stir in the salt, pepper, garlic powder, onion powder, and mustard powder. Then toss in the uncooked elbow macaroni and give it a good stir so every little noodle has contact with the sauce. As it cooks, keep stirring occasionally to prevent sticking and ensure even cooking.
Step 4: Simmer Until Pasta is Perfect
When you start seeing wisps of steam rising as you stir, turn the heat down to medium-low. Now, stir fairly regularly for about 9 to 10 minutes. The sauce will gently bubble and thicken, and the macaroni should be tender yet still firm to the bite—don’t overcook it or you’ll lose that lovely al dente texture we all love.
Step 5: Stir in the Cheese and Finish
Take the pot off the heat and quickly stir in your shredded cheeses. The sauce thickens nicely here and becomes velvety smooth. Taste and adjust salt and pepper as needed, then serve immediately. I’ve found this last step is key—adding cheese off the heat prevents it from getting grainy and helps keep everything glossy and luscious.
Pro Tips for Making Quick Stovetop Mac and Cheese Recipe
- Don’t Skip the Roux: Cooking the butter and flour first is what makes the sauce silky instead of lumpy—never bypass this step!
- Stir Often but Gently: Keep the pasta moving but avoid vigorous stirring to prevent breaking the noodles.
- Use Sharp Cheese: Sharp cheddar or flavorful Gruyere adds depth and stops the dish from being boring.
- Add Cheese Off Heat: This keeps the cheese smooth and prevents an undesirable gritty texture.
How to Serve Quick Stovetop Mac and Cheese Recipe
Garnishes
I love sprinkling a bit of fresh chopped parsley or chives on top—it adds a pop of color and fresh herbal brightness that balances the richness. Sometimes, I toast some breadcrumbs with a little garlic butter and sprinkle them for a satisfying crunch.
Side Dishes
This quick stovetop mac and cheese pairs beautifully with simple green salads, roasted veggies like asparagus or Brussels sprouts, or even crispy oven-baked chicken tenders for a kid-friendly meal. I’ve served it alongside garlic bread and my family goes crazy for the combo.
Creative Ways to Present
For special occasions, I like to transfer the mac and cheese into individual ramekins, sprinkle with extra cheese and breadcrumbs, then pop them under the broiler for a golden crust. It feels fancy but comes together in no time, making guests think you spent hours!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which sometimes happens, but rarely!), I store them in an airtight container in the fridge. The sauce thickens as it chills, so I add a splash of milk when reheating to bring back that creamy texture.
Freezing
I’ve tried freezing this mac and cheese a few times, and it does freeze well. Just freeze in a sturdy container, and when thawed, reheat gently on the stove with a little milk to smooth it out. It’s not quite as luscious as fresh, but still delicious and perfect for meal prep.
Reheating
To reheat, warm it slowly over low heat on the stove, stirring frequently and adding a splash of milk or cream to loosen the sauce if needed. Microwaving works too, but go easy and stir often to avoid hot spots and dryness.
FAQs
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Can I use a different type of pasta in this Quick Stovetop Mac and Cheese Recipe?
Absolutely! While elbow macaroni is classic, this recipe works well with small shapes like shells, cavatappi, or even penne. Just keep in mind that cooking times may vary slightly, so watch the noodles closely so they don’t overcook.
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What if I don’t have all the seasonings listed?
No worries! At minimum, salt and pepper are essential. Garlic and onion powder add depth, and mustard powder gives a gentle tang, but you can omit any or all if you don’t have them—your cheese with milk and butter will still shine wonderfully.
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Why do I add water along with the milk?
The water helps ensure the macaroni cooks perfectly without the sauce becoming too thick or gluggy. It provides the moisture pasta needs while keeping the sauce’s texture light and creamy.
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Can I make this recipe vegan or dairy-free?
Yes! Use vegan butter and plant-based milk, along with dairy-free cheese substitutes that melt well. You may need to experiment a bit with thickening agents, like using cornstarch instead of flour, but the technique remains the same.
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How do I prevent the sauce from getting grainy?
Adding the cheese off the heat and stirring it in gently is key. Also, use freshly shredded cheese instead of pre-shredded, which contains anti-caking agents that can affect melting.
Final Thoughts
This Quick Stovetop Mac and Cheese Recipe has truly become a beloved staple in my kitchen because it’s fast, fuss-free, and irresistibly creamy. Whenever I want something cozy without pulling out multiple pots, this is my go-to. I hope you enjoy making it as much as I do, and that it becomes a comforting favorite in your home too. Give it a try—you’ll be surprised how your family might just request it on repeat!
Print
Quick Stovetop Mac and Cheese Recipe
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Total Time: 18 minutes
- Yield: 5 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Stovetop Macaroni and Cheese is a classic comfort food made in just one pot for easy cleanup. The sauce is creamy, silky, and glossy, perfectly clinging to tender macaroni without becoming overly thick or gluggy. Using a blend of mozzarella and shredded cheeses like Cheddar, Colby, and Gruyere, this recipe delivers a rich, flavorful dish cooked right on the stovetop in under 20 minutes.
Ingredients
Cheese Sauce
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- Salt and pepper, to taste
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Pasta and Cheese
- 250 g / 2 1/2 cups elbow macaroni (uncooked)
- 3/4 cup mozzarella cheese, shredded
- 1 1/2 cups cheese (Cheddar, Colby, Gruyere), shredded
Instructions
- Melt Butter and Add Flour: Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly to form a roux.
- Add Milk Slurry: Pour about 3/4 cup of milk into the roux and stir to create a smooth slurry quickly.
- Add Remaining Liquids and Seasonings: Add the remaining milk followed by the water, then season with salt, pepper, garlic powder, onion powder, and mustard powder. Stir to combine well.
- Add Macaroni and Simmer: Add the uncooked elbow macaroni and stir. Stir occasionally as the mixture heats until you see wisps of steam. Reduce heat to medium low.
- Cook Pasta in Sauce: Stir regularly for 9 to 10 minutes while the mixture bubbles gently. Cook until the macaroni is tender but still firm and the sauce thickens slightly while remaining saucy and thinner than final desired consistency.
- Add Cheese and Final Seasoning: Remove the pot from the heat and quickly stir in the shredded mozzarella and other cheeses until fully melted into the sauce. Adjust salt and pepper to taste. The sauce will thicken and reduce considerably in this step.
- Serve Immediately: Serve hot right away for creamy, cheesy macaroni and cheese with that perfect sauce-to-pasta balance.
Notes
- Recipe video available for visual guidance.
- This recipe cooks the macaroni directly in the cheese sauce, ensuring a silky texture without overcooked pasta or overly thick sauce.
- Using a combination of cheeses adds depth and complexity to the flavor.
- Serve immediately for best texture and flavor.
- Full fat milk is preferred for richest flavor, but low fat milk can be used as a substitute.
Nutrition
- Serving Size: 211 g
- Calories: 472 kcal
- Sugar: 5.9 g
- Sodium: 343 mg
- Fat: 22.9 g
- Saturated Fat: 14.1 g
- Unsaturated Fat: 7.8 g
- Trans Fat: 0 g
- Carbohydrates: 46.3 g
- Fiber: 1.7 g
- Protein: 19.9 g
- Cholesterol: 67 mg
