Nothing says comfort food like a bowl of stove top creamy mac and cheese. This homemade version is quick, easy, and ready in just 25 minutes, perfect for busy weeknights when you need something cozy on the table fast.
Jump to:
- Why You’ll Love Creamy Macaroni And Cheese
- Ingredient Information And Substitutions
- How To Make Creamy Mac And Cheese
- Frequently Asked Questions
- Tips For Making The Best Creamy Mac And Cheese Recipe
- What To Serve With This Creamy Mac And Cheese Recipe
- Other Pasta Recipes To Try
- Hosting Thanksgiving?
- Stove Top Creamy Mac and Cheese
Why You’ll Love Creamy Macaroni And Cheese
When I think back to childhood lunches, nothing brings me more comfort than a big bowl of silky mac and cheese. Who doesn’t love it? While baked mac with its crispy top is delicious, stovetop mac has its own charm. It’s smooth, cozy, and instantly takes you back to the kitchen table.
For years, I reached for the boxed stuff. But once I realized how easy it was to make mac and cheese from scratch on the stove, I never looked back. It’s quick, it’s homemade, and it feels just a little extra special. Here’s why this version belongs in your weeknight rotation:
- Simple ingredients
- Totally customizable
- Ready in 25 minutes
- Creamy all the way through
Ingredient Information And Substitutions
- Pasta- Classic elbow macaroni works best, but any short pasta like shells, cavatappi, or rotini will do. Be sure to salt the pasta water.
- Flour- Thickens the sauce. If you need gluten-free, swap in a 1:1 gluten-free flour blend like King Arthur or Bob's Red Mill.
- Butter- Creates the base for the roux. Unsalted works too, but adjust the seasoning at the end to your taste.
- Milk- Whole milk gives the creamiest texture, but 2% works in a pinch. For extra richness, swap half the milk with cream.
- Sharp cheddar cheese- Melts creamy and adds bold flavor. White or yellow cheddar both work.
- Mozzarella cheese- Adds smooth, stretchy meltiness. Can swap in Monterey Jack or Gruyère for variety.
- Garlic powder- Gives a subtle garlicky background without overpowering.
- Ground mustard- Adds tang and depth, helping the cheese flavor shine.
- Nutmeg- Just a pinch makes the sauce taste richer and more complex.
- Salt- Enhances all the flavors. Kosher salt is best.
- Black pepper- Adds a bit of warmth and balance to the cheese sauce. Freshly ground has the best flavor.
How To Make Creamy Mac And Cheese
Step 1- Melt the butter.
Place a medium-sized saucepan over medium heat and add the butter. Let it melt completely.
Step 2- Make the roux.
Sprinkle in the flour and whisk until smooth with no lumps left. Keep whisking for about 2 minutes.
Step 3- Add liquids and seasonings.
Slowly pour in the milk, then stir in the salt, pepper, mustard powder, garlic powder, and nutmeg. Keep whisking until combined.
Step 4- Thicken the sauce.
Let the mixture cook for 5-7 minutes, stirring continuously, until it thickens enough to coat the back of a spoon.
Step 5- Stir in the cheese.
Lower the heat and add the cheddar and mozzarella. Whisk until the cheese is fully melted and the sauce is creamy.
Step 6- Combine with pasta.
Add the cooked pasta and stir until it’s well coated in the sauce. Let it warm through for another minute or two, then serve right away.
Frequently Asked Questions
Definitely! Just use a larger pot and double all of the ingredients. It’s great for family dinners or potlucks.
Yes. Freshly shredded cheese melts a little smoothly, but I’ve made this plenty of times with the bagged kind, and it still turns out delicious.
Absolutely. Use gluten-free pasta and swap the flour for a gluten-free blend.
Tips For Making The Best Creamy Mac And Cheese Recipe
- Whisk the sauce often over medium heat so it thickens smoothly without scorching. Keeping the heat gentle takes a little longer, but the creamy results are worth it.
- You’ll know the sauce is thick enough when it coats the back of a spoon. That’s the perfect time to stir in the cheese.
- Don’t stress if your cheese looks stringy at first. Just keep the heat low and keep stirring... it will smooth out.
- I like to use a mix of cheeses for more flavor. Sharp cheddar is classic, but a little mozzarella or Gruyère takes it up a notch.
- Switch things up! Try a pinch of cayenne, blanched veggies like broccoli or peas, canned green chiles, crispy bacon, or even lobster for a treat.
- Ingredients to prep ahead- Shred the cheese and boil the pasta ahead of time. Just finish cooking the pasta when you’re ready to stir it into the sauce.
- Leftovers and storage- Keep any leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk so it stays creamy. Freezing isn’t recommended since the pasta gets mushy after thawing.
What To Serve With This Creamy Mac And Cheese Recipe
Make it a complete meal by adding a protein and something fresh on the side. These are a few of my go-to pairings:
- Jalapeno Deviled Eggs
- Grilled Balsamic Asparagus
- Broccoli Rabe and Ricotta Crostini
- Chocolate Cake Trifle
Other Pasta Recipes To Try
Hosting Thanksgiving?
Discover the secret to hosting Thanksgiving without all the stress! Prepsgiving is your FREE guide to making a delicious Thanksgiving feast the easy way.
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Stove Top Creamy Mac and Cheese
Ingredients
- 1 ½ cups elbow pasta, cooked per package directions and drained
- 2 Tablespoons salted butter
- 2 Tablespoons flour
- 1 ½ cups whole milk
- ½ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground mustard powder
- 1 pinch ground nutmeg
- 1 cup sharp cheddar cheese shredded
- ½ cup mozzarella cheese shredded
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add flour and whisk until no lumps remain. Cook for 2 minutes stirring often.
- Whisk in milk, salt, pepper, ground mustard, garlic powder and nutmeg.
- Cook for 5-7 minutes stirring the entire time until the sauce has thickened enough to coat the back of a spoon.
- Reduce heat to low and add both cheeses. Whisk until the cheese has melted and the sauce is smooth.
- Mix well with pasta and cook for another minute or two. Serve immediately.
Video
Notes
- Whisk the sauce often over medium heat so it thickens smoothly without scorching. Keeping the heat gentle takes a little longer, but the creamy results are worth it.
- You’ll know the sauce is thick enough when it coats the back of a spoon. That’s the perfect time to stir in the cheese.
- Don’t stress if your cheese looks stringy at first. Just keep the heat low and keep stirring... it will smooth out.
- I like to use a mix of cheeses for more flavor. Sharp cheddar is classic, but a little mozzarella or Gruyère takes it up a notch.
- Switch things up! Try a pinch of cayenne, blanched veggies like broccoli or peas, canned green chiles, crispy bacon, or even lobster for a treat.
- Ingredients to prep ahead- Shred the cheese and boil the pasta ahead of time. Just finish cooking the pasta when you’re ready to stir it into the sauce.
- Leftovers and storage- Keep any leftovers in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk so it stays creamy. Freezing isn’t recommended since the pasta gets mushy after thawing.
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