Nothing hits comfort food like Creamy Stovetop Mac and Cheese—especially when it’s rich, cheesy, and doesn’t require baking. Forget boxed mixes or complicated casseroles. This stovetop version is smooth, decadent, and perfect for weeknight dinners, lunchboxes, or cozy nights in.
Whether you’re feeding kids, serving guests, or curling up on the couch with a bowl, this mac and cheese recipe hits all the warm-and-fuzzy food vibes.
Let’s make the creamiest, dreamiest stovetop mac and cheese your kitchen has ever seen.
Why You’ll Love This Stovetop Mac and Cheese
- Ultra-creamy, cheesy, and velvety smooth
- No oven necessary
- Quick — ready in under 20 minutes
- Uses pantry staples
- Easily customizable with add-ins
If you want mac that melts in your mouth without fuss, this is your recipe.
What Is Stovetop Mac and Cheese?
Stovetop mac and cheese is the classic comfort food we all know and love — pasta coated in a creamy cheese sauce, made entirely on the stove. Unlike baked versions, this doesn’t sit in the oven. It cooks fast, so every bite stays silky smooth.
It’s the “go-to cozy dinner” that never gets old.
Ingredients You’ll Need
Here’s what you’ll need to make this dreamy mac and cheese:
- Elbow macaroni (or your favorite pasta shape)
- Butter
- All-purpose flour (for the roux)
- Milk (whole or 2%)
- Heavy cream (optional but extra creamy)
- Sharp cheddar cheese
- Parmesan cheese
- Salt and black pepper
- Optional: mustard powder, garlic powder, smoked paprika
Nothing fancy — just cheesy goodness.
How to Make Creamy Stovetop Mac and Cheese
Step 1 — Cook the Pasta
Bring a pot of salted water to a boil and cook macaroni until al dente. Drain.
Step 2 — Make the Roux
In the same pot, melt butter over medium heat. Sprinkle in flour and whisk [paid link] until smooth.
Step 3 — Add Milk
Slowly pour in milk (and cream, if using), whisking constantly until the sauce thickens.
Step 4 — Add Cheese
Turn the heat to low and stir in shredded cheddar and Parmesan until melted and smooth.
Step 5 — Season
Stir in salt, pepper, and optional spices. Add cooked pasta and toss to coat.
Step 6 — Serve
Spoon into bowls. Serve hot with extra cheese or cracked pepper on top.
Pro Tips for the Best Mac and Cheese
✔ Warm the milk first — no lumps!
✔ Use freshly shredded cheese — pre-shredded won’t melt as smooth.
✔ Don’t overcook the pasta — al dente absorbs sauce best.
✔ Customize with add-ins like bacon, peas, or roasted veggies.
What to Serve with This Mac and Cheese
Creamy mac and cheese is amazing on its own, but it’s even better with:
Side salad
Crispy chicken tenders
Tomato soup
Steamed broccoli
Garlic bread
Perfect for lunches, dinners, or game nights.
FAQ – Stovetop Mac and Cheese
Can I use a different pasta?
Yes! Shells, cavatappi, or rotini work great.
Can I make this ahead?
Yes — store in the fridge up to 3 days. Reheat with a splash of milk.
How do I keep it creamy?
Heat low and stir often. Add milk if it gets thick.
Can I add veggies?
Absolutely! Add peas, roasted cauliflower, or broccoli.
Final Thoughts
This Creamy Stovetop Mac and Cheese proves that comfort food doesn’t have to be complicated. With simple ingredients, one pot, and just a few minutes on the stove, you get a bowl of rich, cheesy goodness that feels homemade in the very best way.
Whether you’re feeding picky eaters, whipping up a quick weeknight dinner, or just craving something cozy, this recipe always delivers. No baking. No waiting. Just smooth, velvety mac and cheese that hits the spot every single time.
Once you make it from scratch, the boxed stuff won’t stand a chance.
Creamy Stovetop Mac and Cheese
Equipment
- Cheese grater
- 5-Quart Sauce Pan
- 3-Qt Sauce Pan
Ingredients
- 8 ounces Elbow Macaroni or your favorite pasta shape (2 cups)
- 2 tbsp Butter or Margarine
- 2 tbsp All-Purpose Flour
- 1/2 tsp Salt more or less to taste
- 1/4 tsp Ground black pepper more or less to taste
- 1/4 tsp Ground mustard optional
- 1/8 tsp Paprika
- 1/8 tsp Onion Powder
- 1/8 tsp Garlic Powder
- 2 cups Milk
- 2 cups Cheddar cheese Shredded [See Note 1]
- 1/4 cup Parmesan Cheese grated [See Note 2]
- 2 oz Cream cheese optional
Instructions
- Cook the Pasta: In a large pot, cook pasta according to package directions. If you prefer your pasta softer, cook for a little longer than the package suggests. Note that the al dente pasta will absorb the cheese sauce and soften a little more once combined. Once cooked to desired firmness, drain pasta and return to the pot. See Step 3.
- Make the Sauce: Meanwhile, in medium saucepan [paid link], melt butter over medium heat; stir in flour, salt, black pepper, ground mustard, onion powder, garlic powder, and paprika forming a roux. Next, slowly add the milk and cook until bubbly, whisking constantly. When you can feel the weight of the sauce begin to thicken against the whisk [paid link], stir in the cheeses and continue to whisk [paid link] until melted.
- Combine: Add the cheese sauce into the cooked pasta and stir to combine. Stir in optional ingredients for variations on the original. [See Note 3]Serve immediately.
- Storage: Store leftover mac and cheese in an air-tight container in the refrigerator for up to 5 days.
Reheating Instructions:
- The sauce for this mac and cheese tightens up a lot especially after it’s been cooled. I recommend reheating it on the stove over low heat and adding a tablespoon of milk (per serving) or a some cream (I use half and half) to reconstitute the sauce while it reheats.You can also reheat in the microwave under half power for a minute or two adding a splash of milk or cream and stirring in 30-second intervals.
Notes
- Cheddar cheese is my go-to for the classic take on macaroni and cheese. Use regular (sometimes called mild), medium, or sharp cheddar cheeses only. Do not use aged or extra sharp cheddar cheese. These varieties have less moisture due to the aging and do have a tendency to separate and turn the sauce grainy.
- For best results, use block cheese that you have grated yourself. The bagged cheese contains cellulose to keep the cheese from clumping. These extra ingredients often produce a grainy cheese sauce. I also find freshly grated block cheese to be more flavorful than the pre-packaged grated cheese which can be dry and dusty from the addition of cellulose.
- Optional Variations (not included in the calculated nutritional values):
- Bacon and Blue: Add 4 pieces of crumbled bacon and an ounce of blue cheese crumbles.
- Bacon and Broccoli: Add 4 pieces of crumbled bacon plus a cup of steamed, chopped broccoli.
- Cauliflower: Add a cup of steamed chopped cauliflower, and ounce of brie cheese, and 1 tbsp chopped fresh Italian flat-leaf parsley.
- Butternut Squash: Add a cup of steamed, mashed, or cooked diced butternut squash, 1 ounce goat cheese, and 4 to 6 pieces of fried sage leaves that have been crumbled.
- Spicy: Add a tablespoon of your favorite hot sauce, 1/2 tsp cayenne pepper (more or less to taste), and a cup jalapeno jack cheese.
- Chili Mac: Add 1/2 tsp chili powder, plus a can of Fire Roasted Diced Tomatoes, diced jalapenos or mild green chili peppers.
Great recipe!
I really like the seasoning blend. That added to the recipe. I will be making this again.
My daughter usually only eats the stuff from the blue box but she even liked this recipe!!
This looks so much better than store bought Mac and cheese
I really wish my kids liked homemade mac n cheese. Unfortunately my husband has tainted their taste buds with the Blue Box stuff. Yours looks so creamy and delicious!