This stovetop mac and cheese is creamy, cheesy, and super quick to make! With just a few simple ingredients, you can whip up a cozy meal in no time.
I love how it gets extra cheesy with just a sprinkle of breadcrumbs on top. It’s like giving your comfort food a little makeover! Plus, clean-up is a breeze!
Key Ingredients & Substitutions
Elbow Macaroni: This is a classic choice for mac and cheese because its shape holds the sauce well. If you don’t have elbow macaroni, other short pasta like shells, cavatappi, or rotini work great too!
Cheddar Cheese: Sharp cheddar gives that iconic flavor. For a twist, try using a mix of cheeses like Monterey Jack or mozzarella. Just remember, the meltier the cheese, the creamier the sauce!
Whole Milk: This is key for creaminess. If you want something richer, half-and-half makes it extra decadent. For a lighter option, you can use 2% milk or a non-dairy milk like almond milk, but the texture will change slightly.
Panko Breadcrumbs: These add a crunchy topping that contrasts with the creamy pasta. If you don’t have panko, you can use regular breadcrumbs or skip the topping altogether for a simpler dish.
How Do You Make the Cheese Sauce Smooth?
The secret to a smooth cheese sauce lies in making a good roux (butter and flour mixture). Start by melting butter and adding flour while whisking, cooking it for a minute or two to take away the raw flour taste.
- After whisking in the milk, keep stirring until the mixture thickens. This can take 3-4 minutes.
- When adding cheese, do it gradually while stirring constantly to help it melt evenly into the sauce. This prevents clumps and ensures creaminess.
Follow these tips, and you’ll have a delicious stovetop mac and cheese that everyone will love! Enjoy your meal!
Stovetop Mac And Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni (about 2 cups)
- 2 cups sharp cheddar cheese, shredded
- 1 1/2 cups whole milk (or half-and-half for a creamier texture)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder (optional, for depth)
- Salt and freshly ground black pepper to taste
- 1/4 cup panko breadcrumbs (optional, for topping)
- Fresh thyme or parsley leaves (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and another 10-15 minutes for cooking. In just under 30 minutes, you’ll have a delicious, creamy mac and cheese ready to enjoy!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente according to the package instructions (usually about 7-8 minutes). Once done, drain the pasta and set it aside for later.
2. Make the Roux:
In the same pot (or a separate large saucepan), melt the butter over medium heat. When the butter is melted and bubbling, sprinkle in the flour while whisking constantly. Keep whisking for about 1-2 minutes until the mixture becomes smooth and lightly golden. This mixture is called a roux and will help thicken your cheese sauce.
3. Create the Cheese Sauce:
Slowly pour in the milk while continuing to whisk to avoid any lumps. Keep whisking and let it cook for around 3-4 minutes until the sauce thickens and coats the back of a spoon nicely.
4. Season:
Lower the heat a bit and stir in the garlic powder, onion powder, and mustard powder (if using). Add salt and freshly ground black pepper to taste. Give it a good stir to combine the flavors!
5. Add the Cheese:
Gradually add the shredded cheddar cheese, stirring constantly until the cheese has melted and the sauce is smooth and creamy. This is where the magic happens!
6. Combine with Pasta:
Carefully add the drained macaroni to the cheese sauce and gently stir until all the pasta is fully coated and heated through. Everything should be beautifully combined and ready to eat.
7. Optional Crunchy Topping:
If you like a bit of crunch, sprinkle the panko breadcrumbs over the top. You can briefly broil them in the oven or toast in a hot pan until golden brown. This step adds a wonderful texture contrast!
8. Serve and Garnish:
Finally, garnish your mac and cheese with fresh thyme or parsley leaves if desired. Serve immediately while it’s warm and creamy for the best experience!
This stovetop mac and cheese is rich, gooey, and perfectly cheesy—truly a delicious comfort meal that’s easy to make at home!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar is a classic choice, you can mix it up with cheeses like Monterey Jack, mozzarella, or fontina for different flavors and textures. Just keep in mind that the melting qualities may vary.
How Do I Make This Recipe Gluten-Free?
To make this stovetop mac and cheese gluten-free, simply substitute the elbow macaroni with a gluten-free pasta option and use a gluten-free flour blend in place of all-purpose flour to make the roux.
Can I Make Mac and Cheese Ahead of Time?
Yes, you can prepare the mac and cheese ahead of time! Simply follow all the steps up to combining the pasta with the cheese sauce. Let it cool, then store it in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of milk to loosen the sauce if needed.
What’s the Best Way to Store Leftovers?
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a saucepan on low heat, adding a little milk or butter to restore creaminess as it warms through.
