Name: Stovetop Macaroni and Cheese Recipe
Prep time: 3 min
Cook time: 15 min
Total time: 18 min
Cuisine: Western
Ingredients: 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; 250 g / 2 1/2 cups elbow macaroni, uncooked; 3/4 cup mozzarella cheese, shredded; 1 1/2 cups cheese (Cheddar, Colby, Gruyere), shredded; Salt and pepper, to taste; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp mustard powder

Jump to Recipe· 4.3 from 5 reviews

If you’ve been on the hunt for a comforting, creamy, and utterly satisfying dish, then this Stovetop Macaroni and Cheese Recipe is going to be your new best friend. What’s so special about it? Well, it’s all made in one pot, which means fewer dishes and much less fuss, but with a sauce that’s silky and glossy enough to make your taste buds sing. The macaroni cooks right in the cheesy sauce, so nothing gets gluggy or overcooked, giving you the perfect balance of tender pasta and luscious cheese every single time. Get ready to fall in love with macaroni and cheese all over again.

Ingredients You’ll Need

A red pot filled with cooked spiral pasta covered by a thick white creamy sauce, with a wooden spoon stirring on the right side inside the pot, set on a white marbled surface background, showing the creamy sauce slowly poured over the pasta photo taken with an iphone --ar 4:5 --v 7

Simple ingredients make the magic happen here, each one playing a crucial role in creating that rich, creamy, and flavorful dish. From the butter’s silkiness to the blend of cheeses that deliver depth, these ingredients come together beautifully for an unforgettable macaroni experience.

Butter (50 g / 3 1/2 tbsp): Adds richness and serves as the base for the roux that thickens the sauce perfectly.
Flour (3 tbsp): Combines with butter to create a smooth slurry that ensures a creamy consistency.
Milk (2 cups, full fat preferred): Provides the creamy body of the sauce; full fat makes it luxuriously smooth.
Water (2 1/2 cups): Helps cook the macaroni in the sauce without making it heavy or too thick.
Elbow macaroni (250 g / 2 1/2 cups, uncooked): The classic pasta shape that perfectly captures the cheesy sauce in every bite.
Mozzarella cheese (3/4 cup, shredded): Melts beautifully and adds a lovely stretchiness to the dish.
Mixed cheese (1 1/2 cups – Cheddar, Colby, Gruyere – shredded): Offers sharpness, a nutty undertone, and richness, creating depth of flavor.
Salt and pepper: Season perfectly to enhance all the other flavors.
Seasonings (optional): Garlic powder (1 tsp), onion powder (1/2 tsp), and mustard powder (1/2 tsp) add savory layers that make the dish pop.

How to Make Stovetop Macaroni and Cheese Recipe

Step 1: Create the Roux

Start by melting the butter in a medium pot or large saucepan over medium heat. Once melted, add the flour and cook it for about a minute. This simple step forms the base of your sauce and it helps avoid any raw flour taste while giving that silky texture.

Step 2: Add Milk to Form the Slurry

Pour in about three-quarters of a cup of the milk and whisk it into the butter-flour mixture. You’ll see it quickly turn into a smooth slurry. This is the secret that ensures your sauce is velvety without being lumpy.

Step 3: Combine Remaining Milk, Water, and Seasonings

Add the rest of the milk, mixing well, then pour in the water along with your chosen seasonings if using. This combination will be the liquid that gently cooks the macaroni, so make sure everything is well blended before moving to the next step.

Step 4: Add the Macaroni and Cook

Stir the uncooked elbow macaroni into the pot, then keep stirring occasionally as it heats up. When you start seeing little wisps of steam, lower the heat to medium-low. Stir regularly for 9 to 10 minutes while the mixture bubbles gently. You want the pasta to become tender but still have a slight firmness and for the sauce to thicken slightly but remain saucy and smooth—not too thick at this point.

Step 5: Stir in the Cheese and Season to Taste

Turn off the heat and quickly stir in the mozzarella along with the shredded cheese blend. This step will thicken the sauce as the cheese melts and binds everything together. Give it a taste and add some salt and pepper if needed—you want that cheesy bite just right. Now your perfect stovetop macaroni and cheese is ready!

How to Serve Stovetop Macaroni and Cheese Recipe

A bowl filled with creamy yellow macaroni and cheese topped with small green herb pieces, placed on a matching white bowl with a blue rim on a white marbled surface. A silver spoon rests inside the bowl, partially submerged in the mac and cheese. The texture of the macaroni is smooth and saucy with a slight shine, showing the thick cheese coating each piece. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or chives adds a burst of freshness and a pop of color to your creamy creation. For a little extra flair, consider topping with crispy breadcrumbs or even a dash of smoked paprika to add contrast and texture.

Side Dishes

This stovetop macaroni and cheese pairs beautifully with anything from a crisp green salad to roasted veggies. It also shines alongside barbecue ribs or crispy fried chicken for a hearty, crowd-pleasing meal that’s cozy yet elevated.

Creative Ways to Present

Try serving this dish in individual ramekins for a dinner party, topped with a broiled crust for that golden finish. Or use it as a filling inside stuffed bell peppers for a fun twist. No matter how you present it, this stovetop macaroni and cheese recipe is sure to impress.

Make Ahead and Storage

Storing Leftovers

Store any leftover stovetop macaroni and cheese in an airtight container in the refrigerator for up to 3 days. It maintains its creamy texture well, but the sauce might thicken up, so don’t worry—it’s easy to loosen back up when reheating.

Freezing

If you want to freeze your macaroni and cheese, make sure it’s cool and place it in a freezer-safe container. It freezes well for up to 2 months. Thaw overnight in the fridge for best results before reheating.

Reheating

Gently reheat on the stovetop over low heat or in the microwave, adding a splash of milk to bring back that creamy perfection. Stir frequently to prevent sticking and ensure everything heats through evenly. You’ll have a delicious meal ready in minutes!

FAQs

What makes this Stovetop Macaroni and Cheese Recipe different from baked versions?

Unlike baked recipes, this version keeps the pasta tender and the sauce glossy without getting dry or crusty on top. Cooking everything on the stovetop means less time and fewer dishes while still delivering rich, creamy comfort food.

Can I use different types of cheese?

Absolutely! While the recipe suggests Cheddar, Colby, and Gruyere for a balanced flavor, feel free to experiment with your favorites. Just remember that cheeses like mozzarella add stretch, while sharper cheeses boost depth and complexity.

Is it okay to use low fat milk?

Yes, you can use low fat milk, but for that extra creamy mouthfeel, whole milk is preferred. If you prefer lighter options, the sauce will still be tasty, just a little less rich.

How thick should the sauce be before adding cheese?

The sauce should be thinner than you expect before adding the cheese. It will thicken significantly once the cheese melts in, so keep that in mind to prevent ending up with a sauce that’s too thick or pasty.

Can I add veggies or proteins to this recipe?

Definitely! Stir in cooked bacon, peas, sautéed mushrooms, or even shredded chicken for a heartier meal. The base recipe is versatile and welcomes your favorite additions.

Final Thoughts

You really can’t go wrong with this Stovetop Macaroni and Cheese Recipe. It’s quick, comforting, and every spoonful feels like a warm hug. Whether you’re feeding a crowd or just craving a soulful meal at home, this recipe delivers on all fronts. So grab your pot, your favorite cheeses, and get ready to make your new go-to mac and cheese dish that’s creamy, dreamy, and oh so satisfying.