Creamy Stovetop Mac and Cheese
Creamy Stovetop Mac and Cheese
Description
This Creamy Stovetop Mac and Cheese is rich, cheesy, and ultra-comforting ready in just 20 minutes! Perfect for a quick dinner, side dish, or anytime cheese cravings strike, this recipe uses a blend of cheeses for a smooth, luscious sauce that clings to every noodle. No baking required just creamy, dreamy pasta straight from the pot.
Ingredients (Serves 4–6)
For the Pasta:
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1 pound (16 oz) elbow macaroni (or pasta of choice)
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1 tablespoon salt (for pasta water)
For the Cheese Sauce:
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4 tablespoons unsalted butter
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1/4 cup all-purpose flour
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3 cups whole milk (warm)
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1 cup heavy cream (warm)
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1 teaspoon Dijon mustard (optional, for flavor depth)
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1/2 teaspoon garlic powder
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1/2 teaspoon smoked paprika (optional)
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Salt and pepper to taste
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3 cups shredded sharp cheddar cheese
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1 cup shredded Gruyère or mozzarella cheese
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1/2 cup grated Parmesan cheese
Instructions
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Cook the Pasta
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Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook pasta according to package directions until al dente. Drain and set aside.
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Make the Roux
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In a large saucepan or deep skillet, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes, stirring constantly, until bubbly and slightly golden.
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Add Milk & Cream
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Slowly whisk in the warm milk and cream, stirring constantly to avoid lumps.
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Continue cooking for 3–5 minutes, until slightly thickened.
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Season the Sauce
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Whisk in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
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Add Cheese
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Reduce heat to low and stir in cheddar, Gruyère (or mozzarella), and Parmesan until melted and smooth.
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Combine Pasta & Sauce
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Add drained pasta to the cheese sauce and stir until fully coated.
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Taste and adjust seasoning if needed.
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Serve Immediately
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Enjoy hot, optionally garnished with extra cheese, chopped parsley, or a sprinkle of paprika.
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Equipment
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Large pot for pasta
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Colander
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Large saucepan or deep skillet
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Whisk
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Wooden spoon or spatula
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Measuring cups and spoons
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serving Size: 4–6 servings
Creamy Stovetop Mac and Cheese
Equipment
- Large pot (for pasta)
- Colander
- Large saucepan or deep skillet
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- For the Pasta:
- 1 pound 16 oz elbow macaroni (or pasta of choice)
- 1 tablespoon salt for pasta water
- For the Cheese Sauce:
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk warm
- 1 cup heavy cream warm
- 1 teaspoon Dijon mustard optional, for flavor depth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika optional
- Salt and pepper to taste
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Cook the Pasta
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and cook pasta according to package directions until al dente. Drain and set aside.
- Make the Roux
- In a large saucepan or deep skillet, melt butter over medium heat.
- Whisk in flour and cook for 1–2 minutes, stirring constantly, until bubbly and slightly golden.
- Add Milk & Cream
- Slowly whisk in the warm milk and cream, stirring constantly to avoid lumps.
- Continue cooking for 3–5 minutes, until slightly thickened.
- Season the Sauce
- Whisk in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Add Cheese
- Reduce heat to low and stir in cheddar, Gruyère (or mozzarella), and Parmesan until melted and smooth.
- Combine Pasta & Sauce
- Add drained pasta to the cheese sauce and stir until fully coated.
- Taste and adjust seasoning if needed.
- Serve Immediately
- Enjoy hot, optionally garnished with extra cheese, chopped parsley, or a sprinkle of paprika.
10 FAQs About Creamy Stovetop Mac and Cheese
1. Can I use a different type of pasta?
Yes! While elbow macaroni is traditional, you can use shells, cavatappi, penne, or rotini just keep the cooking time in mind.
2. What’s the best cheese for creaminess?
A mix of sharp cheddar for flavor and Gruyère or mozzarella for creaminess works best. Avoid pre-shredded cheese if possible it can make the sauce grainy.
3. Can I make it gluten-free?
Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount if using cornstarch).
4. How do I keep the cheese sauce smooth?
Use low heat when melting the cheese, and make sure your milk/cream is warm before adding it to the roux.
5. Can I make this ahead of time?
Yes, but it’s best served fresh. If making ahead, undercook the pasta slightly so it doesn’t get mushy when reheated.
6. Can I add protein or veggies?
Absolutely! Stir in cooked chicken, ham, broccoli, peas, or spinach after mixing the pasta with the cheese sauce.
7. How can I make it extra cheesy?
Add an extra cup of shredded cheese or top with cheese and broil for 2–3 minutes for a melty crust.
8. Can I make it without heavy cream?
Yes—use all milk instead, but the sauce will be slightly less rich. For a healthier option, use 2% milk.
9. Why did my sauce get grainy?
This can happen if the cheese overheats. Always melt cheese over low heat and stir constantly.
10. Can I freeze mac and cheese?
Yes, but stovetop mac and cheese is best fresh. If freezing, use airtight containers and reheat with a splash of milk to restore creaminess.
How To Store Creamy Stovetop Mac and Cheese
Refrigerator:
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Cool completely before storing.
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Place in an airtight container.
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Store for up to 4 days.
Freezer:
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Portion into airtight freezer-safe containers.
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Freeze for up to 2 months.
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Thaw in the refrigerator overnight before reheating.
Reheating Tips:
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Add a splash of milk or cream before reheating to bring back creaminess.
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Reheat gently on the stovetop over low heat, stirring often.
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Microwave in 30-second intervals, stirring between each, until hot.
