If you are looking for a comforting, creamy, and quick-to-make dinner that feels like a warm hug in a bowl, this Stovetop Mac and Cheese Recipe is exactly what you need. It’s a timeless classic that brings together tender macaroni enveloped in a luscious, cheesy sauce seasoned with just the right kick of spices and heat. Perfect for busy weeknights or whenever you crave a simple but indulgent meal, this recipe turns everyday ingredients into a satisfying dish that your family or guests will rave about.
Ingredients You’ll Need
Every ingredient in this Stovetop Mac and Cheese Recipe plays a key role in building the texture, flavor, and creaminess that make this dish unforgettable. From the tender macaroni to the sharp cheddar and the subtle spices, each component is simple but essential.
- 2 cups macaroni (uncooked): The classic shape for holding onto that creamy cheese sauce perfectly.
- 2 tablespoons butter: Adds richness and helps create the roux for thickening the sauce.
- 2 tablespoons flour: Works with butter to form a smooth base that gives the sauce its velvety texture.
- ½ cup heavy cream: Adds creaminess and a luscious mouthfeel that makes the sauce irresistible.
- 1 cup milk: Balances the richness of the cream while keeping the sauce smooth.
- ½ teaspoon mustard powder: Adds a subtle tang that brightens the cheese flavor.
- ¼ teaspoon onion powder: Brings a gentle savory depth that rounds out the sauce.
- ¼ teaspoon salt and pepper: Enhances and balances all the flavors.
- ½ teaspoon hot sauce: Provides a subtle kick to elevate the dish without overwhelming.
- 1 ½ cups cheddar cheese (shredded): The star ingredient—sharp, melty, and packed with flavor.
How to Make Stovetop Mac and Cheese Recipe
Step 1: Prep the Cheese
Pro tip: Shred the cheese yourself from a block rather than using pre-shredded cheese. Freshly shredded cheddar melts smoother and boasts a richer flavor, making all the difference in your final dish. (Check the notes for my preferred cheese brand.)
Step 2: Cook the Macaroni
Bring a large pot of salted water to a rolling boil. Add the macaroni and return the water to a boil. Follow the package instructions carefully, setting a timer to avoid overcooking since you want the noodles perfectly tender but not mushy. Once done, drain the pasta and set it aside.
Step 3: Make the Roux and Add Liquids
While the pasta cooks, melt the butter over medium heat in a large pot. Stir in the flour using a silicone spatula to combine and cook for 1 to 2 minutes, which helps remove any raw flour taste and builds a silky base for your sauce.
Slowly add the heavy cream and milk in small splashes while stirring continuously to prevent the roux from breaking. Patience here pays off with a smooth, creamy sauce.
Step 4: Season and Simmer the Sauce
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir in the mustard powder, onion powder, salt, pepper, and hot sauce. Lower the heat to low to keep the sauce warm without scorching.
Step 5: Add Cheese and Combine
Gradually sprinkle the shredded cheddar into the simmering sauce, stirring constantly to help the cheese melt evenly and create a rich, glossy sauce. Once smooth and combined, fold in the drained macaroni. Give it a good stir so every piece is coated gloriously. Serve immediately and dig in!
How to Serve Stovetop Mac and Cheese Recipe
Garnishes
To add a little extra texture and flavor, sprinkle freshly chopped parsley or chives on top for a pop of green and freshness. Crumbled crispy bacon or toasted breadcrumbs are fantastic for creating a contrast between creamy and crunchy. If you like a bit more heat, a dash of smoked paprika or crushed red pepper flakes works wonders.
Side Dishes
This Stovetop Mac and Cheese Recipe pairs wonderfully with a simple green salad dressed lightly with vinaigrette, which cuts through the richness perfectly. Roasted or steamed veggies like broccoli, asparagus, or green beans also complement the dish by adding brightness and crunch.
Creative Ways to Present
Want to impress? Serve your mac and cheese in individual ramekins and sprinkle with extra cheese before broiling until golden brown for a delicious crust. Or layer it with cooked pulled chicken or sautéed mushrooms for a heartier meal. You can even stuff bell peppers with the mac and cheese, bake briefly, and create fun, colorful serving options.
Make Ahead and Storage
Storing Leftovers
Store any leftover mac and cheese in an airtight container in the refrigerator. It will keep well for 3 to 4 days. The sauce might thicken in the fridge but will loosen up nicely when reheated.
Freezing
If you want to prepare ahead, this dish freezes well. Portion the mac and cheese into freezer-safe containers, leaving some room for expansion. Freeze for up to 2 months. To avoid dryness, consider adding a splash of milk before reheating.
Reheating
The best way to reheat your Stovetop Mac and Cheese Recipe is gently on the stovetop over medium-low heat, stirring frequently and adding a little milk or cream to bring back the creamy texture. You can also microwave it in short bursts, stirring in between, for convenience.
FAQs
Can I use different types of pasta in this recipe?
Absolutely! While macaroni is classic, feel free to use shells, rotini, or any pasta shape that holds sauce well. Just keep cooking times in mind as they can vary.
What can I substitute for heavy cream?
If you don’t have heavy cream, you can use extra milk with a tablespoon of butter for richness or half-and-half. The sauce will be a bit lighter but still delicious.
How do I make it extra cheesy?
Try mixing in a blend of cheeses like sharp cheddar, Gruyère, and mozzarella for a more complex flavor and stretchy texture. Just make sure they melt well.
Is this recipe suitable for kids?
Definitely! It’s comforting and mild with just a hint of spice from the hot sauce, but you can always omit the hot sauce for little ones.
Can I add protein to this mac and cheese?
Yes! Adding grilled chicken, cooked bacon, or sautéed veggies like mushrooms or spinach makes the dish more filling and adds great flavor.
Final Thoughts
There’s something truly special about a homemade mac and cheese that is creamy, flavorful, and made with love. This Stovetop Mac and Cheese Recipe is my go-to for when I want a quick meal that feels indulgent yet simple. I hope you try this recipe soon and discover your own favorite ways to enjoy this classic comfort food!
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Stovetop Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, comforting stovetop mac and cheese featuring a smooth cheese sauce made from scratch with a roux base, seasoned with mustard powder and hot sauce for a subtle kick. Perfectly cooked macaroni combined with sharp cheddar cheese makes this classic dish a quick and satisfying meal for four.
Ingredients
Macaroni
- 2 cups macaroni (uncooked, about 1/2 lb.)
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 teaspoon mustard powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon hot sauce
- 1 1/2 cups shredded cheddar cheese
Instructions
- Shred Cheese: Shred the cheddar cheese from a block rather than using pre-shredded cheese to ensure a smoother melt and better flavor.
- Cook Macaroni: Bring a large pot of salted water to a boil, add the macaroni, and cook according to package instructions until al dente. Drain the pasta once cooked and set aside.
- Make Roux: While the pasta cooks, melt the butter in a large pot over medium heat. Stir in the flour using a silicone spatula, cooking for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Dairy: Slowly add the heavy cream and milk in small splashes while continuously stirring to prevent the sauce from breaking and becoming thin.
- Simmer & Season: Bring the mixture to a boil and then reduce to a simmer. Stir in mustard powder, onion powder, salt, pepper, and hot sauce, then lower the heat to keep it warm without boiling.
- Add Cheese: Gradually sprinkle the shredded cheddar cheese into the sauce, stirring continuously until the cheese is completely melted and the sauce is smooth.
- Combine & Serve: Stir the drained macaroni into the cheese sauce until evenly coated. Serve immediately while hot and creamy.
Notes
- Use freshly shredded cheddar cheese for the best melt and flavor.
- Setting a timer when boiling pasta helps avoid overcooking and mushy noodles.
- Adding the cream and milk slowly is crucial to maintaining a smooth sauce.
- The hot sauce adds a subtle heat but can be adjusted to taste or omitted.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of milk.
