There’s something universally comforting about a stovetop mac and cheese—creamy, velvety, and endlessly adaptable. This mac and cheese pairs beautifully with Chicken Salad Lettuce Wraps and Beetroot Salad.
This recipe borrows the French technique while honoring the Southern love for big, bold comfort. I like to whisk in a touch of Dijon for a subtle European kick, a trick I picked up watching chefs in Paris finish their mornay sauce.
Whether you’re cooking for a weeknight dinner or an impromptu gathering, this stovetop mac and cheese invites customization and creativity. Try swapping in smoked paprika for warmth or folding in sautéed mushrooms for an earthy twist, like they do in rustic Italian kitchens.
Perfect For Family Gatherings!
- I love making this when my cousins visit because it’s quick, creamy, and everyone—kids to grandparents—asks for seconds; it’s a surefire crowd-pleaser without feeling heavy.
- I’ve started stirring in shredded rotisserie chicken or sautéed spinach when we want something heartier, and readers might appreciate how effortlessly it transforms into a main dish.
- Honestly, I didn’t expect this to be as adaptable as it is; once I threw in leftover roasted veggies and it turned into a cozy, vegetable-forward meal perfect for cooler evenings.
- Since I’ve been cutting back on carbs, I’ve experimented with chickpea pasta here—still creamy, still satisfying, but with extra protein, which might resonate with readers looking for balanced indulgence.
Stovetop Mac And Cheese Recipe
Creamy, rich, and irresistibly cheesy, this stovetop mac and cheese comes together in under 30 minutes with simple ingredients. A velvety cheese sauce coats tender macaroni for the ultimate comfort food. Perfect for weeknight dinners, potlucks, or anytime you’re craving homemade cheesy goodness.
Equipment
- Colander
- Silicone spatula
- Measuring cups
- Whisk
- Measuring spoons
- Wooden spoon
- Cheese grater
Ingredients
- 2 tbsp butter
- 1½ cups cheddar cheese, shredded
- 2 cups macaroni, uncooked
- ¼ tsp salt and pepper each
- ½ cup heavy cream
- 2 tbsp flour
- ¼ tsp onion powder
- ½ tsp hot sauce
- ½ mustard powder
- 1 cup milk
Instructions
- Bring a large pot of salted water to a boil, then add the macaroni.
- Let it return to a boil and cook according to the package directions, setting a timer to avoid overcooking.
- Drain the pasta once it’s cooked.
- Meanwhile, in another large pot over medium heat, melt the butter and stir in the flour with a silicone spatula.
- Keep stirring for 1-2 minutes, then slowly add the heavy cream or milk in small splashes, stirring continuously to avoid breaking the roux and thinning the sauce.
- Let the mixture come to a boil, then lower it to a simmer.
- Add the seasonings and hot sauce, then reduce the heat to low.
- Gradually sprinkle in the shredded cheese, stirring continuously until the sauce is smooth and combined.
- Finally, add the drained macaroni and stir until everything is coated.
- Serve warm.
Notes
- Shred the cheese from a block for better melting and flavor than pre-shredded cheese.
- Use a combination of sharp cheddar and Monterey Jack for a balanced, creamy taste.
- If the sauce seems too thick after adding the pasta, stir in a splash of reserved pasta water or milk to loosen it.
| Nutrition | Value |
| Calories | 571kcal |
| Carbohydrates | 47g |
| Fibre | 2g |
| Fat | 34g |
| Protein | 20g |
| Cholesterol | 106g |
