Stovetop Macaroni and Cheese Recipe

Stovetop Macaroni and Cheese is pure comfort in a bowl—creamy, cheesy, and irresistibly nostalgic. Every forkful brings you back to cozy weeknights or family gatherings, where the golden sauce hugs every noodle and the rich cheddar flavor brightens your day. Whether you’re whipping this up for a quick dinner or craving a soulful classic, this recipe guarantees satisfaction in less than thirty minutes. Perfect for busy evenings or an impromptu cheese craving, it’s the easiest way to indulge in a dish everyone loves.

Ingredients You’ll Need

The beauty of Stovetop Macaroni and Cheese lies in its simplicity—each ingredient adds something essential, from creamy mouthfeel to bold flavor or that golden color we all love. These staples come together harmoniously, promising a luscious, cheese-pull-in-every-bite experience.

• Elbow Macaroni (8 oz): The classic shape catches tons of sauce, ensuring every bite is perfectly coated.
• Sharp Cheddar Cheese (2 cups, shredded): Sharp cheddar brings both melty smoothness and a pronounced, tangy flavor that defines this dish.
• Whole Milk (1 cup): Whole milk provides the creamy base for the sauce—its richness is essential for that full, luxurious texture.
• Unsalted Butter (2 tbsp): Butter starts your roux off right, adding a velvety mouthfeel and depth to the sauce.
• All-Purpose Flour (2 tbsp): This is your thickener, transforming milk and cheese into that signature luscious sauce.
• Mustard Powder (1 tsp): It sounds subtle, but mustard powder brightens the cheese, enhancing the savory notes beautifully.
• Breadcrumbs (½ cup, optional): For a little crunch on top—totally optional, but it really gives a fun texture contrast.

How to Make Stovetop Macaroni and Cheese

Step 1: Boil the Pasta

Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about eight minutes—trust me, you want those noodles with a little bite so they don’t get mushy later. Once done, drain them and set aside, but don’t rinse; you want the pasta to stay starchy so the cheese sauce clings perfectly.

Step 2: Make the Roux

In that same pot, melt the unsalted butter over medium heat. Once it’s bubbly and fragrant, whisk in the flour to make a roux. Stir constantly so it cooks evenly, turning a light golden color after about two minutes. This step builds the base for your creamy Stovetop Macaroni and Cheese sauce!

Step 3: Whisk in the Milk

Gradually pour in the whole milk while whisking non-stop to avoid lumps—your mixture will look pale and frothy at first, but keep stirring! Let it cook and gently thicken for about five minutes, forming a silky, glossy white sauce that’s ready for cheese.

Step 4: Add Cheese and Seasoning

Turn the heat to low and sprinkle in the shredded sharp cheddar cheese, stirring until completely melted and smooth. Don’t forget the mustard powder—it subtly boosts the cheesiness and gives your Stovetop Macaroni and Cheese that irresistible, tangy kick. Taste and adjust seasoning if you like.

Step 5: Combine and Finish

Add your cooked macaroni back into the pot and stir thoroughly, making sure every nook and cranny is coated in that luscious cheese sauce. If you love a little crunch, sprinkle breadcrumbs over the top just before serving. Dish it up immediately—the creamy sauce is at its most decadent right off the stovetop!

How to Serve Stovetop Macaroni and Cheese

Garnishes

For a homemade flourish, a sprinkle of fresh chives, a dash of smoked paprika, or even a little extra grated cheddar right before serving will make your Stovetop Macaroni and Cheese look (and taste) irresistible. If you’re feeling extra fancy, a light dusting of toasted breadcrumbs gives a delightful crunch.

Side Dishes

Balance the richness by pairing your Stovetop Macaroni and Cheese with something crisp and fresh, like a simple green salad or lightly steamed broccoli. For heartier appetites, classic sides such as roasted chicken or tangy barbecue ribs are never out of place. The creamy pasta also sits beautifully alongside grilled vegetables.

Creative Ways to Present

Serve this dish in personal mini cocottes for a dinner party vibe, or scoop it into hollowed bread bowls for a playful, edible container. If you’re serving a crowd, pile your Stovetop Macaroni and Cheese into a casserole, add breadcrumbs, and broil briefly for a golden, crunchy topping—guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Let your leftover Stovetop Macaroni and Cheese cool to room temperature, then transfer into an airtight container. It keeps happily in the refrigerator for up to three days. The flavors marry even more as it sits, making your next serving just as satisfying.

Freezing

While this dish is best enjoyed fresh, you can freeze portions if needed. Spoon cooled Stovetop Macaroni and Cheese into freezer-safe containers or zip-top bags. Freeze for up to two months—just note that the sauce may separate slightly upon reheating, but a splash of milk stirs it right back to creamy.

Reheating

For best results, reheat gently on the stovetop over low heat, adding a little splash of milk to loosen the sauce as it warms. Stir occasionally until creamy again. You can also microwave, stirring every 30 seconds. The goal is to revive the creaminess without overcooking the pasta.

FAQs

Can I use a different type of pasta?

Absolutely! While elbow macaroni is traditional for Stovetop Macaroni and Cheese, you can use shells, cavatappi, or any small, sauce-catching pasta you love—just keep an eye on cooking times.

What’s the best cheddar for the sauce?

Sharp cheddar melts smoothly and gives a punch of flavor, but feel free to mix in mild cheddar or even a bit of Monterey Jack or Gruyère for a twist. Shred cheese yourself from a block for the creamiest results.

Can I make Stovetop Macaroni and Cheese gluten-free?

Definitely! Swap the regular pasta for your favorite gluten-free variety, and use a gluten-free all-purpose flour blend for the roux. Everything else stays the same—creamy, cheesy goodness awaits.

Is it possible to make this recipe lighter?

You can substitute low-fat milk for whole milk and use reduced-fat cheese, though you’ll sacrifice a touch of richness. It still tastes great, just lighter and less creamy. Try adding steamed cauliflower for extra veg power!

Can I double the recipe?

Yes, Stovetop Macaroni and Cheese is super easy to scale up—just use a bigger pot! Double all the ingredients, and you’ll have enough creamy pasta goodness for a crowd or leftovers for days.

Final Thoughts

Nothing beats the feeling of digging your fork into a steaming bowl of Stovetop Macaroni and Cheese—especially when it’s this quick, creamy, and full of old-school flavor. Whether you’re making it for a weeknight dinner or just to indulge, I truly hope it becomes a favorite comfort food in your home, too. Ready, set, cheese!

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