Dinner

Stovetop Mac and Cheese Recipe

ByJack Voss January 1, 2026January 1, 2026

Introduction

This stovetop mac and cheese is creamy, cheesy, and ready in just minutes. It uses a simple homemade cheese sauce with basic pantry ingredients, making it a perfect comfort food for any night of the week.

A close-up view of creamy macaroni and cheese on a white plate, showing one thick layer of small elbow macaroni pasta fully coated in smooth, bright yellow cheese sauce with a slightly glossy texture and some small black pepper specks scattered throughout, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups macaroni (uncooked, about ½ lb.)
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon hot sauce
1½ cups shredded cheddar cheese

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente. Drain and set aside.
Step 2: While the pasta cooks, melt butter in a large pot over medium heat. Stir in the flour using a silicone spatula and cook for 1–2 minutes to form a roux.
Step 3: Gradually add the heavy cream and milk in small splashes, stirring continuously to avoid the sauce breaking. Bring the mixture to a boil, then reduce to a simmer.
Step 4: Add mustard powder, onion powder, salt, pepper, and hot sauce to the sauce. Reduce heat to low and stir well to combine.
Step 5: Slowly sprinkle in the shredded cheddar cheese, stirring continuously until the cheese is melted and the sauce is smooth.
Step 6: Add the drained macaroni to the cheese sauce and stir thoroughly to coat. Serve immediately for the best creamy texture.

Tips & Variations

Shred your own cheese from a block rather than using pre-shredded; it melts better and tastes fresher.
For a richer sauce, substitute some of the milk with extra heavy cream.
Add cooked bacon or caramelized onions for extra flavor and texture.
Switch up the cheese using gouda, mozzarella, or a sharp white cheddar for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally and adding a splash of milk if needed to loosen the sauce.

How to Serve

A close-up of a white plate filled with a creamy, rich macaroni and cheese. The small spiral pasta is coated thickly in smooth, bright golden yellow cheese sauce with a slightly glossy texture and tiny black pepper specks scattered throughout. The edges of the pasta are soft and rounded with the cheese clinging to every curve and hollow, giving it a luscious, comforting look. The plate sits on a white marbled surface, and a silver fork is partially visible at the edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes instead of macaroni?

Yes, feel free to substitute with elbow macaroni, shells, rotini, or any small pasta shape that holds sauce well.

What causes the sauce to become thin or watery?

Adding the milk or cream too quickly can break the roux, causing a thin sauce. Add liquids gradually while stirring to maintain a smooth, thick sauce.