Stovetop Macaroni and Cheese Recipe

Introduction

Stovetop macaroni and cheese is a quick, comforting dish that delivers creamy, cheesy goodness without the oven. Perfect for a cozy weeknight, this recipe combines a rich cheese sauce with tender elbow macaroni for a classic favorite everyone will love.

Ingredients

• 50 g (3 1/2 tbsp) butter
• 3 tbsp flour
• 2 cups milk (full fat preferred, low fat okay)
• 2 1/2 cups water
• 250 g (2 1/2 cups) elbow macaroni, uncooked
• 3/4 cup shredded mozzarella cheese
• 1 1/2 cups shredded cheese (Cheddar, Colby, Gruyere)
• Salt and pepper, to taste
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder

Instructions

1. Step 1: Melt the butter in a medium pot or large saucepan over medium heat. Add the flour and cook, stirring constantly, for 1 minute to form a roux.
2. Step 2: Add about 3/4 cup of the milk and whisk into the butter and flour mixture until it forms a smooth slurry.
3. Step 3: Pour in the remaining milk and stir to combine. Then add the water along with garlic powder, onion powder, mustard powder, salt, and pepper.
4. Step 4: Add the uncooked macaroni and stir well. Stir occasionally as the mixture heats. When you see wisps of steam, reduce the heat to medium-low.
5. Step 5: Continue stirring regularly and let it simmer gently for 9 to 10 minutes, until the macaroni is tender but still firm and the sauce has thickened slightly. The sauce will still be a bit thin at this point.
6. Step 6: Remove the pot from heat and quickly stir in the shredded mozzarella and mixed cheeses until melted and fully incorporated. Taste and adjust seasoning with salt and pepper if needed. The sauce will thicken further as it cools slightly.
7. Step 7: Serve immediately for the creamiest texture and best flavor.

Tips & Variations

• For extra richness, use full-fat milk or substitute part of the milk with cream.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Try swapping out cheeses or adding Parmesan for a sharper flavor.
• Mix in cooked bacon, sautéed mushrooms, or steamed broccoli for a heartier meal.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if it has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gluten-free flour for the roux?

Yes, gluten-free all-purpose flour or a cornstarch slurry can be used to thicken the sauce if you need a gluten-free option.

Why does the sauce thicken after adding the cheese?

The cheese melts and combines with the roux-thickened sauce, causing it to thicken and become creamier as it cools slightly.

Stovetop Macaroni and Cheese Recipe

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★★★★★

4.4 from 458 reviews

• Author: Jack
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This classic stovetop macaroni and cheese recipe delivers a creamy, cheesy comfort food made from scratch using simple pantry ingredients. Rich butter and a blend of three cheeses create a luscious sauce that cooks along with the pasta, resulting in tender elbow macaroni enveloped in a smooth, flavorful cheese sauce. Perfect for a quick, satisfying meal any day of the week.

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Ingredients

Scale 1x2x3x

Cheese Sauce

• 50 g / 3 1/2 tbsp butter
• 3 tbsp flour
• 2 cups milk (full fat preferred but low fat is ok)
• 3/4 cup shredded mozzarella cheese
• 1 1/2 cups shredded cheese blend (Cheddar, Colby, Gruyere)
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp mustard powder
• Salt and pepper, to taste

Pasta and Liquid

• 2 1/2 cups water
• 250 g / 2 1/2 cups uncooked elbow macaroni

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Instructions

1. Melt Butter and Make Roux: Melt the butter in a medium pot or large saucepan over medium heat. Add the flour and stir constantly, cooking for 1 minute to form a roux that will thicken the sauce.
2. Add Initial Milk to Form Slurry: Pour about 3/4 cup of milk into the roux and mix well; this will create a smooth slurry quickly.
3. Add Remaining Milk, Water, and Seasonings: Gradually add the rest of the milk, stirring to combine thoroughly. Then add the water and season the mixture with garlic powder, onion powder, mustard powder, salt, and pepper.
4. Add Pasta and Stir: Add the elbow macaroni to the pot and stir to coat the pasta with the sauce. Stir occasionally as the mixture heats up over medium heat.
5. Simmer and Cook Pasta: Once you see wisps of steam when stirring, reduce the heat to medium-low. Continue to stir regularly and let the mixture bubble gently for 9 to 10 minutes, or until the pasta is tender yet firm, and the sauce has thickened but remains slightly thinner than desired.
6. Finish with Cheese: Remove the pot from heat and quickly stir in the shredded mozzarella and the blended cheese (Cheddar, Colby, Gruyere). The cheese will melt and thicken the sauce further, enhancing the creaminess and flavor. Adjust seasoning with salt and pepper to taste.
7. Serve Immediately: For the best creamy texture and flavor, serve the macaroni and cheese right away while hot.

Notes

• Using full-fat milk will yield a richer sauce, but low-fat milk is an acceptable substitute.
• The combination of Cheddar, Colby, and Gruyere cheese provides a balanced sharp and creamy flavor.
• Be careful not to overcook the macaroni; it should be tender but still firm to avoid mushiness.
• Stirring regularly during cooking prevents the pasta from sticking to the bottom of the pot.
• Adjust seasoning at the end as cheese adds saltiness to the dish.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: macaroni and cheese, stovetop mac and cheese, creamy cheese pasta, comfort food, easy dinner, homemade mac and cheese