This stovetop mac and cheese is a one pot dish of tender macaroni in an ultra creamy cheese sauce. The best macaroni and cheese recipe!
After you try this homemade one pot mac and cheese, you’ll never turn to the boxed version again. Serve your mac and cheese with roasted broccoli or glazed carrots for a complete meal.
There’s nothing better than homemade mac and cheese, and there are so many different ways to prepare it. I have a really great slow cooker mac and cheese that the family loves, but when we want dinner in a hurry, I turn to this stovetop mac and cheese recipe.
How do you make stovetop mac and cheese?
The great thing about this stovetop macaroni and cheese is that it can be cooked in a single pot. The pasta is simmered with milk and seasonings under tender, and then a ton of cheese gets stirred in and everything cooks until it’s smooth and melted.
I use regular elbow macaroni for this recipe. You can really use any short type of pasta, but be aware that the cook time may need to be adjusted.
What is the best cheese to use for macaroni and cheese?
Cheddar cheese is my favorite choice for macaroni and cheese. It’s flavorful, melts great and gives the mac and cheese its traditional orange color. That being said, make sure you’re using a regular mild, medium or sharp cheddar cheese and not a cheddar cheese that’s extra sharp or aged. The aged cheeses can separate when melted and you won’t get a smooth and silky sauce. I often add in small amounts of other types of cheese for extra flavor, like parmesan, jack cheese or mozzarella. For this recipe, I’ve added some mozzarella because I love the creamy flavor it adds to this dish.
What can you add to mac and cheese to make it better?
I am a purist, and I love my mac and cheese simply with the noodles and cheese sauce, with a little parsley for garnish. But there are countless ways to dress up your macaroni and cheese. Some suggestions are:
- Crumbled bacon
- Grilled chicken
- Fresh herbs
- Broccoli
- Hot Sauce
- Jalapenos
What spices go well with mac and cheese?
Spices are a great way to accentuate the flavor of the cheese sauce. I typically add salt, freshly ground black pepper, garlic powder, onion powder and smoked paprika to my macaroni and cheese. You could also use regular paprika, cayenne pepper, crushed red pepper, garlic salt, or chili powder.
What goes with mac and cheese?
I typically serve this stovetop mac and cheese as a side dish, but my kids often eat it as a main course! Here are some entree and side dish suggestions to go with your mac and cheese.
- Slow Cooker Whole Chicken
- Brown Sugar Pork Chops
- Baked Lemon Chicken
- Honey Roasted Carrots
- Parmesan Roasted Broccoli
- Bacon Wrapped Asparagus
Stovetop Mac and Cheese
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups water
- 3 1/2 cups milk
- 1 pound elbow macaroni
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the flour, then whisk until combined, about 30 seconds.
- Pour in the water and whisk until smooth and just thickened.
- Add the milk and whisk until combined.
- Stir in the macaroni, salt, garlic powder, onion powder, smoked paprika and pepper, then bring the mixture to a simmer.
- Cook for 8-10 minutes, stirring occasionally, until pasta is done.
- Turn the heat to low, then stir in the cheeses. Keep stirring until the sauce is smooth. Sprinkle with parsley and serve.
Cindy says
If ur making it ahead for a party, will the cheese in sauce thicken?
Sara says
The sauce will thicken but you can add a little milk or cream to thin it out.
Jenna says
Sharp or mild cheddar? 😃
Sara says
I use medium typically, but any type will work as long as it’s not aged!
Alicia says
This was great! Wonderfully creamy… I used havarti and cheddar until it tasted right and also ran out of milk so used one cup milk 2%, one cup heavy cream and 4 1/2 cups water. Delicious…
DAVID says
This is the most amazing and wonderful recipe for mac n’ cheese that I’ve ever tried!!
I’m a widower and a disabled vet of the Vietnam Era–disabled for kidney failure, and on dialysis at our local VA. As a consequence of my condition, I must severely restrict my intake of salt–so I made this recipe without adding any salt or salt substitute–and the results were majestic!!
I had a little organic chicken broth left over in my fridge, so I substituted that for the two cups of water.
This is the creamiest, tastiest mac-n-cheese that I’ve ever had! For about $6–for the macaroni, the milk and the cheese–I now have 8-servings of the finest mac-n-cheese available!!
Thanks for a recipe for a lifetime!!
Katie says
An I covering with the lid while cooking? Or no?
Sara says
It cooks uncovered.
lia says
are you supposed to cook the noodles in the sauce?
Sara says
Yes that’s correct!
Grace says
Can you use unbleached flour?
Sara says
Yes that’s fine!
Lori says
I was apprehensive about the water but I followed the recipe exactly and it turned out great! Super easy.
Emma says
What type of milk do you use?
Sara says
Whole milk!