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Home » Side Dishes » Stovetop Mac and Cheese

Published: October 12, 2020 Last Modified: October 12, 2020 By Sara 117 Comments

Stovetop Mac and Cheese

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This stovetop mac and cheese is a one pot dish of tender macaroni simmered in an ultra creamy sauce with two types of cheese.

This stovetop mac and cheese is a one pot dish of tender macaroni simmered in an ultra creamy sauce with two types of cheese. The best macaroni and cheese recipe of all time!

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.

This stovetop mac and cheese is a one pot dish of tender macaroni simmered in an ultra creamy sauce with two types of cheese. This stovetop mac and cheese is a one pot dish of tender macaroni simmered in an ultra creamy sauce with two types of cheese.

Stovetop mac and cheese in a blue pot with a serving spoon.

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?

Start by whisking flour and butter together to make a thickener. Add water and milk to the pot, then stir in uncooked pasta and a variety of spices. Let the pasta simmer until it’s tender and most of the liquid is absorbed. Add two types of cheese, then stir until the cheese is melted. Serve immediately, with a sprinkle of parsley if desired.

All of the ingredients to make macaroni and cheese.

Tips for the perfect dish

  • You can use any type of short pasta, just be sure to adjust the cooking time accordingly. If you use a larger pasta such as penne, you may need to add more liquid to the pot.
  • Skip the bags of pre-shredded cheese and grate your own. The prepared shredded cheeses often contain preservatives and anti caking agents and do not melt smoothly.
  • This is a thick and cheesy mac! If you prefer a thinner sauce, add more milk, one tablespoon at a time until you’ve reached your desired consistency.
  • The dish will stay fresh in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

What is the best cheese to use for stovetop 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.

Pasta and milk in a blue pot.

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

Cooked pasta with two types of shredded cheese.

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.

A serving bowl of stovetop mac and cheese topped with parsley.

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

I hope your family enjoys this dish as much as mine does!

Stovetop Mac and Cheese Video

Stovetop mac and cheese in a blue pot with a serving spoon.
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4.89 from 45 votes

Stovetop Mac and Cheese

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!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 478kcal
Author Sara Welch

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups water
  • 3 1/2 cups milk
  • 1 pound elbow macaroni uncooked
  • 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.

Nutrition

Calories: 478kcal | Carbohydrates: 50g | Protein: 28g | Fat: 21g | Saturated Fat: 17g | Cholesterol: 88mg | Sodium: 434mg | Potassium: 333mg | Fiber: 1g | Sugar: 7g | Vitamin A: 985IU | Calcium: 612mg | Iron: 1.3mg
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

This post was originally published on April 23, 2018 and was updated on October 12, 2020 with new content.

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Filed Under: Pasta, Side Dishes

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    Comments

    1. Susie says

      June 24, 2020 at 7:08 am

      5 stars
      Love this recipe! My only change was to add 1/2 tsp of ground mustard. To make this dish more of an entree, would it be possible to substitute with chickpea pasta?

      Reply
      • Sara says

        June 24, 2020 at 7:29 am

        I believe that would work!

        Reply
    2. eseosa says

      June 14, 2020 at 7:33 am

      Can I use 2% milk because I don’t have whole milk.

      Reply
      • Sara says

        June 15, 2020 at 8:02 pm

        Yes that’s fine!

        Reply
    3. Stephanie says

      May 28, 2020 at 6:43 am

      5 stars
      Love how easy this is to make with only one pot needed and it’s absolutely delicious!

      Reply
    4. Ayana Strachan says

      March 26, 2020 at 12:32 pm

      Can you make it without flour?

      Reply
      • Sara says

        March 28, 2020 at 12:51 pm

        You could try but the sauce will be thinner that way.

        Reply
      • J says

        May 15, 2020 at 10:39 am

        5 stars
        Did the recipe word for word, except doubled up the seasoning and added maybe half a cup of blue cheese. Freakin fantastic, great recipe. Be careful not to burn your flour and butter in the beginning, medium heat will do that rather quickly.

        Reply
    5. Kati says

      January 5, 2020 at 6:43 pm

      How could I adjust this for cooking in an oven?

      Reply
      • Sara says

        January 6, 2020 at 9:17 pm

        You can use this recipe: https://www.dinneratthezoo.com/baked-mac-and-cheese/

        Reply
    6. Diana O says

      January 2, 2020 at 9:00 am

      Do you cook the mac pasta separately, then add to sauce in step 4? Or add the hard pasta in step 4?

      Reply
      • Sara says

        January 6, 2020 at 9:35 pm

        You add the uncooked pasta!

        Reply
    7. Jennifer Hannaberry says

      December 19, 2019 at 5:43 pm

      5 stars
      Thank you for this recipe. My family loves it and I’ve made them several times and my son would always say “ best Mac and Cheese ever!” 😊 I just double or triple the seasoning so it has more flavor and I mix it with the liquid before putting the pasta so it’s sure to coat it also we use white sharp cheddar

      Reply
    8. Bianca says

      November 15, 2019 at 7:04 pm

      5 stars
      are we supposed to drain the pasta after it is done?

      Reply
      • Sara says

        November 15, 2019 at 10:30 pm

        No you don’t drain it!

        Reply
    9. Will says

      October 25, 2019 at 2:29 pm

      5 stars
      Made this last night – had to improvise on the cheese used, but followed the rest exactly. It turned out magnificent.

      Reply
    10. Parkinson says

      October 4, 2019 at 4:41 pm

      Made this tonight. Absolutely delicious!

      Reply
    11. Deb says

      September 23, 2019 at 1:50 pm

      5 stars
      Yummy extra creamy comfort food! Would definitely make this recipe again!

      Reply
    12. Cindy says

      September 16, 2019 at 6:23 pm

      If ur making it ahead for a party, will the cheese in sauce thicken?

      Reply
      • Sara says

        September 16, 2019 at 9:04 pm

        The sauce will thicken but you can add a little milk or cream to thin it out.

        Reply
    13. Jenna says

      September 9, 2019 at 10:59 am

      Sharp or mild cheddar? 😃

      Reply
      • Sara says

        September 9, 2019 at 7:51 pm

        I use medium typically, but any type will work as long as it’s not aged!

        Reply
    14. Alicia says

      September 6, 2019 at 5:02 pm

      5 stars
      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…

      Reply
    15. DAVID says

      September 3, 2019 at 12:54 pm

      5 stars
      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!!

      Reply
      • Sue says

        December 16, 2019 at 2:04 pm

        5 stars
        Great review David. Getting ready to make a batch right now. Thank you for your sacrifices and service. Godspeed.

        Reply
    16. Katie says

      August 15, 2019 at 5:41 am

      An I covering with the lid while cooking? Or no?

      Reply
      • Sara says

        August 15, 2019 at 9:31 am

        It cooks uncovered.

        Reply
    17. lia says

      August 9, 2019 at 11:20 am

      are you supposed to cook the noodles in the sauce?

      Reply
      • Sara says

        August 9, 2019 at 11:04 pm

        Yes that’s correct!

        Reply
    18. Grace says

      August 1, 2019 at 5:58 am

      Can you use unbleached flour?

      Reply
      • Sara says

        August 2, 2019 at 1:12 pm

        Yes that’s fine!

        Reply
    19. Lori says

      June 23, 2019 at 1:30 pm

      5 stars
      I was apprehensive about the water but I followed the recipe exactly and it turned out great! Super easy.

      Reply
    20. Emma says

      June 13, 2019 at 8:34 pm

      What type of milk do you use?

      Reply
      • Sara says

        June 13, 2019 at 8:56 pm

        Whole milk!

        Reply
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