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.
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.
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.
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
I hope your family enjoys this dish as much as mine does!
Stovetop Mac and Cheese Video
Stovetop Mac and Cheese
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
This post was originally published on April 23, 2018 and was updated on October 12, 2020 with new content.
Susie says
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?
Sara says
I believe that would work!
eseosa says
Can I use 2% milk because I don’t have whole milk.
Sara says
Yes that’s fine!
Stephanie says
Love how easy this is to make with only one pot needed and it’s absolutely delicious!
Ayana Strachan says
Can you make it without flour?
Sara says
You could try but the sauce will be thinner that way.
J says
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.
Kati says
How could I adjust this for cooking in an oven?
Sara says
You can use this recipe: https://www.dinneratthezoo.com/baked-mac-and-cheese/
Diana O says
Do you cook the mac pasta separately, then add to sauce in step 4? Or add the hard pasta in step 4?
Sara says
You add the uncooked pasta!
Jennifer Hannaberry says
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
Bianca says
are we supposed to drain the pasta after it is done?
Sara says
No you don’t drain it!
Will says
Made this last night – had to improvise on the cheese used, but followed the rest exactly. It turned out magnificent.
Parkinson says
Made this tonight. Absolutely delicious!
Deb says
Yummy extra creamy comfort food! Would definitely make this recipe again!
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!!
Sue says
Great review David. Getting ready to make a batch right now. Thank you for your sacrifices and service. Godspeed.
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!