Stovetop Macaroni and Cheese Recipe

There’s something so comforting and nostalgic about a good Stovetop Macaroni and Cheese Recipe. I still remember the first time I made it for a chilly family dinner – that creamy, cheesy aroma filled the kitchen and had everyone eagerly crowding around the stove. It’s one of those dishes you whip up on a busy weeknight but that somehow feels special enough for guests. Plus, it’s a universal crowd-pleaser; even picky eaters in my house have never turned it down.

What makes this Stovetop Macaroni and Cheese Recipe stand out is its simplicity and versatility. Unlike baked versions, this one stays luscious and soft with a gorgeous golden color that pops on the plate. The sauce is creamy but light, and the aroma of garlic, onion, and mustard powder quietly complements the cheese without overpowering it. I love making this year-round but especially when I want a hearty, comforting dish that warms the soul quickly.

If you think making macaroni and cheese from scratch sounds intimidating, don’t worry – I’ll walk you through every step, sharing little tips (like how to avoid gummy pasta or that perfect time to add cheese). It’s really forgiving, so even if you’ve never tried homemade mac and cheese before, you’ll nail this stovetop version on your first go!

Ingredients You’ll Be Working With

Before you dive in, let’s talk ingredients. When measuring, I recommend using a kitchen scale for accuracy, especially with pasta and cheese. You’ll find exact amounts in the recipe card at the bottom. Here’s a quick heads-up on what each component brings to the table and some handy swaps to keep in mind.

• Butter: Adds richness and a smooth base for the roux; unsalted is best so you control seasoning.
• All-purpose flour: Thickens the sauce without heaviness; cook it briefly with butter to avoid raw taste.
• Milk: Whole milk is preferred for creaminess, but low-fat or dairy-free options work fine.
• Water: Helps cook the pasta in the sauce, preventing dryness.
• Elbow macaroni: Classic shape for cheese clinging; any small pasta like shells or cavatappi can work too.
• Mozzarella cheese: For gooey meltiness and stretch.
• Cheddar/Colby/Gruyere cheese: Use a flavorful cheese combo for depth; avoid processed cheese.
• Salt and pepper: Essential for seasoning – add cautiously since cheese has salt.
• Garlic, onion, and mustard powder (optional): Give a subtle umami boost and complexity to the sauce.

If you don’t have cheddar, feel free to substitute with Monterey Jack or Provolone. Just avoid super watery cheeses alone, like only mozzarella, which lacks punch. And if you prefer, you can skip the optional spices – though they really amplify flavor with almost no effort.

Tools You’ll Need

• Medium pot or large saucepan: Key for cooking pasta and sauce together gently.
• Whisk or wooden spoon: Helps avoid lumps while stirring the roux and sauce.
• Measuring cups and spoons: Accuracy keeps sauce consistency perfect, no guesswork.
• Cheese grater: Freshly grated cheese melts better and blends seamlessly.
• Stove with adjustable heat: Control over medium to low heat helps prevent sauce scorching.

How to Make Stovetop Macaroni and Cheese Recipe

Alright, let’s get cooking! This Stovetop Macaroni and Cheese Recipe comes together quickly but relies on a careful heat balance and timing to keep that sauce silky and the pasta perfectly tender. Follow these steps and you’ll have creamy mac and cheese faster than you’d expect from a boxed version.

1. Melt the butter: Start by melting 50g butter over medium heat in your pot. This sets the stage for a smooth, rich sauce.
2. Make the roux: Sprinkle in 3 tablespoons flour and cook while stirring for about 1 minute. This removes the raw flour taste and thickens the sauce later.
3. Add milk gradually: Pour in about ¾ cup of the 2 cups milk, whisking constantly to form a smooth slurry. Then add the remaining milk, stirring so it fully incorporates without lumps.
4. Stir in water and seasonings: Add 2 ½ cups water plus optional garlic, onion, and mustard powders (if using). This liquid cooks the pasta right in the sauce.
5. Introduce the macaroni: Add 250g uncooked elbow macaroni and stir well to combine. Keep stirring occasionally as the mixture heats up to prevent sticking.
6. Simmer gently: Once you see steam wisps, reduce heat to medium-low. Let it bubble gently, stirring regularly for 9–10 minutes until pasta is tender yet firm. The sauce will still be thinner than you want here.
7. Finish with cheese: Remove from heat and quickly stir in ¾ cup mozzarella and 1 ½ cups shredded cheddar (or your chosen blend). The sauce thickens as the cheese melts and pasta keeps softening off heat.
8. Season and serve: Taste and adjust salt and pepper. Serve immediately to enjoy that glorious creamy texture.

How to Serve

Flavor Boosters

Try sprinkling crunchy toasted breadcrumbs or crumbled bacon on top for a delightful texture contrast. A dusting of smoked paprika or a few dashes of hot sauce can wake up the flavor. Fresh herbs like chives or parsley add a pop of color and freshness that balances the richness beautifully.

Perfect Pairings

This stovetop mac and cheese goes well with a crisp green salad to cut through the creaminess. For drinks, a glass of chilled white wine like a Sauvignon Blanc or a hoppy craft beer complements the cheesy depth. A side of steamed broccoli or roasted veggies balances the plate and adds nutrition.

Presentation Touches

Serve your mac and cheese in pretty ramekins for individual portions, perfect for dinner parties or cozy nights. If you’re feeding a crowd, transfer to a warm casserole dish and garnish with fresh herbs and extra cheese. Leftovers can be portioned into airtight containers for easy lunches or kid-friendly dinners.

Variations & Easy Swaps

• Use dairy-free milk and vegan cheese to make it plant-based while keeping creaminess.
• Add cooked bacon or diced ham for a smoky, meaty twist.
• Mix in sautéed mushrooms or caramelized onions for an earthy richness.
• Swap elbow macaroni for gluten-free pasta or small shells without changing the cooking process.
• Stir in a teaspoon of Dijon mustard or hot sauce to deepen flavor layers.
• Top with panko breadcrumbs buttered and broiled for a crunchy crust, turning this stovetop version into baked marvellousness.

Make-Ahead, Storage & Reheating

• Make ahead and store in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stovetop over low heat, adding a splash of milk to revive creaminess.
• For freezer storage, portion into small containers and freeze up to 1 month; thaw overnight in fridge before reheating.
• Microwave reheating works well—cover loosely, warm in 1-minute intervals, stirring in between to prevent drying out.

FAQs

• Can I use other pasta shapes for this stovetop macaroni and cheese recipe? Absolutely! Small pasta like shells, cavatappi, or penne works great—just watch cooking time as shapes vary.
• Why does the sauce sometimes get too thick or clumpy? It’s usually due to cooking too long on heat or adding cheese too early. Take the pot off before it’s fully thickened and stir cheese in last.
• Can I prepare this recipe without making a roux? This recipe relies on roux (butter + flour) for its silky sauce. Skipping it will change the texture and thickness of the sauce.
• How do I keep the pasta from becoming mushy? Remove the pot from heat while pasta is still a touch firm (al dente) since it continues cooking in the sauce as you add cheese.
• What’s the best cheese combination? I love mixing mozzarella for meltiness with sharper cheddar, Gruyere, or Colby for flavor. Avoid using just one mild cheese.

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