Print

Stovetop Macaroni and Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 54 reviews

This classic Stovetop Macaroni and Cheese recipe features a creamy, silky cheese sauce made in one pot, where the pasta cooks directly in the sauce for perfect texture and flavor. The sauce clings beautifully to the macaroni without becoming gluggy or overly thick. Combining mozzarella for meltiness and cheddar or similar cheese for flavor creates a comforting, cheesy dish ready in under 20 minutes.

Ingredients

Main Ingredients

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

Optional Seasonings

  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions

  1. Melt Butter and Cook Flour: Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute, stirring constantly to create a roux.
  2. Add Milk to Form Slurry: Pour about 3/4 cup of milk into the roux and stir quickly to form a smooth slurry.
  3. Incorporate Remaining Liquids and Seasonings: Add the remaining milk, stir well to combine with the slurry, then add water and any optional seasonings (garlic powder, onion powder, mustard powder).
  4. Add Macaroni: Stir in the uncooked elbow macaroni. Stir occasionally as the mixture heats up.
  5. Simmer Pasta and Sauce: When you see wisps of steam, reduce heat to medium-low. Stir regularly as it simmers gently for 9–10 minutes, until the macaroni is tender but firm and the sauce thickens. The sauce should still be slightly thinner than your desired final consistency at this stage.
  6. Stir in Cheese and Season: Remove the pot from heat and immediately stir in the shredded mozzarella and cheddar cheese until melted and sauce thickens. Adjust salt and pepper to taste. The sauce will thicken substantially when cheese is added.
  7. Serve Immediately: Serve the macaroni and cheese hot for the best creamy texture.

Notes

  • A mix of mozzarella and sharper cheeses like cheddar, Colby, or Gruyere is recommended for both creaminess and flavor. Avoid using just mozzarella as the flavor is too mild.
  • Avoid certain brands of Australian ‘Tasty Cheese’ as they may cause a floury sauce texture.
  • Remove from heat when pasta is slightly firm; it will continue cooking off the heat. This prevents overcooking and a dry sauce.
  • If sauce becomes too thick, add a splash of milk or water to loosen it.
  • You can bake this mac and cheese by topping with panko breadcrumbs mixed with butter and parmesan, then briefly broiling to crisp.
  • This one-pot method allows pasta starches to create a glossy, clingy sauce without excess thickening.

Find it online: https://recipepact.com/stovetop-macaroni-and-cheese-recipe/