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Stovetop Macaroni and Cheese Recipe

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4.7 from 431 reviews

This classic Stovetop Macaroni and Cheese is a creamy, comforting dish made entirely in one pot. The pasta cooks directly in the silky cheese sauce, which clings perfectly without becoming overly thick or gloopy. Combining mozzarella for meltiness with flavorful cheddar creates a smooth, glossy sauce and tender macaroni in about 18 minutes total. Perfect for a quick dinner or side dish.

Ingredients

Cheese Sauce

  • 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

Pasta

  • 250 g / 2 1/2 cups elbow macaroni, uncooked

Cheeses

  • 3/4 cup mozzarella cheese, shredded
  • 1 1/2 cups cheese (Cheddar, Colby, Gruyere), shredded

Seasonings (optional)

  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder
  • Salt and pepper, to taste

Instructions

  1. Melt Butter and Cook Flour: Melt the butter in a medium pot or large saucepan over medium heat. Add the flour and cook for 1 minute, stirring constantly to form a roux that will thicken the sauce.
  2. Create Slurry with Milk: Add about 3/4 cup of the milk gradually to the butter-flour mixture, stirring to form a smooth slurry. This begins the sauce base and prevents lumps.
  3. Add Remaining Liquids and Seasonings: Pour in the remaining milk and stir to combine fully with the slurry. Then add water and optionally garlic powder, onion powder, and mustard powder. Mix well to incorporate all ingredients.
  4. Add Macaroni and Heat: Add the uncooked elbow macaroni to the pot and stir. Stir occasionally as it heats up to prevent sticking. When you see wisps of steam while stirring, reduce the heat to medium-low to simmer gently.
  5. Cook Pasta and Thicken Sauce: Continue stirring regularly as the pasta cooks for 9 to 10 minutes. The sauce will bubble gently and begin to thicken while the macaroni cooks until tender but still firm (al dente). The mixture should remain somewhat saucy and not too thick at this point.
  6. Finish with Cheese and Season: Remove the pot from the heat. Immediately stir in the shredded cheeses quickly so they melt smoothly, thickening the sauce and making it glossy. Adjust salt and pepper to taste. The sauce will thicken further as you stir.
  7. Serve Immediately: Serve the macaroni and cheese hot for the creamiest texture and best flavor. The pasta continues to cook slightly in the sauce off the heat, so removing early helps avoid overcooking.

Notes

  • Mix mozzarella with cheddar or another flavorful cheese for best melt and taste. Avoid using only mozzarella as it lacks flavor.
  • If sauce becomes too thick after removing from heat, add a splash of milk or water to loosen it.
  • Take the pot off the stove while the pasta is still slightly firm to prevent overcooking; the sauce thickens substantially when cheese is stirred in.
  • This is a very forgiving recipe; timing can be adjusted slightly without ruining the dish.
  • You can add a breadcrumb topping with butter and parmesan and briefly bake or broil the dish for a baked mac and cheese finish.
  • The starch released from cooking pasta in the sauce makes it extra silky and clingy.

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