Stovetop Mac and Cheese
If you try out this incredible creamy stovetop mac and cheese recipe you will never want to buy the boxed stuff again.
It is creamy and delicious, and so versatile on what you can pair with it. We like to serve it up alongside burgers, copycat cracker barrell meatloaf, pretzel-wrapped hot dogs, or roasted pork tenderloin.
Want to turn this classic side dish into a hearty dinner? Give our Buffalo Chicken Mac and Cheese a try!
What Do I Need For Stovetop Mac and Cheese
- Elbow macaroni
- Onion powder
- Mustard powder
- White pepper
- Cheddar cheese
- Parmesan cheese
Now you can swap out the elbow macaroni with any smaller style pasta if you would like. Shells would be a great replacement with this recipe. I also enjoyed adding in a mix of cheese to help give this cheesy pasta dimension.
What is the best cheese for mac and cheese?
- Cheddar Cheese
You will find that depending on the recipe will vary in the cheese or cheese blends are used. Feel free to change things up to what you like or have on hand. Just pair cheeses that complement each other.
- I recommended grating your own cheese. You will find that sometimes pre-shredded cheese has extra starches which can make it kind of separate and become stringy.
- Do al dente pasta so that it will finish cooking when you are stirring it with the cheese mixture.
- Allow your flour to cook with butter for a minute or two. This is going to help you remove the flour flavor but still allow the thick creamy sauce you want.
- You can double this recipe if you would like.
- Season your creamy mac n cheese with your favorite spices for your liking.
How To Make Stovetop Mac and Cheese
Pasta | Start by cooking your pasta as directed on the back of the box. You will want to cook the pasta until it is al dente. Drain the pasta once done.
Roux | As the pasta cooks you will heat butter in a pan and allow it to melt. Then add in your flour and seasonings, and whisk until combined. This is the roux for your mac and cheese.
Cheese Sauce | Now you will pour in the milk and cook it for a few minutes. Then you will add in your cheese and stir until melted.
Assemble | Stir in the pasta to the cheese sauce serve hot.
If you are looking to save some of your homemade mac and cheese, you can store it in an airtight container in the fridge. It should keep for 2-5 days in the refrigerator.
This is a great dish to reheat. If you find the pasta soaked up too much of the sauce, just add a splash of milk and stir to thicken.
More tasty side dish recipes
- creamed spinach
- Boston baked beans
- corn casserole
- no mayo coleslaw
- air fryer fried potatoes
- pan-seared asparagus
- potato salad
- 4 cups elbow macaroni
- 2 Tablespoons butter
- ¼ cup flour
- 1 ½ to 2 cups whole milk
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon white pepper
- ½ teaspoon salt
- 1 cup cheddar cheese, shredded
- ⅓ cup Parmesan cheese, shredded
- 4 oz Velvetta, cubed
- Cook the elbow macaroni al dente according to package directions. Drain well and set aside.
- Meanwhile, melt butter in a large saucepan over medium heat. Add flour, onion powder, mustard powder, salt, and pepper; whisk until combined. Stir in 1 ½ cups of milk and cook for 2 minutes, stirring often.
- Stir in the cheddar and Parmesan cheese. Cook, stirring often, until the cheeses are melted and fully incorporated into the milk mixture, about 3-5 minutes.
- Add the Velvetta. Stir occasionally until the Velvetta is fully melted and the sauce is smooth and consistent. If needed, add up to an additional ½ cup of milk to thin out the sauce to personal preference.
- Pour the cheese sauce over the macaroni and stir to coat. Serve hot.
This recipe can be easily doubled by simply doubling all ingredients.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 266
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.