This 30-minute Stovetop Mac and Cheese is one of our weeknight faves! It goes so well with any protein or main dish.
Only need 6 ingredients needed! It’s a super simple recipe, but ridiculously good!
This mac and cheese is so creamy, smooth, and delicious. Kids love it and we grown-ups love it even more!
Classic comfort food right here! This stovetop mac and cheese is seriously THE BEST.
This one is especially creamy, smooth, and rich. Just like a good mac and cheese should be. Below I share all the tips and tricks you need to know!
This stovetop mac and cheese recipe is ready in just 30 minutes, and you can also make it ahead for those busy weeknights.
If you’re looking for something fancier, try my White Cheddar Mac and Cheese. And hey, if you have leftovers, make these amazing Mac and Cheese Bites!
Why we LOVE this stovetop mac and cheese:
- Ready in just 30 minutes! It’s rich, creamy, smooth, silky.
- Make ahead and freezer friendly!
- Only 6 ingredients needed, plus salt and pepper.
- Pairs well with almost anything. I love to pair it with this Spatchcock BBQ Chicken. Oh and also Slow Cooker Baby Back Ribs!
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Tips for Extra Creamy Mac and Cheese
- Grate the cheese yourself. Don’t use store-bought pre-shredded cheese because it contains added starches that make it hard to melt. More on this below.
- Add the milk gradually, constantly whisking it into the roux until fully incorporated. Doing so prevents lumps from forming.
- Use slightly warm milk, as this will help incorporate better and faster. Heat it up in the microwave oven for just a few seconds.
- Use whole milk for best results. It has the right amount of fat to make a rich sauce.
- Don’t rinse the cooked pasta. The starch will help the sauce adhere better.
Ingredient Notes
To make this easy mac and cheese, you only need a few basic ingredients. The ingredient quantities can be found in the recipe card down below, but here are a few quick helpful notes:
- Elbow macaroni: This is the classic pasta shape used for mac and cheese, but you can also use other short pasta varieties like cavatappi, small pasta shells, or rotini.
- Sharp cheddar cheese: Sharp cheddar is my go-to, but other types like Monterey Jack, Colby Jack, American, and White Cheddar also work.
- Unsalted butter and all-purpose flour: Used to make the roux, which is the base that thickens the sauce.
- Milk: I’d highly recommend using whole milk. It’s got enough fat content to make a rich sauce. However, in a pinch, you may still use 2 percent, skim milk or other unflavored types of milk, just use less.
- Garlic powder, salt, pepper: If you’d like to use additional spices, feel free! Some people like to add a pinch of nutmeg or mustard powder for enhanced flavor.
Step-by-Step Tutorial
This stovetop mac and cheese comes together in just 30 minutes. It’s such an easy recipe that you’ll want to make over and over again.
Step 1 | Cook pasta and grate cheese
In a medium pot with generously salted water, cook the pasta according to package directions until al dente. Drain and set aside. Do not rinse.
Also, using a food processor of box grater, grate the cheddar cheese from the block. Freshly grated is the secret the making extra creamy mac and cheese, so don’t skip this step.
Step 2 | Make a roux and add milk
Making a roux is an important step in making a perfectly thick sauce. It’s basically equal parts butter and flour cooked together. Use consistent medium heat – not too low, not too high.
Melt butter over medium heat. Add flour, whisk constantly for about 3 minutes until it’s slightly thickened and smells a bit nutty. This is the roux.
Then, gradually add the milk in parts, whisking until imported each time (this prevents lumps). Let it come to a very low simmer – it will thicken as it heats up.
Step 3 | Stir in the grated cheese
Over low heat, stir in the grated cheese and stir until melted. Turn off the heat as soon as it’s incorporated and melted, as overcooking cheese can make it gritty. Season with garlic powder, salt, and pepper to taste. At this point, add more milk as needed to make it thinner and creamier.
Step 4 | Stir in the cooked pasta
Add the cooked macaroni pasta until evenly coated. If needed, add more milk. And there you have it, the creamiest and smoothest stovetop mac and cheese ever!
Mac and Cheese Variations
This stovetop mac and cheese can be customized in so many ways. These our some of my favorites:
- Cheese choices: Choose creamy and rich cheeses, such as Monterey Jack, Colby Jack, American, White Cheddar, or Sharp Cheddar. Or mix and match.
- Turn leftovers into Mac and Cheese Bites!
- Add-ins, such as broccoli florets, bacon, ham, or anything you like.
- In a skillet, toast some panko breadcrumbs with a little bit of melted butter, and use it to top the mac and cheese.
Make Ahead and Freezing
Make ahead: You can make it up to 3 days in advance and store in the fridge. It may thicken when cold, but here’s a quick reheating trick: reheat over the stovetop with a few splashes of milk to restore that smooth texture.
Prep ahead: Grate the cheese 2 days in advance and refrigerate in a resealable bag (try to squeeze most of the air out).
Freezing: In general, dairy soups or sauces don’t tend to freeze very well, but it works quite well for this one. Freeze in a resealable bag for up to 2 months.
Pairing and Serving Ideas
This easy stovetop mac and cheese is a great side dish option. It goes well with almost anything. I love serving it with my Huli Huli Chicken. It’s also great with this Spatchcock BBQ Chicken and an extra side of Homemade Sweet BBQ Sauce.
Other amazing sides that come together in no time:
- Red Skin Mashed Potatoes or Fluffy Mashed Potatoes
- Herb Roasted Potatoes
- Parmesan Roasted Asparagus
- Lemon Broccoli
Recipe FAQs
I’d highly recommend whole milk because it keeps the sauce rich. However, you may use other types of milk, although you may need to adjust the quantities. Start small and then add more as needed.
I like to keep it the classic way and use elbow macaroni, but I also love cavatappi. Small pasta shells and rotini are also great.
Store-bought pre-shredded cheese comes with extra ingredients that will make the sauce gritty. If you’re looking to save time, you can shred the cheese up to 2 days in advance and keep refrigerated.
This recipe was originally published in 2018 and updated in August 2024 to include new photos and information, plus a few recipe modifications.
Tips for Success
- Great your own cheese. This will ensure it turns out creamy and smooth.
- When making the roux, use steady medium heat. Not too low, not too high.
- Add the milk into the roux gradually and in parts, whisking constantly until fully incorporated. This will prevent lumps from forming.
- Use warm milk (just microwave for a few seconds). This will help incorporate into the roux better.
- Turn the heat off after mixing in the cheese. There’s no need to simmer the sauce, as too much heat can cause cheese to turn gritty.
- When reheating, add a splash of milk to restore creaminess, as the cheese will thicken when stored in the fridge.
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Stovetop Mac and Cheese (30-Minute)
Equipment
- Food processor with shredding disk attachment
Ingredients
- 3 cups FRESHLY shredded sharp cheddar cheese - see note below
- ¾ pound elbow macaroni - or cavatappi
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 to 2 ½ cups whole milk - warmed slightly, plus more as needed
- Garlic powder to taste
- Salt and pepper to taste
Instructions
- In a pot with generously salted water, cook pasta according to package directions. Drain and set aside. Do not rinse with water.
- In a medium pot or dutch oven (I use a 4-quart), melt butter over medium heat. Once melted, add the flour and whisk constantly for about 3 minutes, until it’s slightly thickened and smells a bit nutty. This is called a roux.
- Gradually add the milk in parts, whisking until imported each time (this prevents lumps). Let it come to a very low simmer – it will thicken as it heats up. This should take about 3 minutes or so.
- Once thickened, stir in the shredded cheese and mix. Turn off the heat as soon as it’s incorporated and melted. Season with garlic powder, salt, and pepper to taste. Tip: There’s no need to simmer the cheese sauce, as too much heat can make it gritty.
- Return the cooked macaroni pasta and stir until well combined and warm. If the sauce is too thick, stir in more milk as needed. Serve immediately. Enjoy!
Notes
- Shred the cheese using a food processor (use only the top shredding blade) or a box grater.
- Do not use store-bought pre-shredded cheese. These contain added starches and preservatives that make it gritty and hard to melt.
- Milk: Use warm milk (just microwave for a few seconds). This will help incorporate better.
- Store leftovers for up to 3 or 4 days in the fridge in an airtight container.
- Reheat over or on the stovetop or in the microwave oven. Add an extra splash of milk to loosen up the cheese because it thickens when stored overnight.
- Freeze in resealable bags (squeeze the air out) for up to 2 months.
- Sharp cheddar: Monterey Jack, Colby Jack, American, White Cheddar.
- Elbow macaroni: Cavattapi, small pasta shells, rotini.
- Whole milk: 2 percent works too. Avoid using skim milk, as it’s too diluted.
Bellis says
DEEEEELISH!
IBMobile says
So easy to make, my go to for mac and cheese. I add a some smoked paprika for a little more intense flavor.
Carolyn says
Very good and easy to make.
Brooke Kaergard says
Great idea looks good!
shelby says
This looks so creamy and delicious! This is a great comfort food for these cooler weather days!
Tania says
Thank you, Shelby! 🙂 It truly is comfort food! Stay warm 🙂