With perfectly al dente pasta swimming in a velvety cheese sauce made with three types of cheese (plus my two secret ingredients), this Stovetop Mac and Cheese recipe is about to become your new go-to comfort food!
Stovetop Mac and Cheese
Let me tell you about my absolute favorite stovetop mac and cheese recipe that will make you forget every other version you’ve tried! This isn’t just any mac and cheese – it’s an ultra-creamy, perfectly cheesy masterpiece that comes together in just 30 minutes, using real ingredients and a few game-changing techniques that make all the difference.
The secret to making the best stovetop mac and cheese is starting with a proper roux (don’t worry, it’s easier than it sounds!) and using three different types of cheese that work together to create the most incredible flavor and texture. Plus, I’ve added two secret ingredients – cream cheese and sour cream – that take the creaminess factor to a whole new level.
The best part? This recipe is completely customizable and incredibly forgiving. You can add different cheese or throw in some protein for a heartier meal. You can even make it ahead of time for busy weeknights – just follow my make-ahead tips! And while it’s definitely an indulgent dish, using real, simple ingredients means you know exactly what’s going into your food. No artificial flavors or preservatives here (hello Velveeta, ew!) – just pure, cheesy goodness that will have everyone at the table asking for seconds (and the recipe!).
Mac and Cheese Recipe Stovetop Ingredients
- Macaroni: I used elbow macaroni that has ridges which helps them hold all that cheese sauce! You can use any form of short pasta, including gluten-free pasta.
- Butter & Flour: The combination of butter and flour creates a roux, which will thicken the cheese sauce to perfection! You may use gluten-free AP flour.
- Kosher Salt & Pepper: Add both to taste.
- Whole Milk & Cream: Whole milk and cream create a rich, thick cheese sauce.
- Cheeses: I used a combination of white cheddar cheese, extra sharp cheddar cheese, and gruyere cheese! The most important thing is that you freshly grate your cheese from the block, as opposed to using pre-shredded cheeses! They melt better and there’s no hidden preservatives.
- Cream Cheese & Sour Cream: These are my secret ingredients that take stovetop mac and cheese to a whole new level. Both cream cheese and sour cream add an extra layer of creamy texture!
- Spices: To season up the mac and cheese and create a deeper flavor, add garlic powder, onion powder, and dry mustard.
Get the full recipe in the recipe card below.
How to Make Homemade Stovetop Mac and Cheese
Step 1 – Prep the Pasta & Roux
Prepare pasta according to package instructions al dente, and set aside.
Make the roux. In a dutch oven over medium heat, melt the butter until it starts to bubble. Add the flour, salt and pepper, and stir until it thickens.
Slowly add the milk, about half a cup at a time, whisking as you go. It will thicken with each addition. Continue until all the milk is added, then add the heavy cream. Allow the mixture to simmer until it thickens. It should coat the back of a spoon.
Step 2 – Make the Cheese Sauce
Reduce the heat to low and add the shredded cheese a handful at a time, stirring after each addition until melted.
Stir in the cream cheese and the sour cream until blended.
Add the garlic powder, onion powder and dry mustard and stir until combined.
Step 3 – Add Pasta & Enjoy
Add the drained cooked pasta to the cheese sauce and stir until mixed through.
Serve immediately and enjoy!
Homemade Mac and Cheese Stovetop Make-Ahead Instructions
While mac and cheese is best served fresh, you can prepare the cheese sauce up to 2 days in advance. Store it in an airtight container in the refrigerator, then reheat it gently over low heat, whisking occasionally and adding a splash of milk or cream to restore its creamy consistency. Cook the pasta fresh when you’re ready to serve!
Stovetop Mac and Cheese Recipe Variations
- Gluten-free: To make gluten-free stovetop mac and cheese, replace the regular pasta with your favorite gluten-free pasta. Keep in mind that gluten-free pasta tends to get mushier, so don’t overcook it before adding it to cheese sauce! My favorite brand is Tinkyada Brown Rice Pasta. Replace the the flour with a good gluten-free all-purpose flour.
- Meat: For a protein boost, try adding in some crispy bacon or pancetta, or serve your mac and cheese with grilled chicken, rotisserie chicken, taco meat or shrimp!
- Cheese: You can always switch up the cheeses that you use, but make sure to add cheeses that melt easily and aren’t too overwhelming. You can try smoked gouda for a smoky flavor, or add in some mozzarella, provolone or Parmesan cheese!
- Veggies: Incorporating vegetables not only adds nutrition but also brings new flavors and textures to the dish. Roasted (or steamed) broccoli or cauliflower florets become even more delicious when coated in the cheese sauce, while sautéed mushrooms add an earthy depth that makes the dish more complex and satisfying. Even frozen peas add a pop of color, kinda’ like in this Ham, Mac and Cheese Soup.
- Toppings: Toast panko breadcrumbs mixed with garlic butter in a saute pan until golden and fragrant; toss in some fresh herbs to add a wonderful crunch, while a sprinkle of everything bagel seasoning brings both texture and a burst of flavor!
How to Make Low-Carb Mac and Cheese
When I was doing a low-carb (keto) diet, I used this recipe often using cauliflower and it was absolutely delicious!
Use low-carb pasta or par-boiled cauliflower florets (3-5 minutes in boiling, salted water), drain well and stir into cheese sauce and then pour into lightly oiled baking dish and bake at 375°F (190° C) for 20 minutes.
To thicken, omit flour, choose one of the following methods:
- Xanthan Gum: Use about ¼ to ½ teaspoon. Sprinkle over the sauce, then whisk it into the sauce slowly to avoid clumping.
- Almond Flour: Use the same amount as the recipe calls for (¼ cup), though it will have a slightly grainy texture.
- Coconut Flour: Use sparingly (start with 1-2 teaspoons) since it absorbs liquid quickly.
- Do Nothing: This will result in a thinner sauce, but still delicious, you can try adding 2 additional tablespoons room temperature cream cheese during the cheese addition, if desired.
Tips For Making Stovetop Mac and Cheese
- Always grate your cheese fresh from blocks – pre-shredded cheese contains anti-caking agents that can make your sauce grainy and prevent it from melting smoothly. Those few extra minutes of grating will make a world of difference in your final dish! Try out my favorite rotary cheese grater!
- Bring all dairy ingredients to room temperature before starting. Cold ingredients can cause your sauce to seize up or become grainy, while room-temperature ingredients blend seamlessly into a silky smooth sauce.
- When making the roux, cook the flour and butter mixture for 1-2 minutes to eliminate any raw flour taste. This step is crucial for developing a rich, nutty foundation for your cheese sauce.
- Don’t overcook your pasta – aim for al dente or even slightly under since it will continue cooking slightly when mixed with the hot cheese sauce. Nobody likes mushy mac and cheese!
- If your sauce seems too thick, gradually whisk in warm milk (not cold!) until you reach your desired consistency. The temperature of the milk matters here to keep your sauce smooth and prevent shocking the cheese.
What to Serve With Homemade Stovetop Mac and Cheese
This mac and cheese pairs beautifully with a variety of sides. For a complete meal, serve it alongside a fresh salad like a broccoli salad or an Italian chopped salad to cut through the richness.
Roasted broccoli and sweet potatoes or a crunchy apple coleslaw make excellent vegetable sides, while sous vide chicken breast or BBQ Pulled Pork turns it into a hearty main course. Southern classics like buttermilk cornbread, collard greens, and even black-eyed peas are always fun!
And don’t forget serve it with a side of cheesy garlic bread, too!
How to Store Creamy Stovetop Mac and Cheese
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.
How to Freeze
For longer storage, place the cooled mac and cheese in a freezer-safe container or baggie and freeze it for up to 2-3 months. Thaw in the fridge overnight or at room temperature for 30 minutes before reheating.
Reheating Stovetop Mac and Cheese
When reheating, add a splash of milk or cream and warm slowly in a saucepan over low heat, stirring frequently. You can also microwave in short intervals, stirring between each, but the stovetop method will give you the best results for maintaining the sauce’s texture.
Reheat frozen mac and cheese in the oven
- Preheat Oven: Set your oven to 375°F (190°C).
Prepare the Dish: Remove any plastic wrap from the mac and cheese. Place it in an oven-safe dish if it’s not already in one. Position the dish on a baking sheet to catch any potential spills. Cover with foil, sprayed with a little oil.
Bake: Bake the mac and cheese on the middle rack for approximately 30 to 40 minutes or until the sauce starts to bubble. Remove the foil during the last 10-15 minutes.
Rest Before Serving: Once heated through, remove from the oven and let it sit for about 5 minutes before serving.
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Ingredients
- 1 pound elbow macaroni or other short pasta, including gluten-free pasta or low-carb pasta
- 4 tablespoons unsalted butter may use salted butter
- ¼ cup flour use gluten-free flour if desired, or low carb flour alternative
- 2 cups whole milk lesser % may be used, but won't be as creamy
- ½ cup heavy cream
- 1 cup white cheddar cheese freshly grated off the block
- 1 cup extra sharp cheddar cheese freshly grated off the block (white or orange)
- 1 cup Gruyere cheese freshly grated off the block
- ¼ cup cream cheese room temperature
- ¼ cup sour cream room temperature
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ – 1 ½ teaspoon kosher salt adding more to taste, but start small
- ½ – 1 teaspoon black pepper to tastes, add more if you love it, or try white pepper too
Instructions
- Prepare pasta according to package instructions cooked al dente, and set aside1 pound elbow macaroni
- Make the roux. In a dutch oven or heavy bottomed pot, over medium heat, melt the butter until it starts to bubble. Add the flour, ½ teaspoon salt and ½ teaspoon pepper, and stir until it thickens, cooking for 1-2 minutes to get rid of the raw flour taste, it should turn a nutty brown.4 tablespoons unsalted butter, ½ – 1 ½ teaspoon kosher salt, ½ – 1 teaspoon black pepper, ¼ cup flour
- Slowly add the milk, about ½ cup at a time, whisking as you go. It will thicken with each addition. Continue until all the milk is added, then add the heavy cream. Allow the mixture to simmer until it thickens. It should coat the back of a spoon.2 cups whole milk, ½ cup heavy cream
- Reduce the heat to low and add the shredded cheese a handful at a time, stirring after each addition until melted.1 cup white cheddar cheese, 1 cup extra sharp cheddar cheese, 1 cup Gruyere cheese
- Stir in the cream cheese* and the sour cream until blended. *These ingredients should be room temperature, or they will not incorpoirate smoothly into the sauce.¼ cup cream cheese, ¼ cup sour cream
- Add the garlic powder, onion powder and dry mustard and stir until combined.½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dry mustard
- Add the well drained cooked pasta to the cheese sauce and stir until mixed through. Taste and season with additional salt and pepper. Serve immediately and enjoy!
Notes
- I used the elbow macaroni with ridges. The ridges help the cheese sauce cling to the pasta, but traditional elbow macaroni or any other short pasta is fine, including gluten-free pasta and low-carb pastas.
- Whole milk is recommended; however, you can use 2 percent or skim, but it will not be as rich and creamy.
- Buy the cheeses in blocks and grate it yourself. Pre-shredded cheese contains ingredients to keep it from sticking, and it doesn’t melt easily or taste as good.
- Watch the heat while making the roux, adjust if needed, and stir constantly to avoid burning it. It should be a nutty brown color.
Storage Tips
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days.How to Freeze
For longer storage, place the cooled mac and cheese in a freezer-safe container or baggie and freeze it for up to 2-3 months. Thaw in the fridge overnight or at room temperature for 30 minutes before reheating or see detailed cook from frozen steps below. The texture won’t be the same, but it’s still delish!Reheating Stovetop Mac and Cheese
When reheating from the fridge, add a splash of milk or cream and warm slowly in a saucepan over low heat, stirring frequently. You can also microwave in short intervals, stirring between each, but the stovetop method will give you the best results for maintaining the sauce’s texture.Reheat from frozen in the oven
-
Preheat Oven: Set your oven to 375°F (190°C).
Prepare the Dish: Remove any plastic wrap from the mac and cheese. Place it in an oven-safe dish if it’s not already in one. Position the dish on a baking sheet to catch any potential spills. Cover with foil, sprayed with a little oil.
Bake: Bake the mac and cheese on the middle rack for approximately 30 to 40 minutes or until the sauce starts to bubble. Remove the foil during the last 10-15 minutes.
Rest Before Serving: Once heated through, remove from the oven and let it sit for about 5 minutes before serving.
To thicken, omit flour, choose one of the following methods:
-
- Xanthan Gum: Use about ¼ to ½ teaspoon. Sprinkle over the sauce, then whisk it into the sauce slowly to avoid clumping.
- Almond Flour: Use the same amount as the recipe calls for (¼ cup), though it will have a slightly grainy texture.
- Coconut Flour: Use sparingly (start with 1-2 teaspoons) since it absorbs liquid quickly.
- Do Nothing: This will result in a thinner sauce, but still delicious, you can try adding 2 additional tablespoons room temperature cream cheese during the cheese addition, if desired.
Nutrition
chellie
Creamy and dreamy! My family loved this!