Creamy Stovetop Macaroni and Cheese
Creamy Stovetop Macaroni and Cheese on the table in under 30 minutes? Combining two different cheeses creates the richest, creamiest pasta dish!
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This homemade mac n cheese is so delicious, it's hard not to eat the entire bowl in one sitting. The best part about this is the luscious, rich, two cheese sauce. Drop the guilt and add some protein, like sausage to your mac n cheese and make some Southern Mac and Cheese with Sausage and you can totally get away with this as a main dish!
Why This Classic Recipe Works
Everybody knows this pasta dish is the ultimate comfort food! The whole family, even the picky eater will scarf up this creamy cheese sauce and proclaim this the best macaroni they've ever had!
If you like a little heat in your mac n cheese you've got to try my Bacon Jalapeno Mac n Cheese! Or switch it up with my Pulled Pork Mac n Cheese.
Simple Ingredients
- Dry pasta: I used elbow noodles but any small pasta would work.
- Butter: Salted or unsalted
- All purpose flour: Helps to thicken the sauce.
- Half and half: Whole milk will also work.
- Seasonings and spices: salt, ground mustard, garlic powder, cayenne pepper, and black pepper
- Cheese: I used sharp cheddar cheese and deli American cheese.
How to make Creamy Stovetop Mac n Cheese
- Step 1: Add butter to a skillet or large pot and whisk until melted.
- Step 2: Add in the flour to the melted butter and whisk to combine.
- Step 3: Slowly whisk in the half and half in small increments before adding the herbs and spices, whisking to combine.
- Step 4: Add in the chunks of American cheese. Stir to help them melt and combine.
- Step 5: Next, dump the shredded cheese in, melt, and stir to combine.
- Step 6: Boil macaroni to al dente before adding to the sauce. The cooked pasta cooks a bit more sitting in the cheese sauce. Mix to combine before serving.
Great Recipe Tips
- If you find that your pasta and cheese have bound together after sitting or being refrigerated, add a splash of milk when reheating to get it back to the creamy state that it was originally.
- I prefer to use cheese that I can shred off the block for the cheddar cheese as opposed to the pre-shredded cheese in the bags as I think it melts better and faster to make a creamy sauce, but if you only have the bagged cheese, you can try it. Next time, I suggest grabbing a block and trying it that way!
- For best results, store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating add a splash of whole milk or half and half to restore the creaminess.
Recipe Faq's
People will always have their opinion on why making mac and cheese one way over the other is better. I enjoy this stovetop recipe
as it tends to be faster while the baked version tends to have a thicker crust like topping. Whatever creamy macaroni recipe
you choose to use, I'm sure it's the perfect recipe for you and your family. Use it as a side or bulk it out for an easy dinner.
Try adding chopped bacon, cooked ground beef, or ham for a protein boost, diced tomatoes for some freshness and color, sautéed vegetables like broccoli or bell peppers for added nutrients and texture. Add some texture by topping with bread crumbs. Here are some other mac and cheese recipes that include other ingredients you could try:
- Bacon Jalapeno Mac n Cheese
- Pulled Pork Mac n Cheese
- Lobster Mac
For the creamiest cheese sauce, I like to use a combination of shredded sharp cheddar cheese and American cheese
from the deli. But, if you can't find American cheese, you can use Velvetta, or just use all cheddar cheese. For those outside of America, "American" cheese is just a mild-flavored semisoft processed cheese, so if you can find something like that, that's what I'd suggest using in place of it. Mild cheddar cheese will work if you don't enjoy sharp cheddar. You could even change up the flavors by using other cheese like pepper Jack, Colby, Parmesan, or white cheddar cheese.
More Pasta Recipes
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Creamy Stovetop Macaroni and Cheese
Ingredients
- 10 ounces dry pasta I used elbow noodles
- 1/3 cup butter
- 1/3 cup all purpose flour
- 2 cups half n half or whole milk
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 cups cheddar cheese I used sharp
- 1/2 cup American cheese (4 ounces) the kind from the Deli
- Salt and pepper to taste
Instructions
- Cook pasta according the the al dente directions
- Heat a skillet or pot on medium low heat. Add the butter and whisk until melted, add in the flour and whisk until combined.
- Slowly whisk in the milk a little at a time. Once all the half and half is whisked in reduce heat to low and let simmer just until thickened.
- Whisk in the mustard, garlic powder, cayenne, until combined.
- Turn off the heat and add the cheeses and whisk until melted.
- Add in cooked pasta
- Add salt and pepper to taste and serve!
The recipe was quite delicious. I just needed to add more milk because it got to thick I will try to cut down on the amount of flour next time.😊
American cheese is found in the deli section of your grocery store. Velvetta is a good substitute for American cheese.
Hi, what is American cheese? All I could find is real cheddar cheese or Velveeta and then processed slice cheese.
I get it from the deli, you can use Velvetta instead, or replace it with additional cheddar cheese.
Add to taste concentrated chicken oxo to enhance the taste in place of any salt.
What do you mean by American cheese. In Canada nothing is listed by that name. Do you mean Velveeta- if not can you give me several name brands and I’ll try and find it.
This looks like a really good recipe! Definitely saving it for my family.