Easy Stovetop Homemade Mac and Cheese Recipe

This guide teaches you to make creamy stovetop mac and cheese with professional techniques. Start with choosing the right pasta (elbow macaroni, shells, or cavatappi) and build a smooth cheese sauce using a butter-flour roux. The key is adding milk gradually while whisking, then melting cheese in batches off heat. Combine hot pasta with sauce without rinsing, and optionally bake for a golden top. Store properly with added milk and reheat using stovetop, microwave, or oven methods to maintain creaminess.

Gather simple ingredients for creamy stovetop mac and cheese.

Start with the pasta. Elbow macaroni is the traditional choice. Short shapes hold sauce effectively. Shells or cavatappi work well too. Gluten-free pasta is a valid option. Cook noodles until al dente for the best texture.

Build the Roux

Melt butter in a large pot. Whisk in all-purpose flour. Cook for one minute. This removes the raw flour taste. The mixture will bubble and thicken. This roux creates the base for a smooth sauce.

Select Dairy and Cheese

Whole milk provides the best consistency. Evaporated milk adds extra richness. Cheese selection is critical. Use blocks of sharp cheddar. Shred it yourself right before use. Pre-shredded cheese coats pasta poorly. Anti-caking powders ruin the texture. Try mixing cheeses for complexity. Gruyère adds nuttiness. Monterey Jack melts perfectly.

Flavor Enhancers

Season the sauce well. Salt and black pepper are mandatory. Mustard powder boosts cheesy flavor. It does not make the dish taste like mustard. A dash of hot sauce adds depth. Paprika provides color.

• Pasta: 8 oz elbow macaroni, shells, or cavatappi
• Fat: 2 tablespoons unsalted butter
• Thickener: 2 tablespoons all-purpose flour
• Liquid: 2 cups whole milk or half-and-half
• Cheese: 8 oz sharp cheddar, freshly grated
• Seasoning: Salt, pepper, mustard powder, paprika

Build a smooth cheese sauce using roux and milk.

Start by melting butter in a large pot over medium heat. Once melted, whisk in flour to create a roux. Cook for 1-2 minutes until bubbly. This step removes raw flour taste. Gradually pour in milk while whisking constantly. Prevent lumps by adding milk slowly.

Whisking Technique

Whisk vigorously when adding milk. This breaks up any potential lumps. The sauce will thicken as it heats. Continue whisking until smooth. Switch to a wooden spoon once the sauce thickens. Stir frequently to prevent scorching on the bottom.

Cheese Addition

Turn off the heat before adding cheese. Add shredded cheese in batches. Stir until each batch melts completely. Residual heat keeps the sauce smooth. Add a splash of milk if the sauce becomes too thick. The sauce should coat the back of a spoon.

Seasoning Adjustments

Taste the sauce before adding pasta. Adjust salt and pepper as needed. A pinch of mustard powder enhances cheese flavor. Hot sauce adds depth without heat. The sauce will thicken slightly as it cools.

• Step 1: Melt 2 tbsp butter in pot
• Step 2: Whisk in 2 tbsp flour
• Step 3: Cook roux 1-2 minutes
• Step 4: Gradually add 2 cups milk
• Step 5: Whisk until smooth and thickened
• Step 6: Remove from heat, add cheese
• Step 7: Stir until cheese melts completely

Combine cooked pasta with sauce for perfect texture.

Drain the cooked pasta immediately. Do not rinse it. Rinsing removes starch that helps sauce cling. Return the drained pasta to the pot. Add the cheese sauce while the pasta is still hot. Stir gently but thoroughly to coat every piece.

Pasta Consistency

The pasta should be al dente when you combine it. Overcooked pasta becomes mushy in the sauce. The sauce will continue to cook the pasta slightly. If the pasta is too firm after mixing, cover the pot for 2 minutes. The residual heat will finish cooking it perfectly.

Sauce Adjustments

The sauce will thicken as it cools on the pasta. If it seems too thick, add milk one tablespoon at a time. Stir and check consistency after each addition. For extra creaminess, stir in a tablespoon of cream cheese. This adds richness without changing flavor.

Distribution Technique

Use a rubber spatula to scrape the sauce from the pot sides. Ensure no clumps of cheese remain in the corners. Lift and fold the pasta from the bottom. This prevents the bottom layer from becoming dry or gummy. Stir until the cheese is evenly distributed.

• Timing: Combine pasta and sauce while both are hot
• Tool: Use a rubber spatula for best mixing
• Consistency fix: Solution Sauce too thick Add 1 tbsp milk at a time Pasta too firm Cover pot for 2 minutes Sauce too thin Simmer briefly to reduce

Optionally bake for a golden, bubbly top.

Preheat your oven to 375°F. Transfer the mac and cheese to a baking dish. Top with extra shredded cheese for maximum browning. Panko breadcrumbs create a crunchy texture. Mix breadcrumbs with melted butter for even coating.

Oven Preparation

Place the baking dish on a middle oven rack. This ensures even heat distribution. Cover the dish with foil for the first 10 minutes. This prevents the top from burning before the center heats through. Remove foil for the last 5 minutes to allow browning.

Baking Time

Bake for 15-20 minutes total. The dish is done when edges bubble and the top is golden. Rotate the dish halfway through baking for uniform color. The sauce will thicken as it bakes. Check for doneness by inserting a knife in the center. It should come out hot.

Broiling Option

For extra browning, broil for 1-2 minutes after baking. Watch carefully to prevent burning. Broiling should be done with the oven door slightly ajar. This prevents steam from accumulating and keeps the top crispy.

• Oven temp: 375°F
• First bake: 10 minutes covered
• Second bake: 5-10 minutes uncovered
• Total time: 15-20 minutes

Tips to keep mac and cheese creamy and reheated.

Prevent dryness by adding a splash of milk to the mac and cheese before storage. This maintains moisture. Cover tightly with plastic wrap or transfer to an airtight container. Refrigerate immediately after cooking.

Storage Best Practices

Refrigerate within 2 hours of cooking. Store in shallow containers for faster cooling. This prevents bacterial growth. Reheat only the portion you plan to eat. Multiple reheats degrade texture and flavor.

Reheating Techniques

Stovetop reheating works best. Add milk to a cold pan with the mac and cheese. Warm over low heat while stirring. The slow process prevents burning. For microwave, add milk and cover loosely. Heat in short intervals, stirring between each. Oven reheating requires a covered dish with milk. Heat at 350°F for 15-20 minutes.

Texture Preservation

Always add fresh liquid during reheating. The pasta absorbs moisture during storage. Milk or cream restores the original consistency. Avoid direct high heat that causes scorching. Stir frequently to redistribute melted cheese.

• Add liquid before storage: 1-2 tbsp milk per portion
• Reheating time: Stovetop 5-10 mins, Oven 15-20 mins, Microwave 1-2 mins
• Never reheat: More than twice