Stovetop Mac and Cheese

35 min | easy

Recipe by Eunice Published Feb 7, 2026

Prep Time	Cook Time	Total Time
15 min	20 min	35 min

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Introduction

This creamy stovetop mac and cheese is rich, extra cheesy, and ready fast, with no baking or breadcrumbs needed.

It’s perfect for busy weeknights, cozy weekends at home, or as an easy crowd-pleasing side for potlucks and holidays.

Prep mode (keeps screen awake)

Warm the dairy

Pour the milk and cream into a small saucepan or microwave-safe bowl and warm until just steamy, not boiling.
Boil the pasta

Bring a large pot of water to a boil, add the tablespoon of salt, then cook the macaroni until al dente.

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Start the roux

While the pasta cooks, melt the butter in a wide saucepan over medium heat.
Cook the flour

Whisk in the flour and cook, whisking constantly, until the mixture smells toasty and looks lightly bubbly, about two minutes.
Add milk and thicken

Slowly pour in the warm milk and cream while whisking, and cook until the sauce is smooth and slightly thickened.

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Melt in the cheese

On low heat, add the cheddar and American cheeses in handfuls, then stir with the salt and pepper until melted.
Combine pasta and sauce

Drain the macaroni, reserving a small cup of pasta water, add it to the sauce, and stir until well coated.
Adjust and serve

If the mac and cheese seems too thick, splash in warm milk, then serve hot while the sauce is silky.

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Sharp cheddar -> Gruyere or white cheddar: Gruyere adds a nutty, slightly sweet flavor and melts beautifully, giving the sauce a restaurant style richness. Sharp white cheddar keeps the same tangy bite but makes the color a bit more elegant and pale. For a playful smoky version, swap in some smoked Gouda, which turns the sauce deeply savory and campfire cozy.
American cheese -> cream cheese or Monterey Jack: Cream cheese gives an extra creamy, plush texture and a mild tang, especially helpful if your cheddar is very sharp. Monterey Jack melts smoothly like American cheese but tastes a little more buttery and less processed.
Whole milk and cream -> evaporated milk: Evaporated milk makes the sauce extra silky and stable, with a rich dairy flavor, and it keeps well for leftovers.

Shred your own cheese: Bagged shredded cheese often has anti caking starches that prevent smooth melting, so block cheese gives a silkier sauce.
Control the heat: Keep the burner at medium or lower once the roux starts, because high heat can scorch the milk and split cheese.
Use the pasta water if needed: If the sauce gets too thick after adding the pasta, stir in a spoonful of hot pasta water to loosen.
Serve in warm bowls: Warm your serving bowls with hot water first, so the cheese sauce stays fluid and comforting instead of thickening fast.
Make it ahead gently: You can hold the sauce on very low heat for a short time, but stir often and add splashes of milk.

^* Approximate, per serving.
Data source: USDA FoodData Central.

How do I keep the cheese sauce from turning grainy?: Make sure the milk mixture is warm, keep the heat low, and add the cheese gradually while stirring constantly.
What if my sauce is too thin?: Let it simmer a bit longer while stirring, or whisk in another teaspoon of flour cooked briefly in melted butter.
Can I use pre-shredded cheese for this recipe?: You can, but the sauce may be a bit less smooth because of the added starches and anti clumping agents.
How can I add protein to this mac and cheese?: Stir in cooked chicken, ham, bacon, or steamed broccoli at the end, so the additions stay tender and do not overcook.