Nothing beats plunging a fork into a bowl of creamy, melty mac and cheese that wraps your taste buds in a warm, comforting hug. This stovetop version is the ultimate weeknight hero: a simple one-pot wonder that transforms basic pantry staples into Creamy, Cheesy Perfection in Just One Pot! Rich sharp cheddar melts into a luscious sauce, underscored by just the right hint of paprika and dry mustard powder. Each bite feels indulgent, yet this recipe remains beginner-friendly—no baking or fancy techniques required.
Whether you’re craving a cozy lunch or a satisfying dinner, this dish delivers that classic comfort food experience in under 30 minutes. With 10 minutes of prep, 20 minutes of cooking, and a brief 5-minute rest, you’ll have a steaming plate of cheesy pasta perfect for hectic evenings or casual weekend gatherings. Clocking in at around 600 calories per serving, it’s an honest treat that pairs beautifully with a crisp salad or garlicky green beans. Rich, bold cheddar, optional Parmesan for an extra layer of savory depth, and a sprinkling of fresh parsley make every serving feel special. Get ready to embrace a quick meal that feels anything but ordinary.
KEY INGREDIENTS IN STOVETOP MAC AND CHEESE
These simple components come together to build a sauce so smooth and flavorful, you’ll wonder how you ever lived without it. Let’s break down what makes this mac and cheese shine:
- Elbow macaroni
A classic pasta shape with a slightly curved tube that captures sauce in every nook and cranny. Its firm texture when cooked al dente provides the perfect bite without turning mushy.
- Shredded sharp cheddar cheese
The star of the show, delivering bold, tangy flavor and a velvety melt. Sharp cheddar brings depth and richness that cling beautifully to each piece of macaroni.
- Whole milk
Adds creaminess and body to the sauce. Its higher fat content ensures the cheese blends smoothly and prevents the sauce from becoming grainy.
- Unsalted butter
The base for our roux, giving a silky mouthfeel and a hint of richness. Using unsalted butter lets you control the exact seasoning level.
- All-purpose flour
Combined with butter to create a roux, this is the key thickening agent that transforms milk into a luxurious sauce.
- Salt
Enhances overall flavor and balances the richness of the cheese. A crucial seasoning step for every stage of cooking.
- Black pepper
Introduces a gentle heat and depth, cutting through the creaminess with a subtle kick.
- Paprika
Provides mild warmth and a vibrant color, giving the sauce an appealing hue and a slight smoky nuance.
- Dry mustard powder
Intensifies the cheese flavor and adds a touch of piquancy, lifting the overall taste profile.
- Grated Parmesan cheese (optional)
An extra layer of nutty, savory complexity. When stirred in at the end, Parmesan deepens the umami and creates a silkier texture.
- Fresh parsley (optional)
A bright, herbaceous garnish that adds a pop of color and freshness to each creamy spoonful.
HOW TO MAKE STOVETOP MAC AND CHEESE
Ready to dive in? This step-by-step guide will walk you through cooking the pasta, building a classic roux, and creating a dreamy cheese sauce all in one pot. You’ll learn how to coax the perfect texture from your ingredients and achieve that ideal, clingy consistency we all love.
1. Bring a large pot of salted water to a boil. Generously season the water so the macaroni absorbs flavor as it cooks. Add the elbow macaroni and stir gently to prevent sticking. Cook according to package instructions until al dente, meaning tender yet firm to the bite. Drain thoroughly and set aside in the pot.
2. In the same pot, reduce heat to medium and add the unsalted butter. Allow it to melt completely, swirling the pot to coat the bottom. Sprinkle in the all-purpose flour, then whisk constantly for about 1–2 minutes. You’re creating a roux—a smooth, golden paste that will thicken the sauce and remove any raw flour taste.
3. While whisking continuously, gradually pour in the whole milk. Introduce small amounts at first to avoid lumps, then add the rest in a steady stream. Maintain a gentle simmer and stir until the mixture thickens into a silky, custard-like consistency, roughly 4–5 minutes.
4. Reduce the heat to low. Add the shredded sharp cheddar cheese in manageable handfuls, stirring after each addition. Watch as the cheese melts into the sauce, creating a smooth, homogenous mixture before introducing more.
5. Season the sauce by stirring in the salt, black pepper, paprika, and dry mustard powder. Taste and adjust, ensuring each spice contributes to a harmonious, well-rounded flavor.
6. Return the cooked macaroni to the pot. Gently fold it into the cheese sauce until each piece is thoroughly coated and begging to be scooped.
7. If you’d like even more depth, stir in the grated Parmesan cheese. Its nutty, savory quality amplifies the overall richness and gives the sauce extra silkiness.
8. Let the mac and cheese cook for an additional 2–3 minutes, stirring occasionally. This ensures everything is heated through and the flavors meld together.
9. Remove the pot from heat and allow the dish to sit for a couple of minutes. This short rest helps the sauce thicken slightly, giving a perfect clingy consistency.
10. Serve the mac and cheese hot, right from the pot or transferred to a serving dish. Garnish with fresh parsley for a burst of color and a hint of herbal brightness.
SERVING SUGGESTIONS FOR STOVETOP MAC AND CHEESE
Once your macaroni is luxuriously coated in that rich cheese sauce, consider these ideas to take your meal to the next level. Whether you’re hosting a casual gathering or feeding a hungry family, these serving tips will elevate both presentation and flavor.
- Dish it up in a family-style casserole dish, then sprinkle with toasted breadcrumbs and a drizzle of melted butter. The crunchy topping contrasts beautifully with the creamy interior and adds a golden, rustic finish.
- Serve alongside a vibrant green salad dressed in a tangy vinaigrette. The crisp vegetables and acidic dressing cut through the richness, balancing each spoonful with freshness and lightness.
- Top individual bowls with crisp bacon crumbles or caramelized onions for a savory, textural boost. The smoky, meaty notes play wonderfully against the smooth cheese sauce.
- Pair with garlic-roasted broccoli or sautéed spinach for an easy vegetable side. Simply toss florets or leaves in olive oil, garlic, salt, and pepper, then roast or sauté until tender. The bright green and garlicky aroma complement the indulgent pasta.
HOW TO STORE STOVETOP MAC AND CHEESE
Keeping your leftover mac and cheese tasting just as amazing is all about proper cooling, sealing, and reheating. Follow these guidelines to maintain the creaminess and flavor, whether you’re enjoying it the next day or freezing for a future meal.
- Refrigerator storage: Allow the mac and cheese to cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days. Before sealing, press a piece of plastic wrap directly against the surface to minimize air exposure and prevent a crust from forming.
- Freezer-friendly portions: For longer storage, divide the mac and cheese into single- or double-serving freezer-safe containers. Ensure the dish has cooled completely, then seal tightly and label with the date. Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.
- Reheating on the stove: Place leftovers in a small saucepan over low heat. Add a splash of milk or cream to revive the sauce’s creaminess. Stir gently until the cheese loosens and the mac and cheese is heated through, about 5–7 minutes.
- Oven refresh: For a golden top, preheat the oven to 350°F (175°C). Spread the mac and cheese in a baking dish, add a few extra cheese shreds or breadcrumbs, and bake uncovered for 10–12 minutes until bubbly and lightly browned.
CONCLUSION
This stovetop mac and cheese delivers on every promise: it’s beginner-friendly, quick to prepare, and deeply satisfying. From the first whisk that forms your roux to the moment you sprinkle fresh parsley on top, every step feels approachable and rewarding. With a prep time of just 10 minutes, 20 minutes of cooking, and a short 5-minute rest, you’ll have a dinner that feels indulgent yet simple. The bold flavor of sharp cheddar, the optional nuttiness of grated Parmesan, and the balanced warmth of paprika and mustard powder make this dish a standout. Whether served for lunch or dinner, this one-pot wonder is a perfect reflection of comfort food at its best—rich, creamy, and loaded with love.
Feel free to print out this article and save it in your favorite recipe binder for those busy nights when you crave something cozy. You’ll find the full instructions, key tips, and handy serve-and-store suggestions all in one place, and you can always scroll down to the FAQ section for extra guidance. If you give this recipe a try, please leave a comment or question below—I’d love to hear how it turned out for you. Your feedback and cooking stories help make this space a vibrant community for home chefs, so don’t hesitate to share tips, ask for help, or let me know if you have any suggestions for even cheesier creativity!
Stovetop Mac and Cheese
Description
This Stovetop Mac and Cheese is a comfort food dream! With melty cheddar and a hint of spice, it’s rich, creamy, and incredibly satisfying. Perfect for a cozy dinner!
Ingredients
Instructions
-
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
-
In the same pot, melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes, until the mixture is light golden and smooth, creating a roux.
-
Gradually pour in the milk, whisking continuously to smooth out any lumps. Continue cooking and stirring until the mixture thickens, about 4-5 minutes.
-
Reduce the heat to low. Add the shredded cheddar cheese, a handful at a time, stirring until each addition is melted and the sauce is smooth.
-
Stir in the salt, black pepper, paprika, and dry mustard powder. Mix well to combine the flavors.
-
Add the cooked macaroni to the cheese sauce, stirring until well coated.
-
If using, stir in the grated Parmesan cheese for an added layer of flavor.
-
Cook for another 2-3 minutes, stirring occasionally, until the mac and cheese is thoroughly heated.
-
Remove from heat and let it sit for a couple of minutes to thicken.
-
Serve hot, garnished with fresh parsley if desired.
Note
- For a creamy texture, you can use half milk and half heavy cream.
- Add a splash of hot sauce for a spicy kick.
- You can mix in cooked bacon or broccoli florets for extra substance.
- Using a combination of cheeses such as Gruyere or Fontina can enhance the flavor.
- Leftovers can be stored in the fridge for up to 3 days and reheated on the stove with a splash of milk.
