Steam rising. Elbows squeaking across the table. That smellcheddar melting into noodlesalways meant dinner was about to fix everything. This stovetop mac and cheese is climbing charts again (hey, thanks TikTok and Reddit) for good reasonit’s fast, rich, and wildly nostalgic.
This dish comes together with sharp cheddar, butter, and milk. No oven, no fuss. It’s creamy, pantry-friendly, and deeply satisfyinglike a weeknight hug in a bowl. Think grandma’s baked version, but no waiting. Full details in the blog!
We tested this one after a grocery run turned up a lone box of elbow macaroni and a half block of cheddar. Classic chaos. But that’s how some of our best meals start. You don’t need perfectyou need flavor. I’ve got shortcuts and creamy tricks. You’ll love the secret!
Enjoy a rich and creamy stovetop mac and cheese made with gruyere and sharp cheddar for full cheese flavor. This quick stovetop mac and cheese is perfect for a comforting meal or side dish. It brings the best mac n cheese recipe right to your table.
Ingredients
Scale
8 ounces macaroni uncooked
2 tablespoons unsalted butter
2 tablespoons all purpose flour
16 ounces whole milk
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground mustard
6 ounces gruyere cheese freshly shredded
6 ounces sharp cheddar cheese freshly shredded
Instructions
Boil salted water in a pot and cook the macaroni until it is al dente according to the package. Drain the pasta and set it aside.
Melt butter in a saucepan over medium heat then whisk in the flour to form a smooth paste and cook for about one minute.
Gradually add the milk along with paprika, salt, pepper, and ground mustard while stirring constantly. Continue cooking until the sauce thickens, which might take a couple of minutes.
Take the saucepan off the heat and mix in the shredded gruyere and sharp cheddar cheeses until they have fully melted.
Fold the drained macaroni into the cheese sauce, combine well, and serve immediately while hot.
Notes
Recipe can be made with all shredded cheddar or all gruyere cheese if preferred
Cheese sauce too thick? Add a splash of milk
Recipe can be made with macaroni, shells, or your favorite medium sized pasta
To prevent a grainy sauce, use freshly shredded cheese from a block and whole milk, and remove your pot from the heat before adding cheeses
Add a dash of hot sauce for even more flavor!
Prep Time:10 minutes
Cook Time:20 minutes
Method:Stovetop
Cuisine:American
Nutrition
Calories:448kcal
Sugar:5g
Sodium:503mg
Fat:24g
Saturated Fat:14g
Carbohydrates:35g
Fiber:1g
Protein:23g
Cholesterol:75mg
Why You’ll Love This Recipe
This creamy stovetop mac and cheese checks all the boxes for a fuss-free, comforting meal. First, it’s incredibly quickit’s ready in just 30 minutes from start to finish! Second, the rich blend of gruyere and sharp cheddar delivers a gourmet flavor without any complicated steps. And finally, it’s family-friendly, nostalgic, and perfect for everything from weeknight dinners to cozy weekends. This is comfort food at its easiest!
Bonus: No baking dishes or waiting. Just one pot, a few pantry staples, and you’re on your way to cheesy bliss.
Ingredients Breakdown
Making this stovetop mac and cheese is extra simple when you have the right ingredients on hand. Here’s what makes this dish shine:
Macaroni: Elbow macaroni is classic here, but feel free to swap in shells or any medium-sized pasta you love.
Butter & Flour: The essential base for a creamy sauce. Together, they form a roux that thickens everything beautifully.
Whole Milk: Gives the sauce its silky richness. For best results, stick with whole milk instead of reduced-fat varieties.
Seasonings: Paprika, ground mustard, salt, and pepper create a subtle, flavor-packed base without overpowering the cheese.
Shredded Cheese: A dreamy combination of gruyere and sharp cheddar adds bold, melty, and extra creamy goodness. Shred it fresh from the block for smooth results!
Pro Tip: Avoid pre-shredded cheese. Freshly shredded cheese melts much better and keeps your sauce velvety smooth.
Simple Steps to Make It
If you’ve got 30 minutes, you have time to make this stovetop mac and cheese! Here’s exactly how to pull it off:
Cook the Pasta: Boil your macaroni in salted water until al dente (just follow the package instructions). Drain well, but don’t rinsethose starches help the sauce stick!
Start the Roux: In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about a minute. This step ensures your sauce thickens without tasting floury.
Add Milk and Seasonings: Gradually whisk in the milk, followed by the paprika, ground mustard, salt, and pepper. Keep stirringa thickened sauce will form in just a couple of minutes.
Stir in Cheese: Remove the saucepan from heat and add the shredded gruyere and cheddar. Stir until fully melted and luscious.
Combine and Serve: Toss the cooked pasta into your cheese sauce. Mix well until coated, serve immediately, and enjoy all the creamy, cheesy goodness!
Step
Estimated Time
Cook pasta
8-10 minutes
Make roux
2-3 minutes
Thicken sauce
2-4 minutes
Combine pasta and sauce
1-2 minutes
Easy Customizations
This recipe is super versatile, so you can tweak flavors and ingredients to suit your cravings:
Cheese Swaps: Want to simplify? Stick with just sharp cheddar. Feeling adventurous? Try adding parmesan, gouda, or Monterey Jack for fun flavor combos.
Spice It Up: Add a dash of hot sauce, chili powder, or even cayenne for a zippy kick.
Make It a Meal: Toss in cooked chicken, crispy bacon, or steamed broccoli for a heartier dish.
Tip: If your sauce feels too thick, add a splash of warm milk until it’s just right!
How to Serve & Store
While this stovetop mac and cheese is best served right away to savor all that creamy warmth, you can store leftovers like a pro:
To Store: Let your mac cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
To Reheat: Add a splash of milk and gently warm on the stovetop over low heat, stirring occasionally. This brings back the creaminess!
Storage Tips
Details
Refrigerator
Store in airtight container for 3 days
Reheating
Heat on the stovetop with a splash of milk
This dish is the ultimate comfort-food MVPone bite and you’ll understand why this stovetop mac and cheese is a quick, creamy household favorite!
Expert Says
Stovetop mac and cheese achieves its creamy texture through the controlled heating of starches and proteins in both pasta and cheese. Gently stirring while cooking helps prevent curdling and separates starch molecules, creating a smooth, velvety sauce without needing flour or roux. Timing is key to perfect consistency.
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Mastering the Stovetop Mac and Cheese
This stovetop mac and cheese took me more tries than I’d like to admitlike that one time I added the cheese too soon and ended up with a clumpy mess. But with a few tweaks and plenty of tasting, I finally nailed the creamy, cheesy balance that makes this recipe a reliable family favorite.
FAQs ( Stovetop Mac and Cheese )
How do I make this recipe extra creamy?
To get an extra creamy texture, use a good blend of cheeses, ideally sharp cheddar mixed with a little cream cheese or Monterey Jack. Don’t overcook the pasta to avoid dryness and add the cheese off the heat to prevent graininess. Stir in a splash of milk or cream gradually until you reach the desired consistency.
Can I use other cheeses instead of sharp cheddar?
Yes, it’s easy to customize the cheese blend for this meal. For a creamier sauce, add soft cheeses like mozzarella or gouda. Combining mild and sharp cheeses balances flavor and meltability. Remember to shred cheese finely so it melts smoothly without clumping.
What pasta works best for the stovetop mac and cheese?
Classic elbow macaroni is ideal as it holds sauce well, but small shells, cavatappi, or rotini also work great. Avoid larger shapes that don’t trap sauce easily. Cook pasta just al dente since it will continue to soften slightly when mixed with cheese sauce.
How can I make this dish faster without sacrificing flavor?
This quick stovetop mac and cheese recipe uses pre-shredded cheese to save prep time, but fresh shredded works best for flavor. Use hot milk when mixing the sauce to speed melting. Also, prepare pasta while heating the sauce to streamline cooking and keep the meal rich and creamy.
Can I reheat leftovers without losing creaminess?
Yes, reheat gently over low heat or in the microwave at reduced power, stirring often. Add a splash of milk or cream to restore moisture and prevent sauce from drying out. Slow, careful reheating helps maintain the smooth texture of this dish.
Conclusion
In just about 30 minutes, this Stove Top Mac And Cheese With Sharp Cheddar delivers that dreamy, creamy comfort we all craverich, velvety sauce clinging to perfectly tender noodles. You’ll love how it turns out every time: no baked fuss, just pure, cozy goodness filling the kitchen with an irresistible cheesy aroma. It’s exactly the kind of easy homemade mac and cheese recipe that makes weeknights feel like a warm hug.
Want to mix it up? Try swapping sharp cheddar for a touch of gouda or sprinkle some smoked paprika for subtle warmth. Leftovers reheat beautifully with a splash of warm milkan old kitchen trick I learned from my aunt. Add cooked bacon or steamed veggies if you’re feeling fancy (or just need a sneaky veggie fix). Simple, flexible, and ridiculously tastythat’s the secret here.
Now it’s your turn! Did this recipe bring back memories of your own favorite mac and cheese moments? I’d love to see your creamy creations or hear your family twists. Save this for your next cozy night in, share it with loved ones, and enjoy every cheesy, comforting biteyou’ve earned it!
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
