Stovetop Mac and Cheese
This easy stovetop mac and cheese is creamy, cheesy, and ready in 20 minutes with just a handful of simple ingredients.
Easy Stovetop Mac N Cheese
If you’re craving macaroni and cheese, skip the blue box and try this homemade version instead!
This simple stovetop mac and cheese is made with just a handful of simple ingredients and comes together in 20 minutes or less, so it’s perfect for those busy weeknights when you need something satisfying on the table fast. Seriously, you can’t make store-bought mac and cheese any faster, so why not try the real thing?
The sauce is rich, creamy, and full of cheesy goodness that perfectly coats every bite of pasta. It’s the kind of classic comfort food that tastes like you spent hours in the kitchen. But you don’t have to!!
This stovetop mac and cheese works just as well as a main dish as it does a side. Bring it to a potluck, serve it alongside your favorite dinner, or enjoy a big bowl on its own when you’re craving something cheesy and comforting.
My kids absolutely love it, and it’s one of those recipes I know will always get eaten without complaints! They love Velveeta Shells & Cheese…but I love this version better because I know EXACTLY what goes into it…no mystery ingredients here!
Just trust me on this one…once you see how easy it is to make mac and cheese on the stovetop, you’ll never go back to the boxed stuff!
Ingredients
- Pasta – We used pasta shells because my kids love shells and cheese, but you can use traditional elbow macaroni too.
- Milk – Any milk you have on hand will work. Keep in mind that whole milk will create a creamier texture than skim milk.
- Cheddar Cheese – We used traditional cheddar cheese, but you could also use white cheddar cheese.
- Yellow Mustard – You only need a small amount, but it really brings out the zesty flavor of the cheddar cheese and gives this mac and cheese a little something extra! You could alternatively use a pinch of mustard powder for a similar impact.
- Cornstarch – This is a thickener which helps make the cheese sauce extra rich and creamy.
- Salt & Black Pepper – Season to taste.
Full ingredient amounts and step-by-step directions available in the printable recipe card at the bottom of the post.
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Helpful Kitchen Tools
- Large pot
- Colander
- Cheese grater – If shredding your own cheese
Instructions
- Cook the Pasta – Prepare the pasta according to package directions; then drain pasta and set aside. We made our pasta al dente, because it does cook a little bit more when you add it to the hot cheese sauce.
- Make the Cheese Base – While the pasta cooks, you can start the cheese sauce. To a large pot over medium heat add the milk, shredded cheese, and mustard and stir to combine, cooking until the cheese melts.
- Thicken the Sauce – Make a slurry with 2 Tablespoons of corn starch and 1/3 cup of milk. Add this cornstarch milk mixture to the cheese sauce and whisk until well combined and the sauce starts to thicken.
- Combine – Add the pasta to pot and stir gently until coated in the cheese sauce. Season with salt and pepper to taste and enjoy!
Video Demo:
Prep Tips
- Cheese: We used mild cheddar cheese, however, you can switch up the flavor by using your favorite type of cheese. Extra sharp cheddar cheese will add a delicious tangy flavor. Mozzarella or Monterey Jack cheese would make a nice creamy white sauce.
- Milk: Whole milk will make the creamiest texture, but you can use 2 percent milk or skim milk if that’s what you have on hand or what you prefer.
- Non-Dairy Version: Believe it or not, you can make this recipe entirely dairy free (we’ve tried it!) All you have to do is substitute your favorite non-dairy or plant based milk and vegan cheese. Make sure you use a type of cheese that is designed for melting.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2-3 days.
More Mac & Cheese Recipes To Try:
- Fried Mac & Cheese Balls
- Cheeseburger Macaroni
- Pizza Pasta Bake
- Sweet Potato Mac & Cheese (gluten free & lactose free)
Stovetop Mac and Cheese Recipe (Printable Recipe Card)
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Stovetop Mac and Cheese
Equipment
- Large Pot
- Colander
Ingredients
- 1 pound pasta
- 3 cups shredded cheese we used cheddar
- 3 cups milk
- 2 TB cornstarch + 1/3 cup milk to make a slurry
- 1/2 tsp yellow mustard
- salt and pepper to taste
Instructions
- Prepare the pasta according to package directions for al dente; drain and set aside.
- To a large pot over medium heat add the milk, shredded cheese, and mustard and stir to combine, cooking until melted.
- Make a slurry with 2 Tablespoons of cornstarch and 1/3 cup of milk.
- Add the cornstarch slurry to the cheese sauce and stir until well combined and the sauce starts to thicken.
- Add the pasta to pot and stir gently until coated in the cheese sauce.
- Season with salt and pepper to taste and enjoy!
Video
Notes
- Pasta: Shells or elbow macaroni both work well.
- Milk: Any milk works; whole milk makes the sauce creamier.
- Mustard: A small amount boosts the cheddar flavor; mustard powder works too.
- Cornstarch: Helps thicken the sauce for a creamy texture.
- Salt & pepper: Season to taste.
Nutrition
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