Did you know that you can make creamy, rich, and saucy stovetop mac and cheese from scratch in the same amount of time it takes to cook boxed mac and cheese?
And I’m happy to say that this pasta is infinitely tastier than the boxes of mac and cheese that used to have a home in our pantry.
Creamy Stovetop Mac and Cheese
I’ve tried countless mac and cheese recipes over the years and never found one that I truly loved. This recipe though is absolutely foolproof and it turns out wonderfully creamy every time.
I am so very happy to have a new favorite dinner and my kids are pretty excited about it too. I’ve made this creamy mac and cheese at least a half dozen times over the past few months and we absolutely love it.
The recipe below is loosely adapted from a mac and cheese recipe that I found over on Cookie & Kate . The spices here are the game-changer – adding the garlic, onion, ground mustard, and a pinch of cayenne makes such a lovely difference.
Everyone has their own opinion on the best mac and cheese recipe. For me, the best mac and cheese is creamy as it possibly can be.
While lots of people swear by baked mac and cheese, I’m a stovetop mac and cheese girl for life.
Mac and Cheese with Heavy Cream
Want to make this even easier? Or would you prefer to skip the step with the flour? Replace the milk with additional heavy cream (for a total of 1 1/2 cups heavy cream). Skip the flour. Just warm the cream and spices to steaming and add the cheese as directed in the recipe.
Alternatively, while you can certainly skip the heavy cream in macaroni and cheese, that isn’t my favorite way to make this. The heavy cream adds a richness that can’t be mimicked with simply milk and flour.
Gluten Free Mac and Cheese
This recipe can be made gluten-free by substituting brown rice flour and GF pasta. It is tasty that way, but to be 1000% honest, it is not quite as creamy as the traditional recipe. GF pasta and flours simply are not equal in this case.
If you desire a thinner pasta sauce, an additional splash or two of milk (up to 1/4 cup) will thin it nicely.
Best Stovetop Mac and Cheese
You’ll need the following ingredients to make this recipe:
- dried pasta
- whole milk
- heavy cream
- all-purpose flour
- garlic powder, dry mustard, granulated onion, cayenne pepper
- shredded cheddar cheese, Pepper Jack, or Monterey Jack cheese
- salt and pepper
Stovetop Mac and Cheese Recipe
In a large pot ( this one is my favorite for pasta!), bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.)
Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.
Add the toppings of your choice, if desired.
Mac and Cheese Add-Ins
Pulled Pork Mac and Cheese is a huge favorite with my family. I always have some Pulled Pork stashed in the freezer, especially for mac and cheese. There is something irresistible about a forkful of cheesy pasta alongside tender pulled pork with tangy bbq sauce. I just love it.
Broccoli is another popular mac and cheese add-in in my house. Even my non-broccoli-loving children enjoy it when it’s covered in a cheesy sauce and mixed into this mac and cheese. (Who wouldn’t, right?)
Best Ever Taco Meat makes a frequent appearance stirred into mac and cheese around here too. Cooked and crumbled bacon is always a hit as a topping. (We cook our bacon in the oven , it’s the best thing ever for easy bacon!)
What are your favorite things to add to macaroni and cheese?
Ingredients1x2x3x
- ▢ 16 ounces dried pasta cavatappi, shells, or large elbow macaroni
- ▢ ¾ cup whole milk
- ▢ ¾ cup heavy cream
- ▢ 2 tablespoon all-purpose flour
- ▢ ½ teaspoon granulated garlic or garlic powder
- ▢ ¼ teaspoon dry mustard
- ▢ ¼ teaspoon granulated onion
- ▢ ⅛ teaspoon cayenne pepper
- ▢ 4 ounces freshly shredded cheddar cheese (about 1½ cups)
- ▢ 4 ounces freshly shredded Pepper Jack or Monterey Jack cheese (about 1½ cups)
- ▢ ¾ teaspoon kosher salt
- ▢ ½ teaspoon freshly ground black pepper
Instructions
- In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
- In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
- When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
- Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/9/20 – recipe notes and photos updated 3/4/24}
Creamy Stovetop Mac and Cheese
Ingredients
- 16 ounces dried pasta cavatappi, shells, or large elbow macaroni
- ¾ cup whole milk
- ¾ cup heavy cream
- 2 tablespoon all-purpose flour
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon dry mustard
- ¼ teaspoon granulated onion
- ⅛ teaspoon cayenne pepper
- 4 ounces freshly shredded cheddar cheese (about 1½ cups)
- 4 ounces freshly shredded Pepper Jack or Monterey Jack cheese (about 1½ cups)
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- In a large pot, bring about 4 quarts of water to a boil. Bring the water to a boil and then add 2 tablespoons of salt (trust me on this, salted water makes ALL the difference when cooking pasta.) Add the pasta. Cook the pasta to al dente, being careful not to overcook. The pasta should still have a nice chew to it. Drain and do not rinse.
- In the same pot used for the pasta, add half of the milk and cream over medium heat. In a separate bowl or glass measuring cup, whisk together the remaining milk and cream with the flour and spices. Whisk until smooth.
- When the milk on the stove begins to steam (not boil!) add the flour mixture and whisk to combine. Continue whisking until the milk thickens slightly, about 4-5 minutes.
- Add the shredded cheese, a handful at a time, stirring with a wooden spoon to melt. Remove from the heat once all the cheese has melted. Add the pasta to the cheese sauce and stir to coat. Taste and add salt, only if needed.
Notes
Nutrition
Creamy Stovetop Mac and Cheese https://barefeetinthekitchen.com/mac-and-cheese-recipe/
