A silky, glossy cheese sauce with tender, never mushy macaroni in just 20 minutes!
This stovetop Macaroni and Cheese is a perfect classic – and it just happens to be made in one pot. Butter, flour, pasta, milk, cheese and a few seasonings is all you need to make this epic classic that’s on the table super quick!
MY GO-TO MAC AND CHEESE RECIPE
Of all the versions of Mac and Cheese I have, this Stovetop Macaroni and Cheese is the one that I use most frequently because the effort vs output is off the richter scale.
It would be easy to assume that I make this in one pot for convenience. But I swear to you, that’s not the reason why. Less washing up is a side benefit. The reason I make this in one pot is because the starch released from the pasta mixes in with the sauce and emulsifies it, creating a cheese sauce that is silkier and clings better to the pasta than making it the traditional way (i.e. cooking the sauce and pasta separately).
This isn’t just a theory of mine, it’s the proper way to make Italian pastas. The way Italians have been making it ever since the dawn of time. Every single pasta recipe on my blog is finished off by tossing the almost-cooked pasta in the sauce with a splash of pasta water. Doing this thickens the pasta sauce and it clings to every strand of pasta so you don’t end up with a pool of pasta sauce at the bottom of the bowl. I chatter on about this technique in every single pasta recipe I share. (See all my pasta recipes here!)
And by applying this same technique to Stovetop Macaroni and Cheese, the sauce comes out really luscious. Silky and glossy, and it clings to every macaroni. No gluggy sauce!!!
HOW TO MAKE MAC AND CHEESE
It starts with a traditional roux made with melted butter and flour which is the thickener for the sauce. Add seasonings, milk, cheese, then add the pasta.
And it all cooks together at the same time! Because the sauce thickens as it cooks, it needs to be stirred frequently. Not constantly, but pretty frequently. A leisurely stir every now and then, taking a sip of wine in between and flicking through a magazine.
Now that’s a nice vision of preparing dinner, isn’t it?? (Just to be clear, that’s not what it’s like for me most nights….I wish it was!!)
I thought a cooking video would be especially useful for this recipe so you can see the thickness of the sauce when you take it off the stove. If there is one tip I’d give for Mac and Cheese – any Mac and Cheese, even baked ones – it’s this: take the sauce off the stove BEFORE it’s the consistency you want. The sauce continues to thicken as you stir it and serve it. And it thickens really fast.
So take it off the stove earlier, and if it’s still too thin for your taste, pop it back on later.
I know there are many fancy schamcny Macaroni and Cheese version “out there” in this big wide world. Truffled, Lobster (yes, really!), multiple types of cheeses, loaded with cream. The list goes on and on. And I’m definitely partial to playing around with Mac and Cheese myself.
But a real classic Macaroni and Cheese is something that everyone should know. I realise I’ve completely contradicted myself here because this is a one pot version which isn’t traditional! But the end result is absolutely bang on traditional. 😉 – Nagi x
THE MAC & CHEESE COLLECTION
- This Stovetop Mac and Cheese – one pot, 20 minutes
- Baked Mac and Cheese – huge reader favourite!
- Chili Mac
- Shrimp Mac and Cheese – outrageously delicious!
- Chicken and Broccoli Mac & Cheese
MAC AND CHEESE RECIPE
WATCH HOW TO MAKE IT
1 minute cooking video tutorial. Dozer fans – don’t miss him bombing the shot at the end!
Recipe video above. This classic Macaroni and Cheese just happens to be made in one pot! Though made with the usual ingredients, the sauce is extra silky and glossy, and it clings to the macaroni without having to make make the sauce super thick because the pasta is cooked in the sauce. So there's no risk of gluggy Mac N Cheese or overcooked pasta.
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- 250 g / 2 1/2 cups elbow macaroni , uncooked
- 3/4 cup mozzarella cheese , shredded
- 1 1/2 cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)
- Salt and pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
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Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
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Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.
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Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
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Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
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Stir regularly as it cooks for 9 - 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked - tender but still firm. It should still be saucey at this stage and thinner than you want.
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Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
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Serve immediately!!
1. I like to use a mix of mozzarella (because it melts so well) and some cheddar or tasty cheese for flavour. But you could just skip the mozzarella - I don't recommend using just mozzarella (not enough flavour).
Other options: Gruyere, Colby, Monterey Jack, Pepper Jack, Provolone can be used in place of the cheddar.
AUSTRALIA: Do not use Tasty Cheese! I have found that some brands can result in the sauce being a bit floury. Some are ok, some are not - safer to say don't use Tasty Cheese!
2. This recipe is pretty forgiving as long as you take it off the stove before the sauce reduces so much it disappears! The liquid to pasta ratio is such that by the time the liquid reduces down to make a sauce, the pasta is just cooked.
REMEMBER:
* Pasta keeps cooking in the sauce after you take it off the stove. So take it off when it is still a teeny bit firm!
* The sauce thickens ALOT after you take it off the stove when you stir the cheese in and simply by stirring it. It is better to take the pot off the stove too early than too late.
TROUBLESHOOTING:
* If you take the pot off too late at the sauce becomes too thick, just add a splash of milk or water. Easy fix!
* If you take it off too early, just pop it back on the stove.
3. I make my stovetop Mac and Cheese in one pot because I think it comes out better, using just the traditional ingredients. The reason is because the starch in the pasta releases into the sauce as it cooks, making it silky, glossy and it clings to the pasta. This is a technique used by Italians for all their pastas. Read more in the post!
4. My Baked Mac and Cheese is made differently, but you can bake this one too. Mix panko breadcrumbs with butter and parmesan, take the pot off the stove before it's done but enough sauce has reduced so the breadcrumbs will stay on top, then pop under grill/broiler for a few minutes. During this time the pasta will continue to cook. This recipe is very forgiving so don't stress if your timing is a bit out!
5. Nutrition per serving, assuming 5 servings. I only use a pinch of salt in this because I find the cheese is salty enough.
LIFE OF DOZER
His tail gets in all sorts of trouble. It can clear a coffee table of wine glasses, brush through cheese platters. And gets caught in things like a crack in the leg of this table.
The perils of having long hair, hmm?
Hi, how would I make this ahead for a party?
Is it possible?
Hi Vicki, Mac and Cheese is always best made fresh but because this one is nice and saucy, it keeps quite well for up to 3 days!
I have never been able to make a good cheese sauce in my life–until now. Wow! I followed your instructions to the letter (except that I subbed in black pepper for the spices because I both love black pepper and am limited in the spices I can find where I live) and made the best shells-and-cheese I have ever tasted. And that includes restaurant mac & cheese. This one’s going right in my repertoire. The single-pot thing perfectly suits my limited cooking space, too. I’m in love.
I happened to notice the slider feature for Serving Sizes. I just wanted to confirm is following the output of increasing the servings # on that slider the best way to double or triple the amount made…?
Hi Tyler! Absolutely that’s what it’s for 🙂 If you increase then the cook times will be a bit longer unless you use an extra large pot but it still works fine, I’ve made triple batches in giant stock pots a handful of times 🙂 N x
Similar to a recipe I make, but I skip the flour. The starch from the pasta is entirely sufficient.
I also add a fast grate of nutmeg. Seems contraindicated, but it’s good.
I’ll have to try that!! Thank you! N x
The last Mac and Cheese I’ll ever make! I love a creamy version of this dish and have tried close to 10 recipes over the years trying to find a winner. This it THE ONE. So simple, so flavorful, so fast. I have made Nagi’s version over 5 times now and it never fails. I halve the recipe if I’m just cooking for me and it works great. Make sure you use good quality cheeses and pasta!
That’s great! So pleased you enjoyed this Adh – N x
I made this in the hopes of creating something my toddler will eat and it being super simple! Great success!! I threw in peas and broccoli, she loves peas and she loved the mac and cheese.
I made it with grilled white fish using your seafood marinade which she also ate! Yay!!! And!! I didn’t have to make two dinners because I ate it too and thought it was tasty!
That’s great to hear Chantelle! Wow – your toddler is getting gourmet already! N x
This recipient is the best yet! We love Mac n cheese in this house and have tried a few and this one has all the correct quantities! It’s great hot or cold too so double win! My youngest daughter who is a Mac n cheese connoisseur has this for her birthday supper pick it’s so amazing! Thank you!
As I have stated on more than one occasion your recipes are like no others. Simply put delicious and so well made. I love the video’s tell mum not to stress she does an amazing job. My granddaughter has asked me for a Rose Sauce for pasta and I knew who to ask. Thanking you in advance. It like all your others will be so good.
Do you typically serve this alone or with a side? It looks delicious but just trying to figure out what to cook it with.
Hi This recipe looks great!! Does it hold in the fridge well for a few days? I always have a bit of left-overs. Or can it also be frozen?
Thank you, Debbie
Hi Debbie! Mac and Cheese is always best made fresh but because this one is nice and saucy, it keeps quite well for up to 3 days 🙂 I haven’t tried freezing it 🙂
Oh my goodness. This was so good! I have had a hard time finding an easy stovetop macaroni and cheese recipe that wasn’t grainy or weird in some way. This was perfect! It’s my new go-to now 🙂 Thank you!