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!
-
Shrimp Mac and Cheese – outrageously delicious!
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!
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Stovetop Macaroni and Cheese
Ingredients
- 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
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
- Add about 3/4 cup of milk and mix into butter mixture - it will become a slurry pretty quickly.
- Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
- 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.
- 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.
- 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.
- Serve immediately!!
Recipe Notes:
* 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.
Nutrition Information:
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?
I think this is the greatest stovetop macaroni and cheese recipe. I didn’t have pure cheddar cheese so I used a blend of cheap cheeses and was still a 10/10
It was delicious, so much melted cheese, I served it in a soup bowl! Also added some chopped bacon for extra flavour and a side serving of peas. Yum. Thank you Nagi.
Yummo thanks for such an easy, quick and tasty dish Nagi!
You are so talented and make me seem like I can cook! Dutifully went out to buy your book on release day in Perth. Yet to cook from it though 😅
Another great recipe, Nagi. Thanks!
My husband isn’t a fan of one pot m&c. But when I told him it was a “Nagi recipe” he knew it’d be alright.
And it was! Next time we think we would rather skip the mozzarella and use all cheddar. We like how in the baked version, the Mozzarella lends to the stringy/cheesiness. But here, with all of the creaminess it was lost and it’s not a strong taste anyway.
It’ll be a keeper recipe. (like I need another version!)
We have a family member who is allergic to gluten and another who is lactose intolerant. I made this with Barilla gluten free elbows, lactose free milk, white wings gluten free flour however I did use colby and parmesan cheese and everyone loved it!!
I never really make or buy Mac and cheese because it’s the kind of food that is delicious for two bites and then disgusting beyond that. It’s always so sickly and heavy but this recipe was nothing like that. It was so good in every way – taste, texture, ease of cooking etc absolute best Mac and cheese I’ve ever had and my boyfriend said the same thing.
I love this recipe. RE the cheese, in Australia, don’t use pre shredded as it is caked in something nasty that makes it floury but do use Mersey valley- especially the picked onion or cracked pepper. I also fried up some bacon and crumbled it over the top and there was not a spec left at my house. Love your work and congrats on your book 🙂
And another winner! So delicious! Best macaroni cheese I have eaten in years.
Didn’t have any cheese but tasty and still tasted amazing..
Delicious and easy.
This was great! I pureed a quarter Kent pumpkin and added it into the sauce with the cheese. My pumpkin hating kids loved it!
Pumpkin/squash macaroni cheese is so good innit! The Americans are on to something 🙂
Loved this and so quick and easy.I pre boiled the kettle so the water was hot and nuked the milk for 2 mins saving loads of heating up time and used what i had in the fridge some cheddar some mature gouda and shredded mozzarella.Bowls were emptied in double quick time it was that good,
My husband: “I was going to put blue cheese and hot sauce in this, but it’s perfect the way it is!”
I’m glad he enjoyed it so much Stella! N x
Worked really well. Despite your warnings I only had tasty cheese in the house so used that, and it was fine. Freshly grated probably helped. Flavour add ins: Dijon, fish sauce, garlic powder and paprika. Had some leftover cream so used that too. Parsley to serve. Had it as a side for some baked salmon.
Wanted to try this Mac and Cheese, but…
1 cup in Sweden is 150ml but I guess that’s not what you mean here?
Usually your recipes have the metric equivalent but not here?
I’ll guess I have to Google it. US cups? Or Imperial?
I assumed 1 Aus cup grated cheese = 115g (America cup = 112g, and Aus is only slightly bigger)
Australian cups are 250 millilitres
Thank you! 💖
I always make my tried and true baked mac and cheese but I wanted to try a quicker version today instead. This recipe did not disappoint! 10 thumbs up in our house.
Everytime I’d like to try something new, your site is my first go to for recipes. I have yet to find one that my family didn’t love. Thanks Nagi!
That’s a lovely comment – thanks Elizabeth! N x
Can we double the recipe to make more
The weight of the pasta says 250g in the recipe for 2 1/2 cups dry pasta. A full one pound box is 454 grams which is 2 1/2 cups. Sorry us Americans don’t know grams very well. Kind of confused as to the amount(in cups) of pasta for recipe as written for 5-6 servings.
Just do maths! 250 divided by 454g = 0.55 x 2.5 (cups) = 1.37 America cups of that specific pasta needed so in reality just heap 1 1/3 cups
Ok, so this is where I went wrong then. My bag of pasta said 500g, so I put in half of it and ended up with Mac and cheese soup. 😭
Can we add rosemary, and maybe some basil as a garnish
I would do one or the other – maybe not both at once! N x
Nagi, I love your recipes. I made your chilli con carne last night and we loved it. I always used chilli powder previously but your spice mix is amazing. Tonight I’ve made your stove top Mac and Cheese. Divine. I fried bacon and onion to add when finished. You are my go to site for recipes. Never fail. Thank you and I love Dozer.
Wow! Husband and i married 21 years ago and never agreed on what constituted a good mac and chee. This.Is.It!! Loved making it; loved eating it! We used monteray jack instead of motz and the neighbor’s funky failed attempt at swiss for the main flavour — crazy good and creamy.