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Home Collections Winter Warmers

Stovetop Macaroni and Cheese

By:Nagi
Published:2 Nov '16Updated:13 Nov '20
298 Comments
Recipe v Video v Dozer v

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!

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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!!!

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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!!)

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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.

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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

 

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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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This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

Stovetop Macaroni and Cheese

Author: Nagi | RecipeTin Eats
Prep: 3 mins
Cook: 15 mins
Total: 18 mins
Dinner, Side
Western
4.89 from 85 votes
Servings5 -6
Tap or hover to scale
Print
  • 1051
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. 

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:

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.

Nutrition Information:

Serving: 211gCalories: 472cal (24%)Carbohydrates: 46.3g (15%)Protein: 19.9g (40%)Fat: 22.9g (35%)Saturated Fat: 14.1g (88%)Polyunsaturated Fat: 7.8gCholesterol: 67mg (22%)Sodium: 343mg (15%)Fiber: 1.7g (7%)Sugar: 5.9g (7%)
Keywords: Mac and Cheese
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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?

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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Hi, I'm Nagi!

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298 Comments

  1. Jessica T says

    November 23, 2022 at 9:30 pm

    5 stars
    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 😅

    Reply
  2. mpotter says

    November 16, 2022 at 11:08 am

    4 stars
    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!)

    Reply
  3. Taysia says

    September 24, 2022 at 11:35 pm

    5 stars
    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.

    Reply
  4. Monique Connell says

    September 7, 2022 at 7:08 pm

    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 🙂

    Reply
  5. Lisa says

    June 18, 2022 at 6:45 pm

    5 stars
    Delicious and easy.

    Reply
  6. Nic says

    June 12, 2022 at 9:26 pm

    5 stars
    This was great! I pureed a quarter Kent pumpkin and added it into the sauce with the cheese. My pumpkin hating kids loved it!

    Reply
    • anonymous says

      November 2, 2022 at 6:05 am

      Pumpkin/squash macaroni cheese is so good innit! The Americans are on to something 🙂

      Reply
  7. leeuk says

    June 8, 2022 at 2:52 am

    5 stars
    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,

    Reply
  8. Stella says

    March 20, 2022 at 9:21 am

    5 stars
    My husband: “I was going to put blue cheese and hot sauce in this, but it’s perfect the way it is!”

    Reply
    • Nagi says

      March 20, 2022 at 10:15 pm

      I’m glad he enjoyed it so much Stella! N x

      Reply
  9. Tina says

    January 20, 2022 at 7:30 pm

    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.

    Reply
  10. Masja says

    January 10, 2022 at 2:32 am

    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?

    Reply
    • Zoe says

      June 21, 2022 at 7:07 pm

      Australian cups are 250 millilitres

      Reply
      • Masja says

        June 21, 2022 at 11:27 pm

        Thank you! 💖

        Reply
    • anon says

      November 2, 2022 at 6:01 am

      I assumed 1 Aus cup grated cheese = 115g (America cup = 112g, and Aus is only slightly bigger)

      Reply
  11. Elizabeth says

    January 2, 2022 at 7:43 am

    5 stars
    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!

    Reply
    • Nagi says

      January 5, 2022 at 1:32 pm

      That’s a lovely comment – thanks Elizabeth! N x

      Reply
  12. Sm says

    November 27, 2021 at 3:47 pm

    Can we double the recipe to make more

    Reply
  13. Lynne says

    October 27, 2021 at 5:02 am

    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.

    Reply
    • Kerri says

      August 31, 2022 at 11:13 am

      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. 😭

      Reply
    • ANON says

      November 2, 2022 at 6:04 am

      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

      Reply
  14. Jake Field says

    October 27, 2021 at 12:14 am

    Can we add rosemary, and maybe some basil as a garnish

    Reply
    • Nagi says

      October 27, 2021 at 5:19 pm

      I would do one or the other – maybe not both at once! N x

      Reply
  15. Jo says

    September 22, 2021 at 8:34 pm

    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.

    Reply
  16. SJam says

    September 3, 2021 at 1:06 am

    5 stars
    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.

    Reply
  17. Lee CL says

    May 31, 2021 at 5:23 pm

    5 stars
    Best stove top mac and cheese I’ve tried so far 💕

    Reply
  18. Linda Assatoury says

    May 30, 2021 at 11:25 am

    Hi Nagi, can we add some ham or bacon??

    Reply
    • Nagi says

      May 31, 2021 at 11:59 am

      Sure can Linda! N x

      Reply
    • Bea says

      December 13, 2021 at 4:44 am

      Or you could just make this is in a way that’s doing the least possible harm to animals and the environment and NOT add unnecessary meat – just a thought

      Reply
      • Kerry says

        March 1, 2022 at 5:51 am

        Go eat a bacon sandwich, Bea, you’ll feel better for it.

        Reply
  19. Emily says

    April 1, 2021 at 6:55 am

    5 stars
    Loved this for a quick lunch! My biggest irk with mac and cheese is doing noodles and cheese separate. This totally fixed that problem! The sauce was mild enough for everybody to add their own mix-ins. We will be making this again!

    Reply
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