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?
Hi Nagi! I was wondering what cheeses you could recommend to make this super cheesy and flavourful. I want to make this for my younger sister since she’s going through high school and sometimes school sucks, and what other spices I could use to make this more flavourful
My sister wishes I was as thoughtful as you…😂 The absolute best would be gruyere because of the flavour but cheddar is brilliant too! 🙂 N nx
Excellent recipe! Definitely a keeper.
That’s great to hear Vanessa! So glad you enjoyed it! N x
Nagi you’ve done it again, another keeper !! This is so yum !!! My son and I were rolling our eyes while eating, both going “yuuum” after each mouthful lol. Since I only had penne left that’s what I used. It worked I just had to add a bit more water while it cooked. Thank you so much for sharing all those easy and beautiful recipes. I really like your cooking notes which are so useful. I was becoming quite blase with cooking and didn’t seem to find new recipes that interested me but you got me back enjoying cooking, so thank you again !
Wow! Delicious! I was surprised how it worked without making pasta separate! My son (age 10) made the recipe himself while I shredded the cheese. Simple! Thank you!
WOAH! Your son is a superstar!!
Do you have the nutrition facts?? They’re mentioned but not included in the recipe. Thanks!
Added! It’s also just above servings ie the calories 🙂 N x
Great recipe! I tried it with smoked mozzarella and cheddar and a bit of dijon mustard.
Yum, yum.
Nangii is it ok to use mozaralla with processed cheese?
Hi Shaki, unfortunately I don’t recommend this one with processed cheese. Sorry! N x
Made this for the family I am staying with in Spain, to show them some traditional American comfort food. It was perfect!!! Highly recommend this recipe.
Love hearing that Julia!!! What next? CHEESEBURGERS??? 🙂
The absolute best recipe for stovetop mac and cheese I have ever tasted. You are a mac n CHEESE guru!
Highest praise ever! 🙌🏻
Can you use cream cheese or sour cream?
THIS WAS GREAT!! And your detailed instructions were PERFECT TIPS. Had to come back to comment. I have never made stovetop, only baked when doing homemade Mac n cheese! New fave.
That’s terrific to hear Melissa!! So pleased you enjoyed this – N x
The BEST mac n cheese EVER! Super easy and everyone loved it. Thanks!!!
HIGH FIVE! 🙌🏻
Awesome/ easy recipe! My son even loved it and he hasn’t wanted to eat ,ac and cheese since childhood! Love the fact that it’s all in one pan! Thank you!!!
Hi, Nagi!
As an American living in Australia, I have been searching out a good mac and cheese recipe! I was considering using Woolworths shredded mozzarella and maybe Devondale shredded tasty cheese, but I saw your comment about how certain brands of tasty cheese don’t work right. What brands of cheese do you like to use?
Cheers!
Could I use half and half or heavy cream in place of milk? I have milk but was curious as to how it would change the consistency. (I have both half/half and heavy cream left over that I’d like to at least use one of before expiration!)
Any advice is appreciated. The recipe looks great and can’t wait to try it (-:
Hi Sharon! You can use 3 parts half and half + 1 part water, or half cream + half water. 🙂 They are richer and have more fat so it will make the sauce thicker than ideal. Hope that helps! PS I have diluted cream with water and used as milk many times in recipes for the same reason – to use up residual cream!
Was amazing. Kids loved it. I don’t cook much but I enjoyed making this. Thank you
Love hearing that Robert! Thanks for letting me know – N x ❤️
Hello! I’m making this tomorrow for 10 people, and i know the serving says 5-6 people but with all the other thanksgiving sides, do you think this would be enough or should I double or 1.5x the recipe? Thank you for you help, this is my first time hosting thanksgiving 😅
Hi Ashlee! For 10 people with lots of other sides, one bath will be enough 🙂 That will be more than 1 heaped ladle-full per person which is a LOT if you have plenty of other sides! (Though, you know, people may be fighting over this….)
This recipe looks and sounds delicious! Can it be made ahead and placed in the freezer?
Hi Kathy! This one really is best made fresh, and I’ve never tried freezing, sorry! 🙂
Does this have to be served immediately? Will it be ok if I make this to take to a potluck (it’ll be several hours until it’s eaten)?
Hi Sharon! Take it off the stove while it’s still quite saucy then it will hold up great for a few hours! N x
I have a question: can I double this recipe and will it take on longer to cook if I double it? I am making this yummy recipe this Sunday for a pre-Thanksgiving dinner with friends.
Hi Wendy! If you double it, it will probably take 5 minutes longer to cook. Depends on how large your pot is!
Quick and easy to make, even for someone who doesn’t consider herself a good cook! My husband loved it and my 5 year old even tried some! Love the one pot to clean up! And he’ll do that since I “cooked” Lol! Thanks so much!!
You clearly are a perfectly fine cook Lucy!!! No putting yourself down around here! 🙂 N xx