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Home » Recipes » Side Dishes

Stovetop Mac and Cheese

Modified: Mar 7, 2024 · Published: Feb 27, 2020 by Heather · As an Amazon Associate I earn from qualifying purchases. · 1060 words. · About 6 minutes to read this article.

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This creamy stovetop mac and cheese is the ultimate comfort food side dish. It's rich, creamy, and made with gruyere and sharp cheddar cheese for maximum cheese flavor!

A large spoon scooping a serving of creamy mac and cheese from a pot.

Make a batch of stovetop mac and cheese any night of the week. It's surprisingly simple to make from scratch and tastes way better than the boxed stuff.

This mac and cheese comes together in less than 30 minutes on the stovetop and is easy to customize. Make yours with macaroni or shells and your favorite types of melty cheeses.

Ground mustard, paprika, salt, and pepper add a mild savory flavor to the cheese sauce, making it perfect for the entire family. Add a dash of hot sauce (like in my baked mac and cheese) for a hint of heat and even more flavor!

Ingredients and substitutions

Ingredients on a countertop.
  • Macaroni - Can be substituted with any medium sized pasta. Shells or penne are great options.
  • Butter - Can be salted or unsalted.
  • All-purpose flour - Necessary to make a roux along with the butter, which thickens your cheese sauce.
  • Seasoning - Salt, pepper, paprika, and ground mustard add savory flavor to the cheese sauce. A dash of hot sauce also makes a great addition - I add it every time I make mac and cheese.
  • Milk - Use whole milk for a richer, thicker cheese sauce. A higher fat milk also helps prevent the sauce from getting grainy or curdling. I do not recommend using 1% or skim milk in this recipe. Whole milk can be substituted with half & half for an even richer, thicker sauce.
  • Shredded cheese - This recipe can be made with all sharp cheddar or all gruyere, but I enjoy the flavor from using both together. Any melty cheese works well in this recipe, like monterey jack or gouda. I highly recommend buying a block of cheese and grating it yourself. Most pre-shredded cheeses are coated in a powder to prevent clumping. When melted, it adds a grainy texture to the sauce.

Tips and tricks

Making a roux in a pot and mixing in cheese to create a sauce.

Making a roux - Allow the butter and flour to cook for a minute or two before adding additional ingredients. This creates a roux. The roux helps thicken the sauce and coats the proteins in the cheese and milk, which prevents them from clumping together.

Use a high quality cheese - Preferably cheese that's shredded fresh from a block, not pre-shredded in a bag. Pre-shredded cheeses are coated in anti-clumping powders that add a grainy texture to sauces when melted.

Add cheese after removing from heat - Before adding and melting the cheese, remove the pot from the heat. When cheese is melted at too high a heat, it can curdle and separate.

Use whole milk - For creamy, smooth texture, use whole milk. The high fat content of whole milk helps coat the proteins, preventing them from clumping together.

Frequently asked questions

A bowl filled with creamy stovetop mac and cheese.
Can you freeze leftover mac and cheese?

Cooked pasta and dairy-based sauces don't thaw well, so I don't recommend freezing cooked mac and cheese.

How do you reheat leftover mac and cheese?

To help prevent the sauce from separating, I recommend reheating leftovers on the stovetop over medium-low heat and adding a splash of milk or cream to help maintain the creamy texture of the sauce. Too high of heat can cause the sauce to separate or get grainy.

What do you serve with mac and cheese?

Mains to serve with mac and cheese include oven roasted brats, baked chicken drumsticks, or oven baked ribs. Sides to add to mac and cheese include roasted cauliflower, a garden salad, or roasted frozen broccoli.

What toppings can I add to mac and cheese?

Add toppings like bacon or shredded rotisserie chicken to turn mac and cheese into a complete meal on its own. Green onions, a dash of hot sauce, jalapenos, or toasted bread crumbs also make great toppings. Check out my loaded mac and cheese recipe for more ideas.

Why did my cheese sauce turn out grainy?

Grainy sauce can happen for a few reasons. Using pre-shredded cheese in a bag can add a grainy texture when melted. Melting cheese at too high a heat can cause it to separate and add texture to the sauce. The fats in whole milk and regular cheese help them to withstand higher heat and are less likely to separate when cooked. Using low fat milk or cheese substitutes can cause your sauce to break more easily.

How do I add more flavor to mac and cheese?

The salt, pepper, paprika, and ground mustard add a mild, savory flavor to this recipe. I highly recommend adding a dash of hot sauce for even more savory flavor. Just a dash isn't enough to make your mac and cheese "spicy".

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📖 Recipe

A large spoon scooping a serving of creamy mac and cheese from a pot.
Pin Print Rate
4.67 from 36 reviews

Stovetop Mac and Cheese

This creamy stovetop mac and cheese is the ultimate comfort food side dish. It's rich, creamy, and made with gruyere and sharp cheddar cheese for maximum cheese flavor!
Prep Time10 minutes minutes
Cook Time20 minutes minutes
Total Time30 minutes minutes
Servings: 6 servings
Calories: 448kcal
Author: Heather

Ingredients

  • 8 ounces macaroni, uncooked
  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 16 ounces whole milk
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground mustard
  • 6 ounces gruyere cheese, freshly shredded
  • 6 ounces sharp cheddar cheese, freshly shredded
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Instructions

  • In a pot of salted, boiling water, cook macaroni according to package directions for al dente pasta. Drain and set aside.
  • In a saucepan over medium heat, melt butter. Add flour and stir to combine, creating a paste. Cook for 1 minute. Add milk, paprika, salt, pepper, and ground mustard, and whisk constantly to incorporate. Cook until sauce thickens to your liking. This usually takes about 1 to 2 minutes, but can take longer. If sauce looks thin, continue cooking until it thickens.
  • Remove your pot from the heat. Add shredded cheeses and stir until cheese is melted and fully incorporated.
  • Add drained macaroni and stir to combine. Remove from heat and serve immediately.

Equipment Recommendations

  • SS 3-Quart Saucepan
  • OXO Metal Balloon Whisk
  • OXO Stainless Steel Box Grater
  • Measuring Spoons

Notes

  • Recipe can be made with all shredded cheddar or all gruyere cheese if preferred. 
  • Cheese sauce too thick? Add a splash of milk. 
  • Recipe can be made with macaroni, shells, or your favorite medium sized pasta.
  • To prevent a grainy sauce, use freshly shredded cheese from a block and whole milk, and remove your pot from the heat before adding cheeses. 
  • Add a dash of hot sauce for even more flavor!

Nutrition Estimate

Calories: 448kcal | Carbohydrates: 35g | Protein: 23g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 503mg | Potassium: 253mg | Fiber: 1g | Sugar: 5g | Vitamin A: 865IU | Calcium: 597mg | Iron: 1mg
Course: Side Dish
Cuisine: American

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    4.67 from 36 votes (34 ratings without comment)

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  1. Lanie

    October 16, 2023 at 5:32 pm

    I read comments about the sauce being too much and too runny, and the comments that it was all perfectly balanced. I should have listened to the former. Next time, I'll use only one cup of milk and see how that goes.

    Reply
  2. Don G

    March 11, 2023 at 8:15 pm

    I've made this four times now and followed the recipe to the letter. The flavor is amazing but the sauce is always grainy. Suggestions?

    Reply
    • Heather

      March 11, 2023 at 8:49 pm

      Hi Don, the sauce can get grainy for a few reasons. If you're using pre-shredded cheese it can add a grainy texture due to the powders added to prevent clumping. If the cheese gets too hot while/after melting into the sauce, it can cause the fats to separate and add a grainy texture. I'd suggest stirring over low heat until the cheese has just melted, then remove from heat before adding your macaroni.

      Reply
  3. Heather

    January 13, 2022 at 11:10 pm

    Excellent recipe. We enjoyed the flavor and creaminess. Thank you for sharing!

    Reply
  4. Melissa

    November 13, 2020 at 9:23 pm

    Yummy! Really easy to follow instructions, super simple and so fast to put together. I’ve made stovetop macaroni that had too much flour (or was it too little butter?), but this was pretty nice. Easy enough to adjust cheese and use less and add broccoli and rotisserie chicken for a complete meal. Thanks for such a great, usable recipe!

    Reply

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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