Few dishes are as universally loved as mac and cheese. It’s nostalgic, comforting, and endlessly satisfying—but when made from scratch, it can be so much better than anything from a box. The problem many home cooks run into is grainy cheese sauce, bland flavor, or pasta that turns gummy instead of creamy. This recipe solves all of that with a simple stovetop method that delivers smooth, rich, ultra-creamy mac and cheese every single time.
This version is perfect for weeknights when you want something cozy and reliable, but it’s also good enough to serve as a side dish for family dinners or holidays. It uses common ingredients, comes together quickly, and doesn’t require baking or complicated steps. Once you master this base recipe, you can customize it endlessly.
Why This Mac and Cheese Works
The secret to creamy mac and cheese is a gentle cheese sauce made with a simple roux and warm milk. This creates a smooth base that melts the cheese evenly, preventing clumps or separation. Using freshly shredded cheese instead of pre-shredded makes a huge difference, as it melts more smoothly and gives you that silky texture everyone loves.
Choosing the Right Ingredients
For best results, use elbow macaroni, which holds sauce beautifully, but shells or cavatappi work just as well. Sharp cheddar gives classic mac and cheese flavor, while a little mozzarella or Monterey Jack adds extra creaminess. Whole milk and butter create richness without being overly heavy.
Equipment Needed
- Large pot (for pasta)
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Homemade Mac and Cheese Recipe
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 8 ounces elbow macaroni (about 2 cups dry)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- 2 cups freshly shredded sharp cheddar cheese
- ½ cup shredded mozzarella or Monterey Jack cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- Optional add-ins: garlic powder, mustard powder, or hot sauce
Step-by-Step Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
- Make the roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly. This removes the raw flour taste.
- Add the milk: Slowly whisk in the warm milk, stirring continuously to avoid lumps. Cook for 3–5 minutes, until the sauce thickens slightly and coats the back of a spoon.
- Add the cheese: Reduce heat to low. Stir in the shredded cheeses a handful at a time, allowing each addition to melt before adding more. Keep the heat low to prevent the sauce from breaking.
- Season: Stir in salt, pepper, and paprika. Taste and adjust seasoning as needed.
- Combine: Add the cooked macaroni to the cheese sauce and stir until evenly coated. Serve immediately while hot and creamy.
Tips for Ultra-Creamy Mac and Cheese
- Always shred your own cheese—pre-shredded cheese contains anti-caking agents that affect texture.
- Keep heat low once the cheese is added.
- Slightly undercook the pasta so it stays tender in the sauce.
- If the sauce thickens too much, add a splash of warm milk to loosen it.
Storage and Reheating Tips
How to Store Leftovers
Allow the mac and cheese to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. Because this is a creamy stovetop version, it’s best enjoyed sooner rather than later for the smoothest texture.
How to Reheat Mac and Cheese
Reheating gently is the key to keeping it creamy.
- Stovetop: Add the mac and cheese to a saucepan over low heat. Stir in a splash of milk and heat slowly, stirring often, until warmed through.
- Microwave: Reheat in short intervals (30–45 seconds), stirring between each round. Add a small splash of milk to loosen the sauce if needed.
Avoid reheating on high heat, which can cause the cheese sauce to separate.
Flavor Variations
- Extra Cheesy: Add another ½ cup of cheese.
- Garlic Mac: Stir in ½ teaspoon garlic powder.
- Spicy: Add hot sauce or cayenne pepper.
- Creamy Deluxe: Stir in 2 tablespoons cream cheese.
- Baked Option: Transfer to a dish, top with breadcrumbs, and bake at 375°F for 15 minutes.
Serving Suggestions
This mac and cheese works beautifully as a main dish or a side. Serve it with oven-baked chicken breast, roasted vegetables, or a fresh green salad to balance the richness. It’s also a favorite for potlucks, family dinners, and comfort-food nights.
This easy stovetop mac and cheese proves that homemade comfort food doesn’t need to be complicated. With a smooth cheese sauce, simple ingredients, and a reliable method, you’ll have a creamy, crowd-pleasing dish ready in just 30 minutes. If you try it, let me know how you customized yours—and be sure to explore more comforting, home-cooked recipes on homecookeddishes.com.
Save this recipe for later. Pin the image below on Pinterest!
Homemade Mac and Cheese Recipe Without Baking
This easy stovetop mac and cheese is rich, creamy, and made from scratch with simple ingredients. Smooth cheese sauce coats tender pasta for a comforting, family-friendly dish that’s perfect for weeknight dinners or cozy gatherings.
Ingredients
Instructions
Cook the pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until just al dente. Drain and set aside.
Make the roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly. This removes the raw flour taste.
Add the milk: Slowly whisk in the warm milk, stirring continuously to avoid lumps. Cook for 3–5 minutes, until the sauce thickens slightly and coats the back of a spoon.
Add the cheese: Reduce heat to low. Stir in the shredded cheeses a handful at a time, allowing each addition to melt before adding more. Keep the heat low to prevent the sauce from breaking.
Season: Stir in salt, pepper, and paprika. Taste and adjust seasoning as needed.
Combine: Add the cooked macaroni to the cheese sauce and stir until evenly coated. Serve immediately while hot and creamy.
Equipment Needed
- Large pot (for pasta)
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Colander
- Measuring cups and spoons
Nutrition Facts
Nutrition Facts
Servings 4
Serving Size ~1¼ cups mac and cheese
- Amount Per Serving
- Calories 612kcal
- % Daily Value *
- Total Fat 32.4g50%
- Saturated Fat 19.1g96%
- Trans Fat 0.6g
- Cholesterol 95mg32%
- Sodium 890mg38%
- Potassium 380mg11%
- Total Carbohydrate 52.6g18%
- Dietary Fiber 2.3g10%
- Sugars 6.4g
- Protein 27.8g56%
- Vitamin A 920 IU
- Vitamin C 1 mg
- Calcium 540 mg
- Iron 2.1 mg
- Vitamin D 48 IU
- Vitamin E 1.1 IU
- Vitamin K 4 mcg
- Thiamin 0.42 mg
- Riboflavin 0.46 mg
- Niacin 3.6 mg
- Vitamin B6 0.12 mg
- Folate 120 mcg
- Vitamin B12 1.2 mcg
- Biotin 4 mcg
- Pantothenic Acid 1.1 mg
- Phosphorus 470 mg
- Iodine 32 mcg
- Magnesium 48 mg
- Zinc 3.2 mg
- Selenium 22 mcg
- Copper 0.18 mg
- Manganese 0.4 mg
- Chromium 3 mcg
- Molybdenum 12 mcg
- Chloride 1180 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Reheating Tips
How to Store Leftovers
Allow the mac and cheese to cool completely before storing. Transfer it to an airtight container and refrigerate for up to 3 days. Because this is a creamy stovetop version, it’s best enjoyed sooner rather than later for the smoothest texture.
How to Reheat Mac and Cheese
Reheating gently is the key to keeping it creamy.
- Stovetop: Add the mac and cheese to a saucepan over low heat. Stir in a splash of milk and heat slowly, stirring often, until warmed through.
- Microwave: Reheat in short intervals (30–45 seconds), stirring between each round. Add a small splash of milk to loosen the sauce if needed.
Avoid reheating on high heat, which can cause the cheese sauce to separate.
