Stovetop Macaroni and Cheese

One of our favorite weeknight meals, this easy cheesy stovetop macaroni & cheese can be on the dinner table in less than 30 minutes.

Stovetop Macaroni and Cheese

This is it, y’all! The dinner that’s always a winner! Easy, cheesy, and full of flavor, we make this mac & cheese at least once a week and it never ceases to satisfy.

Stovetop Macaroni and Cheese

One pot and less than 30 minutes is all it takes to have this tasty meal on the table for the whole family to enjoy…

Stovetop Macaroni and Cheese

It’s so creamy and dreamy and makes for great leftovers, if you’re lucky enough to have any!

Stovetop Macaroni and Cheese

I love using the large, thick cavatappi pasta because it’s easier for the boys to pick up with their forks and it withholds the thick cheese sauce so well, but feel free to use your family’s favorite pasta!

Stovetop Macaroni and Cheese

It’s not just our boys that love this mac & cheese, Brandon and I crave it all the time too! It’s great served as the main dish with a side salad or some veggies and also goes perfectly as a side dish to some barbequed meat.

With school back in session and football season upon us, I have a feeling this yummy mac & cheese will be making an appearance more and more over the next few months.




This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Stovetop Macaroni and Cheese
Prep time
Cook time
Total time
One of our favorite weeknight meals, this easy cheesy stovetop mac & cheese can be on the dinner table in less than 30 minutes.
Recipe type: Main
Serves: 6
  • 1 pound pasta (I used cavatappi)
  • 4 tablespoons butter
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 1 teaspoon onion powder or garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups milk
  • ¾ cup (6 ounces) American cheese, sliced or shredded
  • 2 cups cheddar cheese, shredded
  1. In a large pot, cook pasta according to package directions. Drain and set aside.
  2. In a small bowl, whisk together the flour, onion powder, salt and pepper.
  3. In the same pot, melt the butter over medium heat and then whisk in the flour mixture, a little at a time, continuously whisking until the mixture is thick and starts to turn light brown, about a minute. Slowly whisk in the milk and continue to whisk until the mixture starts to thicken, about 3 minutes.
  4. Turn the heat to low and add the cheeses, whisking until melted. If the sauce is too thick, add a little more milk. If the sauce is too thin, add some more cheese until of desired consistency.
  5. Stir in the cooked pasta until thoroughly coated. Serve and enjoy!
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Maegan About Maegan


    • MaeganMaegan

      Hi Joanne! I haven’t tried freezing it as we always eat it right after I make it, but I think it would freeze just fine. Just be sure to cover it tight with both plastic wrap and foil. You could reheat it in the oven or let it thaw and put it back in the pot with a little milk to help cream it back out, if necessary. Hope this helps! Enjoy!

  1. Linda

    Hi Maegan! This sounds wonderful! Do you use the bagged shredded cheese or do you hand shred the cheese? Thx…can’t wait to make this, reminds me of what my mom made when I was little!!!!

  2. Buffy

    I just made made this and it tastes amazing! I will not be buying that boxed stuff again. Creaminess and no cheese “grit.”

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