One of our favorite weeknight meals, this easy cheesy Stovetop Macaroni and Cheese can be on the dinner table in less than 30 minutes.

Stovetop Macaroni and Cheese by The BakerMama

Easy, Cheesy and Full of Flavor

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

Watch Me Make Stovetop Macaroni and Cheese

Step into the kitchen with me to make this comfort food classic for dinner.

Creamy and Dreamy

It’s so creamy and dreamy and makes for great leftovers, if you’re lucky enough to have any! And not just our boys love this mac & cheese. Brandon and I crave it all the time, too! Serve it as the main dish with a side salad or some veggies, or make it as a side dish to some barbecued meat.

Stovetop Macaroni and Cheese by The BakerMama

What is in Homemade Mac n’ Cheese?

  • Pasta. I love using the large, thick cavatappi pasta for this creamy stovetop mac and cheese recipe because that shape of noodles is easier for the boys to pick up with their forks and it holds the thick cheese sauce so well, but feel free to use your family’s favorite pasta!
  • Cheese. A blend of cheddar (you can use sharp cheddar, extra-sharp cheddar cheese for even more flavor. White cheddar works, too!) and American cheese means it’s the meltiest, most flavorful mac and cheese around.
  • Milk and butter
  • Seasonings like garlic powder, salt and pepper
Stovetop Macaroni and Cheese by The BakerMama

How to Make Stovetop Macaroni and Cheese

  • In a large pot or Dutch oven, first boil pasta according to package directions. Drain and set aside. In a small bowl, whisk together the flour, onion powder, salt and pepper.
  • In the same pot, melt 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.
  • 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. Add more salt and pepper to taste.
  • Stir in the cooked pasta until thoroughly coated. Serve and enjoy!
Stovetop Macaroni and Cheese by The BakerMama

Comfort Foods You Can’t Resist

These family-style dinners will fill ’em up with comfort and good food! 

  • The Best Beef Stew is a hearty, warm meal that’s made with fresh ingredients and whole lotta love.
  • With warm and cheesy stovetop macaroni and endless toppings like chicken nuggets, cooked bacon, green peas and broccoli florets, this Mac and Cheese Board is about as flexible as comfort food gets!
  • Gather the family around the table for the comfort of a hot, delicious meal with my Crowd-Pleasing Turkey Lasagna. Fresh herbs, creamy cheeses, and ground turkey make this pasta dish a labor of love that everyone will enjoy.
Stovetop Macaroni and Cheese by The BakerMama

With school back in session and football season upon us, I have a feeling this yummy Mac n’ cheese will be making an appearance more and more over the next few months. If you make this Stovetop Macaroni and Cheese, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. ???? I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!

xoxo,

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Stovetop Macaroni and Cheese by The BakerMama

Stovetop Macaroni and Cheese

  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 6 1x
  • Category: Main

Description

One of our favorite weeknight meals, this easy cheesy Stovetop Macaroni and Cheese can be on the dinner table in less than 30 minutes.


Ingredients

Scale
  • 1 pound pasta (I used cavatappi)
  • 4 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon onion powder or garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups milk
  • 3/4 cup (6 ounces) American cheese, sliced or shredded
  • 2 cups cheddar cheese, shredded

Instructions

  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!

Products used to make this recipe:

Glass Mixing Bowls
All-Clad Sauce Pan
Magnetic Measuring Spoons

(may include affiliate links)

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi Alison! Absolutely! I’ve actually used skim milk before and it turned out great. It’s all about the cheese! 🙂

    1. 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. 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!!!!

    1. Hi Linda! I’ve used both. I just always make sure it’s good quality cheese and it turns out great! Enjoy! 🙂

      1. I found when I make it it turns out better when you grade your own cheese as it doesn’t have all the extra additives in it as the bagged cheese 🧀

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

  3. What American cheese do you use….I only am aware of the wrapped cheese slices, or what I can have sliced at the deli which I think is pretty much the same?

    1. Hi Kelly! I usually use Kraft Deli Deluxe American Cheese slices. The wrapped cheese slices are more like Velveeta cheese, but they will work great too. Hope this helps!

    1. Hi Sonia! I’m wondering if you burnt the milk mixture as it was thickening. You have to continually whisk it so it doesn’t burn as it thickens.

  4. Hi! In one of the photos it looks like you pour the milk into the pasta sitting in water but I don’t see it listed in the step by step recipe. What step of the recipe is that? Thank you!

    1. Hi Libby! In step 3, you’ll whisk the milk into the butter/flour mixture. That’s the butter/flour mixture you’re seeing in the image. The pasta doesn’t get stirred in until step 5. Enjoy!

  5. I’ve bee making your recipe for several years now and my family and the neighbor kids LOVE it! I add a little dry mustard to my flour mixture for an extra little zing!

    1. Hi Donna! The flour is what helps create the thickness to the sauce which makes the mac and cheese creamier overall. You can certainly leave it out, but just make sure you’re using a good melty cheese. Enjoy!

  6. This is my go to Mac n cheese recipe taste like Costco mac n cheese in the deli hands down the bomb!

  7. Just made this. We added Smokey cheese, havarti, & Colby jack. It turned out absolutely delicious!! Thanks for the recipe????????

      1. Hi Chloe! I haven’t tried the recipe with parmesan cheese so I couldn’t say for sure, but I’m assuming it would not melt into a creamy sauce like the cheese the recipe calls for. As long as the milk is not too thick, it should work. I hope it turns out just as great. Enjoy!

  8. This was very good, thank you! I even used lentil pasta and almond milk instead of regular milk and it was still delicious.

    1. Hi Sarita! Yes, that would be amazing! Since you’ve already cooked it completely on the stovetop, you would just need to crisp the breadcrumbs in the oven so it wouldn’t have to bake for too long. Enjoy!

  9. SOoooooooOoo good! I didn’t bake ours due to not having time to wait for that step and it was still amazing! I added both onion and garlic powders. If you like the consistency of boxed Velveta then you will love this unbaked! This will be in our rotation!! Thank you for sharing.

    1. Hi Wendy! I don’t have experience cooking with cream pamalat cheese sauce, but from the looks of it, it should work nicely. I couldn’t say for sure though. Sorry!

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