One of our favorite weeknight meals, this easy cheesy Stovetop Macaroni and Cheese can be on the dinner table in less than 30 minutes.
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. 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
This homemade mac and cheese is so creamy and dreamy and makes for great leftovers! That is, 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!
I like to serve it as the main dish with a side salad or some veggies. Or I make it as a side dish to some barbecued meat. Add a little hot sauce and it’s so good.
A blend of cheddar and America cheeses makes a creamy sauce they can’t resist. That means it’s the meltiest, most flavorful macaroni and cheese recipe around.
Pick Your Noodle!
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!
What is in Homemade Mac n’ Cheese?
- Pasta
- Shredded cheese blend (sharp cheddar, extra-sharp cheddar cheese, or white cheddar)
- American cheese
- Milk
- Butter
- Garlic powder
- Salt
- Pepper
- Large pot or Dutch oven
Macaroni and Cheese Board
With as many tasty toppings as your imagination can hold, this Mac & Cheese Board turns leftovers into a delicious DIY dinner dream. Everyone will love customizing their own bowl of creamy Mac & Cheese! What will you add to your mac?
How to Make Stovetop Macaroni and Cheese
- In a large pot or Dutch oven, first boil pasta according to package directions. Drain pasta water off the cooked pasta 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 black pepper to taste.
- Stir in the cooked macaroni until thoroughly coated. Serve and enjoy!
Comfort Foods You Can’t Resist
These family-style dinners will fill ’em up with comfort and good food!
- The Best Beef Stew: A hearty, warm meal that’s made with fresh ingredients and whole lotta love.
- Great Grilled Cheese: A warm, melty grilled cheese with a crisp butter outside and a gooey melted center is the ultimate comfort food.
- Crowd-Pleasing Turkey Lasagna: Gather the family around the table for the comfort of a hot, delicious meal. Fresh herbs, creamy cheeses, and ground turkey make this pasta dish a labor of love that everyone will enjoy.
How to Store Leftover Macaroni and Cheese
Store macaroni and cheese in an airtight container in the refrigerator for up to five days.
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,
Stovetop Macaroni and Cheese
- 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
- 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
- In a large pot, cook 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 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.
- 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.
- Stir in the cooked pasta until thoroughly coated. Serve and enjoy!
Products used to make this recipe:
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I made this however I used what I had on hand as follows: half & half with 2% milk (about 50% each), white cheddar & gruyere block cheese that I shredded, Italian pre-shredded (parmesan, provolone, & mozzarella) and a 1:1 all purpose gluten free flour blend. I used both garlic and onion powder and followed the steps exactly as written. I know after eating what I made that using the ingredients in the recipe or any other melty kind of cheese would be awesome too, since what I ended up with was simply amazing! This is my go-to recipe for mac-n-cheese from here out! With my combination of cheeses it was a little more like an alfredo but still, so delicious! I will definitely experiment with other types of cheese & if I ever find gluten free cavatappi will make it gluten free for those who need it. Thanks for a wonderful recipe!!
★★★★★
Hi, Lynne! That sounds delicious. Thank you for sharing your gluten free modifications! I’m so glad you enjoyed it so much!
Delicious! I did make a change, but it didn’t affect the end result… I used garlic and onion powder, and Velveeta cheese… I will be making it again!!
★★★★★
Hi, Linda! Velveeta does melt nicely. I’m so glad you enjoyed it!
Could I use all American cheese? I have a huge block of Kraft deli deluxe slices someone gave me and I’m trying to figure out how to use it all. I’m normally not a fan of American cheese. Do you think it will be too “artificial” tasting without the addition of some cheddar?
Hi Nora! Yes, the deli deluxe slices are the best for this recipe and don’t taste artificial so I think it will turn out great if you use all American cheese using that style. Enjoy!
Easy and delicious. This is the closest to what my mother used to make. Thank you.
★★★★★
Hi can I use cottage cheese as well as cream pamalat cheese sauce
★★★★★
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!
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.
★★★★★
Can you bake this with breadcrumbs on top?
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!
This was very good, thank you! I even used lentil pasta and almond milk instead of regular milk and it was still delicious.
★★★★★
Hi! This looks delicious! What kind of cheddar do you use? I’m excited to give this a try!
Hi Katie! It’s so delicious! I just use a really good melting shredded cheddar cheese, like Tillamook. Enjoy!
Can you leave out the shredded cheddar and add more American cheese? Thanks
Hi Elaine! Absolutely, enjoy!