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

a pot of stovetop macaroni and cheese with a wooden spoon in it.

Easy, Cheesy and Full of Flavor

This is it, y’all! The dinner that’s always a winner! Easy, cheesy, and full of flavor. This creamy Stovetop Macaroni and Cheese is on rotation with my Baked Mac 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… 

Stovetop Macaroni and Cheese by The BakerMama

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 kids 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 or a holiday meal. And it makes for such a great dinner when served in the middle of a top-your-own Mac & Cheese Board with a variety of toppings like bacon, green onions, broccoli, hot sauce and more.

A blend of cheddar and American cheeses makes a creamy sauce they can’t resist. That means it’s the meltiest, most flavorful macaroni and cheese recipe around.

A large white bowl filled with macaroni and cheese.

Watch Me Make Stovetop Macaroni and Cheese

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

Pick Your Pasta!

I love using the large, thick cavatappi pasta for this creamy stovetop mac and cheese recipe because that shape of noodle is easier for the kids 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!

Homemade Mac n’ Cheese Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

  • Pasta – we loved using Cavatappi pasta for this recipe, but feel free to use your favorite pasta!
  • Shredded cheese blend (sharp cheddar, extra-sharp cheddar cheese, white cheddar, or Monterey Jack work great)
  • American cheese slices
  • Milk – I recommend whole milk, but any milk will work. You could also use half and half or chicken broth in place of the milk.
  • Butter – I use unsalted butter so I can adjust the salt as desired, but feel free to use salted butter if that is what you have on hand.
  • Garlic powder – You could also use onion powder in place of the garlic powder or a combination of the two seasonings.
  • Salt
  • Pepper

Supplies:

Stovetop Macaroni and Cheese by The BakerMama

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?

Mac & Cheese Board by The BakerMama

How to Make Stovetop Mac and Cheese

  • In a large pot or Dutch oven, cook the 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. Then whisk the flour mixture into the melting butter, a little at a time. Whisk, continuously 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!
Stovetop Macaroni and Cheese by The BakerMama
Stovetop Macaroni and Cheese by The BakerMama

Storing Leftovers

How to store leftover macaroni and cheese: Store macaroni and cheese in an airtight container in the refrigerator for up to five days. This macaroni and cheese recipe stores great because the cheese sauce is very creamy and reheats well.

How to reheat leftover mac and cheese: Reheat in a microwave-safe dish in the microwave for 1-2 minutes, stirring halfway through the heating time, or until warmed through. Alternatively, reheat in a pot on the stovetop over low heat until heated through, adding 2 to 3 tablespoons of milk or chicken broth, if the sauce seems dry.

How to freeze macaroni and cheese: To freeze leftover macaroni and cheese, let it cool completely and then transfer to a freezer-safe airtight container or plastic bag and place in the freezer for up to 2 months.

How to reheat frozen mac and cheese: When ready to enjoy, let the macaroni and cheese defrost in the refrigerator overnight and then transfer to a pot on the stovetop and warm over low heat until creamy and hot again. If the mac and cheese seems dry, add 1 tablespoon of milk or chicken broth at a time, while it’s reheating, to make it creamy again. You can also reheat defrosted mac and cheese in the microwave for 1 to 2 minutes or until heated through.

You can reheat frozen macaroni and cheese from frozen if you start by freezing it in a microwave-safe or oven-safe container. To reheat from frozen in the microwave, place in the microwave and heat for 4 to 5 minutes, stirring every minute or so, until heated through. To reheat from frozen in the oven, heat the oven to 350°F and cover the oven-safe dish with foil. Let bake for 45 minutes to one hour covered and then remove the foil and let bake for another 15 minutes or until heated through.

A large white bowl filled with macaroni and cheese.

Frequently Asked Questions

  • Can I use pre-shredded cheese? Of course! I love a good convenience. However, some shredded cheeses are packaged with additives that can cause your cheese sauce to be a little grainy. Just make sure it’s a high-quality shredded cheese for optimal melting.
  • Why else might my sauce be grainy? A grainy cheese sauce can also mean you’re cooking at too high of heat. If the cheese overcooks or burns, it will become grainy.
  • What can I do if my sauce is too thick? Thin it out with a little milk or chicken broth, adding a tablespoon at a time and whisking continuously until it reaches your desired texture.
  • What can I do if my sauce is too thin? Add more American cheese. The American cheese is very melty and will help thicken the sauce.

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.

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 8
  • 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 ground 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!

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of 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. 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!!






    1. Hi, Lynne! That sounds delicious. Thank you for sharing your gluten free modifications! I’m so glad you enjoyed it so much!

  2. 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!!






  3. 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?

    1. 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!

    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!

  4. 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 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!

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