This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl full of cheesy goodness ready in no time.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I’ve always been a mac and cheese fanatic, experimenting with everything from baked mac and cheese made with Velveeta to BBQ macaroni and cheese. Over the years, I’ve perfected many recipes, but I am always looking for new twists on this classic dish.
This stovetop version stands out because it’s incredibly simple—no need to make a roux or drain the noodles. Just add ingredients to the pot and watch as the magic happens.
During my research, I stumbled upon a recipe from Serious Eats that uses evaporated milk for the cheese sauce and boils the noodles in very little water until it’s all absorbed. It worked perfectly, but I couldn’t resist adding my spin by increasing the cheese (because you can never have too much cheese), using two kinds of cheese, and incorporating mustard powder for an extra kick.
If you love easy mac and cheese recipes, don’t miss my air fryer mac and cheese or my slow cooker mac and cheese.
Ingredients for Creamy Stovetop Mac and Cheese (Ingredient Amounts in Recipe Card Below)
- Elbow macaroni – or any pasta of your choice.
- Water and salt – to cook the pasta.
- Evaporated milk – allows the sauce to be smooth and creamy without making a roux,
- Sharp cheddar and Gruyère cheese – I use two varieties of cheese, sharp cheddar and Gruyère. Freshly grated works best here.
- Mustard powder – for flavor and to help create a smooth sauce.
Tools Needed
- 4-quart pot or skillet
- Grater/shredder
- Measuring cups and spoons
- Wooden spoon or spatula
How to Make Stovetop Mac and Cheese
Step 1: Gather Your Ingredients
Make sure you have all your ingredients ready. Especially shred the cheese beforehand to avoid using pre-shredded cheese, which often contains additives that hinder melting.
Step 2: Cook the Pasta
Place the elbow macaroni in a 4-quart pot or skillet. Add just enough water to cover the pasta (about 2 cups, depending on the pot and pasta size) and a pinch of salt. Ensure the pasta is fully submerged.
Bring the water to a boil over medium-high heat, stirring occasionally, until the water is mostly absorbed and the pasta is almost al dente, about 6 minutes.
Step 3: Prepare the Cheese Sauce in the pot with the Pasta
Once the pasta is cooked and the water is mostly absorbed, pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.
Once boiling, remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.
Step 4: Serve
Serve the mac and cheese hot. Enjoy 🙂
Make Ahead and Storage
This stovetop mac and cheese can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk to maintain creaminess. I do not recommend freezing this as the texture of the cheese sauce can become grainy and separated upon thawing and reheating.
Variations
- Cheese Varieties: Experiment with cheeses like Monterey Jack, Parmesan, or Gouda for unique flavors.
- Protein Additions: Add cooked chicken, bacon, or hot dogs for a heartier meal.
- Vegetable Add-ins: Stir in broccoli, peas, or sautéed spinach for added nutrition.
- Seasoning Twists: Enhance flavor with garlic powder, black pepper, or a dash of hot sauce.
Tanya’s Top Tips
- Cheese Addition: Always add the cheese after removing the mac and cheese from the heat to avoid a grainy sauce. The hot noodles and milk will melt the sauce.
- Sauce Thickening: When you initially make this, the sauce will be thin. Trust the process, as the cheese sauce will thicken up.
Common Questions
This stovetop mac and cheese has a richer, creamier sauce than most boxed versions, making it a more luxurious experience.
While convenient, pre-shredded cheese often contains anti-caking agents that can affect the texture of the sauce. Freshly grated cheese is recommended for the best results.
I hope you like this creamy stovetop mac and cheese recipe as much as we do. If you’re looking for meals to serve this with, check these out:
I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!
Stovetop Mac and Cheese
Ingredients
- 8 ounces elbow macaroni or any pasta of your choice
- Pinch of salt
- 8 ounces sharp cheddar cheese shredded
- 4 ounces Gruyere shredded
- 12 ounce can of evaporated milk
- ½ teaspoon mustard powder
Instructions
- Place the elbow macaroni (or any pasta of your choice) in a 4-quart pot or medium skillet.
- Add just enough water to cover the pasta (about 2 cups, depending on the size of your pot and pasta). Make sure the pasta is fully submerged.
- Bring the water to a boil over medium-high heat. Let the pasta simmer, stirring occasionally, until the water is mostly absorbed and the pasta is cooked to almost al dente, about 6 minutes.
- Pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.
- Remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.
- Serve the mac and cheese hot.
Notes
- Feel free to experiment with different cheeses, such as Gruyère, Parmesan, or Gouda, for a unique flavor.
- You can also add mix-ins like cooked bacon, caramelized onions, or sautéed spinach for added texture and flavor.