Easy Stovetop Mac and Cheese Recipe – Creamy and Quick Comfort Food
Stovetop mac and cheese is the ultimate comfort meal. It’s creamy, cheesy, and pure magic—ready in just 20 minutes! This quick recipe skips the oven and complicated sauce-making. Instead, it’s all about one pot, simple steps, and that rich, melty goodness we all crave.
I first whipped this up after a long day when I needed comfort food fast, without turning my kitchen into a disaster zone. Let me tell you—it hit the spot. Perfect for busy weeknights or anytime you’re craving a bowl of cheesy happiness, this recipe is so easy you’ll wonder why anyone ever bothers with a box mix.
How to Make Stovetop Mac and Cheese
Get ready for the easiest homemade creamy stovetop mac and cheese. You’ll only need one pot, a few pantry staples, and about 20 minutes start to finish. Let’s dive in!
What You’ll Need
Here’s everything you need for this easy stovetop mac and cheese recipe. Make sure to use freshly grated cheese for the creamiest results—you’ll thank me later!
- Pasta: 1 pound uncooked pasta (I recommend cavatappi, but any short pasta works!)
- Water: 3 cups
- Milk: 2 cups
- Seasonings: 1 teaspoon Dijon mustard, 1 teaspoon fine sea salt, 1 teaspoon garlic powder
- Cheddar cheese: 2 to 4 cups freshly grated sharp cheddar (I like white cheddar, but use what you love.)
- Parmesan cheese: 1 cup finely grated
- Black pepper: Freshly ground, to taste
Optional tools: A heatproof measuring cup for saving starchy pasta water.
Step-by-Step Instructions
Let’s make this quick mac and cheese recipe together. Trust me, it’s easier than you think, and there’s only one pot to clean afterward. Win-win!
- Cook the pasta: In a large stockpot, combine pasta, water, milk, Dijon, sea salt, and garlic powder. Heat over medium-high heat, stirring occasionally, until the water boils. Lower the heat slightly but keep a steady boil. Cook, stirring frequently, until the pasta is just barely al dente. (Don’t overcook it—we’ll finish it off with the cheese!)
- Check for water: Once the pasta is cooked, check how much liquid remains. If there’s more than about 1/2 cup of starchy pasta water, scoop the excess out and reserve it in case you need it later.
- Add the cheese: With the pot off the heat, add the cheddar and Parmesan. Stir gently until the cheese melts into a creamy sauce. If it looks too thick, add a bit of that reserved pasta water until you get the perfect consistency.
- Season to taste: Give it a taste and add more salt if needed. Finish with freshly ground black pepper for a little extra kick.
- Serve and enjoy: Dish it up warm, and get ready to dive into the creamiest, dreamiest bowl of homemade mac and cheese on the stovetop.
Jake’s Tips for Perfect Stovetop Mac and Cheese
Want to step up your cheddar mac and cheese stovetop game? These tips will guarantee cheesy perfection every time:
- Use freshly grated cheese: Pre-shredded cheese often has additives that prevent it from melting smoothly. Grate your own for the creamiest results.
- Choose the right pasta: Cavatappi is my favorite for its corkscrew shape, which holds onto all that cheesy goodness. But penne or elbow pasta works great, too!
- Save the pasta water: That starchy water is your secret weapon for adjusting the sauce’s creaminess without thinning out the flavor. Don’t skip it!
- Mix up the cheese: Swap sharp cheddar for a mix of Gruyere, Fontina, or even a little smoked gouda for added depth and flavor. Get creative!
Frequently Asked Questions
Can I reheat stovetop mac and cheese?
Yes! To reheat, add a splash of milk and warm it gently on the stovetop over low heat, stirring often. This will help revive the creaminess.
Can I use pre-shredded cheese?
While you can, I recommend grating your own cheese for the best creamy texture. Pre-shredded cheese often doesn’t melt as smoothly due to added stabilizers.
How do I store leftovers?
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days. For the best results, reheat as explained above.
Can I make this recipe gluten-free?
Absolutely! Substitute your favorite gluten-free pasta and adjust cooking time according to the package instructions.
What if my sauce is too thick?
No worries! Stir in a bit more milk or some reserved pasta water until it’s the perfect consistency.
Let’s Make it Happen!
This stovetop mac and cheese is proof that comfort food doesn’t have to be complicated. Whip it up in less time than it takes to order takeout, and wow your family with homemade cheesy goodness. If you give this recipe a try, I’d love to hear your thoughts! Leave a comment below or tag KitchenShortcuts.net on social media to show off your creation. Let’s keep celebrating simple, delicious recipes together. Happy cooking!
Looking for more easy comfort food? Check out my other one-pot recipes or slow cooker faves for busy nights!
Stovetop Mac and Cheese
Ingredients
Equipment
Method
- In a large stockpot, combine pasta, water, milk, Dijon, sea salt, and garlic powder. Heat over medium-high heat, stirring occasionally, until the water boils. Lower the heat slightly but keep a steady boil. Cook, stirring frequently, until the pasta is just barely al dente. (Don’t overcook it—we’ll finish it off with the cheese!)
- Once the pasta is cooked, check how much liquid remains. If there’s more than about 1/2 cup of starchy pasta water, scoop the excess out and reserve it in case you need it later.
- With the pot off the heat, add the cheddar and Parmesan. Stir gently until the cheese melts into a creamy sauce. If it looks too thick, add a bit of that reserved pasta water until you get the perfect consistency.
- Give it a taste and add more salt if needed. Finish with freshly ground black pepper for a little extra kick.
- Dish it up warm, and get ready to dive into the creamiest, dreamiest bowl of homemade mac and cheese on the stovetop.
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
