Go Back
Creamy stovetop mac and cheese in a white bowl, garnished with parsley and black pepper on a clean, neutral surface

Stovetop Mac and Cheese

This stovetop mac and cheese recipe is the ultimate comfort food ready in just 20 minutes. With one pot, simple steps, and loads of creamy, cheesy goodness, it’s the perfect dish for busy weeknights or any time you want a quick mac and cheese recipe that delivers bold flavor and rich texture. Say goodbye to box mixes and enjoy this homemade mac and cheese on the stovetop!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound uncooked pasta I recommend cavatappi, but any short pasta works!
  • 3 cups water
  • 2 cups milk
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 2 to 4 cups freshly grated sharp cheddar cheese I like white cheddar, but use what you love.
  • 1 cup finely grated Parmesan cheese
  • Freshly ground black pepper to taste

Equipment

  • Large stockpot
  • Heatproof measuring cup

Method
 

  1. 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!)
  2. 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.
  3. 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.
  4. Give it a taste and add more salt if needed. Finish with freshly ground black pepper for a little extra kick.
  5. Dish it up warm, and get ready to dive into the creamiest, dreamiest bowl of homemade mac and cheese on the stovetop.

Notes

Use freshly grated cheese for the best creamy texture. Opt for cavatappi pasta for its corkscrew shape that holds onto the sauce. Save some starchy pasta water to adjust the sauce if it gets too thick. Experiment with cheese varieties like Gruyere, Fontina, or smoked Gouda for extra depth.