Stovetop Mac and Cheese – Baking A Moment

Our delicious Stovetop Mac and Cheese is rich, creamy, and ready in under 30 minutes. It’s made with a blend of sharp cheddar, gruyere, and mozzarella for maximum melt and flavor. The sauce is built from a classic roux and whole milk, giving it a velvety texture that clings perfectly to every bite of pasta. No baking, no fuss, just a satisfying bowl of cheese-loaded comfort.

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Everyone loves mac and cheese, but a big pot of homemade mac and cheese is a special treat. This recipe is perfect as a standalone meal or a side. It reheats well, making it a good choice for leftovers or meal prep. You can easily adjust the recipe by swapping cheeses or adding extras like bacon, jalapeños, or sautéed veggies.

Here’s Why You’ll Love This

• The extra-creamy sauce coats every noodle without drying out.
• Using a trio of cheeses creates lots of depth and flavor!
• Ready in about 30 minutes using common ingredients, making this one of my favorite fast and easy dinners.
• Easily adjusted with add-ins or different cheeses.
• Stays creamy and reheats well making it perfect to use for lunches all week!

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

• Elbow Macaroni: A classic choice for mac and cheese, holds sauce well with every bite.
• Unsalted Butter: Forms the base of the roux, which thickens the sauce and adds flavor.
• All-Purpose Flour: Combines with butter to create the roux, giving the sauce its structure.
• Whole Milk: The liquid base that turns the roux into a smooth, creamy sauce.
• Garlic Powder: Adds subtle savory depth without overpowering.
• Kosher Salt: Enhances flavor; taste and adjust as needed.
• Ground Black Pepper: Adds just enough spice to balance the richness.
• Sharp Cheddar Cheese: Brings bold, tangy flavor that defines classic mac and cheese.
• Gruyere Cheese: A Swiss cheese with a nutty, slightly sweet flavor that melts smoothly.
• Mozzarella Cheese: Provides stretch and mild creaminess, helping to blend the cheese mix.

In Photos: How to Make Stovetop Mac and Cheese

Step 1

Bring salted water to a rolling boil. Cook the macaroni until al dente, then drain through a colander, rinsing briefly to keep the pasta from sticking.

Step 2

Melt the butter in the saucepan over low heat, then whisk in the flour. Keep whisking until a yellow paste forms, 1-2 minutes.

Step 3

Whisk in the milk, garlic powder, salt and pepper, turning the heat up to high. Cook, whisking constantly, until the sauce bubbles and thickens, 7-10 minutes.

Step 4

Once thick, remove the pan from the heat and slowly whisk in the cheeses, one handful at a time.

Step 5

Once the sauce is smooth, stir in the macaroni.

Helpful Tips & Tricks

• Let the whisk hit the bottom of the pan: While the milk, flour and butter are thickening, make sure the whisk hits the bottom of the pan periodically (this is easier to do with a silicone whisk). This will ensure that the sauce isn’t burning to the bottom of the pan.
• Experiment with cheeses: For an even creamier version, try replacing the mozzarella with American cheese from the deli counter (not the version sold in slices).
• Remove from the heat before adding the cheese: Make sure the saucepan is off the heat before you whisk in the cheeses. Too much heat can cause cheese to break and curdle instead of melting smoothly.

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Stovetop Mac and Cheese

Stovetop mac and cheese is a perfect cozy meal.

• Bring a large saucepan of salted water to a rolling boil. Cook the macaroni until al dente. Drain through a colander, then rinse to keep the pasta from sticking.

• Rinse and dry the saucepan, then place back on the stovetop over low heat and add the butter.

• Once the butter has melted, add the flour and begin whisking to form a paste. Continue whisking constantly over low heat until the paste turns slightly yellow and smells fragrant, 1-2 minutes. Slowly whisk in the milk, then turn the heat up to high. Whisk in the garlic powder, salt and pepper.

• Cook, whisking constantly, until the sauce bubbles and thickens, 7-10 minutes. You’re looking for the consistency of cream soup.

• Once thick, remove the pan from the heat and slowly whisk in the cheeses, one handful at a time. Once the sauce is smooth, stir in the macaroni.

• Divide into individual portions and serve. Leftovers can be kept in an airtight container in the refrigerator for up to 5 days.

For an even creamier macaroni and cheese, try substituting the mozzarella with freshly grated American cheese from the deli counter (not the kind sold in individual slices).

Calories: 811kcal, Carbohydrates: 53g, Protein: 42g, Fat: 48g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 148mg, Sodium: 1129mg, Potassium: 410mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1468IU, Vitamin C: 0.003mg, Calcium: 1110mg, Iron: 1mg