Creamy Stovetop Mac and Cheese Recipe

ByTaylor
Jump to Recipe· 4.7 from 22 reviews

If you’ve ever dreamed of a mac and cheese that’s rich, velvety, and made right on your stovetop without baking, then you’re in for a treat with this Creamy Stovetop Mac and Cheese Recipe. It’s super comforting, incredibly cheesy, and whipped up in about 30 minutes flat—perfect for a cozy night in or impressing your family with minimal fuss. Stick with me, and I’ll walk you through every delicious step to get it just right.

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Why This Recipe Works

  • Creamy & Luscious Sauce: Combining butter, flour, milk, cream, and cream cheese creates a luxuriously smooth base that clings perfectly to your pasta.
  • Sharp Cheeses For Depth: Using sharp cheddar and Parmesan balances richness with tangy, savory notes for full flavor throughout each bite.
  • Quick and Simple: You get restaurant-quality mac and cheese in about 30 minutes, no oven required, just stovetop magic.
  • No Baking Required: This recipe skips the oven, avoiding dryness and giving you a creamy, gooey finish every time.
Creamy Stovetop Mac and Cheese, easy homemade mac and cheese, quick stovetop cheesy pasta, cheesy mac and cheese recipe, comforting pasta dish - A white pot filled with creamy macaroni and cheese occupies the center of the image. The macaroni are small curved tubes covered in smooth, light yellow cheese sauce, with a few grated bright orange cheese pieces scattered on top. The white pot has two small handles, one visible in the front. To the left, there are two wooden spoons placed on a patterned yellow and white cloth. On the right side, a black metal cheese grater holds some shredded bright orange cheese, with more cheese shreds scattered on the white marbled surface nearby. A small round bowl with coarse salt is also visible in the upper right corner. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Creamy Stovetop Mac and Cheese Recipe plays a key role—whether it’s the pasta holding the sauce beautifully or the cheeses layering on flavor. Here’s why I love the ones I chose and some tips for picking yours.

Creamy Stovetop Mac and Cheese, easy homemade mac and cheese, quick stovetop cheesy pasta, cheesy mac and cheese recipe, comforting pasta dish - Flat lay of small uncooked elbow macaroni pasta, a half cup of golden butter pat, a small pile of fine white flour, two small white bowls—one with creamy nonfat milk, one with rich heavy cream, a chunk of smooth cream cheese, freshly grated sharp cheddar cheese forming a neat mound, a smaller mound of freshly grated Parmesan cheese, a small white bowl holding pale yellow dry mustard powder, two clean whole brown eggs, salt and pepper grains in small white bowls, all arranged symmetrically on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Small Pasta Shells or Elbow Macaroni: Their shape perfectly traps the cheesy sauce, making every bite satisfying.
  • Butter: Creates a rich, silky roux base when mixed with flour and helps enhance the sauce’s texture.
  • Flour: Thickens the sauce without clumps when cooked gently with butter.
  • Nonfat Milk: Provides creaminess and helps balance richness without weighing you down.
  • Heavy Cream: Adds indulgence and keeps the sauce silky and smooth.
  • Cream Cheese: Gives the sauce extra creaminess and a slight tang that cuts through the richness.
  • Sharp Cheddar Cheese: The star flavor – sharp and melty, it’s what you crave in a stellar mac and cheese.
  • Parmesan Cheese: Brings a nutty, salty punch to round out the flavors.
  • Dry Mustard Powder: A secret weapon! It brightens the flavors without making it taste like mustard.
  • Salt & Pepper: Essential for seasoning and balancing all the creamy goodness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite things about this creamy stovetop mac and cheese recipe is how adaptable it is. I love adjusting cheeses or adding extras to keep it exciting. Feel free to make it your own while still keeping that silky, cheesy magic!

  • Variation – Add Bacon: Crispy bacon sprinkled in or on top adds a smoky crunch that pairs perfectly with the creamy cheese sauce.
  • Dairy-Free Option: Substitute with dairy-free milk and vegan cream cheese, then use vegan cheddar style shreds—I’ve experimented and it still turns out crave-worthy!
  • Extra Veggies: Mix in some steamed broccoli or sautéed spinach for a pop of color and nutrition.
  • Spicy Kick: A pinch of cayenne or smoked paprika amps up the flavor for those who love a little heat.

Step-by-Step: How I Make Creamy Stovetop Mac and Cheese Recipe

Step 1: Cook Your Pasta Just Right

Start by boiling around 4-6 quarts of water with a tablespoon of kosher salt to bring out the pasta’s flavor. Add your small shells or elbow macaroni and cook until al dente—usually just a minute or two less than the package suggests so the pasta isn’t mushy once it hits the sauce. Drain and set aside, but don’t rinse! You want that little bit of starch on the pasta to help the sauce stick.

Step 2: Make the Roux and Thickened Sauce

In the same pot, melt your butter over medium-low heat. Once foamy, whisk in the flour and cook, stirring often, for a few minutes until it’s golden and smells a bit nutty—this cooks out the raw flour taste. While you do this, heat your milk and cream together until warm but not boiling (I pop mine in the microwave for 2 minutes to save time).

Step 3: Combine and Thicken Your Sauce

Slowly whisk in the heated milk and cream mixture to your roux. Keep stirring so it doesn’t scorch, and bring it to a gentle simmer where it thickens enough to coat the back of a spoon nicely. This is your creamy base, so be patient here—it makes all the difference.

Step 4: Add the Cream Cheese and Seasonings

Off the heat, stir in cream cheese, a pinch of salt and pepper, and mustard powder. Whisk until the cream cheese melts completely into the sauce, lending that silky richness that turns good mac and cheese into great.

Step 5: Melt In Your Cheeses & Mix Pasta

Now comes the fun part. Toss in your sharp cheddar and Parmesan a handful at a time, stirring constantly until everything’s melted and smooth. Finally, fold your pasta into this luscious cheese sauce until every piece is coated in creamy goodness.

Step 6: Serve Hot and Enjoy

Divide into bowls and serve immediately. This dish is best enjoyed fresh and hot — trust me, leftovers don’t quite compare (though I’ll share storage tips below!).

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Pro Tips for Making Creamy Stovetop Mac and Cheese Recipe

  • Warm Your Dairy First: Heating milk and cream before adding them helps prevent lumps and speeds up sauce thickening.
  • Cook Flour-Gutter Roux Slowly: Don’t rush this step; a golden roux adds flavor and smoothness to the sauce.
  • Grate Your Own Cheese: Pre-shredded cheese often has additives that inhibit melting – fresh is always better.
  • Don’t Overcook Pasta: It will finish cooking in the sauce, so keep that al dente edge to avoid mushiness.

How to Serve Creamy Stovetop Mac and Cheese Recipe

Creamy Stovetop Mac and Cheese, easy homemade mac and cheese, quick stovetop cheesy pasta, cheesy mac and cheese recipe, comforting pasta dish - A close-up view of creamy macaroni and cheese inside a white pot with a black rim. The macaroni is elbow-shaped, covered in smooth, pale yellow cheese sauce, with some small melted orange cheese bits sprinkled on top. A wooden spoon with a visible grain is scooping a portion of the cheesy macaroni, lifting it slightly above the pot. The pot sits on a light fabric with a yellow and white geometric pattern, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle a bit of extra sharp cheddar and freshly cracked black pepper on top. Sometimes I add chopped fresh parsley or chives—it adds a lovely pop of color to that golden cheesy goodness and a fresh note that brightens the dish.

Side Dishes

This mac and cheese is rich enough to stand on its own, but I love serving it alongside garlic-roasted green beans or a crisp Caesar salad to balance the creaminess. For a heartier meal, crispy roasted chicken pairs beautifully.

Creative Ways to Present

For parties, I’ve topped this stovetop mac and cheese with toasted panko breadcrumbs sprinkled with a touch of smoked paprika, then quickly broiled to add crunch. It makes the dish feel special without needing an oven bake, and guests always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

After cooling, I transfer leftovers to an airtight container and refrigerate for up to 3 days. The sauce thickens in the fridge, so it’s best to loosen it with a splash of milk or cream when reheating.

Freezing

I’ve frozen this mac and cheese successfully by portioning it into freezer-safe containers. Thaw overnight in the fridge and gently reheat, adding milk to revive creaminess. It’s a great way to prep lunches or weeknight dinners ahead of time.

Reheating

Heat leftovers on the stovetop over low heat, stirring frequently to prevent sticking. Add small amounts of milk or cream until you reach the perfect creamy consistency again — it’s almost like fresh!

FAQs

  1. Can I use different types of cheese for this creamy stovetop mac and cheese recipe?

    Absolutely! While sharp cheddar and Parmesan are classic choices for flavor and meltability, feel free to experiment with gouda, fontina, or even Monterey Jack to tailor it to your taste. Just keep in mind that some cheeses melt better than others, so balance accordingly.

  2. How do I prevent the sauce from becoming grainy?

    The key is gentle heat and patience: melt cheeses off the heat and whisk cream cheese well into the warm milk mixture before adding shredded cheese. Also, heat the milk mixture before combining it with your roux to keep the sauce smooth.

  3. Can I make this mac and cheese ahead of time?

    You can prepare the cheese sauce and pasta separately, then combine when ready to serve. It reheats beautifully with a bit of milk stirred in. Just don’t mix and chill for too long or the noodles may get mushy.

  4. What’s the best pasta shape for this recipe?

    I recommend small pasta shapes like elbow macaroni or shells that hold onto the cheese sauce nicely, giving you a creamy experience in every bite.

Final Thoughts

This Creamy Stovetop Mac and Cheese Recipe is such a comforting, soul-satisfying dish that’s become a staple in my kitchen. It feels like a hug in food form every time I make it, and I’m confident you’ll find it just as easy and rewarding. Whether it’s a weeknight family dinner or a special treat, I can’t recommend making this one enough—go ahead, treat yourself and watch it disappear!

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Creamy Stovetop Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 22 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
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Description

This creamy stovetop macaroni and cheese features tender pasta shells enveloped in a rich blend of sharp cheddar, Parmesan, cream cheese, and a velvety milk and cream sauce, all cooked together without baking. It’s a comforting classic perfect as a side or main dish.

Ingredients

Pasta

  • 1 pound small pasta like shells or elbow macaroni

Cheese Sauce

  • 1/2 cup butter
  • 1/2 cup flour
  • 3 cups nonfat milk
  • 1 cup heavy cream
  • 4 ounces cream cheese
  • 3 cups freshly grated sharp cheddar cheese
  • 1 cup freshly grated Parmesan
  • 1/2 teaspoon dry mustard powder
  • Salt & pepper to taste

Instructions

  1. Cook Pasta: Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook until al dente, according to package directions. Drain pasta into a large colander and set aside.
  2. Make Roux: Add butter to the pot over medium-low heat and melt. Stir in flour and cook for several minutes, stirring often, until golden brown.
  3. Heat Milk and Cream: Meanwhile, pour milk and cream into a microwave-safe glass bowl and heat for 2 minutes. Alternatively, heat milk in a small saucepan on the stove until hot but not boiling.
  4. Make Cheese Sauce: Pour the heated milk and cream mixture into the flour mixture and stir often, bringing to a simmer while it thickens. The sauce is ready when it coats the back of a spoon.
  5. Add Cream Cheese and Seasonings: Stir in cream cheese, a pinch of salt and pepper, and dry mustard powder. Whisk until the cream cheese is melted and fully incorporated.
  6. Incorporate Cheeses: Remove from heat and add cheddar and Parmesan cheeses, stirring constantly until completely melted and smooth.
  7. Combine Pasta and Sauce: Stir cooked pasta into the cheese sauce until fully coated.
  8. Serve: Divide into bowls and serve hot for a comforting meal.

Notes

  • For a thicker sauce, cook the roux slightly longer before adding milk and cream.
  • Use freshly grated cheeses for better melting and flavor.
  • Add cooked vegetables like peas or broccoli for added nutrition.
  • Use gluten-free pasta and flour to make the recipe gluten-free.
  • This recipe serves about 10 as a side dish, or 6-8 as a main course.

Nutrition

  • Serving Size: 1 cup
  • Calories: 400 kcal
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 25 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 15 g
  • Cholesterol: 85 mg

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