Made with just 9 ingredients, this Stovetop Mac and Cheese comes together in under 30 minutes. It’s easy, it’s cheesy, and it’s 100% family-approved!
We’re no strangers to mac and cheese in this house. My baked mac and cheese makes an appearance on the table several times each year and, during the lazy summer months, this crockpot mac and cheese is a weekly dinner favorite! Those recipes are actually what inspired this stovetop mac and cheese recipe. The flavor is slightly different but it’s equally as good!
Why This Recipe Works
- Super creamy. This homemade mac and cheese stays true to the classics by using just cheddar cheese, but I also add in some sour cream for extra velvety creaminess.
- Quick and simple. Most of the ingredients required for this recipe are probably already sitting somewhere in your fridge or pantry. As long as you remember to grab some sour cream and whole milk at the store, you’re pretty much all set!
- Crowd-pleaser. Kids and adults alike will devour a bowl of this cheesy pasta in seconds. When you need a dinner that will be a guaranteed hit, stovetop macaroni and cheese is the way to go. (It’s also great as a side dish or lunch!)
What You’ll Need
You only need a handful of ingredients to make this easy side dish. Scroll down to the recipe card for exact measurements.
- Elbow macaroni – Other short pasta will also work in this recipe.
- Butter and all-purpose flour – These will ensure that the cheese sauce comes out nice and thick.
- Seasonings – I keep it simple with just garlic powder, salt, and pepper.
- Whole milk – Skim will make the sauce much thinner, so I suggest sticking with whole milk.
- Sour cream – Makes the cheese sauce extra creamy.
- Cheddar cheese – Shred it yourself from the block if you can, for the best results with melting.
What’s the Best Cheese for Mac and Cheese?
Classic mac and cheese, like this recipe, is usually made with cheddar cheese. But, you can easily switch it up and use almost any cheese you desire or a variety of cheeses for different flavors. Monterey Jack, gruyere, gouda, white cheddar, brie, provolone, fontina, and mozzarella are all good alternatives.
Two important things to note are that extra sharp cheeses do not get as creamy when they melt and it’s always best to grate your own cheese vs buying the pre-shredded, as the latter doesn’t melt as well.
How to Make Stovetop Mac and Cheese
Homemade mac and cheese comes together in just a few easy steps. For the full set of directions, see the recipe card at the bottom of the post.
- Cook the macaroni. Cook the noodles according to the package directions, then drain them and set them aside.
- Make the cheese sauce. Combine the flour with salt and garlic powder, melt the butter in a saucepan, and whisk in the flour mixture. Cook until slightly brown, then whisk in the milk. Next, add the sour cream and cook until the mixture thickens. Make sure it doesn’t boil!
- Add the cheese. Reduce the heat and add the cheese. Whisk until everything is melted and smooth, then season with salt and pepper to taste.
- Add the pasta. Stir in the pasta until the noodles are coated. Let your mac and cheese cool for a few minutes, then serve and enjoy.
Tips for Success
- How to avoid gritty mac and cheese. First, as mentioned above, make sure to grate your cheese from the block instead of buying pre-shredded cheese – it melts much more smoothly. Second, make sure that the stove doesn’t get too hot while you make the cheese sauce. If the temperature gets too high, the cheese can break down.
- Add the cheese to the sauce slowly. If you add it all at once, it won’t combine as smoothly and your cheese sauce will turn out lumpy.
- Choose a small pasta with holes in it. I like to use elbow macaroni in this recipe because it absorbs the cheese sauce really well and fills every bite with cheesy goodness.
- Don’t overcook the pasta. Since you’re going to add it to the warm cheese sauce, it will probably cook a little more in the pot, so be sure not to overcook it in the first step.
Recipe Variations
- Try a different pasta. This recipe can be made with pretty much any short pasta noodle. Shells, and even rotini and bow tie pasta, work great.
- Mix up the cheeses. As I mentioned above, there are many different cheese options when it comes to homemade mac and cheese. So play around and find your favorite combination!
- Buffalo mac and cheese. Like things on the spicy side? Add in a few splashes of Frank’s Red Hot for a buffalo mac and cheese. Shredded chicken works great in this too, for a buffalo chicken mac and cheese.
- Add some veggies. Pretty much any cooked veggie can be stirred into this dish, along with tomatoes and spinach. Just stir them in when you add the pasta to the cheese sauce.
- Add a protein. Turn your mac and cheese into a hearty meal by adding some cooked meat. Ham, shredded or chunked chicken, bacon, sausage, and hot dogs are all great options.
Serving Suggestions
If you’re serving this creamy mac and cheese as the main entree, I recommend a simple side salad or some steamed veggies as a side. (Unless you’re already adding them to the dish, of course!)
But the beauty of a dish like homemade macaroni and cheese is that it pairs with essentially everything. Chicken nuggets? Hot dogs? The boys are happy and lunch is easy. Grilled chicken? Steak? It’s like we’re eating at a nice restaurant. This is a side dish you really can’t go wrong on!
How to Store & Reheat Leftovers
- To refrigerate. Stovetop mac and cheese will last in the fridge for 3 to 4 days. Keep it covered in an airtight container.
- To reheat. Leftovers can be reheated on the stovetop or in the microwave. Note that you may want to add a splash of water to thin the sauce or prevent it from drying out when reheating.
I do not recommend freezing leftover mac and cheese as the noodles can be a bit mushy and dairy doesn’t usually freeze well.
More Mac and Cheese Recipes
- Homemade Chili Mac and Cheese
- Instant Pot Mac and Cheese
- White Cheddar Mac and Cheese
- Seafood Macaroni and Cheese
Stovetop Mac and Cheese
Ingredients
- 8 ounces elbow macaroni uncooked
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 1/2 cups whole milk
- 1/4 cup sour cream
- 2 cups cheddar cheese shredded
- salt and pepper (to taste)
Instructions
- Cook elbow macaroni according to package instructions. Drain, and set aside.
- Mix flour, salt, and garlic powder together in a small bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter. Add flour mixture and whisk to combine. Cook for 1 minute until mixture is slightly brown.
- Add 1 cup milk and whisk until the mixture is smooth.
- Add sour cream and whisk until smooth.
- Cook until the mixture is thickened (about 3-5 minutes). Do not let it boil.
- Once mixture is thick, reduce heat to low and add cheese. Whisk until cheese is melted and smooth. Add salt and pepper (to taste) if desired.
- Pour cooked pasta to the pot of cheese sauce and stir until the sauce covers the noodles. Let cool for 3-5 minutes before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- To refrigerate. Stovetop mac and cheese will last in the fridge for 3 to 4 days. Keep it covered in an airtight container.
- To reheat. Leftovers can be reheated on the stovetop or in the microwave. Note that you may want to add a splash of water to thin the sauce or prevent it from drying out when reheating.
Nutrition
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.