Stovetop Mac and Cheese

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This stovetop mac and cheese is extra creamy, and so easy to make! It's ready in less than 30 minutes and always a hit with kids and adults alike.

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Side Dish

Cuisine: American

Keyword: homemade mac and cheese, homemade stovetop mac and cheese, mac and cheese stovetop recipe, stovetop mac and cheese

Servings:

Calories: 294kcal

Author: Jill

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.

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.