This insanely creamy stovetop mac and cheese is made with just 6 ingredients and ready in 30 minutes! Skip the box and enjoy a rich, ultra-cheesy homemade macaroni and cheese that’s so much better than anything you’ll find in a package.
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Is there a more comforting food than mac and cheese? With four kids in the house, I can confidently say it’s practically a food group (right alongside Parmesan chicken tenders!). But I’ve ditched the box in favor of the best homemade version made with real ingredients. There’s no baking and no breadcrumbs. Just pure and simple the best, easiest, cheesiest mac and cheese to ever cross your lips.
And for all those looking for an added kick to this comfort food favorite, don’t miss my crowd-friendly Roasted Garlic Macaroni and Cheese that bakes up golden brown and bubbly in your oven!
Why You’ll Love This Recipe
- Velvety cheese sauce. I’ll walk you through making a simple roux that creates a perfectly rich and creamy sauce. No grainy textures here!
- The perfect cheese blend. We’re using sharp cheddar and Parmesan for a flavorful, balanced sauce that’ll have you coming back for more.
- No Dijon mustard or garlic powder. Just simple ingredients that deliver big flavor.
- Quick and easy. From stovetop to table in under 30 minutes—this cheesy pasta will be your new go-to comfort food for busy nights!
This stovetop mac and cheese keeps it simple—just six ingredients for a thick, creamy, ultra-cheesy sauce that beats the box every time. No fancy add-ins, no unnecessary extras—just classic, budget-friendly staples.
- Pasta: I love using shells because they cradle all that creamy cheese sauce in their nooks and crannies (plus, they remind me of my childhood favorite: Velveeta mac and cheese!). But this recipe works with elbow macaroni, cavatappi, rotini, bowties or just about any short pasta you have on hand.
- Milk: Any variety of dairy milk works well in this recipe, but the higher the fat content, the creamier your homemade mac and cheese will be. Whole milk is my go-to, but 2%, half-and-half or even heavy cream all work. Unsweetened, unflavored non-dairy milks can work, too, but they won’t give you the same richness as dairy. If you go this route, opt for a creamier variety (think oat or cashew over almond).
- Butter: I use unsalted butter so I can control the salt level, but salted butter works, too.
- All-purpose flour : The flour acts as a thickening agent for the sauce, helping it achieve the desired consistency. You can use gluten-free flour, such as Cup4Cup, but keep in mind that it may slightly affect the texture.
- Cheese: I use sharp cheddar (the sharper the cheddar, the more flavor it brings!) and a little Parmesan. It’s the secret to making the flavor pop. Freshly shredding your cheese (rather than using pre-shredded) makes all the difference—no anti-caking agents = a smoother, silkier sauce.
See the recipe card for full information on ingredients and quantities.
- Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 11 minutes. Drain and set aside.
- Warm the milk. In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside. This step helps create a smoother cheese sauce.
- Make a roux. In a large, heavy-bottomed stockpot, melt the butter over medium heat. Once melted, whisk in the flour and cook, whisking constantly, until it turns light brown and smells slightly toasted, about 3 minutes.
- Make the base for the cheese sauce. Remove the pot from the heat and slowly whisk in the warm milk. Keep whisking to avoid lumps! The mixture will thicken quickly, and then thin out gradually until it is smooth. Return the pot to medium-high heat, whisking constantly until the sauce is thick enough to coat the back of a spoon, about 2 minutes. Season with salt and pepper.
- Add the cheese and pasta. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth.
- Combine the pasta and cheese sauce. Add the pasta, stirring to combine, and cook just until warmed through.
Kelly’s Note: After stirring in the pasta, feel free to fold in any additional ingredients, including diced ham, chicken and lobster, or blanched veggies, such as broccoli or squash.
- Mind Your Roux: The key to making a roux is to use low to medium heat while whisking continuously. This technique ensures a smooth and evenly toasted mixture without any burning or lumps.
- Season to Perfection: Taste the sauce and season it with as much salt and pepper as you like. I recommend starting off with ½ to 1 teaspoon salt and ¼ teaspoon pepper.
- Add Some Pasta Water: Before draining your pasta, save a cup of the cooking water. If your cheese sauce feels too thick, adding a splash of this starchy water will help loosen it up and make the sauce even creamier!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Homemade mac and cheese tends to thicken as it cools, so I recommend adding a splash of milk (1 to 2 tablespoons) when reheating to restore its original creaminess.
Frequently Asked Questions
Grainy cheese sauce can result from overheating the cheese or using low-quality cheese. To prevent this, ensure that the heat is low when melting the cheese into the sauce, and use high-quality shredded cheese. If possible, avoid using pre-shredded cheese, as it often contains additives that can affect the sauce’s texture.
Absolutely! Use whatever cheese you prefer to tailor the mac and cheese to your taste preferences and create a version that you and your family will enjoy the most.
Find creative twists on this classic comfort food with these fan-favorite recipes:
Ingredients
- 1 pound uncooked pasta shells
- 4 cups whole milk
- 8 Tablespoons
unsalted butter
- 1/2 cup all-purpose flour
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook it just until al dente, about 11 minutes. Drain the pasta then set it aside.
- In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
- In a large heavy-bottomed stock pot, melt the butter over medium heat. Once the butter has melted, whisk in the flour and cook the mixture, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes.
- Remove the pot from the heat then slowly whisk the warm milk into the flour mixture. Continue whisking constantly to avoid any lumps. (The mixture will become very thick and then thin out gradually until it is smooth.)
- Return the pot to the stove over medium-high heat and cook the mixture while whisking constantly until it has thickened enough to coat the back of a spoon, about 2 minutes. Season the mixture with salt and pepper and reduce the heat to medium. Stir in the cheddar and Parmesan cheeses until they are melted and the cheese sauce is smooth. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout. Serve immediately.
Video
Easy Stovetop Macaroni and Cheese
SUBSCRIBE: bit.ly/JustaTasteYouTube – All you need is 30 minutes and six ingredients to make the easiest, creamiest macaroni and cheese. RECIPE: bit.ly/EasyMacAndCheese
Kelly’s Notes
- I prefer shell-shaped pasta for macaroni and cheese, but you can use whatever shape you prefer. Elbow macaroni, orecchiette and cavatappi noodles also work well.
- Mix up the cheeses to suit your preference. Not a fan of sharp cheddar? Use a mild variety. Want to omit the Parmesan and use all cheddar cheese? Go ahead! Experiment with your favorite combinations to find what you like best.
- After stirring in the pasta, feel free to fold in any additional ingredients, including diced ham, chicken and lobster or blanched veggies, such as broccoli or squash.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to three days. Homemade mac and cheese tends to thicken as it cools, so I recommend adding a splash of milk (1 to 2 tablespoons) when reheating to restore its original creaminess.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Chow.
Can you add cream cheese to this and if so, how much should I add?
Hi there! Sure! You could add 4 oz. to make it even creamier, but you’ll just have a bit more sauce :)
I’ve been making this Recipe for years and I’m pretty sure the pic used to be shell pasta which confused me. I’m also pretty sure the original recipe called for mustard powder. Can anyone confirm this?
Hi there! Yes, the original photos featured shell pasta, but I updated the pictures to provide more step-by-step images. And yes! The original did have 1/2 teaspoon mustard powder, which you can still include if you’d like. Otherwise, it’s the exact same recipe. Enjoy!
Hey can you confirm was the mustard powder added in the step when the butter melted? I printed this out probably a decade ago and I don’t wanna dig it out lol! Thanks so much for your quick response I started questioning if this was the same one I always used (:
You can add it at various points, but I’d recommend at the end of step 4!
wow its soooo good!
I’m so glad you enjoyed it!
I appreciate how easy and delicious this recipe was. A nice rich and creamy mac and cheese.
I’m so glad you enjoyed the recipe, Erin!
It is so rich and creamy! I ended up adding peas and tuna, which was also good. Saving the rest for lunch tomorrow!
YUM! I’m so glad you enjoyed the recipe, Stacy!
This is great and so easy! When I change the recipe to x2, the amount of butter shows 16 T., but the quantity still shows one stick.
Thanks, Elena! I’m so glad you’re enjoying the recipe. We’re working on a fix for the sticks of butter issue. Stay tuned!
Tasty pasta cheese sauce, added cooked carrot, leek, kale and spinach, all veg from our allotment.
Love your additions, Polly! I’m so glad you enjoyed the mac and cheese!
This is the BEST RECIPE for Mac and cheese that I have found! My family loves it! We make it all the time. Sometimes we bake it in the oven and sometimes we eat it as is. Either way, it is always cheesy and perfect. Thank you!
I’m so happy to read this, Brooke!
Loved this recipe! Last time I made it, the sauce was in excess so I decided to halve the sauce this time around. Perfect!! Very easy from start to finish and delicious! I left the mustard out and it still tasted great.
I’m so thrilled you enjoyed the recipe, Felicia!
Can you substitute the whole milk with a non dairy milk like unsweetened almond milk?
Hi Amanda – I’ve never tried that but it *should* work. However, the mac and cheese may not be as creamy.
I am going to make this recipe tonight to go with our fried rock fish dinner, I hope my son likes it. He is a mac and cheese fanatic. I DON’T like using box mac and cheese, so if i can do a homemade recipe for mac and cheese with out all all the processed stuff in it, I’d so rather do that for my son and husband. I just hope it turns out good!
Looking forward to hearing your results, Victoria!
Hi Kelly.
I’ve spotted some of your recipes and got to thinking “well That goes together well so I’m going to have a tryout with that!” I do quite a few things that’s been handed down in my family for years and I’ve never really needed to go much further than my little family’s hand down book of favourite’s but as I’m now retired from work I’be got time to to experiment with other things that others make and I’m enjoying the results of the new tastes and ideas that’s out there that others are making which are their family’s favourite’s! Keep Up the good wort you’re ideas work well and have a good spread of tasty treats! Regards. Tony.
Welcome to Just a Taste, Tony! I hope you enjoy the recipes :)
This is my go-to Mac and cheese recipe!! I make it and then put it in a crockpot for picnics!! We love it!!
Love hearing this! I’m thrilled you’ve been enjoying the recipe, Danielle!
Do you have to use sharp cheddar?
Nope! Use whatever cheese you prefer :)
So glad I found this.
How do you keep the milk from curdling? I made a different Mac and cheese tonight that is quite similar to this recipe. I followed the directions to the T but the milk curdled which gave the dish a disgusting look and a weird texture. It tasted good but I couldn’t get paste the look and texture. I would appreciate any advice anyone has to offer. Thanks!!
Hi Kristie! Make sure you’re using whole milk, as lower fat milks are more likely to curdle, especially if the sauce is brought to a boil.
Is the secret ingredient dry mustard?
Yes! :)
Kelly, I was wondering where is the dry mustard or is it not necessary?
It’s optional!
See I don’t see any mustard in the recipe. How much dry mustard do you use and when do you add it?
Hi Val! This recipe was updated and the dry mustard was an optional ingredient. Feel free to add 1/2 teaspoon after you whisk in the warm milk.
Makes quite a lot of sauce.
Might be better if the the quantity of cheese was given in ounces instead of cups. Of course if you buy your cheese pre-grated in a package of X ounces instead of solid block by the pound then grate it yourself, that would make a difference.
Thanks so much for your notes, Robert!
great recipe added some buffalo sauce for some extra zing!
Yum! So glad you enjoyed the recipe, Jama!