Easy Stovetop Macaroni and Cheese for the comfort food win! This recipe is made with a few pantry and fridge staples, and the result is the best-ever homemade mac and cheese that will be on your table in 30 minutes or less.
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Easy, cheesy recipes make many an appearance across these pages, from Whipped Brie Cheese and Cheesy Chicken Pizza Pockets to Beer Cheese Dip and Cheesy Leftover Mashed Potato Pancakes. It’s safe to say I’ve got all my fellow cheese lovers covered.
Now, the wait is finally over with this 30-minute homemade macaroni and cheese recipe starring sharp cheddar and Parmesan cheeses. There’s no baking and no breadcrumbs. Just pure and simple the best, easiest, cheesiest macaroni 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 this Recipe is the Best
- Quick and simple. With just 30 minutes of prep, you’ll have a creamy and satisfying dish on the table in no time.
- Creamy perfection. No grainy sauces here!
- Kid-friendly and adult-approved. Even the pickiest eaters will find it hard to resist a bowl of this cheesy pasta.
- Real ingredients, real flavor. One taste and I guarantee you’ll be ditching those store-bought boxed varieties.
- Pasta: You can use whatever shape of pasta you prefer. Elbow macaroni, orecchiette and cavatappi noodles all work well.
- Whole milk: 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. Plus, its high-fat content results in a richer, creamier sauce.
- Unsalted butter: Butter contributes to the velvety texture and adds a rich flavor to the sauce. If you only have salted butter, you can use it, but reduce the amount of additional salt you add to the sauce.
- 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.
- Shredded sharp cheddar & Parmesan cheese: Opt for freshly shredded cheese over pre-packaged varieties, as they often contain additives that can affect the sauce’s texture.
See the recipe card for full information on ingredients and quantities.
Substitutions
- For a gluten-free version, use gluten-free pasta and all-purpose gluten-free flour.
- To make the dish lactose-free, you can use lactose-free milk and cheese alternatives made from plant-based ingredients, like almond or soy milk and vegan cheese.
- 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.
Please note that I haven’t tried these substitutions and they may slightly affect the final texture of the dish. Let me know in the comments below if you try any of these substitutions – I’d love to hear how it turned out for you!
- Cook the pasta. 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.
- Warm the milk. In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
- Make a roux. 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.
- Add the milk. 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.)
- Make it cheesy. 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.
- Combine the pasta and cheese sauce. Add the pasta, stirring to combine, and cook just until the pasta is warmed throughout.
- Serve and savor the deliciousness!
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.
- Be Patient: Take your time and follow the steps carefully. Rushing through the process may result in an uneven sauce or overcooked pasta.
Frequently Asked Questions
Whole milk is the best option for mac and cheese, providing a richer and creamier sauce due to its higher fat content.
The best cheeses for mac and cheese include sharp cheddar for its tangy flavor and excellent ability to melt, Parmesan for its nutty taste, Gouda for its creamy texture and smoky notes, and Gruyere for added complexity. Combining different cheeses can create a unique and delicious flavor profile in the dish.
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:
- Roasted Garlic Mac and Cheese
- 30-Minute White Cheddar Mac and Cheese
- French Onion Mac and Cheese
- Creamy Tuscan Chicken Pasta
- Spinach Artichoke Dip Pasta with Chicken
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.
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.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Chow.
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!