Stovetop Mac And Cheese Recipe

Ultra-creamy stovetop mac and cheese recipe that’s super easy to make and requires only a few ingredients. There’s no need to turn to the boxed macaroni and cheese after making this dish at home!

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This stovetop mac and cheese recipe is an outstanding, rich, creamy, and an ultra-cheesy dish! Ready in less than 20 minutes from start to finish.  

Ingredients – Keep It Simple

This stovetop mac and cheese can be a stand-alone dish that’s prepared in one pot (as we have done in this dish) or can be a two-part dish. We will explain below. 

Keep the ingredients simple by adding in very little as possible, although to make it a little “fancy” there are always some variations (explained below). 

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In this recipe we used: 

• 1 uncooked pasta: We used cavatappi pasta. We love the curls and it’s pretty enough just in case you want to serve it at a party. Elbow macaroni will also work just fine. 

• 2 tablespoon butter: Adds richness to the dish.  

• 2 tablespoon flour, 3 cans (Carnation) Evaporated Milk, and 1 ½ cup heavy whipping cream: These ingredients are added to thicken the sauce and to provide you with the ultimate creamy stovetop mac and cheese dish. 

• 2 cup cheddar cheese: This is mac and cheese; therefore, this is one of the main ingredients. 

• 2 tablespoon mustard: Add depth of flavor.  

• Salt and pepper to taste: We used 1 ½ tsp. Kosher salt, and ⅛ tsp. ground white pepper. 

Which Pasta To Use 

Traditionally, cac and cheese uses elbow macaroni, but you can use any small tube-like shaped pasta.

From cavatappi to small pasta shells, penne which is often used when making Haitian Macaroni and cheese to farfalle (bowtie), all of which are great pasta options to use. 

Pepper – White Pepper Vs. Black Pepper

Using white or black pepper is a personal preference as both are from the pepper plant. The fruit of the plant produces the pepper and is later processed differently, which cause them to have a chance of color as well as taste.  

White pepper is a bit hotter than black pepper, but black pepper has more an intense flavor. 

How To Make It

• Begin by cooking your pasta. We recommend cooking the pasta just about al dente; our cavatappi noodles took about 12 minutes, and if you are using elbow macaroni noodles, it will take about 5 minutes.

• In a small cup or bowl, add the all purpose flour and ½ cup of the heavy cream. Mix well and set aside. Drain the noodles and place the noodles back in the pan. 

• Reduce to heat to low. Add the evaporated milk, remaining heavy cream, butter, salt and pepper, and cheese (1 cup at a time). Mix well. Next add in the yellow mustard and continue to mix until well incorporated. Serve warm and enjoy.

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Recipe Variations

There are many ways you can alter the recipe to jazz it up. Here are some options. 

• Milk products: Instead of using evaporated milk, use whole milk or two percent milk. However, in our opinion, evaporated milk, when combined with the heavy cream, will give the dish the best creamy consistency. 

• Add substance: Feel free to add onions, chicken, broccoli, or peas. This is a great way to sneak in protein and veggies into this dish. 

• Season to your taste. This dish is very simple. It is seasoned with the mustard, salt and pepper. However, feel free to add seasoning like paprika. Cajun seasoning, dry or fresh chopped herbs, or Dijon mustard. Different seasonings. Prepare this dish to you taste preference. 

Which Cheese To Use?

First and foremost, you need Classic sharp cheddar cheese to make your stovetop mac and cheese. From there, feel free to add other cheese. For example, you can add a combination of white cheddar cheese, mozzarella, gruyere, provolone, brie, parmesan cheese, asiago, and goat cheese. 

We recommend using fresh cheese and grate it yourself. If pre-shredded cheeses is all you have on hand, then use it. Be mindful that pre-shredded cheese has a mixture of natamycin, and powdered cellulose. Although we used pre-shredded cheese in this recipe, we strongly recommend you use freshly grated cheese. 

Recipe Tips

1. Follow the directions on the box when cooking the pasta for best results. I always like to cook the pasta a couple minutes less than the recommended time to avoid overcooking.
2. Do not overcook the pasta, as it will make the ending dish soft and mushy.
3. Salt the water to provide flavor and add oil to prevent the pasta from sticking to each other. Try to avoid constant stirring as well.
4. Take your time with the dish. When melting the butter and flour, it can be very tricky. We recommend cooking the dish on medium-low heat. 
5. Adjust the salt level and cheese as needed.

Frequently Asked Questions

How To Store And Reheat? 

Store any leftover mac and cheese in an airtight container. Your stovetop mac and cheese will last in the fridge for up to 4 days. 

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To reheat, add a splash of extra milk to the pan and reheat on the stovetop or in the microwave.

More Pasta Recipes To Enjoy 

Baked Mac And Cheese With Broccoli

Cajun Chicken And Shrimp Pasta

Rasta Pasta Recipe

Smoked Mac And Cheese

Vegetable Lo Mein Recipe

Creamy Shrimp Alfredo

Air Fryer Lasagna

Basil Pesto Gnocchi

Instant Pot Chili Mac And Cheese

Creamy Shrimp Scampi Linguine

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