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This stovetop creamy mac and cheese is made with elbow macaroni, cheese, half and half, and spices. It’s a fail-proof recipe that’s super easy to make but still tastes incredible!
I love serving it with fried shrimp or oven baked bbq chicken.
This dish can be served as either a main course or a side dish. What I love most about this recipe is that it doesn’t require baking, making it perfect for summer. Also, it cooks in under 30 minutes and uses minimal ingredients.
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Pasta – Any short-shaped pasta will work.
- Cheese – Honestly, the quality of the cheese matters. Feel free to use cheddar cheese but if you want to splurge, I highly recommend using gouda, gruyere, or havarti cheese.
- Spices – I used a combination of garlic powder, onion powder, mustard powder, black pepper, and salt. Feel free to use the spices of your choice.
- Flour and Butter – This will help to thicken the sauce. Make sure to use unsalted butter.
- Half and Half – I don’t recommend substituting with milk or heavy cream. Make sure to use half and half for a perfectly smooth cheese sauce.
TOP TIPS
- To avoid burning the roux, cook the butter and flour over medium-low heat, stirring occasionally, for 2 minutes. Cooking it for 2 minutes or until the roux turns slightly brown will get rid of that raw flour taste.
- For best results, use high-quality cheese and grate it yourself. Avoid the prepackaged shredded cheese.
- For added texture and flavor, consider adding cooked bacon, ham, or steamed
vegetables like broccoli or peas. - If you prefer a bit of heat, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the cheese sauce.
- For a crunchy topping, sprinkle panko bread crumbs on top and broil for 2-3 minutes until golden brown before serving.
STORAGE & REHEATING
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a saucepan over low heat, adding a splash of milk to help loosen the sauce.
STOVETOP MAC AND CHEESE VIDEO
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Stovetop Mac and Cheese
Ingredients
- 2 cups elbow macaroni , (8 ounces)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups half and half , do not use milk or heavy cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder, optional
- ½ teaspoon Kosher salt , or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups shredded cheddar cheese , Gouda or gruyere works perfectly too!
Instructions
- Bring a pot of salted water to a boil, add the elbow noodles, and cook according to package instructions until al dente. Drain and set aside.
- In a dutch oven or large pot, melt the butter over medium heat. Once melted, add the flour and stir continuously for about 2 minutes, until the mixture is slightly browned.
- Gradually whisk in the half and half, ensuring no lumps form. Continue to cook and stir until the mixture thickens, about 3-5 minutes.
- Add the garlic powder, onion powder, mustard powder, salt and black pepper to the sauce. Stir well to combine.
- Turn off the heat and add the shredded cheddar cheese to the sauce, stirring constantly until the cheese is fully melted and the sauce is smooth.
- Add the cooked elbow macaroni to the cheese sauce and stir until the pasta is evenly coated. Serve immediately and enjoy!
Notes
- To avoid burning the roux, cook the butter and flour over medium-low heat, stirring occasionally, for 2 minutes. Cooking it for 2 minutes or until the roux turns slightly brown will get rid of that raw flour taste.
- For best results, use high-quality cheese and grate it yourself. Avoid the prepackaged shredded cheese.
- For added texture and flavor, consider adding cooked bacon, ham, or steamed
vegetables like broccoli or peas. - If you prefer a bit of heat, add 1/4 teaspoon of cayenne pepper or a dash of hot sauce to the cheese sauce.
- For a crunchy topping, sprinkle panko bread crumbs on top and broil for 2-3 minutes until golden brown before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
