Quick Stovetop Mac and Cheese Recipe (2024)

By Mary | 70 Comments

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If you're looking for more pasta and cheese, try my or Creamy Garlic Butter Pasta!

Quick Stovetop Mac and Cheese Recipe (1)

I didn't feel right posting something yesterday. I don't feel like we can just gloss over the events in Boston on Monday; however, I don't feel that I'm the most qualified, or eloquent, person to discuss it. Perhaps the world doesn't need another analysis of the situation, so I won't attempt. I do think it's worth saying that you are not alone, runners and Bostonians. You've been in my thoughts, and will continue to be for quite some time, I'm sure.

Perhaps it comes as a result of my having just finished, and qualified for Boston in, my first marathon. The feelings — overwhelming feelings of joy, exhaustion, love, and gratitude — I had at the finish line were a unique blend I've never felt before. I know I'm not the only one, and it's a powerful connection to think of all those finishing a marathon having some version of these feelings as well. Nobody runs, watches, supports, or volunteers at a marathon with any idea that something might happen to them. I hope it stays that way.

I was busy working (cooking) Monday when I heard about the explosions. I spent most of the afternoon watching the news on TV, abandoning all further cooking plans for the day. As with any emotional situation, comfort food seemed appropriate. My general plan of attack when it comes to comfort food is: mac & cheese. And brownies. But seeing as I needed lunch, mac and cheese it was!

This recipe is so easy to throw together, and doesn't require you always have a box of mac n' cheese in the pantry (although we usually do anyways!). It's also really easily tweaked — throw whatever cheese you have/want into the sauce and you're good to go! You can easily make the sauce in the time it takes to boil water and cook pasta, and throw in veggies if wanted, top with hot sauce, pepper, etc. The sky is the limit with this one!

Quick Stovetop Mac and Cheese Recipe (2)

{Edit: A lot of people have been having trouble with this recipe (either curdling or not thickening) — I personally have never had either issue, but will try experimenting a bit and then update this recipe!}

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Quick Stovetop Mac and Cheese Recipe (3)

Quick Stovetop Mac & Cheese

★★★★★5 from 3 reviews

  • Author: by Mary
  • Cook Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 2 1x
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Description

This Quick Stovetop Mac and Cheese recipe is easy to make, quick, and kid-friendly — this dinner will be a family favorite!

Ingredients

UnitsScale

  • 8 oz dry pasta
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 ¼ cups milk, heated
  • 1 cup shredded cheese (any, I used ½ gruyere ½ cheddar)
  • salt + pepper

Instructions

  1. Bring a large pot of water to a boil, and cook pasta according to directions.
  2. As pasta is cooking, melt the butter in a medium saucepan over medium heat.
  3. Once the butter is completely melted, add the flour and whisk it into the butter. Continue whisking and cooking for 6 minutes. The mixture will darken a bit.
  4. Pour ½ cup of the heated milk into the saucepan and whisk vigorously to break up the butter and flour mixture.
  5. Add the rest of the milk and continue whisking. Cook until the sauce has thickened substantially, or to your liking. You can thin it with more milk if necessary.
  6. Reduce the heat to low, and mix in the shredded cheese. Stir until completely melted and smooth. Remove from heat and pour over the cooked noodles.
  7. Toss noodles and sauce together, adding salt and pepper to taste.

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Reader Interactions

Comments

  1. elizabeth says

    There is no need to analyze it. We all feel it. Heartbreaking. Something so pure and extraordinary tainted.

    Reply

  2. Pamela @ Brooklyn Farm Girl says

    Love the ease of this recipe. Macaroni and cheese is a comfort food at it's finest. Thanks for sharing!

    Reply

  3. Barb says

    Just made this dish. It was a flop. when I poured the heated milk into the butter and flour into the saucepan, I stirred for more than 10 minutes but it never thickened in the slightest. I later added another teaspoon of flour and stirred, but still it was not thickening. I went ahead and added the cheese. When I poured it over the noodles, it all looked "curdled".

    Reply

    • Mary says

      Sorry it was a flop for you! There are a number of reasons that could have been (heating or timing issues), so I won't take a stab at it... But hopefully it works next time! I make this about once a week and it always works for me! Sorry it didn't for you!

      Reply

      • leenn says

        I make a simple cheese sauce by melting American cheese in a little milk and butter in the stove top. No flour at all and very little milk. Add a little cheese at a time. My kids love american, but I'm sure it would work with the cheese in the recipe here. Add a little milk if it gets to thick. Cook on low heat.

        Reply

  4. emmelle says

    mine looked curdled too so I just poured it into a cassarole dish, sprinkled it w panko & baked it for about 20mins. turned out delish & the family loved it. I made sure not to let the milk boil & I added a little of the pasta water to see if that would help but it didn't. I used yellow & white cheddars & a smidge of smoked Gouda. Could be because I used smart balance instead of real butter. But like I said, baking it totally salvaged it & it was one of the best flavored macs I've ever made.

    Reply

  5. Jennifer says

    Despite the simplicity of this recipe, it didn't work out for me at all. I think that the ingredient amounts don't make sense. I was expecting a roux of some sort, but all I got was burned, liquidy butter because of the lack of flour - no amount of stirring would help - the milk would not thicken as a result and the chese curdled. I am sure this recipe would be lovely if I increase the flour next time 1 tbsp to 1bsp ratio butter/flour as is traditional roux recipes.
    Cheers and thanks

    Reply

    • Amy says

      Her recipe has correct measurements, a roux is equal parts of butter (or a fat) and flour. The higher the quantity of fat/flour the more liquid you will have to add. You have to stir it continuously for 5-7 minutes and heat should be at about medium. If its too high then yet it will burn the roux and the rest will follow suit. If you have never made a roux then its probably user error that this didnt come out right not the writers error.

      Reply

      • Mary says

        Thanks, Amy! Xo

        Reply

    • Sharon says

      Just made this and doubled it for a full pound of pasta. Came out fabulous!! Thanks for recipe!!

      Reply

  6. Louise says

    Thank you for the easy recipe. This turned out really well. I had to let the milk, butter and flour mixture come pretty close to a boil for a few minutes before it really started to thicken. But once it did it had a really smooth texture. My husband and daughter loved it.

    Reply

  7. MOMOFTRES says

    Worked great for us. My kids said it was better than Noodles and CO! Thanks.

    Reply

  8. Samantha says

    Thank you!! This recipe turned out perfect and my kids loved it! It was so creamy and would go great as a stand alone dish or added to a meal! We did have to double the recipe for our family of 5.

    Reply

    • Mary says

      Thanks for the comment, Samantha! I'm so glad this worked well for you!

      Reply

      • Veronica says

        We love this recipe! My husband rarely requests I make a dish a second time. He asks for this frequently! We have made it with cheddar, colby jack and today we used parmesan, to go with our italian season chicken. So very yummy! Thank you for sharing!

        Reply

        • Mary says

          Thanks for the comment, Veronica! So glad to hear it! Xo

          Reply

      • Joanne says

        I am poor as I cannot afford the pot can you do it in a medium bowl in microwave

        Reply

        • Mary says

          Hi Joanne! I don't think this would work (the roux!) in the microwave — but whatever pot you can get on the stove should do the trick! Good luck! xo

          Reply

  9. LaceyB says

    I have to say, I was nervous to try this recipe as I am somewhat a newbie to cooking and have delivered more failed/burnt meals than good ones. But WOW, I followed your measurements to a T, used organic milk, organic salted sweet cream butter, made sure I was on the lower side of your heat recommendations (I am reallllllyyyyyy good at burning things 😉 ) and I used a combo of shredded mexican 4 cheese, mild cheddar and havarti. YUMMM!!! The taste reminds me more so of an alfredo than a traditional mac'n'chz so next time I will downplay the white cheese and up the cheddar! Thank you!

    Reply

    • Mary says

      I'm so glad this worked for you, Lacey! It's always nice to hear from a "newbie" that they could successfully complete a recipe I have — so thanks!! Enjoy!

      Reply

  10. Amelia says

    For the people who find it curdling and such, this is what I did;

    Basically for the flour, I put it in a cup little by little, adding small amounts of milk to make a paste (consistency of Hummus), and with a spoon making sure there are no flour lumps.
    I then put that into a jug with the rest of the milk and stirred and then popped that in the pan. It should thicken up, if not do the same with a tad more flour, before adding that to the pan. When you find it thickening add the cheese until it melts and you find it thick enough.

    I find that if you simply throw milk and flour together the flour will form lumps and float around in the milk so that when you break the lump you just have a load of untouched flour.

    This is how I did it after plenty of experimenting, try it if you have curdling or the sauce wont thicken. Hope this helps!

    Reply

  11. Reyna says

    To have everything brown properly and not curdle, etc the heat must be incredibly low and you need a lot of patience. Also near constant stirring or whisking, so as to not burn the roux and allow for the cheese to melt homogeneously. Soft cheeses melt more smoothly than harder cheese. Also, if you find your cheese and milk mixture is not thick enough, adding one egg yolk and whisking immediately upon adding it will work wonders. Another way to avoid curdling is using evaporated milk (can be cut with water) or a mixture of cream cheese and milk. I've been making homemade mac and cheese since 2004 and found these tricks to work well. This recipe is also spot on and perfect. Just remember, low heat!!

    Reply

  12. Austin B says

    Delicious! Just found and made this recipe, I'll have to try it with gouda at some point, I used the inferior mild cheddar this time around.

    Reply

    • Mary says

      Thanks, Austin! Enjoy!

      Reply

  13. Sara Ochoa says

    Turned out well for me but it tasted a little bland, I'm thinking it was the cheeses I used. But it was so creamy and cheesy, I love this recipe

    Reply

    • Mary says

      Thanks, Sara! Cheese choice makes all the difference for taste — but glad it was OK anyways! Enjoy!

      Reply

  14. Ashley says

    Because of some dietary restrictions, I had to modify the recipe. I used gluten free pasta (and, therefore, gf flour) and organic goat dairy (milk, butter and cheeses).

    The sauce didn't turn out very well, it tasted very strongly of the gf flour, so after adding the sauce to the pasta, a stirred in a bit more cheese and tossed it in the oven at 350 for a bit.

    I think next time I'll use a bit less flour. Bent I'll definitely be making this again.

    Reply

    • Charlotte says

      If it tasted of flour that usually means you didn't cook the butter and flour together for long enough, leaving the flour tasting a little raw. Whenever I make a cheese sauce I can tell the flour is cooked when it makes a quiet squeaking/popping sound. I wouldn't recommend leaving flour out, just because if you do the sauce might not thicken properly..

      Reply

  15. Jo says

    There is no reason it should curdle. All you are doing with the butter, flour and milk is making a roux. Heat any fat till its hot (3 tbsp), add some flour (usually 2-3 tablespoons) whisk together and cook for a minute or two to get rid of raw flour taste. Now slowly add milk or cream and whisk as you do this. The more liquid you add, the thinner the roux will be.

    Reply

  16. Dragana M. says

    I am simply amazed. This is the most delicious dish I've ever eaten!

    Thank you! Greetings from Serbia

    Reply

  17. Katie says

    I am not sure where people are going wrong either- I made it just as you have it (even with almond milk) and cheddar and it turned out perfectly. I added broccoli to the noodles for me and my toddler. Awesome. Thank you so much!

    Reply

    • Mary says

      Thanks for the comment, Katie! Glad to hear it worked well for you! - Mary

      Reply

  18. Anna says

    This wasn't good at all. The sauce was pasty and very bland. Couldn't taste the cheese at all, and I used a 4 cheese mixture. Disappointing.

    Reply

    • Mary says

      Hi Anna, sorry to hear this! I find that the quality of the cheese makes all the difference, so maybe that was the issue. Thanks for the note!

      Reply

  19. Abbey says

    i just made this dish i don't know what i did wrong but it was terrible i tried more noodles and more salt and pepper but it was still terrible

    Reply

    • Mary says

      Hi Abbey! Sorry it didn't turn out for you — I wish I could help! Assuming you followed the directions completely, it should have worked! Any specifics about what was wrong with it?

      Reply

  20. Lindsay says

    This turned out beautifully for me. I followed the instructions exactly, and used a mix of mozzarella, sharp cheddar and Parmesan. Thank you for recipe that is as quick and definitely more tasty than the boxed stuff!

    Reply

    • Mary says

      Woohoo! Glad to hear you liked it, Lindsay! Your combo of cheeses sounds fantastic.

      Reply

  21. Lexie says

    I make this all the time and I love it. Quick and easy (and I'm terrible at cooking) and comforting! You can adjust the flavour by using sharper or milder cheeses.

    Reply

    • Mary says

      Thanks, Lexie! I love using different cheeses, too — definitely a fan of a super sharp white, but combined with something gentle and gooey (like fontina!). Enjoy! xo

      Reply

  22. Miriam says

    I sliced a garlic clove and added it to the milk while warming and put 1 and 1/4 cup cheese. It turned out absolutely delicious. Thank you for sharing!

    Reply

    • Mary says

      omg BRILLIANT Miriam!! I will definitely have to try this!! xo

      Reply

  23. John says

    Developed into a doughy texture when hot milk was added to hot flour/butter mixture. Never developed into a sauce no matter how much milk or cheese I slowly added.

    It doesn't seem like adding flour to the sauce is the norm, and I understand why.

    Reply

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Quick Stovetop Mac and Cheese Recipe (2024)

FAQs

Can you cook an easy mac on the stove? ›

Can you cook Easy Mac on the stove? Yes, you can make mac and cheese on the stove. The recipe includes cooking pasta, making a roux with butter and flour, adding milk to the roux to thicken it, adding grated cheddar cheese, and seasoning with salt, pepper, and garlic powder.

How to make easy mac and cheese without microwave? ›

How to Make Macaroni and Cheese on the Stovetop
  1. Step 1: Boil Macaroni. Bring a pot of water to a boil. Cook elbow macaroni until al dente, about 8 minutes. ...
  2. Step 2: Make a Roux. While the macaroni is cooking, go ahead and start on the roux. ...
  3. Step 3: Add Cheese and Macaroni. Finally, the most crucial step: Add cheese!
May 22, 2024

What not to do when making mac and cheese? ›

5 Mistakes to Avoid When Making Mac & Cheese
  1. Not using enough cheese. The heart and soul of this dish lies in the name. ...
  2. Using the wrong kind of pasta. Picking a pasta for mac and cheese is not something to be hasty about. ...
  3. Overcooking the pasta. ...
  4. Using too much liquid in the sauce. ...
  5. Not using a blend of cheeses.
May 1, 2019

What can I add to instant mac and cheese to make it better? ›

Here are a few of my favorite ways to upgrade boxed mac and cheese in three ingredients or fewer:
  1. Broccoli + Shredded Chicken. ...
  2. Bacon + Peas + Egg. ...
  3. Garlic + Pickled Jalapeños. ...
  4. Mushrooms + Thyme + Grated Gruyère. ...
  5. Pesto + Sun-Dried Tomatoes. ...
  6. Kimchi + Bacon + Chopped Scallions. ...
  7. Cherry Tomatoes + Basil + Mozzarella.

How long does it take for macaroni to cook on the stove? ›

Boil 4 quarts of water for each pound of dry macaroni; if desired, add 1-teaspoon salt. Add macaroni and return to a boil. Cook uncovered approximately 9-11 minutes, or until tender, stirring occasionally, avoid overcooking.

What is quick cook macaroni? ›

Product description. Swedish macaroni that cooks in 3 minutes if you think the usual 5 is too long a wait. For when you're really really really hungry.

Do you need milk for Easy Mac? ›

To make mac and cheese without milk, the best choice is to find something that has a similar texture and a milk flavor. Things like heavy cream, almond milk, oat milk, yogurt, cream cheese, and even pasta water all work very well in boxed mac and cheese.

How to make two easy macs at once? ›

Instructions for two servings:
  1. Pour 2 macaroni pouches into 1-quart microwaveable bowl.
  2. Add 1 cup of water.
  3. Microwave on high 4 ½ to 5 minutes.
  4. Add 2 sauce pouches.
  5. Mix well.

What cheese to avoid for mac and cheese? ›

I would avoid Swiss (greasy when melted), mozzarella (melts great but noticeably bland here), parm (doesn't blend well with this technique), pecorino (same problem), and all low-fat or part-skim cheeses, which will not turn into a sauce at all but a bunch of stringy sludge. Avoid at all costs.

What makes mac and cheese taste good? ›

Adding an egg to mac and cheese makes the sauce smooth, velvety, and heavenly rich. The mustard powder (or a substitute for dry mustard if you're really stuck) provides the perfect tangy bite that balances all that richness, and then there's the cheese. Oh, the cheese!

What does milk do to mac and cheese? ›

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk.

What can I add to homemade mac and cheese to give it more flavor? ›

8 Ways to Elevate Your Macaroni and Cheese Dinners
  1. Add extra cheese to your dish.
  2. Mix in some hot sauce and chicken to make buffalo chicken mac n' cheese.
  3. Add in vegetables like broccoli, cauliflower and spinach.
  4. Sprinkle some bacon bits or breadcrumbs on the top of your dish.
  5. Add spices and fresh herbs to your dish.
May 21, 2022

What keeps mac and cheese moist? ›

There are a few different ways to keep your macaroni and cheese moist, from adding a solid layer of shredded cheese on top to holding back on the cream when making your sauce.

What's the best cheese for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

How long to boil an Easy Mac? ›

In a large kettle, bring water to a boil. Add macaroni; return to boil. Cook, uncovered, for 6-8 minutes or until tender, stirring frequently.

Can you cook microwave macaroni with boiling water? ›

Microwave pasta

Make sure the bowl is large, as the pasta will expand and bubble up as it cooks. Pour around 400ml boiling water over the top – you want to ensure the pasta is completely covered.

How do you make Easy Mac not boil over? ›

We recommend stirring the water/pasta mixture before putting it into the microwave. There is anti-foam in each cup to prevent boil over but it needs to get stirred properly in the cup to function. Hope this helps!

How do you cook a frozen Mac? ›

When you're ready to eat it, it can go straight from the freezer into in a 400°F oven. Cook for 1 hour, covered with foil, the take the foil off and bake for another 15-20 minutes to brown the top.

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