Stovetop Mac and Cheese | Creamy & Cheesy One-Pot Recipe

If you’re craving the ultimate comfort food that’s creamy, cheesy, and made in just one pot, this Stovetop Mac and Cheese Recipe is going to become your new go-to. I’ve been making this for years, and it never disappoints — rich, velvety cheese sauce that clings perfectly to every bite of tender pasta. Stick with me here, and I’ll walk you through every step so your mac and cheese turns out dreamy every single time.

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Why This Recipe Works

Creamy from the Start: Using both milk and heavy cream creates a luscious cheese sauce that’s neither too thin nor too thick.
Cheese Combo Magic: Sharp cheddar gives big flavor, cream cheese adds silkiness, and Parmesan brings a subtle tang and richness.
Classic Roux Base: The butter and flour make a golden roux that thickens the sauce just right without lumps.
Simple and Speedy: This stovetop method keeps cleanup easy and the cook time short, so you’re enjoying dinner before you know it.

Stovetop Mac and Cheese, creamy mac and cheese, cheesy pasta recipe, one-pot mac and cheese, homemade mac and cheese - A white pot filled with creamy macaroni and cheese occupies the center of the image. The macaroni are small curved tubes covered in smooth, light yellow cheese sauce, with a few grated bright orange cheese pieces scattered on top. The white pot has two small handles, one visible in the front. To the left, there are two wooden spoons placed on a patterned yellow and white cloth. On the right side, a black metal cheese grater holds some shredded bright orange cheese, with more cheese shreds scattered on the white marbled surface nearby. A small round bowl with coarse salt is also visible in the upper right corner. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this stovetop mac and cheese recipe plays a part in delivering comfort and flavor. From the tender pasta shape to the balance of cheeses, I’ll share a few things to look for while shopping so you nail it on your first try.

Stovetop Mac and Cheese, creamy mac and cheese, cheesy pasta recipe, one-pot mac and cheese, homemade mac and cheese - Flat lay of small uncooked elbow macaroni pasta, a half cup of golden butter pat, a small pile of fine white flour, two small white bowls—one with creamy nonfat milk, one with rich heavy cream, a chunk of smooth cream cheese, freshly grated sharp cheddar cheese forming a neat mound, a smaller mound of freshly grated Parmesan cheese, a small white bowl holding pale yellow dry mustard powder, two clean whole brown eggs, salt and pepper grains in small white bowls, all arranged symmetrically on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Small Pasta (shells or elbow macaroni): These shapes hold onto the cheesy sauce perfectly — no slipping or sliding away.
Butter: The fat base for the roux, which thickens your sauce and adds richness.
Flour: Combined with butter to make the roux, it ensures your sauce isn’t runny or grainy.
Milk: Use nonfat for a lighter sauce that still tastes creamy, or whole milk if you want extra richness.
Heavy Cream: This ups the luscious factor and gives the sauce a smooth, velvety texture.
Cream Cheese: A secret silky ingredient—I always add it because it makes the sauce extra creamy and tangy.
Sharp Cheddar Cheese: The star of the show — freshly grated is best for smooth melting and vibrant flavor.
Parmesan Cheese: Adds a slightly nutty flavor and depth that rounds out the sharp cheddar.
Dry Mustard Powder: Just a pinch wakes up the cheese flavors without tasting mustardy.
Salt & Pepper: To taste — salt enhances all those cheesy notes, pepper adds a subtle kick.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

What I love most about this stovetop mac and cheese recipe is how easy it is to make your own. I often swap cheeses or add mix-ins depending on my mood or what’s in the fridge. Feel free to get creative — you can totally make this recipe your own cheesy masterpiece!

Variation: I once mixed in a handful of cooked bacon and green onions — the smoky, fresh flavors paired beautifully with the creamy sauce.
Dairy-Free Version: If you want to go dairy-free, try substituting the milk and cream for unsweetened oat milk and use dairy-free cream cheese along with vegan cheeses.
Spicy Twists: Sprinkle a pinch of cayenne or stir in diced jalapeños to turn up the heat without overpowering the cheese.
Extra Crunch: Toasted breadcrumbs on top can give your stovetop mac and cheese a fun crunchy contrast if you want something different.

Step-by-Step: How I Make Stovetop Mac and Cheese Recipe

Step 1: Cook Your Pasta Al Dente

Bring 4 to 6 quarts of water to a rolling boil in a large pot, adding a tablespoon of kosher salt—it seasons your pasta from the inside out. Add the pasta and cook it just until al dente, according to the package instructions. Don’t overcook; a bit of bite is essential because the pasta will finish cooking with the cheese sauce later. Once done, drain it well and set it aside.

Step 2: Make the Roux for the Cheese Sauce

In the same pot, melt the butter over medium-low heat. Sprinkle in the flour and stir constantly for several minutes until it turns golden and smells wonderfully nutty—this is your roux forming the base. This step is crucial; don’t rush it, or your sauce might taste floury or become lumpy later.

Step 3: Heat and Add the Milk-Cream Mixture

While stirring the roux, heat your milk and cream together—either in the microwave for about 2 minutes or gently in a small saucepan until hot but not boiling. Gradually pour this warm mixture into the roux, whisking as you go to prevent lumps from forming. Keep stirring and let it simmer over medium-low heat until the sauce thickens and coats the back of your spoon. This silky base is where the magic begins!

Step 4: Melt in Cream Cheese and Seasonings

Remove the pot from heat and whisk in the cream cheese along with a pinch of salt, pepper, and dry mustard powder. Stir until the cream cheese melts completely and the sauce is smooth. This little extra step really makes the sauce creamy and adds a subtle tang that I adore.

Step 5: Fold in Cheeses and Pasta

Now, add your freshly grated sharp cheddar and Parmesan cheese little by little into the warm sauce, stirring constantly until everything is melted and silky. Then, gently fold the cooked pasta into the cheese sauce, making sure every piece is evenly coated. Voilà! Your stovetop mac and cheese is ready for serving.

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Pro Tips for Making Stovetop Mac and Cheese Recipe

Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Grate your own for the creamiest texture.
Don’t Skip Warming the Milk-Cream: Pouring warm dairy into the roux prevents lumps and speeds up thickening, making your sauce silky smooth.
Cook Pasta Al Dente: Pasta continues cooking as it soaks in the cheese sauce, so not overcooking is key to avoid mushy mac and cheese.
Stir Constantly When Adding Cheese: Removing the pot from heat and stirring constantly prevents cheese from overheating and becoming stringy or clumpy.

How to Serve Stovetop Mac and Cheese Recipe

Stovetop Mac and Cheese, creamy mac and cheese, cheesy pasta recipe, one-pot mac and cheese, homemade mac and cheese - A close-up view of creamy macaroni and cheese inside a white pot with a black rim. The macaroni is elbow-shaped, covered in smooth, pale yellow cheese sauce, with some small melted orange cheese bits sprinkled on top. A wooden spoon with a visible grain is scooping a portion of the cheesy macaroni, lifting it slightly above the pot. The pot sits on a light fabric with a yellow and white geometric pattern, all on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dish with a sprinkle of fresh chopped parsley or snipped chives for a pop of color and a fresh taste that cuts through the richness. Sometimes, I add a dusting of smoked paprika or a drizzle of truffle oil to make it extra special.

Side Dishes

For a balanced meal, I often serve this creamy mac alongside roasted broccoli or a crisp green salad. Crispy bacon or sautéed mushrooms also pair beautifully and add some texture contrast.

Creative Ways to Present

When I want to dazzle guests, I spoon the mac and cheese into small ramekins, sprinkle with breadcrumbs, and quickly broil them until golden and bubbly on top. It makes such a comforting and elegant presentation, perfect for cozy gatherings.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover mac and cheese to an airtight container and store it in the fridge for up to 3 days. It thickens quite a bit, so you’ll want to add a splash of milk when reheating.

Freezing

Freezing isn’t my fave because the texture changes slightly, but if you want to freeze, portion it into freezer-safe containers and thaw overnight in the fridge before reheating. It’s still tasty, just a bit softer.

Reheating

Reheat gently on the stovetop over low heat, stirring frequently with a splash of milk or cream to bring back that creamy texture. Microwaving works too—just keep it covered and stir halfway through.

FAQs

Can I use other types of pasta for this Stovetop Mac and Cheese Recipe?

Absolutely! While small pasta shapes like shells or elbow macaroni work best because they trap the cheese sauce, you can experiment with rotini, penne, or even cavatappi. Just keep cooking times in mind and adjust accordingly so the pasta stays al dente.
Is it okay to use pre-shredded cheese?

Pre-shredded cheese contains anti-caking agents that can make the sauce less smooth and sometimes grainy. For the creamiest stovetop mac and cheese, I recommend grating your own cheese right before cooking.
How do I prevent my cheese sauce from breaking?

Removing the pot from direct heat when adding cheese and stirring constantly helps keep the sauce smooth. Also, avoid overheating or boiling once the cheese is added, as this can cause it to split.
Can I make this recipe gluten-free?

Definitely! Use gluten-free pasta and substitute the regular flour with a gluten-free all-purpose or rice flour blend to make the roux. Just cook the same way and enjoy.

Final Thoughts

This stovetop mac and cheese recipe has been a staple in my kitchen because it’s reliably delicious, quick to pull together, and endlessly comforting. It reminds me of cozy family dinners, and I know you’ll love how simple it is to create your own perfect bowl of cheesy goodness. Try it out—you might just find your new favorite comfort food!