This quick stovetop mac and cheese is creamy, cheesy, and oh-so-comforting! It comes together in just one pot, making cleanup a breeze. Who doesn’t love that?
I can’t help but sneak bites straight from the pot while it’s cooling. It’s a childhood favorite that always hits the spot, especially on a cozy night in! 🧀
Key Ingredients & Substitutions
Elbow Macaroni: This classic shape is perfect for mac and cheese. If you’re looking for a change, you can use shells, cavatappi, or even gluten-free pasta for the same cheesy goodness.
Butter: Unsalted butter helps control the salt level. If you need a dairy-free option, try using a plant-based butter. It will still give a lovely richness to the dish.
Cheese: Sharp cheddar gives great flavor, but a mix of cheeses like Monterey Jack or a little Parmesan can also work well. If you’re avoiding dairy, try a vegan cheese that melts well.
Panko Breadcrumbs: They provide a nice crunch on top. If you don’t have panko, regular breadcrumbs will work, but don’t forget to toast them for extra crunch. For a gluten-free option, look for gluten-free breadcrumbs.
How Do You Make the Creamiest Cheese Sauce?
Getting the cheese sauce just right is key. Start by making a roux with butter and flour. This will thicken your sauce. Cooking the roux for about 2 minutes helps eliminate any floury taste. Then, slowly whisk in warmed milk to avoid lumps—this is crucial!
- Whisk the milk in gradually and keep it moving to prevent sticking.
- Cook until the sauce thickens enough to coat a spoon. This might take about 5-7 minutes.
- Remove from heat before adding your shredded cheese. This helps it melt beautifully without getting rubbery.
- Make sure to taste and season your sauce—don’t skip this step, as it really enhances the flavor!
Stovetop Mac And Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni (about 2 cups)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (optional for extra creaminess)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon smoked paprika or cayenne pepper (optional for a mild kick)
- 1/2 cup panko breadcrumbs (optional for topping)
- 1 tablespoon fresh parsley, chopped (optional for garnish)
How Much Time Will You Need?
This stovetop mac and cheese takes about 20-30 minutes total. You’ll spend about 10 minutes cooking the pasta and another 15-20 minutes making the creamy cheese sauce and combining everything. It’s quick, satisfying, and perfect for when you need comfort food fast!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the elbow macaroni and cook it according to the package instructions until it’s al dente, usually about 7-8 minutes. Once cooked, drain the macaroni and set it aside while you prepare the cheese sauce.
2. Make the Roux:
In a large skillet or saucepan, melt the butter over medium heat. As soon as it’s melted, whisk in the flour to create a smooth paste, also known as a roux. Keep whisking for about 2 minutes until the mixture is bubbly and starts to turn golden, which helps eliminate the raw flour taste.
3. Prepare the Cheese Sauce:
Slowly pour in the warmed milk while whisking continuously to prevent any lumps from forming. Cook the mixture, whisking frequently, until it thickens enough to coat the back of a spoon—this should take around 5-7 minutes.
4. Add the Cheese:
Once your sauce is thickened, remove it from the heat and gradually stir in the shredded cheddar and Gruyère cheeses. Keep stirring until the cheese has completely melted and the sauce is smooth. This is where the magic happens!
5. Season to Taste:
Now it’s time to season your cheese sauce! Add in the salt, freshly ground black pepper, and optional smoked paprika or cayenne pepper for a little heat. Stir well and taste. Adjust the seasoning if needed—it should be rich and flavorful!
6. Combine with Pasta:
Carefully add the drained macaroni to your cheesy sauce. Gently stir to combine, ensuring every piece of pasta is coated in that delicious, creamy texture. Yum!
7. Optional Crispy Topping:
If you want to elevate your mac and cheese, sprinkle the panko breadcrumbs evenly over the top. To create a crunchy topping, place the skillet under a broiler for about 2-3 minutes, just until it’s golden and crispy. Keep a close eye on it so it doesn’t burn!
8. Serve and Enjoy:
Finally, garnish with fresh parsley if you like. Serve hot and creamy right from the pot or transfer it to bowls. Enjoy your comforting stovetop mac and cheese with a crunchy topping!
Can I Use Different Types of Pasta?
Absolutely! While elbow macaroni is classic, you can use any pasta shape you prefer, such as shells, rotini, or even gluten-free pasta. Just adjust the cooking time according to the shape you choose.
Can I Make This Recipe in Advance?
Yes, you can prepare the cheese sauce ahead of time and store it in the fridge for up to 2 days. Just reheat gently on the stove, adding a splash of milk to loosen it up if it thickens too much. Cook the pasta fresh just before serving for the best texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a little milk if needed to restore creaminess.
Can I Make This Dish Spicier?
Of course! To add a kick, increase the amount of cayenne pepper or smoked paprika used in the recipe. You can also stir in some diced jalapeños or a dash of hot sauce for extra heat.