Stovetop Mac and Cheese

A plate topped with Creamy Mac and Cheese.

Print Recipe

This Creamy Stovetop Mac and Cheese is the BEST 30-minute meal for a busy week. Your family will love it every time!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American

Servings: people

Calories: 571kcal

Author: Stephanie

Ingredients

2 cups macaroni uncooked. (equal to 1/2 lb.)
2 tablespoons butter
2 tablespoons flour
½ cup heavy cream
1 cup milk
½ teaspoon mustard powder
¼ teaspoon onion powder
¼ teaspoon each: salt/pepper
½ teaspoon hot sauce
1 ½ cups cheddar cheese shredded
½ chicken bouillon cube optional

Instructions

Pro tip 1: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese. See notes for brand of cheese that I use.
Pro Tip 2: Combine the milk/heavy cream in a medium measuring cup with a spout. Heat it in the microwave for 1 minute. For more savory depth of flavor, stir in ½ chicken bouillon cube!
Bring a large pot of salted water to a boil and add the macaroni. Bring back up to a boil and cook according to package instructions. Set a timer to avoid overcooking. Drain once cooked.
While the pasta cooks, melt butter in a large pot over medium heat. Use a silicone spatula to stir in the flour. Continue to stir for 1-2 minutes. Add the heavy cream/milk in splashes, stirring continuously. (If you add it too quickly you’ll “break” the roux and the sauce will be thin.)
Bring to a boil, then reduce to a simmer. Add the seasonings and hot sauce. Reduce heat to low.
Gradually sprinkle in the shredded cheese. Stir continuously until smooth and combined. Add the drained macaroni and stir to combine. Serve!

Notes

Pro Tips:

Bouillon: Adding 1/2 - 1 chicken bouillon cube to the
I use Cracker Barrel Sharp Yellow Cheese for this recipe.
You can't taste the hot sauce or mustard powder in the mac and cheese, they are used as flavor enhancers. I usually use Texas Pete Hot Sauce. (Frank's hot sauce is my trusty backup!)
Love Mac and Cheese? Check out all of my Mac and Cheese Recipes, including my Bacon Mac and Cheese, Chicken Mac and Cheese, and Chili Mac!
📘 Find this recipe on page 190 of my 2nd cookbook, Let's Eat!

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Recipe Source: TheCozyCook.com - For pro tips, step-by-step photos, storage information, and to save it to your account, visit https://framework-keystone.live/stovetop-mac-and-cheese/%3C/strong%3E%3C/p%3E%3C/div%3E%3C/div%3E%3Cscript%3Ewindow.wprm_recipes = {"recipe-41516":{"type":"food","name":"Stovetop Mac and Cheese","slug":"wprm-stovetop-mac-and-cheese","image_url":"https:\/\/thecozycook.com\/wp-content\/uploads\/2021\/10\/Stovetop-Mac-and-Cheese-f.jpg","rating":{"count":79,"total":394,"average":4.99,"type":{"comment":79,"no_comment":0,"user":0},"user":0},"ingredients":[{"uid":0,"amount":"2","unit":"cups","name":"macaroni","notes":"uncooked. 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