0 from 27 votes
Easy Mac and Cheese Recipe Stovetop
This super creamy Easy Mac and Cheese recipe is made on the stovetop in one pot! You don't need an extra pot to boil the noodles, hallelujah. The recipe is SO cheesy and flavorful. It's got the nostalgic texture of the blue-box mac and cheese, except it's a lot richer. It's done in 30 minutes. It's the recipe you need for a busy weeknight!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 1356 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 3 tablespoons butter
- 2 tablespoons flour
- 1 & 1/4 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3 cups water
- 2 cups whole milk
- 1 (12-oz) can evaporated milk
- 1 pound dry elbow macaroni
- 8 ounces American cheese or Velveeta
- 3-4 cups sharp cheddar cheese about 18 ounces, shredded
- 1/2 cup additional milk as needed
Instructions
- Make the roux/boil the pasta. In a 3-quart saucepan or a 12-inch high sided skillet, melt 3 tablespoons butter over medium heat. In a small bowl, whisk together 2 tablespoons flour, 1 and 1/4 teaspoons kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon dry mustard, and 1/8 teaspoon cayenne pepper. Sprinkle over the melted butter, and whisk to form a loose roux.
- Moving very slowly at first, and whisking constantly to not break the roux, very gradually add in 3 cups water, 2 cups milk, and 1 can evaporated milk. When you first start adding the liquid, stop every little bit to whisk it and smooth it out before adding more.
- Add in 1 pound dry elbow macaroni. Turn the heat up to medium high. Bring the mixture to a simmer, stirring every minute or so to make sure the noodles don't stick. After a few minutes, you will see slow bubbles coming up from the center of the pan (not just the edges). Turn the heat back down to medium low. Continue cooking and stirring on medium low for about 10 minutes, until the pasta is al dente. Be sure to stir every 1-2 minutes so that your pasta doesn't stick, and so the sauce remains creamy.
- Do not drain! Turn your heat to low.
- Meanwhile, get your cheese ready. Chop your American or Velveeta cheese into 1-inch chunks for easier melting. Shred 3-4 packed cups of sharp cheddar cheese. (I do not recommend pre-shredded cheddar because it does not melt smoothly and you will end up with slightly grainy mac and cheese. But sometimes convenience beats perfection, I get it. Do what you gotta do.)
- Turn the heat to low as soon as your pasta is al dente. Add in about 1/3 of the cheese. Stir it well and make sure all the cheese melts before adding another bunch of cheese. Adding in batches ensures that the mac and cheese doesn't get lumpy or grainy.
- Serve immediately. If you have to wait a period of time before serving, add in about a half cup of milk and stir it over low heat to loosen it up a bit. The mac and cheese will thicken as it cools.
- Reheat leftovers in the microwave or on the stove on low. Add in a little milk and stir as it heats up, to make it creamy again.
Cup of Yum
Nutrition Information
Calories
1356kcal
(68%)
Carbohydrates
107g
(36%)
Protein
64g
(128%)
Fat
75g
(115%)
Saturated Fat
44g
(220%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
0.5g
Cholesterol
258mg
(86%)
Potassium
2061mg
(59%)
Fiber
2g
(8%)
Sugar
64g
(128%)
Vitamin A
2335IU
(47%)
Vitamin C
11mg
(12%)
Calcium
2208mg
(221%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 1356
% Daily Value*
| Calories | 1356kcal | 68% |
| Carbohydrates | 107g | 36% |
| Protein | 64g | 128% |
| Fat | 75g | 115% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 258mg | 86% |
| Potassium | 2061mg | 44% |
| Fiber | 2g | 8% |
| Sugar | 64g | 128% |
| Vitamin A | 2335IU | 47% |
| Vitamin C | 11mg | 12% |
| Calcium | 2208mg | 221% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.