4.3 from 18 votes
Stovetop Mac and Cheese
This ultra creamy mac and cheese is made in just one pot on the stovetop, and uses less than 10 ingredients!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 servings
Calories: 875 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 6 1/2 cups whole milk plus some extra to thin sauce if necessary
- 1 tsp kosher salt
- 1 lb. dried elbow macaroni
- 2 cups shredded sharp cheddar cheese (8 oz)
- 2 cups shredded gouda cheese (8 oz)
- 1/4 tsp dried mustard powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper plus more for serving
Instructions
Boil the pasta
- In a large pot (we like to use a dutch oven), add the milk and salt, and bring to a boil over HIGH heat.
- Once boiling, add pasta, stir, and lower the heat to MED (or whatever temperature is needed to maintain a gentle simmer).
- Continue to cook, stirring occasionally to prevent sticking, for about 6-8 minutes (or until macaroni is cooked to al dente and most of the milk has been absorbed).
Cup of Yum
Add cheeses
- Adjust the heat to MED LOW, then add the cheddar and gouda cheeses. Stir constantly, until cheeses are melted and saucy. This will likely take about 2 minutes or so.
- If the cheese sauce is too thick, add additional milk a Tbsp or two at a time, stirring until desired consistency is reached.
Season
- Stir in the mustard powder, garlic powder, and black pepper. Once stirred in, give the mac and cheese a quick taste and see if you'd like to add any additional salt or pepper.
Serve
- Serve hot, sprinkled with a bit of black pepper if desired.
Notes
- I've estimated that this recipe will serve approximately 6 people, but as always, feel free to divide this recipe up into as many servings as you'd like.
- If the mac and cheese is super thick and almost gummy, feel free to add more milk, a splash at a time, stirring it in, until it's the consistency you'd like.
- If the mac and cheese is more watery than you'd like, you can whisk 2 tsp of cornstarch and 3 tsp of cool water or milk. Whisk this in a small bowl until smooth, then stir into the mac and cheese. Cook, stirring often, for a few minutes, and it should thicken right up.
- Shredding your own cheese is recommended, however I've tested this recipe with Tillamook and Sargento pre-shredded cheeses, and they worked well. Other brands have not been tested.
Nutrition Information
Calories
875kcal
(44%)
Carbohydrates
72g
(24%)
Protein
47g
(94%)
Fat
44g
(68%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
159mg
(53%)
Sodium
1385mg
(58%)
Potassium
693mg
(20%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
1250IU
(25%)
Vitamin C
0.01mg
(0%)
Calcium
1160mg
(116%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 875
% Daily Value*
| Calories | 875kcal | 44% |
| Carbohydrates | 72g | 24% |
| Protein | 47g | 94% |
| Fat | 44g | 68% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 159mg | 53% |
| Sodium | 1385mg | 58% |
| Potassium | 693mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 1250IU | 25% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 1160mg | 116% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.