This stovetop Macaroni and Cheese is a perfect classic – and it just happens to be made in one pot. Butter, flour, pasta, milk, cheese and a few seasonings is all you need to make this epic classic that’s on the table super quick!
MY GO-TO MAC AND CHEESE RECIPE
Of all the versions of Mac and Cheese I have, this Stovetop Macaroni and Cheese is the one that I use most frequently because the effort vs output is off the richter scale.
It would be easy to assume that I make this in one pot for convenience. But I swear to you, that’s not the reason why. Less washing up is a side benefit.
The reason I make this in one pot is because the starch released from the pasta mixes in with the sauce and emulsifies it, creating a cheese sauce that is silkier and clings better to the pasta than making it the traditional way (i.e. cooking the sauce and pasta separately).
This isn’t just a theory of mine, it’s the proper way to make Italian pastas. The way Italians have been making it ever since the dawn of time. Every single pasta recipe on my blog is finished off by tossing the almost-cooked pasta in the sauce with a splash of pasta water. Doing this thickens the pasta sauce and it clings to every strand of pasta so you don’t end up with a pool of pasta sauce at the bottom of the bowl. I chatter on about this technique in every single pasta recipe I share. (See all my pasta recipes here!)
And by applying this same technique to Stovetop Macaroni and Cheese, the sauce comes out really luscious. Silky and glossy, and it clings to every macaroni. No gluggy sauce!!!
HOW TO MAKE MAC AND CHEESE
It starts with a traditional roux made with melted butter and flour which is the thickener for the sauce. Add seasonings, milk, cheese, then add the pasta.
And it all cooks together at the same time! Because the sauce thickens as it cooks, it needs to be stirred frequently. Not constantly, but pretty frequently. A leisurely stir every now and then, taking a sip of wine in between and flicking through a magazine.
Now that’s a nice vision of preparing dinner, isn’t it?? (Just to be clear, that’s not what it’s like for me most nights….I wish it was!!)
I thought a cooking video would be especially useful for this recipe so you can see the thickness of the sauce when you take it off the stove. If there is one tip I’d give for Mac and Cheese – any Mac and Cheese, even baked ones – it’s this: take the sauce off the stove BEFORE it’s the consistency you want. The sauce continues to thicken as you stir it and serve it. And it thickens really fast.
So take it off the stove earlier, and if it’s still too thin for your taste, pop it back on later.
I know there are many fancy schamcny Macaroni and Cheese version “out there” in this big wide world. Truffled, Lobster (yes, really!), multiple types of cheeses, loaded with cream. The list goes on and on. And I’m definitely partial to playing around with Mac and Cheese myself.
But a real classic Macaroni and Cheese is something that everyone should know. I realise I’ve completely contradicted myself here because this is a one pot version which isn’t traditional! But the end result is absolutely bang on traditional. 😉 – Nagi x
THE MAC & CHEESE COLLECTION
- This Stovetop Mac and Cheese – one pot, 20 minutes
- Baked Mac and Cheese – huge reader favourite!
- Chili Mac
- Shrimp Mac and Cheese – outrageously delicious!
- Chicken and Broccoli Mac & Cheese
WATCH HOW TO MAKE IT
1 minute cooking video tutorial. Dozer fans – don’t miss him bombing the shot at the end!
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Stovetop Macaroni and Cheese
Ingredients
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- 250 g / 2 1/2 cups elbow macaroni , uncooked
- 3/4 cup mozzarella cheese , shredded
- 1 1/2 cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)
- Salt and pepper
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
- Add about 3/4 cup of milk and mix into butter mixture – it will become a slurry pretty quickly.
- Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
- Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
- Stir regularly as it cooks for 9 – 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked – tender but still firm. It should still be saucey at this stage and thinner than you want.
- Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
- Serve immediately!!
Recipe Notes:
* Pasta keeps cooking in the sauce after you take it off the stove. So take it off when it is still a teeny bit firm!
* The sauce thickens ALOT after you take it off the stove when you stir the cheese in and simply by stirring it. It is better to take the pot off the stove too early than too late. TROUBLESHOOTING:
* If you take the pot off too late at the sauce becomes too thick, just add a splash of milk or water. Easy fix!
* If you take it off too early, just pop it back on the stove. 3. I make my stovetop Mac and Cheese in one pot because I think it comes out better, using just the traditional ingredients. The reason is because the starch in the pasta releases into the sauce as it cooks, making it silky, glossy and it clings to the pasta. This is a technique used by Italians for all their pastas. Read more in the post! 4. My Baked Mac and Cheese is made differently, but you can bake this one too. Mix panko breadcrumbs with butter and parmesan, take the pot off the stove before it’s done but enough sauce has reduced so the breadcrumbs will stay on top, then pop under grill/broiler for a few minutes. During this time the pasta will continue to cook. This recipe is very forgiving so don’t stress if your timing is a bit out! 5. Nutrition per serving, assuming 5 servings. I only use a pinch of salt in this because I find the cheese is salty enough.
Nutrition Information:
LIFE OF DOZER
His tail gets in all sorts of trouble. It can clear a coffee table of wine glasses, brush through cheese platters. And gets caught in things like a crack in the leg of this table.
The perils of having long hair, hmm?
Hi Nagi! I love your recipes! I was wondering with this one if I could use almond milk as a substitute for the regular milk? Thanks!
Hi Sarah, you sure can (only difference is the flavour) – N x
I have made this recipe several times, and it is absolutely delicious! I love the fact that everything is cooked in the same pot, and it makes sense that this method means that the pasta will absorb more of the flavors of the sauce. I usually use Tillamook Medium cheddar cheese as my base, then add other cheeses I have on hand such as Gruyere, Monterey Jack, Fontina, etc. It comes out great every time! I like to make my Macaroni and Cheese ahead of time and reheat it later, so the only adjustment I make is to add another ½ cup of milk (2 ½ cups total) so that as the Mac and Cheese “sets up”, it is still super moist and creamy when I reheat it. With some of the leftover Mac and Cheese, I like to change it up and enhance it a bit by filling individual baking dishes, adding some sort of protein such as diced smoked Tri-Tip, Carne Asada or crispy Carnitas along with diced roasted jalapenos, and topping the Mac and Cheese with Panko; baking it at 350° until hot and bubbling and the Panko is crispy. This is yet another way to enjoy this awesome Mac and Cheese recipe! Thank you for sharing this Nagi!
You’re so welcome Lisa, I’m so glad you love it!
Hi Nagi, could I ask what size your pot is? Thanks!
It would be helpful if the tasty cheese warning was on the ingredients list, I just take a photo of ingredients and then shop. Didn’t realise that tasty was different to cheddar.
Made the chicken with mushroom brown gravy! So good my hubby had 2 servings and took it for lunch! A keeper. Trying max and cheese tonight…ty
Wahoo! You nailed it Cindy!! – N x
I’m so excited to try this tonight! Going to add some garlic sauteed onions and mushroom mixed through at the end. Yum!
I can’t seem to edit my comment, so replied instead. The dish turned out amazing. Definitely making it again asap.
Sounds great Casey!
THANK YOU NAGI!! My husband has been craving macaroni and cheese and none of the other recipes I’ve tried hit the spot, but he LOVED this one. And I have to agree with his assessment – this is amazing!
For the non-mozzarella cheese, I used a block of Dubliner. It was perfect.
Sounds great Rachael, I’m so happy he loved it!
I made and loved your ridiculously cheesy baked mac n cheese first, didn’t think it could get any better… and it doesn’t really, but this is so much simpler, faster and just as tasty!
I still toast some panko crumbs with a smidge of oil and salt and sprinkle them over the top because I like the crunchy contrast with the silky smooth sauce and if I wanna spice it up some, I add a good squirt of sriracha with the rest of the seasonings.
I’m making it tonight with garlic butter (because somehow that is the only actual butter I currently have on hand) and I have loads of Italian parsley to sprinkle on top – can’t wait!
That’s great to hear Chris!
Also am going to add some smoked sausage to make it into a meat casserole.
Great idea MaryEllen, let me know how it turns out – N x
Great recipe. I also added worchestershire sauce and a bit of sriracha seasoning. Just my preferences. Added all the other seasoning suggestions. Very Good 👍!!
Just made this for my partner, as his first foray into the world of proper mac and cheese (and not the stuff out of a box.) Safe To say it was 100% a winner! Will definitely be making this one again!
You nailed it Alana! – N x
Oops! Forgot to rate! 5 Stars
Ummmmm. Yes. Wow! Used Cayenne, garlic, Lawry’s Seasoning salt (Canada) and black pepper. Also added some cooked, chopped up bacon and diced jalapeños. Hubs says this is the best Mac and Cheese and I agree! We will be doing it this way from now on. So creamy, rich and cheesy! Thank you Nagi for the fabulous recipe!
You’re so welcome Roxanne, so glad you enjoyed it!!!! — Nxx ☺️
We enjoyed this quick and tasty meal. Thanks for the recipe.
You’re so welcome Kama!
This is wonderful mac and cheese. So easy and quick but does not sacrifice any goodness. I used cheddar and gruyere and added chopped bacon. Delicious and everyone raved about it. Will make again and again.
I’m so glad you loved it Suzanne!!!
This is so delicious, creamy and easy! I made it as written but added 1 scant Tbsp of Better than Bouillon chicken base while pasta cooked. (Do not add salt later if you do this.) My cheese mixture was 4 thin slices white American cheese (deli), 3/4 cup freshly shredded firm mozzarella, and 1 cup Murray’s pre-packaged Macaroni and Cheese mixture (gruyere, bitterness and raclette). Seriously addicting. Thank you for this recipe!
Going to try a gluten free version (gluten free macaroni and GF flour) – wish me luck!
I’d love to know if it works Josh!
It worked so well! Delicious!!
I was a little worried there may be lumps after making the roux however once everything came to the boil they disappeared!
Wow! I used 2% milk, added some ground nutmeg, and skipped the flour. I was able to shred my own cheddar but I couldn’t find a block of mozz so it was pre-shredded. It DOES get a slightly grainy texture as stated in the notes. I followed the measurements, etc as written. This is the best homemade mac I’ve ever made. So very good, albeit ever so slightly grainy. I added bacon bits and a side of oven roasted broccoli. Yum! Thanks for sharing.
I make this macaroni recipe at least once a month and it’s a feature of my table when I have company to dinner. Simple, easy to leave to its own devices while I’m messing around with a more complicated main, and a reliable crowd-pleaser! I am in the US and I make it with half yellow and half sharp white cheddar, and Old Bay for seasoning.
That’s great Renn! ❤️
Hi, how would I make this ahead for a party?
Is it possible?
Hi Vicki, Mac and Cheese is always best made fresh but because this one is nice and saucy, it keeps quite well for up to 3 days!