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 I was wondering how much a serving size is. According to myfitnesspal the calories are 722 per serving.
Hi Alena! It’s for 6 servings 🙂 Did you check to see if it’s picking up cooked or raw pasta? That’s where I get tripped up sometimes. N x
I made this for a mom who just had a baby. When I tasted it to make sure all the flavors are there, I couldn’t stop eating it! I used mozzarella and sharp cheddar cheese. Delicious! I will be making this for my kids here soon as well. Thank you for the great recipe.
That’s great to hear Jessica! Thanks for taking the time to share your feedback! N xx
Hi Nagi, someone gave Bambino the boxed stuff and he actually prefers it over *any* homemade recipe I try! Not easily discouraged, I’m eager to try yours as well. It seems the secret is in the combination of cheeses….. Hi ho, hi ho, it’s off to ‘work’ I go.
Oooh….. I ACCEPT the challenge!!! 😂
Sounds so easy and yummy. Can’t wait to try this and some of your other recipes! And, thanks for sharing the beautiful photo of your fur baby!
Theresa
I am positive he loves being plastered all over my website! 🙂 N xx
I enjoyed this recipe but I think a few adjustments are needed for my preferences. I think the liquid could be cut by a cup or so to balance out the cheese to noodles ratio, and the cheeses should be something sharper like gouda and gruyere along with the cheddar. All in all great recipe though!
Hi Todd! Totally appreciate that people have different preferences 🙂 I definitely like my Mac and Cheese saucy when it comes off the stove! N x
Hi, I am just wondering if I am the only one missing where the instructions say to add in the cheese. I have seen raving reviews so I am assuming it’s just me that can’t see it in the instructions
Step 6! Probably because it says “stir it in QUICKLY!” 😉 N xx
Thank you
This recipe is quick and easy. I love the way you plated it in the bowl, so warm and delectable and how your pet sniffed it.
My daughter loves when I make something new and here in India, I have been cooking lot of traditional dishes and recipes and so now a days I am exploring more and more world cuisine and dishes. This simple recipe would definitely enter my kitchen. Would wait for more easy and kids-friendly recipes from your side.
I’m so happy to hear that you enjoyed this Kirti! Thanks so much for letting me know – N x
Hey Nagi..anytime, good recipes should always be appreciated!
This mac and cheese was delectable! I’d never tried adding onion or garlic powder before, though I put it in almost everything else. The garlic flavor was a bit overwhelming when I first served it, but it definitely mellowed after refrigeration and reheating. This is probably the best reheated mac and cheese I’ve ever eaten, so 5 stars for that.
Wow! High praise Alex, thanks for letting me know! N x
Hi Nagi, Thank you so much for this recipe! I cooked it tonight and my young picky eater daughter loved it! It takes less time and effort than our regular go to recipe and it tastes so much better. This will be my go to recipe website from now on! Thanks!!!
Thanks & Regards,
Lani
P.S. I have added a link to this recipe from our website – just a collection of recipes my picky eater daughter approved as “cook again” recipes.
I love that!!! Picky daughter “cook again” collection – high praise! 😂
I’m a tired middle aged working Mum and you alone have ignited my cooking passion back to life. Can’t get enough of your recipes Princess Nagi. You are my kinda cook. I have leaned on your recipes more than my elderly Italian mother’s versions. ( Let’s keep that to ourselves.) Love the videos, your stories and easy to follow recipes that are separate from the story telling for those times you need to get it on fast! Keep up the good work. You are my lifesaver in the kitchen xx
Gasp – blasphemy! 😉 Thank you for the very kind compliment Rita, you’re too much! N xx
This is really, really, really good and so easy to make. Can’t believe you cook the pasta in the same pan as the sauce; less washing up is always good.
I do recommend as Nagi suggests to stir it regularly, I find stirring and sipping wine goes hand in hand.
I had fresh chopped chilli on the table as I always do.
I never comment on recipes on Pinterest but I just wanted to let you know that I doubled this recipe and made it for my whole extended family while we were all settling my grandfather’s estate. It was a hit! Everyone at 2nds and 3rds. Granted I am a newlywed who’s only been living away from home and cooking for just myself and my husband for a little over a year. I did have to ask my brother for some clarifications on the recipe in regards to how to cook the flour and also if the milk should be boiling before I add the pasta. Anyways, huge hit for the 15+ people who all had it! Thanks! Will be using again for sure!!!
I’m so pleased to hear that AF! Thank you for letting me know! N xx
Hi Nagi!
I made the Mac and cheese recipe today following the instructions, but I think I may have left the noodles on too long. I added 2 splashes of milk after adding the cheese because it seemed very think! Now the Mac and cheese seems to have more of a frothy cheese sauce instead of a creamy cheese sauce. Is this expected? Or did I mess up by adding in the milk at the end? Thanks for your help!
Hi Brittany, sorry to hear you had problems! Did you see the video to compare how yours went?? N xx
Oh my goodness, this is THE BEST (and most helpful!!) recipe I’ve used for a one-pot mac and cheese. Being in college is rough, and I usually need recipes like this that can feed me for a few days while I’m balling on a budget. The garlic is a little stronger than I thought it would be, but it’s still excellent. I really loved the tips you gave- I would have kept cooking the macaroni until it was done instead of taking it off and letting the sauce finish cooking it. I want to add that the roux and seasonings make a difference- it’s a lot creamier and flavorful!
My Mother used to make her Mac &Cheese same way, but used the double boiler so it didn’t scorch on bottom. Using all of the seasonings will help give the flavor, especially the Dry Mustard. I’m happy to see this in the cookbook.
That’s fantastic to hear Leslie! Thanks for letting me know! N xx
I came over to this recipe following a link from your baked version of Macaroni and Cheese.
The key is to use different kinds of cheeses, of course the ones you like. For me that would be cheddar and Gouda, I love these two!
Oh GOSH I LOVE GOUDA TOO!!! It’s a favourite from my childhood, my mother always used to get it!
Do you think you could add broccoli to this recipe) I like that idea from your baked macaroni recipe but like the method of this one. If so, when would you add the broccoli? Can’t wait to try it out!
I have used Broccoli, Peas, even added Tuna. Use your imagination! Have fun with it!
Absolutely! I would add it 2 minutes before the end, it will partially cook in the liquid and the bits sticking out will steam 🙂
When does the flour go in?
Hi Tory! step 1 🙂 N x
This was very good! Excellent consistency. I however will cut garlic powder down to half a tsp as 1 tsp was too much for my palette. The hubs really liked it as well, he loved the garlic flavor. Next time I will top off with bacon. Such a good Mac n cheese recipe. Will be my go to.
AWESOME!!! I’m so glad to hear that Yolanda, thanks for letting me know! N xx
This recipe is delicious! However, I followed it exactly, and found that there was A LOT of extra sauce, making it kind of soupy, so I boiled extra noodles to add. That done, it was perfect ?
Hi Nikki, I’m so glad you enjoyed the flavour! I’m surprised there was so much excess liquid, it evaporates so quickly towards the end and I don’t like soft overcooked macaroni so there’s not an excessive amount of liquid which would cause bloating. You used the same mac I used??? So strange! ? N xx
I used fusilli because I didn’t have any elbow noodles, so maybe that’s why. I will try elbows next time…there will definitely be a next time 🙂
Tried this yesterday and my mom and sister were impressed. Will do it again 🙂 Luv from the Philippines 🙂
Hi Eric, I’m so glad you enjoyed it, thank you for letting me know! ❤️ N xx – From Sydney!!