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30 minute stovetop macaroni and cheese

Stovetop Macaroni and Cheese

Stovetop Macaroni and Cheese is creamy, delicious, and packed with 4 amazing cheeses. This easy mac and cheese is ready in under 30 minutes!

Course Main Course
Cuisine American
Keyword 30 minute dinner recipe, best mac and cheese recipe, best macaroni and cheese recipe, easy dinner recipe, easy mac and cheese recipe, easy macaroni and cheese recipe, homemade mac and cheese, one pot pasta recipe, stovetop mac and cheese recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 659 kcal

Ingredients

  • 2-1/4 cups elbow macaroni uncooked
  • 7 Tablespoons butter
  • 7 Tablespoons flour
  • 2 cups milk whole milk works best, plus more as needed later to thin out the sauce as needed
  • 1 teaspoon sea salt plus more to taste
  • 1/2 teaspoon black pepper plus to taste
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper optional
  • 2 teaspoon Worcestershire sauce optional
  • 1-2/3 cups sharp cheddar freshly grated works best
  • 2/3 cups mozzarella cheese freshly grated works best (can also use Swiss, Montery Jack, gouda, Parmesan, Asiago, or Pecorino instead)
  • 6 ounces cream cheese cut into cubes (can also use Swiss, Montery Jack, gouda, Parmesan, Asiago, or Pecorino instead)
  • 2 slices Provolone cheese for that extra gooeyness factor - leave out if desired
  • Fresh chopped parsley for garnish (optional)
  • Toasted Panko crumbs for garnish (optional)

Optional Add-Ins:

  • Bacon bits
  • Smoked Paprika
  • Red Pepper Flakes for a kick of heat

Instructions

  1. Bring a large heavy bottomed pot or a dutch oven of water to a boil. Add the pasta and cook for 6 minutes, or until just al dente. Drain and set aside.
  2. Rinse and wipe down the same pot and melt butter over medium heat. Whisk in flour and continue to whisk and cook for 1 minute to create a roux. Whisk about 2/3 cup of milk and continue whisking - it will thicken up pretty quickly.
  3. Continue to whisk in remaining milk until smooth. Then add salt, black pepper, and seasonings. Turn heat to low and stir in the cheddar, Mozzarella, and cream cheese. Add drained macaroni, top with Provolone and stir to coat evenly. Remove from heat and adjust seasonings by adding more salt, black pepper, and other seasonings to taste. Add more milk as needed for a creamier sauce.
  4. Stir in toasted panko crumbs or any optional add-ins and serve immediately with fresh parsley. (Or feel free to toss under the broiler or in the oven for a few minutes for an extra crunchy crust).

Recipe Video

Recipe Notes

**Feel free to use any combination of cheese you like or just use all ONE cheese if that's what you prefer. I would suggest extra sharp cheddar or something with more flavor and bite if only using ONE cheese.

**Best enjoyed on the first day. Store in a tight covered container. Reheat leftovers on low heat and stir in extra milk as needed for a creamier consistency.

Nutrition Facts
Stovetop Macaroni and Cheese
Amount Per Serving (1 serving)
Calories 659 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 25g125%
Cholesterol 123mg41%
Sodium 1007mg42%
Potassium 304mg9%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 6g7%
Protein 24g48%
Vitamin A 1435IU29%
Vitamin C 0.2mg0%
Calcium 496mg50%
Iron 1.7mg9%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.