Stovetop Macaroni and Cheese Recipe
This classic stovetop macaroni and cheese is made in one pot for a creamy, silky sauce that clings perfectly to tender elbow macaroni. Using a combination of mozzarella for meltiness and cheddar or other flavorful cheeses, this recipe delivers comfort food with a rich, cheesy flavor and a glossy finish. The unique technique involves cooking the pasta directly in the sauce, ensuring it is flavorful and never overcooked.
- Prep Time: 3 minutes
- Cook Time: 15 minutes
- Total Time: 18 minutes
- Yield: 5 to 6 servings
- Category: Dinner, Side
- Method: Stovetop
- Cuisine: Western
Ingredients
Main Ingredients
- 50 g / 3 1/2 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk (full fat preferred, low fat okay)
- 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
- Salt and pepper to taste
Optional Seasonings
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Make the roux: Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute to form a roux that will thicken the sauce.
- Add milk slurry: Pour about 3/4 cup of milk into the roux and stir briskly to create a smooth slurry, preventing lumps.
- Add remaining liquids and seasonings: Stir in the remaining milk, then add 2 1/2 cups water along with garlic powder, onion powder, and mustard powder if using. Mix everything thoroughly.
- Add macaroni: Add uncooked elbow macaroni to the pot and stir to combine. Heat over medium, stirring occasionally until wisps of steam appear, then reduce heat to medium-low.
- Cook pasta in sauce: Simmer gently for 9–10 minutes, stirring regularly, until the macaroni is tender but still firm and the sauce thickens but remains pourable.
- Finish with cheese: Remove the pot from heat and quickly stir in shredded mozzarella and cheddar (or chosen cheeses) until melted and the sauce thickens to a creamy consistency. Adjust salt and pepper to taste.
- Serve immediately: Enjoy the macaroni and cheese while hot and creamy.
Notes
- This recipe uses a mix of mozzarella and cheddar or similar cheeses for the best melt and flavor. Avoid using only mozzarella as it lacks flavor, and be cautious with Tasty Cheese in Australia as it can cause a floury sauce.
- The pasta continues cooking after removing from heat, so take the pot off when macaroni is slightly firm to avoid overcooking.
- If sauce is too thick after cheese is added, thin with a splash of milk or water. If too thin, cook a bit longer.
- The starch from cooking pasta in the sauce creates a glossy, silky texture that clings beautifully to the noodles.
- For a baked version, add a buttered breadcrumb topping and briefly grill before serving.