If you’re anything like me, you want a comforting, cheesy meal that doesn’t keep you tethered to the stove forever. That’s why I’m excited to share this Quick Stove-Top Mac and Cheese Recipe that’s creamy, dreamy, and ready in just about 25 minutes. Trust me, this recipe has become my go-to whenever I want something cozy without the fuss—plus, the flavors are so rich and satisfying, you’re going to love it as much as my family does!
Why You’ll Love This Recipe
- Speedy and Simple: It takes less than half an hour from start to finish—perfect for busy weeknights.
- Ultra Creamy Texture: The combination of sharp cheddar and gruyere melts beautifully for a rich, velvety sauce.
- Flexible Ingredients: Use your favorite pasta shape and easily swap milk types for your dietary needs.
- Family Favorite: My kids and guests always ask for seconds—it’s just that good!
Ingredients You’ll Need
This recipe sticks to simple pantry staples that beautifully complement each other to create a luscious mac and cheese you won’t believe comes together so quickly. A few notes on the ingredients can help you get the best results.
- Dry Pasta Shells, Shellbows, or Elbow Noodles: Choose your favorite small pasta shape; shells are excellent for catching that cheesy sauce in every bite.
- Salted Butter: Adds richness and helps build the creamy roux; salted is fine here, but you can always use unsalted and adjust salt later.
- All-Purpose Flour: This thickens the sauce perfectly; I’ve also used whole wheat or gluten-free 1:1 flour blends with great success.
- Kosher Salt: Essential for seasoning both pasta water and sauce—don’t skip it!
- Onion Powder & Garlic Powder: These elevate the cheese sauce subtly with soulful flavor without overpowering the dish.
- Freshly Ground Black Pepper: Trust me, be generous—it gives the sauce a little kick and depth.
- Whole Milk (or 2%/Unsweetened Cashew Milk): Whole milk makes the sauce luxuriously creamy; I use cashew milk when I want a lighter dairy-free version.
- Sharp Cheddar Cheese: Sharp cheddar delivers that classic tang that screams mac and cheese to your taste buds.
- Gruyere Cheese: Adds a wonderful nutty sweetness and superb meltability to round out the flavor.
- Extra Cheese for Topping (Cheddar and Gruyere): Optional but highly recommended if you want to broil your mac and cheese for an irresistible golden crust.
Variations
I love making this Quick Stove-Top Mac and Cheese Recipe my own by tweaking it now and then. It’s super adaptable, so don’t hesitate to experiment based on what you love or have on hand.
- Veggie Boost: I often stir in steamed broccoli, peas, or sautéed mushrooms before serving for a fresh twist that still feels indulgent.
- Protein Power: Adding crispy bacon, cooked sausage, or shredded rotisserie chicken can quickly turn this into a hearty meal that my family absolutely adores.
- Dairy-Free Version: Swap regular milk for your favorite plant-based milk and use dairy-free cheddar-style shreds—just keep an eye on sauce thickness.
- Spicy Kick: A pinch of cayenne or a dash of hot sauce wakes up the cheese sauce in a way that is fantastic if you like some heat.
How to Make Quick Stove-Top Mac and Cheese Recipe
Step 1: Cook Your Pasta Perfectly
Bring a large pot of generously salted water to a rolling boil. The salt seasons the pasta and enhances the dish overall, so don’t be shy with it! Cook your chosen pasta until it’s al dente—meaning it still has a tiny bite to it because it will absorb some sauce later. Drain and set it aside, but reserve a splash of that pasta water just in case you need to loosen the sauce later on.
Step 2: Whisk Together the Creamy Cheese Sauce
In a large oven-safe skillet or braiser, melt the butter over medium heat. Once melted, sprinkle in the flour and whisk constantly to form a smooth paste — this is your roux, the base for thickening the sauce. Cook this for about 30 seconds to get rid of the raw flour taste without browning it. Then, slowly add the milk in a steady stream while whisking vigorously to keep lumps away. Bring the mixture to a gentle simmer, stirring occasionally until it thickens to a luscious, creamy texture (about 3 to 5 minutes). Remember to turn down the heat before adding your seasonings—kosher salt, onion powder, garlic powder, and heaps of freshly ground black pepper—to give the sauce that perfect depth of flavor.
Step 3: Melt in the Cheese and Combine with Pasta
Once the sauce is thick and seasoned just right, reduce the heat to low and fold in the sharp cheddar and gruyere cheeses. Stir gently but thoroughly until the cheese melts into a smooth sauce. Then, add your cooked pasta and stir to coat every piece in cheesy goodness. If you feel like it needs to be creamier, stir in a splash or two of milk, or that reserved pasta water, to reach your dream sauce consistency.
Step 4: Optional Broiler Topping for the Win
If you want to take this mac and cheese to the next level (and honestly, who doesn’t?), sprinkle the top with extra sharp cheddar and gruyere. Pop the skillet under a hot broiler for 1-2 minutes just until the cheese bubbles and turns golden brown—watch it closely so it doesn’t burn. This step adds a crunchy, cheesy crust that my family absolutely craves.
Pro Tips for Making Quick Stove-Top Mac and Cheese Recipe
- Reserve Pasta Water: That little splash of starchy pasta water is a miracle worker when your sauce feels thick or clumpy—add it gradually to loosen the sauce without diluting flavor.
- Cheese Quality Matters: Choose sharp, freshly shredded cheese over pre-shredded bags; you’ll avoid fillers and achieve a smoother melt.
- Whisk Constantly: When adding flour and milk, keep whisking to prevent lumps and ensure a silky sauce.
- Don’t Overcook Pasta: Al dente pasta is key; it won’t turn mushy after mixing with sauce and sitting a bit before serving.
How to Serve Quick Stove-Top Mac and Cheese Recipe
Garnishes
I usually sprinkle a little fresh chopped parsley or chives on top for a bright, fresh pop of color and flavor. If I’m feeling indulgent, I might add a pinch of smoked paprika or a drizzle of truffle oil—totally optional but seriously delicious!
Side Dishes
Pair it with a crisp green salad dressed in vinaigrette to balance the richness. Roasted or steamed veggies like asparagus, green beans, or sautéed spinach complement the creamy mac and cheese beautifully. On busy nights, I’ll serve it alongside some grilled chicken or even spicy sausage for an easy complete meal.
Creative Ways to Present
For special occasions, I like to portion this mac and cheese into individual ramekins, top them with that golden broiled cheese crust, and serve them as cute little personal casseroles. It feels fancy but is actually effortless to prep!
Make Ahead and Storage
Storing Leftovers
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. The sauce thickens as it cools, so don’t be surprised if it’s a bit stiffer the next day.
Freezing
I’ve frozen this mac and cheese with good results. Portion it into freezer-safe containers and defrost overnight in the fridge before reheating. It might need a little extra milk when reheated to get back to that creamy consistency.
Reheating
Reheat gently on the stove over low heat, stirring often, and adding a splash of milk to loosen the sauce. You can also reheat in the microwave in short bursts, stirring in between, to ensure even heating and prevent dryness.
FAQs
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Can I use other types of cheese for this Quick Stove-Top Mac and Cheese Recipe?
Absolutely! While sharp cheddar and gruyere give you a classic and rich flavor, feel free to experiment with mozzarella, fontina, gouda, or even pepper jack for a spicy kick. Just keep in mind that some cheeses melt better than others, so blending a melt-friendly cheese with flavorful ones usually yields the best texture.
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Is it possible to make this recipe gluten-free?
Yes! Use gluten-free pasta and substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Make sure to whisk well to avoid lumps and watch the consistency closely as gluten-free flours may behave a bit differently when thickening the sauce.
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Can I prepare the cheese sauce ahead of time?
You can make the cheese sauce a few hours in advance and keep it covered in the refrigerator, but it may thicken or separate slightly. Rewarm gently and whisk in a splash of milk before adding your cooked pasta to bring back that creamy texture.
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How do I prevent my mac and cheese from being grainy?
Make sure to melt your cheese slowly over low heat after the sauce thickens. High heat causes the cheese proteins to seize up and get grainy. Using freshly shredded cheese rather than pre-shredded also helps achieve a silky smooth sauce.
Final Thoughts
This Quick Stove-Top Mac and Cheese Recipe truly feels like a warm hug on a plate. I love how creamy and comforting it turns out while still being fast enough for even the busiest nights. Whether you’re cooking for picky kids, hungry guests, or just treating yourself, this recipe always delivers. Give it a try—I bet it’ll become one of your favorite quick meals that everyone raves about.
Print
Quick Stove-Top Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings as a main, 6 servings as a side
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This 25-Minute Stove-Top Mac and Cheese is a creamy, comforting dish made with a blend of sharp cheddar and gruyere cheeses cooked into a smooth cheese sauce. Made entirely on the stovetop, it’s easy to prepare and perfect for a quick family meal or a delicious side dish. Customize it with your favorite add-ins or enjoy it as is for a classic, cheesy delight.
Ingredients
Pasta
- 10 to 12 ounces dry pasta shells, shellbows or elbow noodles (any pasta shape will work!)
Cheese Sauce
- 3 tablespoons salted butter
- 3 tablespoons all-purpose flour (or white whole wheat flour or GF 1:1 all purpose flour)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Lots of freshly ground black pepper
- 2 ½ cups whole milk (or sub 2% or unsweetened cashew milk), plus more as needed
- 6 ounces sharp cheddar cheese (about 1 1/2 heaping cups shredded sharp cheddar cheese)
- 2 ounces gruyere cheese (about ½ cup shredded gruyere)
Topping (Optional)
- 2 ounces sharp cheddar cheese, shredded (½ cup shredded cheddar cheese)
- 2 ounces gruyere cheese (½ cup shredded gruyere)
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Cook the pasta according to package directions until al dente, then drain and set aside.
- Make the cheese sauce: In a large oven-safe skillet or braiser, melt the butter over medium heat. Whisk in the flour continuously to form a roux and cook for about 30 seconds. Slowly pour in the milk while whisking constantly to prevent lumps, cooking until the sauce simmers and thickens, about 3 to 5 minutes. Reduce heat to low, then stir in the salt, onion powder, garlic powder, and plenty of freshly ground black pepper. Fold in the shredded sharp cheddar and gruyere cheeses, stirring until fully melted. Taste and adjust seasoning if needed.
- Combine pasta and sauce: Add the cooked pasta to the cheese sauce, stirring gently to fully coat the noodles. For a creamier texture, add a splash or two of milk or reserved pasta water.
- Serve or broil (optional): Serve immediately straight from the pan for creamy stovetop mac and cheese. If you prefer a golden cheesy crust, sprinkle the additional shredded cheddar and gruyere on top and place under a broiler for 1 to 2 minutes until bubbly and slightly golden. Serve hot.
Notes
- This simple stovetop mac and cheese is perfect for quick meals and easily customized with add-ins like roasted vegetables, broccoli, bacon, sausage, or chicken.
- Using a mix of sharp cheddar and gruyere gives the sauce a rich depth of flavor and a smooth melt.
- For dairy-free options, substitute milk with unsweetened cashew milk and use a vegan cheese alternative if desired.
- Reserve some pasta water before draining to loosen the sauce if it thickens too much when combined.
Nutrition
- Serving Size: 1 serving (based on 4 servings, without bread crumbs)
- Calories: 684 kcal
- Sugar: 9.4 g
- Sodium: approx. 550 mg
- Fat: 33.3 g
- Saturated Fat: 19.1 g
- Unsaturated Fat: approx. 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 66 g
- Fiber: 2.5 g
- Protein: 29.6 g
- Cholesterol: 95 mg
