Stovetop Macaroni and Cheese Recipe

Introduction

Stovetop Macaroni and Cheese is a creamy, comforting classic that’s quick to make and perfect for any weeknight. This version uses a blend of sharp and white cheddar cheeses for a rich, flavorful sauce that clings perfectly to tender elbow pasta.

Ingredients

• 16 ounces elbow pasta
• 4 tbsp butter
• ¼ cup flour
• 1 tsp paprika
• 1 ½ cups evaporated milk
• 1 cup whole milk
• ½ cup cream cheese
• 2 cups white cheddar cheese, shredded
• 2 cups extra sharp yellow cheddar cheese, shredded
• 1 tsp salt
• Pepper, to taste

Instructions

1. Step 1: Bring a large pot of salted water to a boil, covering it to speed up the process. Add the elbow pasta and cook for 8–10 minutes until tender. Drain the pasta and set aside.
2. Step 2: While the pasta cooks, melt the butter in a large shallow pan over medium heat until foamy. Stir in the flour and paprika, whisking constantly until a smooth paste forms, about 1 minute.
3. Step 3: Gradually add the whole milk, evaporated milk, and cream cheese. Whisk frequently, breaking up the cream cheese with a spoon if needed. Bring the mixture to a low boil, which should take about 5–6 minutes.
4. Step 4: Add the shredded cheese to the sauce one cup at a time, whisking constantly until melted and smooth. This should take about 3 minutes total. Season with salt and continue to boil for 2 more minutes while whisking.
5. Step 5: Immediately pour the cheese sauce over the cooked pasta and gently stir to combine. Serve warm for the best creamy texture.

Tips & Variations

• Use sharp cheddar varieties for more flavor, or add a pinch of mustard powder for extra tang.
• Swap cream cheese with mascarpone for a silkier sauce.
• Add cooked bacon or sautéed vegetables like spinach or mushrooms for added texture and taste.
• For a spicier kick, sprinkle in a dash of cayenne pepper or hot sauce.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring frequently and adding a splash of milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta?

Yes, any pasta shape works well. Just adjust the cooking time according to the package instructions to ensure it is cooked al dente.

Is it possible to make this recipe dairy-free?

This recipe relies on dairy for its creamy texture and flavor, but you can try substituting with plant-based milks and vegan cheese alternatives. Keep in mind the taste and consistency will change.

Stovetop Macaroni and Cheese Recipe

Print Recipe

★★★★★

4.4 from 66 reviews

This creamy stovetop macaroni and cheese features a rich blend of white cheddar and extra sharp yellow cheddar cheeses, combined with evaporated milk and cream cheese for an ultra-smooth texture. A buttery roux with paprika adds a subtle depth of flavor, making this comforting classic easy to prepare and perfect for a hearty meal.

• Author: Windy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 16 ounces elbow pasta

Cheese Sauce

• 4 tbsp butter
• ¼ cup flour
• 1 tsp paprika
• 1 ½ cups evaporated milk
• 1 cup whole milk
• ½ cup cream cheese
• 2 cups white cheddar cheese, shredded
• 2 cups extra sharp yellow cheddar cheese, shredded
• 1 tsp salt
• Pepper, to taste

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil, covering it to speed up the boiling. Add the elbow pasta and cook for 8-10 minutes until al dente. Drain and set aside.
2. Make the Roux: In a large shallow pan over medium heat, melt the butter until foamy. Add the flour and paprika, whisking constantly until a smooth paste forms, about 1 minute. This creates the base for the sauce.
3. Add the Milks and Cream Cheese: Gradually whisk in the whole milk, evaporated milk, and cream cheese, breaking up the cream cheese with a wooden spoon. Bring this mixture to a low boil over 5-6 minutes while whisking frequently to combine and thicken.
4. Incorporate the Cheeses: Add the shredded white and yellow cheddar cheeses one cup at a time to the milk mixture, whisking constantly until fully melted and smooth, about 3 minutes. Season with salt and pepper, then allow the sauce to boil gently for an additional 2 minutes while whisking to ensure a silky texture.
5. Combine and Serve: Immediately pour the cheese sauce over the drained pasta, stirring gently to coat evenly. Serve warm for a creamy, comforting dish.

Notes

• Use freshly shredded cheese for the best melting quality; pre-shredded cheese may result in a grainy sauce.
• Adjust the thickness of the cheese sauce by adding more milk if it gets too thick.
• For extra flavor, a dash of mustard powder or hot sauce can be added to the cheese sauce.
• Leftovers refrigerate well and can be gently reheated on the stovetop with a splash of milk.

Keywords: macaroni and cheese, stovetop mac and cheese, creamy mac and cheese, cheddar cheese pasta, comfort food recipe