Stovetop Macaroni And Cheese

Stovetop macaroni and cheese is quintessential comfort food. The all-ages crowd-pleaser comes together easily, it's perfect for a fast dinner during the week, and it's excellent when reheated as leftovers, too.

While baked macaroni and cheese is always a popular preparation method, this stovetop macaroni and cheese recipe is perhaps even easier. Serve this dish with green beans for a delightfully colorful plate—and you’re all set for a delicious, unfussy meal any time of year.

Learn how to make stovetop macaroni and cheese, and add a new way with an old favorite to your cooking repertoire.

Ingredients for Stovetop Macaroni and Cheese 

Many pantry staples are used to make this mac and cheese recipe, but a few key ingredients make sure it's extra delicious. Here's what you'll need:

• Elbow macaroni: This is the standard mac and cheese pasta pick, but you can use any short noodle you have on hand or like.
• Whole milk: You'll cook the pasta in a combination of water and milk so you can get a jumpstart on the creamy sauce.
• Sharp Cheddar cheese, processed cheese, and Parmesan cheese: This trio of cheeses hits all the right notes. They add plenty of buttery tang and bite. Plus the processed cheese (Velveeta is what we mean) makes the sauce extra creamy.
• Kosher salt and black pepper: For seasoning.
• Smoked paprika: Lends a slightly smoky flavor to the dish.
• Garlic powder: Adds a great depth of flavor without having to cook garlic and make a white sauce.
• Dry mustard: Adds a hint of tang and brightness amid all the rich cheeses.

How To Make Stovetop Mac and Cheese

This recipe for mac and cheese on the stovetop isn't much harder than the boxed kind. There are a few extra ingredients and steps, but it's actually easy enough for a weeknight. Here's a brief outline of the process; the full recipe is further below:

• Step 1. Cook pasta: First combine water, salt and milk in a large pot, and bring to a simmer. Add the pasta, and stir often so it doesn’t stick. Cook until al dente, but do not drain.
• Step 2. Add remaining ingredients: Remove the dish from the heat, and stir in the cheeses as well as the spices. Stir until the sauce is melted and smooth. The sauce will continue to thicken as it stands.

What Does Stovetop Mac and Cheese Taste Like?

This simple recipe has depth from the mix of cheeses: The sharp Cheddar is the main flavor, the freshly grated Parmesan cheese adds a salty pop, and the processed cheese adds both delicious creaminess as well as a distinctly nostalgic taste.

The spices and seasonings in this dish are subtle and mild. If you prefer a stronger flavor, you can increase the ingredients as needed.

Our Tips for the Best Stovetop Mac and Cheese

Never made mac and cheese on the stovetop. The Southern Living Test Kitchen provides great tips so your dinner is the best it can be:

• Give it time: The sauce initially looks quite thin, but it thickens substantially as it cools. So do be patient—but then you can add more milk as needed to thin the sauce.
• Fresh is best: For the Parmesan and Cheddar, be sure to use freshly grated cheeses: The starch on pre-shredded cheese will affect the texture of the sauce.

How To Store Stovetop Macaroni and Cheese

Scoop any leftover mac and cheese into a storage container, and seal with an airtight lid. Keep the fridge up to three days. Reheat in individual servings in the microwave, or warm all the leftovers at once in a pan on the stove. Add splashes of milk to make the mac and cheese looser as the sauce will thicken up significantly once cooled.

Editorial contributions by Alesandra Dubin.