Honestly is there anything better than a super creamy, super cheesy, Stovetop Mac and Cheese that comes together in under 20 minutes?! The answer is no! This is everything.
Table of Contents
Why I Love This Recipe
I think most of us probably grew up on mac and cheese. Regardless of whether it's from the box or homemade, I think we can all agree that it's one of life simplest pleasures. A really decadent pasta dish with a creamy cheese sauce that you can jazz up a multitude of ways.
I've made mac and cheese countless ways before... from Creamy Baked Mac and Cheese to a spring inspired Macaroni and Cheese to a trio of fall vibed mac and cheeses... I mean the list could go on but I'll spare you! This Stovetop Mac and Cheese comes together so quickly and only requires 1 pot!! I know - 1 pot! Can you even? I saw it over on Gimme Some Oven and I've been obsessing over it for weeks! Let's get into it!
Ingredients & Substitutions
Before we all go make it - let's talk about potential add-ins! Here's my ever growing list of what to add to mac and cheese:
- crispy pancetta
- crispy bacon
- thawed peas
- steamed broccoli
- steamed spinach (make sure to remove excess moisture)
- roasted butternut squash
- cubed ham
- spice blends
- different kinds of cheese
Ingredients:
- Unsalted Butter
- All Purpose Flour
- Water
- Milk
- Pasta any short variety works
- Kosher Salt
- Black Pepper freshly ground
- Garlic
- Onion
- White Cheddar Cheese freshly-shredded
- Fontina Cheese freshly-shredded
- Gruyere Cheese freshly-shredded
- Parmesan Cheese freshly-shredded
How to Make Stovetop Mac and Cheese
Step 1: In a large pot, melt the butter over medium-high heat. Once melted, add the flour, and stir to combined. Stir for about 1 minute, until golden brown.
Step 2: Once golden, pour in 1 cup of water, and whisk until smooth.
Step 3: The mixture will start to thicken and as it does, pour in the remaining water and milk, continuing to stir until smooth.
Step 4: Add the pasta into the pot along with the salt, garlic and onion granules. Bring the mixture to a boil and then reduce heat to medium to maintain a simmer. Continue to cook until the pasta is al dente, about 10 minutes.
Step 5: Once the pasta is cooked, remove the pot from heat, and stir in the cheeses until smooth and melted.
Step 6: Season with salt and pepper to taste and serve immediately.
How to Store Stovetop Mac and Cheese
Once the mac and cheese is cooled to room temperature, store leftovers in an airtight container or tightly wrapped for up to 3 days. To reheat, place it in a pan and warm on the stovetop till warmed through. Add some milk to prevent it from drying. You can also microwave to reheat, just make sure you add a little milk!
How to Freeze Stovetop Mac and Cheese
You can also freeze mac and cheese in freezer bags or an airtight container for up to 3 months. Thaw it in the fridge for half a day, and use the same instructions to reheat as with refrigeration.
Tips & Tricks
You can try a whole bunch of add-ins for this mac and cheese. Be sure to check out the ideas in the Substitutions section.
FAQs
Can I make a baked version of this mac and cheese?
Yes! You can check out my baked mac and cheese recipe here.
Which cheeses are good for mac and cheese if I want to substitute?
The key is to use cheese that melt really easily. You can change up the flavor profile quite easily by using any combination of: Parmesan, Cheddar, Pepperjack, Gouda, Fontina, Gruyere, Goat Cheese, or Brie.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Four Cheese Creamy Stovetop Mac and Cheese
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 3 cups water
- 4 cups milk
- 1 pound pasta (any short variety works)
- kosher salt and freshly cracked black pepper
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- 2 cups freshly-shredded white cheddar cheese
- 2 cups freshly-shredded fontina cheese
- 1 cup freshly-shredded gruyere cheese
- ¾ cup freshly-shredded parmesan cheese
Instructions
- In a large pot, melt the butter over medium-high heat. Once melted, add the flour, and stir to combined. Stir for about 1 minute, until golden brown. Once golden, pour in 1 cup of water, and whisk until smooth. The mixture will start to thicken and as it does, pour in the remaining water and milk, continuing to stir until smooth.
- Add the pasta into the pot along with the salt, garlic and onion granules. Bring the mixture to a boil and then reduce heat to medium to maintain a simmer. Continue to cook until the pasta is al dente, about 10 minutes.
- Once the pasta is cooked, remove the pot from heat, and stir in the cheeses until smooth and melted. Season with salt and pepper to taste and serve immediately.
Notes
- crispy pancetta
- crispy bacon
- thawed peas
- steamed broccoli
- steamed spinach (make sure to remove excess moisture)
- roasted butternut squash
- cubed ham
- spice blends
- different kinds of cheese
What shape pasta is this?
Gaby - my daughter has celiac. Do you think I could sub GF pasta for regular pasta in this recipe?
YES absolutely
My hot take is that baked mac n cheese is just okay... stovetop is so much better and this recipe is delicious!! The flavor is amazing. Thanks!!
That is one hot and cheesy take. Sorry, had to. I might agree!
Such a great quick dinner
Would love to make this for my upcoming Friendsgiving, was not sure how it would travel, and if I make ahead how far in advance would you suggest? When I go to reheat it for dinner, should I heat in oven or on stovetop and should I add additional liquid while heating, such as milk? Thank you!!!!!
I would add more milk and re-heat it on the stovetop over medium heat until warmed through
Can you substitute granulated onion for onion powder and granulated garlic for garlic powder? If so, would the measurement change?
yes - equal swaps