• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Midwest Nice logo

  • Recipes
    • All Recipes
    • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • Recipe Index
  • Ebooks
    • Venison Ebook
    • Coffee Ebook
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Pasta Dishes

    October 22, 2020 · Updated April 18, 2023

    Stovetop Mac and Cheese Recipe - Ready in 25 minutes!

    5 from 6 votes
    2 Comments

    · by Amanda Gajdosik

    Jump to Recipe

    This post may contain affiliate links. This blog generates income via ads.

    A pin to share the recipe for stovetop mac and cheese recipe.

    This Stovetop Mac and Cheese recipe makes the richest, creamiest, smoothest batch of mac and cheese you will ever taste! And it’s so simple! There’s no roux to make, no fancy ingredients, just classic macaroni and cheese made perfectly in one pot! And in less than 30 minutes!

    A small Staub cocotte is filled with a serving of creamy stovetop mac and cheese recipe. The bowl sits on a wooden cutting board.

    Don’t get me wrong, I love a fancy mac and cheese. Like this spinach artichoke version I’m obsessed with. But! Sometimes you just want a mac and cheese recipe that is so easy and so creamy, it tastes like it came out of the blue box. That is this pasta recipe! The ultimate in homemade mac and cheese!

    Ingredients needed for stovetop mac and cheese

    • Elbow Macaroni
    • Half and Half
    • Medium Cheddar Cheese
    • Salt and Pepper
    • Butter
    A wooden cutting board filled with the ingredients for this stovetop mac and cheese recipe.

    That’s it! Seriously! Just a handful of ingredients and you’ll be well on your way to creamy stovetop mac and cheese!

    A wooden spoon rests on the edge of a large pot of stovetop mac and cheese. The spoon is full of cheesy noodles.

    Making macaroni and cheese without a roux

    You’ll notice this recipe doesn’t call for any flour, and that’s on purpose.

    With this stovetop cooking method and the ratios of ingredients, there is no need to make a roux!

    If you didn’t know, a roux is a base made of fat (typically butter) and flour that is whisked together and cooked in a pot before liquids (usually of the dairy variety) are added to it to make a sauce.

    It’s very commonly a base in macaroni, but we don’t need that hassle!

    How do you make mac and cheese from scratch on the stove?

    1. Boil the pasta. In heavily salted water. Until just al dente. If the noodles are overdone they’ll end up being mushy and gross at the end.
    2. Drain the pasta. Reserve a little of the salty pasta water, just in case. DO NOT RINSE THE PASTA. Simply drain it and return it to the pot.
    3. Add the remaining ingredients. Yep. That’s it. Throw in the half and half, the cheese, and the butter and start stirring. Keep stirring until the pot is full of creamy, melty goodness.
    4.  Season with salt and pepper to taste. If necessary, add a splash of the pasta water to get the consistency you’re looking for in the cheese sauce!
    Cook the noodles in salted water to al dente.
    Drain the pasta and return to pot.
    Add the remaining ingredients.
    Mix until creamy.
    Add a splash of pasta water if necessary.
    Season with salt and pepper before serving.

    The best cheese for mac and cheese

    There is a lot of debate about which cheese is best in mac and cheese. I will always say medium cheddar. It isn’t too sharp (otherwise it would be called sharp, duh), and melts beautifully.

    This is because as cheddar cheese ages, the enzymes that are used to make the cheese breakdown more of the fat and protein molecules in the dairy.

    This is why mild and medium cheddar cheeses slice and melt so easily and why sharp and extra sharp cheddars are more crumbly. There's less moisture!

    A small Staub cocotte is filled with a serving of creamy stovetop mac and cheese recipe. The bowl sits on a wooden cutting board.

    Just a note, I forbid you from using pre-shredded, bagged cheese. Using pre-shredded cheese in a cheese sauce is a terrible idea!

    The shreds of cheese are coated with anti-clumping agents like cornstarch to prevent the shredded cheese from sticking together. (And no, shredded cheese cannot be rinsed off to wash the anti-clumping agents away.)

    Buying a block of cheese ensures that the cheese will not only be free from those coatings, but it will also save you money as the block cheese is usually cheaper!

    A white banner with black lettering and stars asking readers to leave a recipe rating or comment.

    Other great pasta recipes

    • Spaghetti Aglio e Olio
    • Easy Shrimp Scampi Linguine
    • Mom's Best Lasagna
    • Fresh Asparagus Pasta
    Print Recipe
    5 from 6 votes

    Stovetop Mac and Cheese Recipe

    This is the easiest and ultimate recipe for mac and cheese made on the stovetop! Using only five ingredients and ready in less than 30 minutes, it is the best recipe you’ll ever find for classic macaroni and cheese!
    Prep Time5 minutes mins
    Cook Time20 minutes mins
    Total Time25 minutes mins
    Course: Side Dish
    Cuisine: American
    Keyword: Cheese, Pasta, Vegetarian
    Servings: 4 servings
    Calories: 415kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • Large pot

    Ingredients

    • 8 ounces elbow macaroni
    • 4 ounces medium cheddar cheese shredded
    • ½ cup half and half
    • 2 tablespoon unsalted butter
    • Salt and pepper to taste

    Instructions

    • Bring a large pot of heavily salted water to a boil. Add in the dry macaroni noodles and cook according to package instructions until al dente. (This means the noodles aren’t totally soft, but still have some firmness when bitten into.)
    • Drain the pasta, reserving some of the pasta water, and return the cooked pasta to the pot. DO NOT RINSE THE PASTA.
    • Add the shredded cheese, half and half, and butter to the pot. Mix the macaroni and cheese until smooth, adding a splash of the reserved pasta water if necessary, until the mixture is melted and creamy.
    • Season with salt and pepper before serving.

    Notes

    • To reheat leftover mac and cheese, I just zap it in the microwave with a splash of half and half to smooth out the cheese sauce once more.

    Nutrition

    Serving: 1cup | Calories: 415kcal | Carbohydrates: 44g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 193mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 1mg

    Browse More Recipes!

    • Asparagus Pasta Recipe
    • Easy Shrimp Scampi Linguine
    • Spaghetti Aglio e Olio
    • Spinach Artichoke Mac and Cheese
    43 shares
    • Share this Recipe!
    • Send this Recipe!

    Reader Interactions

    Comments

      5 from 6 votes (6 ratings without comment)

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Yunix says

      February 22, 2022 at 3:20 am

      What is half and half

      Reply
      • Amanda Gajdosik says

        April 05, 2022 at 7:30 pm

        Hi Yunix, half and half is a dairy product sold in US grocery stores that is half whole milk and half heavy cream. If you can't purchase that, you can simply use 1/4 cup whole milk and 1/4 cup heavy cream. Thanks!

        Reply

    Primary Sidebar

    Hey, Yall!

    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.
    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.
    • instagram
    • facebook
    • pinterest

    Choose a Category

    Looking For Something?

    Recently

    • Air Fryer Venison Steak Bites with Garlicky Butter
    • Lemon Drop Jello Shots (Using Real Lemons!)
    • Ground Venison Taco Salad (Great for Leftovers!)
    • London Fog Latte with Lavender Syrup (Hot or Iced)
    • Ground Venison Tater Tot Hotdish (Midwestern Casserole)
    • Three Ingredient Mandarin Orange Jello Salad (No Cottage Cheese)
    • Sweet & Spicy Dirty Chai Espresso Martini
    • One Pan Venison Hamburger Helper
    • Strawberry Rosé Jello Shots (3 Ingredients!)
    • Old Fashioned Green Jello Salad with Pineapple and Cool Whip

    Archived Posts

    Meet Amanda

    Footer

    ↑ back to top

    Wisconsin Classics

    • Brandy slush cocktail 
    • Beer battered fish fry
    • Wisconsin brandy old fashioned
    • Grasshopper cocktail
    • Beer brats and onions
    • Pink squirrel with ice cream
    • Raspberry jello pretzel salad

    Venison Dinners

    • Seared venison tenderloin 
    • Venison dry rub 
    • Juicy venison burger
    • Red wine venison roast
    • Venison meat sauce 
    • Smoked venison backstrap
    • Grilled venison tenderloin

    Coffee at Home

    • Pumpkin cream cold brew 
    • Vanilla iced coffee
    • Dirty chai latte 
    • Pistachio cream cold brew
    • Maple syrup latte
    • Vanilla sweet cream cold brew
    • Homemade chai concentrate

    About / Contact / Privacy Policy

    Copyright © 2025 Midwest Nice

    43 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.