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Home » Ingredient » Pasta » Homemade Stovetop Macaroni and Cheese

Homemade Stovetop Macaroni and Cheese

By: Rosemary Published: May 15, 2019 Updated on: August 19, 2023

Jump to Recipe Print Recipe

Homemade Stovetop Macaroni and Cheese, there’s nothing like it. This delicious comfort food is a fast and easy double cheese creamy Macaroni Recipe and yes it’s better than baked.

macaroni and cheese in a bowl with shredded cheddar on top

Naturally we are a big Pasta loving family and this Macaroni and Cheese Recipe is tasty, creamy and cheesy exactly what it should be. I’m sure it will become one of your favourites too!

When I was in Canada one of my favourite Stovetop Macaroni and Cheese dishes was that really orange powdered stuff in a box. I hate to admit it but I just loved the stuff, so much so, that when I would come back from visiting (years ago) I would always bring back a couple of boxes.

homemade macaroni and cheese in a bowl with shredded cheese on top

And then I got smart and found the powdered mixture in the bulk store!! If I only knew back then how easy and delicious this Stove Top Macaroni and Cheese version is.

Table of Contents

  • How to make the best Macaroni and Cheese Recipe.
      • Never Miss a Recipe!
  • What cheese is best to use?
  • How long does it take to make Stop Top Mac and Cheese?
  • More Macaroni & Cheese Recipes
  • Homemade Stovetop Macaroni and Cheese
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Nutrition

How to make the best Macaroni and Cheese Recipe.

  • Cook the pasta al dent.
boiling the pasta
  • Start by making a white sauce.
  • In a large pot melt the butter, add flour and whisk until smooth.
  • Add a little salt and pepper.
making the white sauce for mac and cheese
  • Slowly add the milk, and stir to combine the ingredients to form a smooth sauce.
  • Continue to cook the sauce until it thickens.
  • Add the shredded cheese (that you shred yourself not pre shredded) and stir until the cheese has melted.
add cheese and combine
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    • Gently fold in your cooked al dente pasta.
    • Serve immediately with some shredded cheddar on top.

    add the pasta and mix to make mac and cheese stovetop

    What cheese is best to use?

    I wanted to give this Macaroni and Cheese a little Italian touch, so I used Fontina, and of course Cheddar Cheese, the perfect combination in my opinion, although if you can’t find Fontina then substitute with Gruyere. You can also substitute with  White Cheddar, Parmesan, Smoked Gouda or a firm Mozzarella.

    But most importantly shred your own cheese, never buy packaged shredded cheese, it’s terrible stuff, it’s coated so it doesn’t melt properly.

    How long does it take to make Stop Top Mac and Cheese?

    It doesn’t take long to make, while your pasta is cooking, remember al dente. You will be making the white sauce, once the sauce has thickened the pasta should be done, then mix it all together with the shredded cheese. And Serve.

    macaroni and cheese recipe in a black pan

    Sometimes the only thing we need is a little comfort, sometimes it comes from family, sometimes from friends and sometimes from food. I think this Stovetop Macaroni and Cheese is the perfect dish if you are looking or needing a little comfort.

    More Macaroni & Cheese Recipes

    Baked Macaroni Double Cheese

    out of the oven in the skillet baked macaroni double cheese

    Homemade Creamy Baked Pancetta Macaroni

    creamy mushroom pancetta pasta in a bowl

    Creamy Cheesy Baked Pasta

    a spoon of baked pasta from the pan

    And even if you aren’t needing a little comfort, you will love this Macaroni and Cheese Recipe, it’s cheesy, creamy and  amazing! Buon Appetito!

    a spoonful of homemade macaroni and cheese

    Homemade Stovetop Macaroni and Cheese

    Rosemary Molloy
    Homemade Stovetop Macaroni and Cheese, there’s nothing like it.  This delicious comfort food is a fast and easy double cheese creamy Macaroni Recipe and yes it’s better than baked.
    4.95 from 68 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine American/Italian
    Servings 8 servings
    Calories 362 kcal

    Ingredients
     
     

    • 1/4 cup butter (50 grams)
    • 1/4 cup flour (32 grams)
    • 1/4 teaspoon salt
    • dash black pepper
    • 2 cups milk whole or 2 % (480 grams)
    • 1 cup shredded cheddar cheese (medium or sharp) (125 grams)
    • 1 cup shredded fontina or gruyere cheese (125 grams)
    • 5-6 cups cooked macaroni (2 1/2 – 3 cups dried macaroni)

    Instructions
     

    • Boil the water, add a little salt and pasta, cook just until al dent.
    • Meanwhile in a large saucepan on low / medium heat melt butter, then add the flour and whisk together until smooth, add salt and pepper, then slowly add the milk, stirring to combine. Cook and stir often until the mixture starts to thicken.  Remove from heat.
    • Add shredded cheese and stir until melted, then gently fold in the cooked al dente pasta.  Serve immediately topped with some shredded cheese.  Enjoy.

    Nutrition

    Calories: 362kcalCarbohydrates: 33gProtein: 15gFat: 18gSaturated Fat: 11gCholesterol: 55mgSodium: 370mgPotassium: 143mgFiber: 2gSugar: 4gVitamin A: 570IUCalcium: 269mgIron: 0.8mg
    Keyword macaroni & cheese, skillet macaroni & cheese
    Tried this recipe?Let us know how it was!

    .

    First published Jan 31, 2018.

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      1. SusanBeth says

        September 17, 2023 at 5:40 pm

        5 stars
        Oh my gosh! This was absolutely phenomenal! I have never made a stovetop macaroni & cheese recipe. I have always made it with extra sharp cheddar, whole milk, salt & pepper and baked it covered then removed the lid near the end to crisp, never with bread crumbs. I made yours as instructed and was a huge hit in my home, everyone devoured it and there were absolutely no leftovers! Served with our standard sliced heirloom tomatoes and was scrumptious. The house was engulfed with a cheesey aroma that was divine. Thank you for sharing, definitely a keeper and certainly making again for sure!

        Reply
        • Rosemary says

          September 19, 2023 at 11:34 am

          Hi SusanBeth, thanks so much, so glad everyone enjoyed it. A lot easier than baked for sure. Take care and have a great week!

          Reply
      2. Julie says

        September 16, 2023 at 3:55 pm

        5 stars
        This becomes quite solid in the fridge. What is the best way to reheat this and bring it back to life?

        Reply
        • Rosemary says

          September 16, 2023 at 5:52 pm

          Hi Julie, I always re heat it on the stove adding some milk, that way it becomes creamy again. Take care!

          Reply
      3. Georgina says

        March 21, 2023 at 8:29 am

        5 stars
        recipe was great but I put a little mustard in as well .life’s it right up

        Reply
        • Rosemary says

          March 21, 2023 at 2:34 pm

          Hi Georgina, thanks, great idea!

          Reply
      4. AJ says

        November 15, 2022 at 9:35 pm

        5 stars
        Would it turn out the same if I used almond milk?

        Reply
        • Rosemary says

          November 15, 2022 at 10:42 pm

          Hi AJ I have never cooked with almond milk but I don’t think it would really work, the taste might be strange and almond milk is quite watery, it would probably be better with oat milk. Let me know if you try it. Take care!

          Reply
          • Cassie says

            January 20, 2023 at 3:35 am

            5 stars
            I made it with almond milk and my family loved it!

          • Rosemary says

            January 21, 2023 at 7:35 pm

            Hi Cassie, thanks so much, glad it worked with almond milk and your family enjoyed it. Take care and have a great weekend!

      5. Michael Lagana says

        October 7, 2022 at 5:12 pm

        5 stars
        It is very good

        Reply
        • Rosemary says

          October 7, 2022 at 5:38 pm

          Thanks so much Michael, glad you like it. Take care!

          Reply
      6. Mary says

        July 16, 2022 at 4:07 pm

        5 stars
        Love this recipe. So easy.

        Can this be made ahead of time (like the morning of or day before a party)?

        How do you recommend reheating?

        Reply
        • Rosemary says

          July 16, 2022 at 6:45 pm

          Hi Mary, thanks so much, I think it could be, I would add a little milk to re heat it, but don’t over cook the macaroni, maybe boil it more al dente so that when you re heat it with the milk it does cook a little bit more. Maybe start with a 1/4 cup milk and add a bit more if needed. Hope that helps. Take care.

          Reply
      7. Phyllis Cohen says

        June 5, 2022 at 3:44 pm

        I added nutmeg and Dijon mustard to the roux slowly whisked to combine before adding the milk. Also saved some of the pasta water to thin the cheese sauce in case it’s to thick.

        Reply
        • Rosemary says

          June 5, 2022 at 5:29 pm

          Hi Phyllis, sounds like a good idea.

          Reply
      8. Carol says

        January 10, 2021 at 3:33 pm

        5 stars
        Perhaps it was just the timing but I can remember walking BLOCKS (when I first moved to a place in the city) to buy that mac and cheese in a box. UGH. But yes back then it seemed like the most tasty thing.
        And I do see that orange powder in bulk foods. I am still crazy about my pasta, but I crave the delicious flavour of the recipe you have shared with us today.I love it when I see a recipe of yours posted,I am happy because I know that I can always look forward to a wonderful recipe that I can trust.I never have done anything but shred my own cheeses too so I am glad to have the little heads up about buying that pre-shredded stuff. When you look at the price of it you would honestly wonder how anyone can justify not shredding their own, let alone that it is not what it should be.

        Reply
        • Rosemary says

          January 13, 2021 at 1:03 pm

          Hi Carol, haha I remember buying boxes of that stuff too, can’t say I don’t crave it once in awhile 🙂 And yes there is no comparison between shredding your own and buying it shredded. Take care and Happy New Year.

          Reply
      9. Beth Stevenson says

        August 6, 2020 at 4:26 pm

        5 stars
        So quick! So easy! So delicious! You have to make this dish! My kids now think I’m a macaroni and cheese rock star:) Thank you for sharing.

        Reply
        • Rosemary says

          August 7, 2020 at 11:57 am

          Hi Beth, thanks so much, so glad everyone enjoyed it. And you are a Rock Star! 🙂

          Reply
      10. Heide Gunzel says

        July 31, 2020 at 3:01 am

        5 stars
        Delish!
        Hello Rosemary,
        Thank you so much for all of your Homemade Recipes & Videos!
        I am such a fan! You are the first Chef I see once logged into FB!
        I am Sicilian by blood, living in Portland Oregon.
        I love Mac&Cheese, my husband not so much.
        What are your thoughts on freezing smaller portions?
        I just hate to see all of this YUM go to waste! Thanks again!

        Reply
        • Rosemary says

          July 31, 2020 at 7:38 pm

          Hi Heide, you are too kind, thanks so much. And yes you can freeze it. Freeze in an airtight freezer safe container. It should keep for up to 2 months. Take care.

          Reply
      11. Christine Loechel says

        May 14, 2020 at 7:09 pm

        5 stars
        OMG this was so good and very easy to make!! My whole family loved it! Thank you so much!!

        Reply
        • Rosemary says

          May 14, 2020 at 10:26 pm

          Hi Christine, thanks so much, so glad everyone enjoyed it. Take care.

          Reply
      12. Susan says

        April 8, 2020 at 12:40 am

        5 stars
        Tried this recipe tonight….it was great! My husband doesn’t really like mac&cheese….he love this recipe…thank you!

        Reply
        • Rosemary says

          April 8, 2020 at 6:20 pm

          Hi Susan, thanks so much, glad you both enjoyed it. Take care.

          Reply
      13. Lauren | Mom Home Guide says

        December 12, 2018 at 12:50 pm

        5 stars
        Looks delicious! I’ll have to try your recipe!

        Reply
        • Rosemary says

          December 12, 2018 at 7:17 pm

          Thanks Lauren, I hope you like it. 🙂

          Reply
      14. Benita says

        February 5, 2018 at 7:51 pm

        How much UNCOOKED macaroni should I use to get 5-6 cups of cooked macaroni? Thanks!

        Reply
        • Rosemary says

          February 6, 2018 at 7:34 am

          Hi Benita about 2 1/2 to 3 cups dry will give you 5-6 cups cooked.

          Reply
      15. Stella says

        February 1, 2018 at 11:17 am

        5 stars
        I have tried many recipes and this has got to be one of the easiest and best. I make it at least 3-5 times per month and my family loves it

        Reply
        • Rosemary says

          February 2, 2018 at 7:11 pm

          Hi Stella thanks we love it too. Have a great weekend.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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