Finding a mac and cheese recipe that actually tastes better than the boxed stuff can feel impossible. Sure, the powdered cheese version is quick and easy, but let’s be honest – it never quite hits the spot the way homemade should, especially when you’re trying to feed a family that knows the difference between real cheese and whatever that orange powder is supposed to be.
Thankfully, this stovetop mac and cheese delivers on all fronts: it’s creamy and satisfying, takes less than 30 minutes from start to finish, and uses simple ingredients you probably already have in your kitchen.
Why You’ll Love This Mac and Cheese
- Quick and easy weeknight dinner – Ready in just 25-35 minutes, this stovetop version is much faster than baked mac and cheese and perfect for busy nights when you need comfort food fast.
- Creamy, homemade cheese sauce – Made from scratch with real butter, flour, and cream, this cheese sauce is so much better than anything from a box and coats every noodle perfectly.
- Simple pantry ingredients – You probably already have most of these ingredients at home, making it an easy go-to recipe when you’re not sure what to make for dinner.
- Kid-friendly favorite – The combination of sharp cheddar and mozzarella creates the perfect cheesy flavor that both kids and adults will devour.
- No baking required – Everything happens on the stovetop, so you don’t need to heat up your oven or wait for extra cooking time.
What Kind of Pasta Should I Use?
Cavatappi shells are perfect for this mac and cheese because their corkscrew shape and ridges grab onto all that creamy cheese sauce. If you can’t find cavatappi, don’t worry – other short pasta shapes like penne, rotini, or even classic elbow macaroni will work just fine. The key is choosing a pasta with some texture or curves that will hold the sauce well rather than letting it slide off. Just make sure to cook your pasta until it’s al dente since it will continue cooking a bit when you mix it with the hot cheese sauce.
Options for Substitutions
This creamy mac and cheese is pretty forgiving when it comes to swaps:
- Cavatappi shells: Any short pasta works great here – try elbow macaroni, penne, rotini, or shells. The key is choosing pasta with ridges or curves that hold onto that cheese sauce.
- Heavy whipping cream: You can use half-and-half instead, though your sauce will be a bit thinner. For a lighter version, try evaporated milk – it gives great creaminess without all the fat.
- Sharp cheddar and mozzarella: Feel free to mix up the cheese combo! Gruyere, fontina, or gouda work wonderfully. Just avoid pre-shredded cheese if possible – freshly grated melts much smoother.
- All-purpose flour: For a gluten-free version, substitute with equal amounts of cornstarch or rice flour. The texture will be just as creamy.
- Milk: Any milk works – whole, 2%, or even unsweetened almond milk. Just keep in mind that lower-fat options might make your sauce a little less rich.
- Butter: Salted butter is fine – just reduce the added salt to about ½ teaspoon to balance the flavors.
Watch Out for These Mistakes While Cooking
The biggest mistake when making stovetop mac and cheese is rushing the roux – cook your butter and flour mixture for at least 2-3 minutes to eliminate that raw flour taste, and make sure it’s bubbling and smooth before adding any liquid.
Another common error is adding cold milk and cream directly to the hot roux, which can cause lumps, so warm your dairy slightly or add it very slowly while whisking constantly.
Don’t dump all the cheese in at once either, as this can cause the sauce to break and become grainy – instead, add it gradually off the heat and stir until each addition melts completely.
Finally, remember that your pasta will continue absorbing the sauce even after cooking, so if it looks a bit thin in the pot, that’s perfect since it will thicken as it sits.
What to Serve With Mac and Cheese?
Mac and cheese is pretty perfect on its own, but I love pairing it with something fresh to balance out all that creamy goodness. A simple green salad with a tangy vinaigrette cuts through the richness nicely, or you could go with some roasted broccoli or steamed green beans on the side. If you want to make it more of a complete meal, grilled chicken or baked chicken thighs work great alongside a bowl of this cheesy pasta. For a fun family dinner, I sometimes serve it with some garlic bread and call it a day – the kids are always happy with that combo!
Storage Instructions
Refrigerate: This creamy mac and cheese keeps really well in the fridge for up to 4 days in a covered container. The sauce might thicken up a bit as it sits, but that’s totally normal. I actually think it tastes even better the next day when all those cheesy flavors have had time to meld together!
Freeze: You can definitely freeze portions of this mac and cheese for up to 3 months in freezer-safe containers. Just know that cream-based sauces can sometimes separate a little after freezing, but it usually comes back together when you reheat it with a splash of milk.
Warm Up: To bring your mac and cheese back to life, add a splash of milk or cream and heat it gently on the stovetop over low heat, stirring frequently. You can also microwave it in 30-second intervals, stirring between each one. The key is going slow so the cheese doesn’t get grainy.
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3200-3500
- Protein: 90-110 g
- Fat: 160-180 g
- Carbohydrates: 340-370 g
Ingredients
For the pasta:
- 1 lb cavatappi
- Salt, for boiling water
For the cheese sauce:
- 1/4 cup unsalted butter
- 1/4 cup plain flour
- 3/4 tsp fine salt
- 1/2 tsp ground black pepper
- 1 cup milk (any variety, such as 2%)
- 1 1/4 cups heavy cream
- 1 cup sharp cheddar, shredded
- 1 cup mozzarella, shredded
Step 1: Cook the Pasta
- 1 lb cavatappi
- salt, for boiling water
Bring a large pot of water to a boil, add a generous amount of salt, and cook the cavatappi according to the package directions until al dente.
Drain the pasta and set it aside while you prepare the cheese sauce.
Step 2: Prepare the Roux
- 1/4 cup unsalted butter
- 1/4 cup plain flour
- 3/4 tsp fine salt
- 1/2 tsp ground black pepper
In a medium pot over medium heat, melt the unsalted butter.
Once melted, whisk in the plain flour, fine salt, and ground black pepper to form a smooth roux.
Continue whisking constantly for about 1-2 minutes to cook off the raw flour taste.
Step 3: Make the Creamy Sauce
- 1 cup milk (any variety, such as 2%)
- 1 1/4 cups heavy cream
Gradually pour the milk and heavy cream into the roux, whisking constantly to prevent lumps.
Cook the sauce over medium heat, whisking often, until it begins to bubble and thickens slightly.
I like to keep an eye on the heat here to avoid scorching the milk—gentle bubbling is just perfect.
Step 4: Melt the Cheeses
- 1 cup sharp cheddar, shredded
- 1 cup mozzarella, shredded
Reduce the heat to low and add the shredded sharp cheddar and mozzarella to the thickened sauce.
Stir until both cheeses are fully melted and the sauce is smooth.
Step 5: Combine Pasta and Cheese Sauce
- cooked cavatappi from Step 1
Add the cooked cavatappi from Step 1 to the pot of cheese sauce.
Toss everything gently until all the pasta is well-coated.
If the mixture is too thick, stir in an extra tablespoon or two of milk until you reach your desired consistency.
Step 6: Let Mac and Cheese Thicken and Serve
Allow the macaroni and cheese to sit for 5 minutes before serving so the sauce thickens up nicely.
I always find waiting these few extra minutes makes the texture creamier and even more delicious!
Best Stovetop Mac and Cheese
Ingredients
For the pasta:
- 1 lb cavatappi
- salt, for boiling water
For the cheese sauce:
- 1/4 cup unsalted butter
- 1/4 cup plain flour
- 3/4 tsp fine salt
- 1/2 tsp ground black pepper
- 1 cup milk (any variety, such as 2%)
- 1 1/4 cups heavy cream
- 1 cup sharp cheddar, shredded
- 1 cup mozzarella, shredded
Instructions
- Bring a large pot of water to a boil, add a generous amount of salt, and cook the cavatappi according to the package directions until al dente. Drain the pasta and set it aside while you prepare the cheese sauce.
- In a medium pot over medium heat, melt the unsalted butter. Once melted, whisk in the plain flour, fine salt, and ground black pepper to form a smooth roux. Continue whisking constantly for about 1-2 minutes to cook off the raw flour taste.
- Gradually pour the milk and heavy cream into the roux, whisking constantly to prevent lumps. Cook the sauce over medium heat, whisking often, until it begins to bubble and thickens slightly. I like to keep an eye on the heat here to avoid scorching the milk—gentle bubbling is just perfect.
- Reduce the heat to low and add the shredded sharp cheddar and mozzarella to the thickened sauce. Stir until both cheeses are fully melted and the sauce is smooth.
- Add the cooked cavatappi from Step 1 to the pot of cheese sauce. Toss everything gently until all the pasta is well-coated. If the mixture is too thick, stir in an extra tablespoon or two of milk until you reach your desired consistency.
- Allow the macaroni and cheese to sit for 5 minutes before serving so the sauce thickens up nicely. I always find waiting these few extra minutes makes the texture creamier and even more delicious!
