Easy Homemade Stove Top Mac and Cheese Recipe

If you’re craving comfort food that’s quick, creamy, and downright satisfying, this Easy Homemade Stove Top Mac and Cheese Recipe is going to win your heart (and your taste buds) fast. I absolutely love how this turns out—rich, cheesy, and with just the right amount of bite from the pasta. Plus, it comes together in about 25 minutes, so it’s perfect for weeknights when you want something cozy without spending ages in the kitchen.

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Ingredients You’ll Need

The magic in this Easy Homemade Stove Top Mac and Cheese Recipe comes from combining simple pantry staples with quality cheese and milk. Using sharp cheddar and gruyere blends creamy richness with a nutty depth that makes every bite memorable. Here’s what you’ll want to have on hand before you start beating that cheese sauce.

• Dry pasta shells, shellbows or elbow noodles: Any pasta shape works, but I love shells or elbow noodles because they hold the sauce so well.
• Salted butter: Adds richness and helps create the perfect roux base for the sauce.
• All-purpose flour (or gluten-free 1:1 flour): This thickens your sauce—don’t skip it or your cheese sauce could be runny.
• Kosher salt: Enhances all the flavors; I often add more at the end to adjust.
• Onion powder and garlic powder: These give a subtle savory background without overpowering the cheese.
• Freshly ground black pepper: I love adding lots—it gives a nice bite that balances the creaminess.
• Whole milk (or 2% or unsweetened cashew milk): The creamier, the better—whole milk makes your sauce silky smooth.
• Sharp cheddar cheese: About 6 ounces shredded—this is the star flavor for that classic mac and cheese taste.
• Gruyere cheese: A couple ounces shredded adds melty richness and that nutty savoriness.
• Extra cheese for topping: Optional but highly recommended for that bubbly, golden broiled crust.

Variations

One of the things I adore about this Easy Homemade Stove Top Mac and Cheese Recipe is how flexible it is. You can truly make it your own without complicating the process—and that’s what makes it a keeper in my kitchen.

• Vegan Version: I swap out butter for vegan butter, use unsweetened cashew milk, and a good quality vegan cheese blend. It’s surprisingly decadent and my vegan friends can’t even tell the difference.
• Gluten-Free: Just use your favorite gluten-free pasta and substitute the flour with a gluten-free 1:1 all-purpose flour. The sauce thickens just the same.
• Extra Crunchy Topping: I love adding herby golden breadcrumbs from my cookbook over the top before broiling—adds such a fun texture contrast.
• Spicy Kick: Add a pinch of cayenne pepper or a touch of hot sauce to the cheese sauce for a little heat—my husband swears by this twist!

How to Make Easy Homemade Stove Top Mac and Cheese Recipe

Step 1: Cook Your Pasta Just Right

Bring a large pot of generously salted water to a rolling boil over high heat. I always salt my water like the sea because seasoned pasta makes all the difference. Cook the pasta until it’s al dente—that means it should still have a tiny bit of chew because it will soak up the cheese sauce without turning mushy. Once done, drain and set aside, but don’t rinse! You want to keep that starchy surface which helps the sauce cling.

Step 2: Whisk Up the Creamy Cheese Sauce

While your pasta cooks, grab another large skillet or braiser and melt the butter over medium heat. I discovered that whisking in the flour quickly after melting the butter creates a smooth roux—cook and whisk constantly for about 30 seconds so it smells nutty but doesn’t brown. Slowly pour in your milk, whisking constantly to smooth out lumps. Bring this mixture to a gentle simmer (keep an eye on it!) and stir occasionally until it thickens, about 3 to 5 minutes.

Then turn your heat to low, season with salt, onion powder, garlic powder, and plenty of freshly ground black pepper—you want that pepper punch!

Finally, fold in your shredded sharp cheddar and gruyere cheeses. Stir until melted and the sauce is silky and cheesy. Taste and tweak with more salt or pepper as needed. This step is where it really comes together—don’t rush it!

Step 3: Combine Pasta and Cheese Sauce

Add the drained pasta to the sauce and gently stir to coat every piece. If you want it extra creamy, add a splash or two of milk or even some reserved pasta water—it’s a trick I learned that helps loosen the sauce without watering it down. The pasta will soak up a lot of cheesy goodness, so don’t hesitate to add a touch more liquid while stirring.

Step 4: Optional Broiled Cheese Topping

If you’re after a crispy, bubbly cheese crust (and who isn’t?), sprinkle the top with extra shredded cheddar and gruyere, then pop it under your oven broiler for 1 to 2 minutes. Watch it carefully—it should bubble and turn golden but not burn. This step always makes my family’s eyes light up!

How to Serve Easy Homemade Stove Top Mac and Cheese Recipe

Garnishes

I love topping mine with a sprinkle of fresh parsley or chives for a pop of color and fresh flavor. Sometimes I’ll add a handful of crispy bacon bits or toasted breadcrumbs, which add that extra crunch and smoky dimension that makes this mac and cheese irresistible.

Side Dishes

This mac and cheese pairs beautifully with roasted vegetables like broccoli or Brussels sprouts—I like the contrast of the slight bitterness against the creamy cheese. It’s also great alongside a simple green salad or pan-seared chicken for a full comforting meal.

Creative Ways to Present

For dinner parties, I sometimes serve this mac and cheese in individual ramekins topped with crispy breadcrumbs and broiled until bubbly. It makes for a charming presentation, and guests love having their own cheesy little pot of comfort. It’s a simple way to make the dish feel special.

Make Ahead and Storage

Storing Leftovers

After the meal, any leftovers go straight into an airtight container in the fridge. I have to admit, leftover stove-top mac and cheese can thicken up quite a bit, but that’s easy to fix when reheating.

Freezing

I’ve frozen this mac and cheese occasionally when I’ve made extra for meal prep. Freeze it in a freezer-safe container for up to 2 months. When thawed and reheated, it sometimes needs a little extra milk stirred in to regain that creamy texture, but still tastes delicious.

Reheating

I reheat leftovers gently on the stove over low heat with a splash of milk, stirring frequently until creamy and warmed through. Using the stovetop rather than the microwave keeps the cheese from separating and the sauce silky smooth.

FAQs

Final Thoughts

This Easy Homemade Stove Top Mac and Cheese Recipe has become one of my absolute favorites because it combines speed, deliciousness, and that homemade love that’s hard to beat. Whether you’re feeding a hungry family, entertaining friends, or just treating yourself after a long day, this recipe’s got your back. I promise, once you try it, it’ll become your go-to comfort meal too—like it did for me. So grab your stove, get that cheese melting, and enjoy every cheesy bite!

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