Real Stovetop Mac and Cheese
The best stovetop mac and cheese! This recipe is like blue box mac and cheese, but made with real cheddar cheese. It's creamy, delicious and so easy to make!
Updated by Kathryne Taylor on July 10, 2024
Meet my all-time favorite mac and cheese recipe! This recipe has been in the works for over one year, no exaggeration. It has taken me that long to find my go-to mac and cheese method.
I wanted a classic stovetop recipe, like the blue box mac and cheese I grew up enjoying. But, I wanted to make my stovetop mac and cheese with real ingredients. I wanted it to be creamy and deliciously cheesy—but not oozing with so much cheese that I had to take a nap afterward.
Here is my ultimate mac and cheese recipe, which meets all of the above requirements. I purposefully used yellow cheddar and noodles that remind me of the boxed variety. It’s made simply with cheddar cheese and cream, and a few subtle dried spices to ramp up the flavor.
The best part? This mac and cheese could not be easier to make. Homemade mac and cheese for the win!
The Best Stovetop Mac and Cheese
Four reasons to love this mac and cheese recipe:
- It offers all the rich cheesy flavor and creamy texture you crave.
- You won’t need butter or flour for this recipe, and I promise you won’t miss either of them.
- Without the flour, the glorious sharp cheddar flavor really shines through.
- It’s really easy to make this mac gluten free. Just use gluten-free pasta!
I owe Melissa Clark credit for this technique. I stumbled across her stovetop mac and cheese recipe in her new book, Dinner: Changing the Game. It’s also available online at Food52.
My changes? Her recipe calls for freshly grated nutmeg, but I found that mac and cheese needs a few other spices to be utterly irresistible: mustard powder, garlic powder and onion powder, and the tiniest pinch of cayenne pepper. That combination is subtle but makes a world of difference. Trust me.
I also adjusted the method, since it was a little unreliable for me. This mac and cheese turns out perfectly every time as written below.
NOTES ON OTHER METHODS
Before I stumbled on this technique, I tried mac and cheese recipes with béchamel sauce, both stovetop versions and baked. No matter the recipe, the béchamel versions turned out somewhat grainy and floury-tasting.
I also tried mac and cheese with evaporated milk, which seemed more like Velveeta than real cheese and left me with a stomachache. I tried mac and cheese with Monterey Jack, too, which offers less flavor than cheddar and produces an excessively gooey texture (that’s right—I didn’t want gloppy mac!).
I tried some totally unconventional methods, too. I tried to get away with using pasta-cooking water instead of cream, and that left me with a stringy mess. I even tried mac and cheese recipes with cauliflower purée or yogurt, and those were not mac and cheese. My simple cheddar-and-cream version is by far the best!
Stovetop Mac and Cheese Tips
Use quality cheddar cheese. The cheese is the predominant flavor here (and rightly so). I prefer sharp or extra-sharp cheddar cheese for maximum cheddar flavor.
Grate the cheese by hand. Pre-shredded cheese is coated with starch or cellulose to prevent the shreds from sticking together. Those unnecessary ingredients can prevent you from obtaining a perfectly creamy melted cheese sauce.
Better pasta makes better mac and cheese. I love Montebello’s organic strozzapretti noodles (affiliate link/those are the noodles you see in these photos). I buy them at Natural Grocers or my local health food store.
Make sure your ingredients are measured and ready. This recipe comes together so quickly. You won’t have time to measure the ingredients before it’s time to add the next one!
Don’t overcook the cream. Letting the cream boil too long reduces the moisture content to the point that the cheese sauce ends up stringy. Start the one-minute timer once it starts boiling (which might be the second the cream hits the pan) and you will end up with perfect sauce.
Want to lighten up this mac and cheese?
This mac and cheese is made with real cheese and real cream. It’s insanely delicious and worth it. That said, here are a few ideas on how to make it more nutritionally redeeming:
Substitute half and half for the heavy cream. Half and half is equal parts heavy cream and whole milk. Your mac and cheese won’t be quite as creamy or rich, but it’s still very good.
Add veggies! Reduce the amount of pasta to 6 ounces. Add 1 1/2 to 2 cups chopped broccoli florets (from 1 head of broccoli) or 1 cup fresh or frozen peas to the pasta pot when just 2 to 3 minutes of pasta cooking time remain. Drain and stir into the cheese sauce as directed. Or, stir 1 to 2 cups roasted or cooked vegetables in at the end. Roasted Brussels sprouts are great.
Use high-quality ingredients. Grass-fed dairy tends to be higher in healthy Omega-3s. Buy organic cheese and cream to avoid added growth hormones.
Use whole grain pasta. This won’t reduce the calories or fat, but it will add whole grains and increase the fiber content. That will make the mac and cheese more filling. My favorite brands of whole wheat pasta are DeLallo and Bionaturae.
Use a more voluminous noodle shape. (Such as rotini, fusilli or chiocciole.) This won’t reduce the calories or fat, either, but it makes it seem like you’re eating more pasta because it fills more of your bowl. If you swap other noodle shapes for the macaroni, measure them in ounces (8 ounces is usually half of the box) instead of cups (you’ll need more than 2 cups; the exact number depends on the shape).
OTHER OPTIONS
Looking for a plant-based mac and cheese recipe? This recipe is not a good candidate for making vegan, but I highly recommend my vegan mac and cheese recipe—it’s a creamy stovetop mac and cheese like this one.
Looking for lighter, veggie-packed pasta dishes? I have lots of pasta recipes for you!
This mac and cheese has become a staple recipe in my kitchen and I hope it becomes your go-to mac and cheese, too.
Please let me know how you like this mac and cheese in the comments! Your star ratings with your comment are tremendously helpful, too.
Watch How to Make Mac and Cheese
Real Stovetop Mac and Cheese
The best stovetop mac and cheese! This recipe is like blue box mac and cheese, but made with real cheddar cheese. It’s creamy, delicious and so easy to make! Recipe yields 3 modest or 2 generous servings; multiply and use a larger pot as necessary.
Ingredients
- 8 ounces (2 cups) regular or whole-wheat macaroni noodles
- 2 teaspoons salt, for the pasta cooking water
- ⅓ cup heavy cream
- 1 ⅓ packed cups (5 ounces) grated sharp cheddar cheese
- ½ teaspoon mustard powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Tiny pinch of cayenne pepper, or a dash of your favorite hot sauce
Instructions
- Bring a medium pot of water to boil. Add the noodles and salt. Cook until the pasta is al dente, according to package directions. In the meantime, make sure all of your ingredients are measured and ready (I combine the dry spices in a small bowl).
- Drain the pasta and leave it in the colander for now. Return the empty pot to medium heat. Immediately add the cream and let the mixture come to a boil. Once boiling, set a timer for 1 minute.
- Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat.
- Taste and season with salt, if necessary. Serve immediately.
Notes
Make it gluten free: Substitute your favorite sturdy gluten-free noodles, such as a corn and quinoa blend.
Change it up: To make this mac and cheese a little more sophisticate, sprinkle your bowls with some finely grated Parmesan cheese and toasted bread crumbs. See my note above in the “lighten-up” section on how to incorporate broccoli or other veggies.
How to reheat: This mac and cheese is best enjoyed fresh, but you can gently reheat it in the microwave or on the stove. Don’t overdo it; the ingredients are more likely to separate if they are overheated.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made this and it was very delicious but it was stringy. Did I over heat the cheese do you think? I just used a freshly grated cheddar
Hi Jane! That is likely. The timing of this is pretty picky to make sure you get the creamy consistency.
Mine turns out stringy every time and i am following your recipe exactly. No idea what’s wrong.
Hi Catherine, I’m sorry to hear this one isn’t perfect for you. What type of milk are you using and it’s boiling for 1 minute?
Yeah I used heavy cream and I set the timer for one minute once it started to boil. It takes a bit for it to start boiling even though I use the same pan. I just used regular cheddar since we only have one variety here in Europe. I’m pregnant and craving boxed Mac n cheese and want this to work so badly! Could it be the cheese? It’s regular cheddar. I’ve never not been able to use cheddar here for a recipe calling for sharp.
Made this for the first time tonight after seeing your instagram post – made with broccoli and cauliflower in the same proportion as you recommended for broccoli alone. Was brilliant! So simple and tasty – won’t bother with bechamel or nutmeg again. Thank you!!
Hooray!! Social media at work. :) Thanks for letting me know you tried it and loved it!
Hello! What would be a good substitute for Cheddar cheese if you cannot find it?
That’s odd that you can’t find cheddar! It’s a staple. Honestly, different cheese can provide a certain consistency so I’m hesitant to suggest a different one for this and it would really change the flavor. You can’t find any type of cheddar? (mild, sharp, etc?)
As written, this recipe needs far more cream than 1/3 of a cup. I used half and half instead of heavy cream. I started with the recommended amount and it was way too thick and didn’t cover the 2 cups of small shell pasta I used. I had to continue adding half and half from the carton while continuing to stir to unlock the sauce. In all I would say I used nearly an entire cup of half and half to properly coat the shells and get it to the creamy consistency I felt was acceptable. My guess is I overcooked it because 1/3 of a cup of liquid in a medium sized pot was barely enough to cover the bottom and I’m sure it overcooked because of this. Flavor was really good though otherwise.
I’m sorry this didn’t turnout perfect for you. It took me several times to get this recipe just right. The ratio with the heavy cream is really important(along with the cook time) to get the sauce just right. I’m glad you were still able to enjoy the taste, though!
so good and so easy to make! I added broccolli at the end with a little bit of sriracha sauce delicious!!
I like that! Sounds delicious.
These look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing!
You’re welcome, Maria!
I have long searched for the perfect creamy stove top Mac and Cheese. This one is perfect! So easy to make and I play around with the spices depending on my mood. Thank you!
You’re welcome, Christina!
I am going to try this tomorrow…my absolutely love the blue box but I need a better/no preservative option. I have ground mustard…is that the same as mustard powder?
Yes! That should work, Nancy.
Excellent! Be sure to use the spices as they really compliment this dish. Also, take the advice re measuring by weight not volume as the pasta shape makes a difference. This will be a regular at our home.
Thank you for your comment, Kim!
I’ve made this three times now in the past few weeks for my son :) He loves it, and he’s quite picky about food. He’s never been much of a big mac and cheese guy, and prefers the boxed kind – until now! “Mom, can I have mac and cheese after all my exams next week?” – haha
Thanks for the quick and easy recipe!
That’s great! A hit for everyone.
Great Recipe!!
I make this exactly as described but with Gluten Free noodles and it is always awesome!
Thank you so much
You’re welcome, Elisa!
So glad I found this recipe! When I made it I left out the mustard powder and instead did more garlic/onion powder. And used chili powder, and added bacon once the cheese was melted. Person preference on my end, but the heavy cream and cheese was the perfect way to make gooey mac and cheese – which is exactly what I was looking for!
I’m glad you found it too, Leja! Thanks for stopping to comment.
this mac and cheese made my husband come back
I love it!
Thank you for the gluten-free option. What can I substitute for heavy cream to make it dairy-free?
Joline
Hi Joline! I would recommend checking out my vegan mac and cheese: https://capital-fly.pro/vegan-mac-and-cheese-recipe/%3C/a%3E%3C/p%3E
I just cooked this and it was amazing! Thanks for sharing such a tasty recipe that doesn’t have all the food preservatives the blue box has. 10/10
You’re welcome, Alejandra!
I made this according to your instructions but its a Nope for me. Nothing like the blue box mac and cheese. This was too bland and a bit gooey. I love some of your other recipes tho ❤️
Sorry to hear you didn’t love it!
I made this dish and I really enjoyed it. Flavour was amazing and I was searching specifically for a stovetop mac and cheese that I didn’t have to put in the oven, and this hit the spot.
The only downside was that the cream required was way off. The first time I made this, it ended up looking more like natto (Japanese soybean dish) rather than a creamy cover of cheese sauce. I wonder party whether that was because I used only double cream (which is the UK equivalent and is a bit heavier than heavy cream) but even after I added more it still ended up way too stringy and more just like cheese on macaroni. I wonder whether it was because of the cheese I used (red Leicester and mature cheddar) because I know the former is a bit softer (and hence may end up more ‘stringy’) but I don’t think it would have such a huge impact.
Second time around, I eyed up the cream and ended up using probably closer to 3/4 cup of double cream mixed with single – maybe almost a cup, and it ended up much more like the image. Tasted amazing (I used the same cheeses as last time but a bit more mature) and was much closer to the texture I was expecting.
All in all a great recipe, but I really think the amount of cream needs adjusting (at least, it did for me). Thank you for sharing your recipe! x
Hi Hannah, I’m sorry you were disappointed with the cream. It could be the slight difference in the cream types, but I’m happy to hear you found a solution!
Made this for dinnrt this evening. Too delicious!! Even my two pickey grandkids want it again tomorrow!! And SO easy. Thank you very much.
I have tried many of your recipes and loved them and had great success with them. In fact, Cookie and Kate is the first recipe blog I check when looking for a new recipe. But my Mac and cheese was very sticky. I had to scrub the pan to get the sauce out and there didn’t seem to be enough cheesy sauce to get much taste. I used half and half rather than cream. Was yours sticky? Do you have any other suggestions for what I might have done wrong? Maybe the type of cheese?
Hi JJ, you really need to use the cream here as it’s very specific to the creamy sauce and method. Is the cream the only thing you changed?
Hi Kate, thanks for getting back to me so quickly. I will try it again with cream. Yes, that’s the only thing I changed.
JJ
Hi there,
I have a few questions.
How important is it to use cream or half and half, as opposed to whole milk?
Also, do you keep the heat on high after the one minute timer goes off, and all the cheese is added?
I tried this with whole milk, reducing it to medium low after adding the cheese, and it did not quite come together–it kind of incorporated, but wouldn’t really adhere to the pasta . I knew it was risky to divert from the cream, but the recipe looked so good I had to try it right away and only had milk on hand. Any suggestions as to where I went wrong would be much appreciated, since this looks like a great method, and the flavor was yummy.
You will want to use cream here to make sure it turns out thick and cheesy. Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat once pasta is incorporated.
Loved this! I haven’t had mac and cheese for years – it was worth the wait! I only had sour cream in the fridge and that worked well instead of normal cream. I also used a blend of cheeses – including a truffle cheese, and it was super delicious.
Thanks Kate
Thanks for sharing!
There is a reason I’ve purchased 4 copies of your cookbook; your recipes do not disappoint! This really is the BEST stovetop mac and cheese. It was incredibly simple to make. I used 8 oz of medium shells and felt like it was the perfect amount of cheese sauce. Thanks!
I really enjoyed this dish and it was so simple to prepare. It was just cheesy enough and didn’t have that gloppy, floury, goopiness of many Mac and cheese recipes. I ended up making a huge batch for my husband to take to an outdoor event. I sprinkled the top with some good quality Parmesan and they heated up in the smoker. It got many thumbs up! Keep up the good work! I love both your book and your website!
Thank you, Dawn!
Made this tonight… so delicious and so easy! My family loved it too.
Thanks for another winning recipe!
Hi! Did you mean 2 cups dry pasta?? IThat is what I did with small elbows and there wasn’t enough cheese and too much pasta but still yummy!
Yumm! This was a hit with everyone. I added broccoli and kale and of course hot sauce. We loved it.
That’s great to hear, Sandra!
I made this last night and it was so delicious and easy. I will be making it again in the near future!
Wonderful to hear, Hannah!
This was great! Quick and delicious. Thanks again for another great recipe!
You’re welcome, Vanessa!
Could I use smoked cheddar cheese? Thank you, love your recipes.
I believe so, assuming that you enjoy the flavor of it! Sounds delicious.
Thank you.
So good and did not taste bland and floury like most homemade mac and cheeses. But dare I say…. This might have been a TINY too cheesy for me?! Which honestly, is not a bad thing. Next time I make it I will start with one cup. And also who knows, I could have accidentally added in more than it asks for!
This was a little too much money and effort for just pretty good macaroni and cheese. Honestly I think I might prefer Annie’s more still. I used the recommended pasta – Montebello – as well as Organic Valley’s cheddar which is always a winner in our house. Truth be told, maybe we were missing the traditional butter flavor. This is the first of many recipes I’ve tried from this website that wasn’t a five star for me.
I’m sorry to hear you didn’t love this one as much. Thanks for sharing, Carly!
Thank you for this recipe! I have tried a few Mac n cheese recipes and they never turn out or taste good, but this was delicious and worked out perfectly!
I took a chance and used part sharp cheddar and part Gouda. Unfortunately, the cheese clumped. I added a bit of corn starch, which helped break the cheese down again. Do you think the issue was the Gouda? Thanks
Hi Karen! You mean, it clumped when you were trying to stir it into the cream? I haven’t experienced that with cheddar, so I’m guessing it was the gouda. If you used pre-shredded cheese, that could also explain it, since it’s coated in powder stabilizers.
This site has been my go to cook book. I used chickpea spaghetti bc it’s what I had on hand, original almond milk. Two tbs butter, added some bone broth, sharp cheddar + parmigiana cheese. Also, a whole bag of frozen peas bc it reminded me of childhood!! I would have used cream if I had it! But still hit the spot.
THANK YOU FOR NOTHING BECAUSE YOUR THINGS ARE STUPID IT HAS CHESSE A STUPID VIDEO WITHOUT ANY TPYE OF CHESSE THIS IS DUMB STUPID> AND I GOING TO DELETE THIS APP OR WEBSITE NOW.
Unfortunately, despite boiling the cream for exactly 1 minute, this turned into a weird, stringy mess for me.
I think I’ll stick with roux-based mac & cheese.
I’m sorry to hear that, Bee. I appreciate your feedback. Did you use fresh grated cheese?
yum
Too much story, not enough recipe.
This is fantastic! Thank you!
I really wish you had a recipe/cooking app. Your recipes are the absolute best. I don’t even use google anymore, just search your blog!
I’m disappointed. My dad had no idea there were any seasoning in it. I used really good cheddar and that’s all it tasted like. I could have just melted the cheese and thrown in the pasta. Waste of energy.
Hi Diane, I’m sorry you were disappointed by this recipe. Sometimes if spices are old they can impact the flavor. Were your spices old?
Could I use elbow pasta instead? Also, I couldn’t find extra sharp grated cheese(we are in)..so my choices are very limited…I bought a block of sharp cheddar cheese..would the recipe work if I grate the block and use it? Or else I have a bag of normal grated cheddar. Which one should I use?
Hi! yes, both of those should work. Let me know.
I have a block of sharp cheddar cheese..could I grate that and use that or I have a bag of grated normal cheddar. Which one should I use? Also, can I use elbow pasta instead?
Hi! Sure you can try it. May just have more bite. Yes, elbow pasta can work.
Made this for lunch today- I have a family of four with 2 teens so I doubled the recipe. Followed it to a T, down to timing my cream boiling for 1 minute. I added freshly grated good quality sharp cheese and ended up with a stringy clumpy mess. We ate it because we were hungry but I wouldn’t make it again.
Hi Steph, I’m sorry to hear that. What size pot did you use?
I liked how easy this is, but mine turned out very stringy. Any thoughts on why this would happen? Thanks.
Hi! Did you follow step 2?
I did follow step 2, using 1/2 half n half and 1/2 heavy cream. I will say that I used cheese shreds, as that was what I had on hand. I guess I should try again with hand grated cheese…
Hi, changing the type of liquid would impact your result. Be sure to let me know if you try it again!
Toast some bread crumbs in a pan with some butter it adds an amazing touch
I tried your recipe, and it was delicious! It was so rich that I had food coma afterwards :). I saw comments that the mustard flavor is overpowering. I’m guessing it depends on that kind of cheddar. By accident I bought smoked cheddar and the strongest flavor remains the cheese. I also added pepper and it turned out to be wonderful. Next time, I would probably adjust the amount of onion, garlic, and mustard powder to make the dish a bit milder.
Thank you for your review, Carol! Smoked sounds delicious.
Holy moly. I have been looking for a homemade mac that my kids will scarf up as much as the boxed stuff, and we have tried so many that they groan when I tell them we’re trying another homemade recipe. I doubled the recipe for 5 of us, and they licked the pot clean! They even said it is better than their favorite brand with a bunny on the box!
My daughter said “is this Cookie and Kate, mom?” I guess she knows that your recipes never let us down LOL!
I love that! Thank you for sharing, Jessi.
I’ve made this recipe a several times for my family and they all love it!! Super creamy and delicious!
I’m glad you loved it, Katie!