Stovetop Mac and Cheese (one pot recipe!) - The Chunky Chef (2024)

There’s nothing my kids love more than a big bowl of mac and cheese. Sound familiar?

And not just any kind of mac… the ultra creamy and gooey kind.

Normally, we go for my baked mac and cheese, but I wanted to share a recipe that can be made completely on the stove, and with no additional kitchen appliances.

This recipe uses just a handful of real ingredients, is made with no fancy roux to worry about, and the entire thing is truly made in one pot.

That’s right, the pasta cooks right in the same pot. Less dishes, same amazing flavor you crave!

What do I need to make this recipe?

• Pasta – this recipe was tested with standard elbow macaroni (Barilla brand).
• Milk – whole milk is the milk we found worked best.
• Salt – salt enhances the flavors, as well as seasons the pasta itself as it cooks.
• Cheddar – we really love the flavor of sharp cheddar.
• Gouda – gouda pairs nicely with the sharpness of the cheddar.
• Mustard powder – mustard may sound odd, but it really enhances the cheese flavors.
• Garlic powder – garlic adds some additional savoriness.
• Black pepper – this adds a small amount of spice.

How to make stovetop mac and cheese?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Heat milk. Bring the milk and salt to a boil.
2. Boil pasta. Once you add the macaroni, reduce the heat to maintain a simmer.
3. Add cheeses. Stir until the cheeses are melted and saucy.
4. Season. Of course you can add whichever seasonings you’d like, but we prefer garlic powder, mustard, and black pepper.
5. Stir and serve.

Variations of this recipe

• Pasta – you can use any short cut of pasta (such as shells, penne, etc), but keep in mind that different types of pasta will have different cooking times, so you may need to alter the amount of milk used and regularly test the pasta for doneness as it cooks.
• Dairy – if you don’t want to use whole milk, you could use 2%, but I wouldn’t go lower than that in terms of fat percentage. Using ultra low fat milk won’t yield a very creamy sauce.
• Pre-packaged cheese – in general, shredding your own cheese is the best way to ensure a smooth and creamy sauce. However, this recipe did test well with Tillamook and Sargento pre-shredded cheese.
• Cheeses – instead of sharp cheddar, you could use medium or mild cheddar, or even a white cheddar. In place of the gouda, I recommend gruyere.
• Mustard – if you don’t have mustard powder, you could substitute with about 1/2 Tbsp of dijon mustard.
• Seasonings– the amount of seasonings can be personal, so I advise tasting as you go, to make sure your mac and cheese is perfect for you.
• Hot sauce– for some extra flavor, try adding a couple of shakes of your favorite hot sauce. It doesn’t make the dish spicy, just adds a little zippy flavor.

Making mac and cheese ahead of time

Personally, I find this recipe tastes best when made right before serving. However, itcanbe made ahead of time if you’d like.

When reheating, I suggest doing so on the stovetop, and adding a splash of milk as you reheat.

You can also prep ahead!

Ways to prep ahead for this recipe:

• Cheese – the cheeses can be shredded ahead of time and kept refrigerated.
• Spices – all the spices can be pre-measured and kept at room temperature.

Storage

Leftover mac and cheese should be kept in an airtight container in the refrigerator and enjoyed within 2-3 days.

I recommend reheating on the stovetop (or in the microwave), and adding a splash of milk while stirring and heating.

My Favorite Dutch Oven!

This is my secret weapon in the kitchen! I use mine for making bread, soups/chilis, frying and more. Since LeCreuset is expensive,thisis a more economical option that’s still a great pot!

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