Stovetop Macaroni and Cheese
This recipe for stovetop macaroni and cheese dish is rich, creamy, and so delicious. The thick cheese sauce coats perfectly with the al dente noodles to create the best version you’ve ever had of this iconic dish.
I’ve been making macaroni and cheese for years. When I was making my first foray into adulthood, I used the boxed stuff because it was cheap and fast. I actually loved it and, on occasion if the kiddos want to make it for themselves, why not? But, what I really love is homemade macaroni and cheese. As I got older and started a family, and realizing that homemade everything just tastes so much better than something out of a box. Also, realizing that macaroni and cheese is actually really, really easy to make from scratch. That’s why I’ve been making this particular recipe for years. As a result, my family loves this dish just as much as I do. Today, I’m so excited to finally share it with all of you!
Stovetop Macaroni and Cheese
If you’ve never made macaroni and cheese right on the stove using either a Dutch oven, or heavy pot, try using one for my easy-peasy recipe. For instance, these heavy pots help hold the heat and give you more control when cooking the roux and making the sauce than a normal lightweight saucepan. My easy and simple recipe for macaroni and cheese combines everyone’s tried-and-true noodle with a super-rich cheese sauce that departs from traditional cheddar cheese. I combine it with gouda to get an extra rich and creamy texture and a delicious flavor. Once you try it, you’ll be making it for family dinners and potlucks whenever you have the chance. I sure do. Because, when you come across a no-fail recipe that always tastes so good, why change it?
Why You’ll Love Stovetop Easy Macaroni and Cheese Recipe
It’s rich, creamy, and cheesy.
So incredibly easy to make.
A classic main course or side dish that everyone loves.
Ingredients: Yields: 4 to 6 main course servings or 8 to 10 sides.
This recipe only uses a few simple ingredients that you can find easily at your local grocery store.
All Purpose Flour
Kosher or Sea Salt
Shredded cheddar cheese
Shredded gouda cheese
**See the recipe card at the end of the post for exact quantities**
How to Make This Easy Stovetop Macaroni and Cheese Recipe
This is one of the easiest macaroni and cheese recipes you’ll ever make. It only takes three few steps and a few minutes.
Step 1: Make the Macaroni
Cook the macaroni noodles according to the package directions for al dent, then drain the noodles and set them aside.
Step 2: Make the Roux
Melt the butter over medium heat in a Dutch oven or heavy pot. Then, add the flour to the melted butter, whisking until combined, and then whisking for another minute.
Step 3: Make the Cheese Sauce
Slowly add milk, 1 cup at a time, to the roux, whisking after each addition until well combined. Add onion powder, white pepper, and salt, and simmer over medium heat for 3 to 5 minutes until thickened. Finally, add the cheeses and whisk until completely melted. Then, remove the sauce from the heat. Pour the macaroni noodles into the cheese sauce and stir well. That’s it! Enjoy the cheesy, creamy deliciousness.
If you want to mix things up, I have some variations here that I think you’ll really enjoy.
Bacon –So many love bacon on just about everything. Add crumbled bacon for some huge flavor.
Your Favorite Cheese – The easiest way to mix things up is to try new cheeses. Choose any of your favorite cheeses for this macaroni and cheese dish.
Meat – Try adding cubed ham, pork, shredded beef, chicken, or even sliced hot dogs. (My son’s favorite) It all works and, it’s all delicious. However, I think this basic recipe is just right on it’s own.
Measuring cups and spoons
You can store this mac and cheese in the refrigerator in an air-tight container for 3 days. For longer storage, freeze for up to 3 months in an air-tight, freezer-safe container or heavy-duty freezer bag.
As easy as this recipe is, there are a few things to know to help ensure you make it the absolute best that it can be. These are simple tips, but they make a difference. Don’t skip them!
Whisk continuously when making the roux, and whisk frequently when simmering the sauce to prevent burning.
Be sure you only cook your noodles to al dente. If your noodles are too soft, they’ll break apart when you mix them into the sauce.
Cook your roux for at least one minute before adding the liquid to give the flour flavor time to cook off.
If you have questions about this recipe, then read on. This FAQ answers the most commonly asked questions about stovetop mac and cheese.
Where does macaroni and cheese come from?
Macaroni and cheese can be traced back to 13th century Italy. An Italian cookbook called “Liber de Coquina” or “Book of Cooking” published in that century contains what is believed to be the first known macaroni and cheese recipe.
Why cook this and many dishes a Dutch Oven? (This is my favorite Dutch Oven)
Dutch ovens are incredibly versatile because they hold and distribute heat so well. This heat retention and distribution makes it just as good at making recipes like this this macaroni and cheese as it is for searing meats, making soups, braising, and more.
How do you reheat macaroni and cheese?
Place the macaroni and cheese in a heavy saucepan and add a bit of milk or cream. Then heat the mac and cheese over medium-low heat until warm and bubbly.
More Easy Pasta Recipes To Enjoy
If you love pasta, I have some recipes that you’ll really enjoy.
Easy Macaroni and Cheese
This easy stovetop macaroni and cheese is one of the simple and most delicious macaroni and cheese recipes you’ll ever make. It’s so quick and easy and so loaded with cheesy goodness that once you try it, you’ll find yourself making it again and again. Serve this delicious macaroni and cheese dish for your next family dinner and the whole family will be begging for more. Just a suggestion, when I make this dish as a main course, I also serve a tossed salad or a green vegetable on the side. Also, you can double the recipe for larger crowds like pot luck dinners. For that, it would probably be served as a side dish.
Stovetop Macaroni and Cheese
· 1 pound elbow macaroni noodles, uncooked
· ½ cup butter (1 stick)
· ½ cup flour
· 3 cups milk
· ½ teaspoon onion powder
· ½ teaspoon white pepper
· 1 teaspoon salt
· 1 ¼ cup shredded cheddar cheese
· 1 cup shredded gouda cheese (or another cheese of your choice)
1. Bring a large heavy duty pot or Dutch Oven of water to a boil. Salt the water with a few pinches of salt. Then, add the macaroni noodles. Boil the noodles just until al dente. Drain the noodles and gently stir the noodles once. Now, set aside.
2. In a large pot, melt the butter over medium heat. When the butter is melted, add the flour and whisk to combine. Allow the butter and flour mixture to cook over medium heat for 1 minute. This is an important step.
3. Add the milk slowly one cup at a time, whisking each addition into the butter and flour until well combined before adding the next cup of milk.
4. To the sauce, add the onion powder, white pepper, and salt.
5. Allow the sauce to simmer over medium heat for3-5 minutes until thickened, stirring very often to prevent the sauce from sticking and burning.
6. Add the cheeses and whisk into the sauce untilcompletely melted. Remove the cheese sauce from the heat.
7. Add the cooked macaroni noodles and gently stir well. Serve the macaroni and cheese and enjoy!
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