This stovetop Macaroni and Cheese is a perfect classic – and it just happens to be made in one pot. Butter, flour, pasta, milk, cheese and a few seasonings is all you need to make this epic classic that’s on the table super quick!
MY GO-TO MAC AND CHEESE RECIPE
Of all the versions of Mac and Cheese I have, this Stovetop Macaroni and Cheese is the one that I use most frequently because the effort vs output is off the richter scale.
It would be easy to assume that I make this in one pot for convenience. But I swear to you, that’s not the reason why. Less washing up is a side benefit.
The reason I make this in one pot is because the starch released from the pasta mixes in with the sauce and emulsifies it, creating a cheese sauce that is silkier and clings better to the pasta than making it the traditional way (i.e. cooking the sauce and pasta separately).
This isn’t just a theory of mine, it’s the proper way to make Italian pastas. The way Italians have been making it ever since the dawn of time. Every single pasta recipe on my blog is finished off by tossing the almost-cooked pasta in the sauce with a splash of pasta water. Doing this thickens the pasta sauce and it clings to every strand of pasta so you don’t end up with a pool of pasta sauce at the bottom of the bowl. I chatter on about this technique in every single pasta recipe I share. (See all my pasta recipes here!)
And by applying this same technique to Stovetop Macaroni and Cheese, the sauce comes out really luscious. Silky and glossy, and it clings to every macaroni. No gluggy sauce!!!
HOW TO MAKE MAC AND CHEESE
It starts with a traditional roux made with melted butter and flour which is the thickener for the sauce. Add seasonings, milk, cheese, then add the pasta.
And it all cooks together at the same time! Because the sauce thickens as it cooks, it needs to be stirred frequently. Not constantly, but pretty frequently. A leisurely stir every now and then, taking a sip of wine in between and flicking through a magazine.
Now that’s a nice vision of preparing dinner, isn’t it?? (Just to be clear, that’s not what it’s like for me most nights….I wish it was!!)
I thought a cooking video would be especially useful for this recipe so you can see the thickness of the sauce when you take it off the stove. If there is one tip I’d give for Mac and Cheese – any Mac and Cheese, even baked ones – it’s this: take the sauce off the stove BEFORE it’s the consistency you want. The sauce continues to thicken as you stir it and serve it. And it thickens really fast.
So take it off the stove earlier, and if it’s still too thin for your taste, pop it back on later.
I know there are many fancy schamcny Macaroni and Cheese version “out there” in this big wide world. Truffled, Lobster (yes, really!), multiple types of cheeses, loaded with cream. The list goes on and on. And I’m definitely partial to playing around with Mac and Cheese myself.
But a real classic Macaroni and Cheese is something that everyone should know. I realise I’ve completely contradicted myself here because this is a one pot version which isn’t traditional! But the end result is absolutely bang on traditional. 😉 – Nagi x
THE MAC & CHEESE COLLECTION
- This Stovetop Mac and Cheese – one pot, 20 minutes
- Baked Mac and Cheese – huge reader favourite!
- Chili Mac
- Shrimp Mac and Cheese – outrageously delicious!
- Chicken and Broccoli Mac & Cheese
WATCH HOW TO MAKE IT
1 minute cooking video tutorial. Dozer fans – don’t miss him bombing the shot at the end!
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Stovetop Macaroni and Cheese
Ingredients
- 50 g / 3 1/2 tbsp butter
- 3 tbsp flour
- 2 cups milk (full fat preferred but low fat is ok)
- 2 1/2 cups water
- 250 g / 2 1/2 cups elbow macaroni , uncooked
- 3/4 cup mozzarella cheese , shredded
- 1 1/2 cups cheese (Cheddar, Colby, Gruyere) , shredded (Note 1)
- Salt and pepper
Seasonings (optional)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Melt butter in a medium pot or large saucepan over medium heat. Add flour and cook for 1 minute.
- Add about 3/4 cup of milk and mix into butter mixture – it will become a slurry pretty quickly.
- Add remaining milk and mix so the slurry mixes in. Then add water and Seasonings.
- Add macaroni and mix. Stir occasionally as it comes to heat. When you see wisps of steam as you stir, lower the heat down to medium low.
- Stir regularly as it cooks for 9 – 10 minutes (it will bubble gently), or until the sauce thickens and the macaroni is just cooked – tender but still firm. It should still be saucey at this stage and thinner than you want.
- Take it off the stove and stir the cheese in quickly. Adjust salt and pepper to taste. <- In this step, the sauce thickens and reduces considerably.
- Serve immediately!!
Recipe Notes:
* Pasta keeps cooking in the sauce after you take it off the stove. So take it off when it is still a teeny bit firm!
* The sauce thickens ALOT after you take it off the stove when you stir the cheese in and simply by stirring it. It is better to take the pot off the stove too early than too late. TROUBLESHOOTING:
* If you take the pot off too late at the sauce becomes too thick, just add a splash of milk or water. Easy fix!
* If you take it off too early, just pop it back on the stove. 3. I make my stovetop Mac and Cheese in one pot because I think it comes out better, using just the traditional ingredients. The reason is because the starch in the pasta releases into the sauce as it cooks, making it silky, glossy and it clings to the pasta. This is a technique used by Italians for all their pastas. Read more in the post! 4. My Baked Mac and Cheese is made differently, but you can bake this one too. Mix panko breadcrumbs with butter and parmesan, take the pot off the stove before it’s done but enough sauce has reduced so the breadcrumbs will stay on top, then pop under grill/broiler for a few minutes. During this time the pasta will continue to cook. This recipe is very forgiving so don’t stress if your timing is a bit out! 5. Nutrition per serving, assuming 5 servings. I only use a pinch of salt in this because I find the cheese is salty enough.
Nutrition Information:
LIFE OF DOZER
His tail gets in all sorts of trouble. It can clear a coffee table of wine glasses, brush through cheese platters. And gets caught in things like a crack in the leg of this table.
The perils of having long hair, hmm?
Hi Nagi! Glad I found you. I had read through your Bolognese recipe (albeit at lightning speed) this morning, but then lost the URL and downloaded a different one (traditional…and with chicken livers…it’s cooking right now). BUT, now as I wait for the cooking, I came back to my desktop and found your blog site again.
I will definitely try your beef-only ragú next time. And now, this Mac & Cheese recipe? Woot?!! Excited.
Hugs to Dozer.
Dozer received the hugs happily… 😂
The best homemade mac & cheese ever!!! I only had heavy cream so used a cup of it mixed with a cup of water. Had to add around 2 more cups of water and cook my macaroni another 6 minutes to get it right but soooooo good!!!
I’m so happy to hear you enjoyed this Shauna!! Thanks for taking the time to leave a review. N x ❤️
Any adjustments that I need to make if I am going to use a different kind of noodle? Like fusilli? Sounds delish! Making it for a birthday dinner for a newly-minted 11 yoa, who adores mac & cheese!
Hi Julep! No adjustment needed as long as you stick to shapes like fusilli, macaroni even penne/ziti, but don’t try this with long strand pastas 🙂 N x
Can I double this recipe?
In a LARGE pot, yes!
I’ve tried many, many mac n cheese recipes but this is the best ever! Used 1 cup of mozzarella but other than that followed the recipe exactly. So good
That’s fantastic to hear Melissa! Thanks for leaving a review! N x ❤️
Delicious recipe! So great that it’s a one pot recipe and it’s so straightforward.
Thoroughly enjoyed making and eating it. Thank you!
I’m so pleased you enjoyed this Hayley, thanks for letting me know! N x ❤️
Trying this today for a large group of people… guess I will double the recipe. Will this be ok if after I make it, I dump it in the crockpot to keep it warm?
Hi Ally! It will be ok but Mac and Cheese is always best made fresh 🙂 Take it off the stove when it’s still super saucy, that way while it’s resting and the sauce gets absorbed into the pasta, there will still be plenty left once served 🙂
U don’t have to boil the pasta ?
Nope! 🙂 N xx
Wow! Good to know! Awesome!
Am so making this!!!
Hi I was wondering how much a serving size is. According to myfitnesspal the calories are 722 per serving.
Hi Alena! It’s for 6 servings 🙂 Did you check to see if it’s picking up cooked or raw pasta? That’s where I get tripped up sometimes. N x
I made this for a mom who just had a baby. When I tasted it to make sure all the flavors are there, I couldn’t stop eating it! I used mozzarella and sharp cheddar cheese. Delicious! I will be making this for my kids here soon as well. Thank you for the great recipe.
That’s great to hear Jessica! Thanks for taking the time to share your feedback! N xx
Hi Nagi, someone gave Bambino the boxed stuff and he actually prefers it over *any* homemade recipe I try! Not easily discouraged, I’m eager to try yours as well. It seems the secret is in the combination of cheeses….. Hi ho, hi ho, it’s off to ‘work’ I go.
Oooh….. I ACCEPT the challenge!!! 😂
Sounds so easy and yummy. Can’t wait to try this and some of your other recipes! And, thanks for sharing the beautiful photo of your fur baby!
Theresa
I am positive he loves being plastered all over my website! 🙂 N xx
I enjoyed this recipe but I think a few adjustments are needed for my preferences. I think the liquid could be cut by a cup or so to balance out the cheese to noodles ratio, and the cheeses should be something sharper like gouda and gruyere along with the cheddar. All in all great recipe though!
Hi Todd! Totally appreciate that people have different preferences 🙂 I definitely like my Mac and Cheese saucy when it comes off the stove! N x
Hi, I am just wondering if I am the only one missing where the instructions say to add in the cheese. I have seen raving reviews so I am assuming it’s just me that can’t see it in the instructions
Step 6! Probably because it says “stir it in QUICKLY!” 😉 N xx
Thank you
This recipe is quick and easy. I love the way you plated it in the bowl, so warm and delectable and how your pet sniffed it.
My daughter loves when I make something new and here in India, I have been cooking lot of traditional dishes and recipes and so now a days I am exploring more and more world cuisine and dishes. This simple recipe would definitely enter my kitchen. Would wait for more easy and kids-friendly recipes from your side.
I’m so happy to hear that you enjoyed this Kirti! Thanks so much for letting me know – N x
Hey Nagi..anytime, good recipes should always be appreciated!
This mac and cheese was delectable! I’d never tried adding onion or garlic powder before, though I put it in almost everything else. The garlic flavor was a bit overwhelming when I first served it, but it definitely mellowed after refrigeration and reheating. This is probably the best reheated mac and cheese I’ve ever eaten, so 5 stars for that.
Wow! High praise Alex, thanks for letting me know! N x
Hi Nagi, Thank you so much for this recipe! I cooked it tonight and my young picky eater daughter loved it! It takes less time and effort than our regular go to recipe and it tastes so much better. This will be my go to recipe website from now on! Thanks!!!
Thanks & Regards,
Lani
P.S. I have added a link to this recipe from our website – just a collection of recipes my picky eater daughter approved as “cook again” recipes.
I love that!!! Picky daughter “cook again” collection – high praise! 😂
I’m a tired middle aged working Mum and you alone have ignited my cooking passion back to life. Can’t get enough of your recipes Princess Nagi. You are my kinda cook. I have leaned on your recipes more than my elderly Italian mother’s versions. ( Let’s keep that to ourselves.) Love the videos, your stories and easy to follow recipes that are separate from the story telling for those times you need to get it on fast! Keep up the good work. You are my lifesaver in the kitchen xx
Gasp – blasphemy! 😉 Thank you for the very kind compliment Rita, you’re too much! N xx
This is really, really, really good and so easy to make. Can’t believe you cook the pasta in the same pan as the sauce; less washing up is always good.
I do recommend as Nagi suggests to stir it regularly, I find stirring and sipping wine goes hand in hand.
I had fresh chopped chilli on the table as I always do.
I never comment on recipes on Pinterest but I just wanted to let you know that I doubled this recipe and made it for my whole extended family while we were all settling my grandfather’s estate. It was a hit! Everyone at 2nds and 3rds. Granted I am a newlywed who’s only been living away from home and cooking for just myself and my husband for a little over a year. I did have to ask my brother for some clarifications on the recipe in regards to how to cook the flour and also if the milk should be boiling before I add the pasta. Anyways, huge hit for the 15+ people who all had it! Thanks! Will be using again for sure!!!
I’m so pleased to hear that AF! Thank you for letting me know! N xx