If you’re craving a comforting Southern classic without the hassle of baking, this simple stovetop mac and cheese is the perfect recipe for you. Rich, creamy, and full of cheesy goodness, this homemade version captures the essence of traditional soul food macaroni with ease. No oven required, just a few simple ingredients and a pot on the stove.
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Whether you’re preparing a weeknight dinner or a holiday side dish, this stovetop version is sure to be a crowd-pleaser. Let’s dive into how you can whip up this delicious dish in no time! And if you’re looking for my classic baked version, you can find it here: Southern Soul Food Baked Mac and Cheese.
Brandi’s Simple Ingredients
- Elbow or Shells Pasta
- Cheddar Cheese
- Gruyere Cheese (Optional)
- Heavy Cream
- Milk
- Flour
- Spices
What Type of Pasta to Use
Shells, elbows and cavatappi are my favorites to use. Cavatappi is spiral-shaped and has ridges that hold onto the sauce, providing a nice texture and bite. I absolutely love that one as well. You can also use rotini or penne.
What Type of Cheese to Use
I use cheddar (sharp cheddar) and gruyère cheese. The cheddar will melt well and provide a rich, creamy texture with a tangy flavor. Gruyère is a swiss cheese that has a slightly nutty and sweet flavor. It melts beautifully (so, so nicely!) and adds a depth of flavor to the dish. It will cost more than cheddar so if you want to skip it, feel free!
Here are more options:
- Parmesan
- Monterey Jack
- Mozzarella
- Colby
- Fontina
- Gouda
Don’t Use Pre-Shredded Cheese
I know I blessed you guys with the easy version with this one, but my stance on no pre-shredded cheese still stands! Pre-shredded cheese contains additives like cellulose or potato starch, which are used to prevent the shreds from clumping together.
These additives will affect the texture of your mac and cheese by making the cheese melt less smoothly. This can lead to a grainy or gritty texture in your sauce instead of the smooth, creamy consistency you want.
Buy blocks of cheese and grate it yourself.
How to Make Simple Mac and Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in water in accordance with the instructions on the package.
- Adjust the heat on the pot/pan to medium-low. Add butter to the pot/pan and allow it to melt. Sprinkle flour throughout the pan and onto the melted butter.
- Add in heavy cream, milk, grated cheese, garlic powder, onion powder, salt, and pepper to taste. Stir to combine until the cheese melts and the sauce thickens
- Add the cooked pasta and stir until the pasta is incorporated and the dish is creamy.
How to Keep it Creamy
Mac and cheese thickens as it cools, so serving it right away helps keep it at peak creaminess. If you need to reheat it, add a splash of milk or cream to loosen it up. Pasta water also works wonders! After you have boiled your pasta, keep a cup of the leftover pasta water. This can be used to add to the cooked mac and cheese to get it even creamier. The starch in reserved pasta water can help emulsify the sauce, keeping it smooth and creamy.
What Type of Pot/Pan to Use
Large Saucepan or Pot: You’ll need enough space to boil the pasta and later combine it with the cheese sauce. A large saucepan or medium-sized pot (3-4 quarts) works well for this, as it provides plenty of room for stirring and coating the pasta evenly. A heavy-bottomed stainless steel or nonstick pot is ideal to prevent the cheese sauce from burning or sticking.
Deep Skillet: If you’re not boiling the pasta in the same pan, you can use a deep skillet (preferably nonstick or cast iron) to make the sauce and combine the cooked pasta. This option is great for evenly distributing the sauce and even gives a bit of room for stirring.
Substitution and Add-In Ideas
- Bacon
- Grilled Chicken
- Ground Beef or Sausage
- Shrimp or Lobster
- Broccoli
- Spinach or Kale
- Peas
- Corn
- Caramelized Onions
- Roasted Red Peppers
- Sun-Dried Tomatoes
- Breadcrumbs
- Fried Onions
Do You Have to Bake It
No! Finally, I’ve shared a stovetop mac and cheese recipe. I have gotten this request so much over the years. Be sure to also check out my Slow Cooker Crockpot No Boil Mac and Cheese for an additional no-bake version.
Can You Make it Ahead
I don’t recommend prepping the ingredients ahead or assembling it ahead. When grated cheese comes into contact with air, the texture begins to change the longer it sits. The texture is at its best when used immediately in a dish.
How to Store Leftovers
Leftovers can be stored tightly covered and sealed for 3-4 days.
How to Reheat
Reheat the dish on the stove, in the oven, (350 degrees), in the air fryer (350 degrees), or in the microwave until warm. Heat in short increments. You may need to add milk or broth when reheating, if the dish dries out.
Freezing
You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight. Before reheating, add a splash of milk or chicken broth to keep the dish creamy.
More Mac and Cheese Recipes
Chicken Mac and Cheese
Slow Cooker Crockpot Chili Mac and Cheese
Bacon Gouda Mac and Cheese
Smoked Mac and Cheese
Lobster Mac and Cheese
Seafood Mac and Cheese
Seafood Stuffed Pasta Shells
Simple Stovetop Mac and Cheese
Ingredients
- 8 oz elbow or shells pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 cup milk I used 2%.
- 4 cups grated cheese I used 2 cups sharp cheddar and 2 cups of gruyere cheese. This was 14-16oz of block cheese.
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
Instructions
- Cook the pasta in water in accordance with the instructions on the package. When cooked, drain the pasta (reserve 1 cup of pasta water from the pot, see Step 4) and set the cooked pasta aside.If you're using a Dutch oven or heavy bottom pot, you can cook the mac and cheese in the same pot you're using to boil the pasta.8 oz elbow or shells pasta
- Adjust the heat on the pot/pan to medium-low. Add the butter to the pot/pan and allow it to melt. Sprinkle the flour throughout the pan and onto the melted butter. Add the flour in stages to avoid clumping. Stir to combine the butter and flour to create a roux, which will thicken the cream sauce.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Add in the heavy cream, milk, grated cheese, garlic powder, onion powder, salt, and pepper to taste. Stir to combine until the cheese melts and the sauce thickens. Taste the sauce repeatedly and make adjustments to the spices as needed.1 cup heavy whipping cream, 1 cup milk, 4 cups grated cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and pepper to taste
- Add the cooked pasta and stir until the pasta is incorporated and the dish is creamy. If the mixture is too thick, add in some pasta water to get the dish creamy. (See step 1).
- Cool before serving.