Simple Stovetop Mac and Cheese
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.
Servings 8 servings
Calories 487kcal
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.
- ½ teaspoon garlic powder
- ½ 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, ½ teaspoon garlic powder, ½ 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.
Notes
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.
You may need to add milk or broth when reheating, if the dish dries out.
You can substitute butter using any oil. Butter works best and adds flavor.
You can use any type of cheese you wish.
You can use elbow pasta, Cavatappi, shells, rotini, or penne.
Any milk will work in this recipe, including plant based, but thin milk will alter the texture of the cream sauce. Keep this in mind if you plan to substitute. You can also substitute heavy cream for one of these, it will alter the texture and some flavor.
You do not have to bake or broil this dish. Southern mac and cheese has a crisp browned crust at the top, if that's what you're going for then do it.
Nutrition
Serving: 1serving | Calories: 487kcal | Carbohydrates: 25g | Protein: 21g | Fat: 34g