Pin it
My family's obsession with stovetop mac and cheese started years ago in my tiny apartment kitchen. This creamy classic comes together in just minutes using simple ingredients you probably already have. When my kids smell that gorgeous cheese sauce bubbling on the stove they come running to the kitchen knowing comfort food perfection is minutes away.
This Mac and Cheese Will Change Your Life
Let me tell you why this stovetop mac and cheese recipe has become my most requested dish. The sauce turns out silky smooth every single time thanks to my foolproof method. I use sharp cheddar for that classic tang and smoked gouda for an amazing depth that'll make you forget about boxed mac forever. Plus it's ready in about 20 minutes perfect for those busy weeknights when you need dinner on the table fast.
Everything You Need
- Elbow Macaroni: 8 oz of the good stuff.
- Chicken Bouillon: 1 heaping spoonful trust me on this one.
- Salted Butter: 2 tbsp the real deal please.
- All-Purpose Flour: 2 tbsp for our creamy base.
- Whole Milk: 1 cup full fat is worth it here.
- Heavy Cream: 1/2 cup because we deserve luxury.
- Onion Powder: 1/2 tsp for that savory boost.
- Mustard Powder: 1/2 tsp my secret flavor enhancer.
- Smoked Paprika: 1/2 tsp adds such lovely warmth.
- Salt and Pepper: Season as you go.
- Sharp Cheddar: 1 cup grate it yourself.
- Smoked Gouda: 1 cup freshly shredded magic.
Let's Make Magic
- Get That Pasta Going
- Boil your pasta in water seasoned with salt and my secret weapon chicken bouillon. Cook it just until al dente nobody likes mushy pasta.
- Start Your Sauce Base
- Melt that butter until it's bubbly then whisk in your flour. Keep stirring we're building flavors here.
- Make It Saucy
- Pour in your milk and cream nice and slow while whisking. Add those seasonings that make everything pop.
- Cheese Time
- This is where the magic happens. Add your freshly grated cheeses by the handful stirring until it's perfectly smooth and glossy.
- Bring It Together
- Fold in your pasta and watch that sauce coat every single piece. Take a minute to taste and adjust your seasonings.
Kitchen Secrets
After making this creamy stovetop mac and cheese hundreds of times I've learned a few tricks. Never use pre-shredded cheese it just doesn't melt right. When you're feeling adventurous swap in different cheese combinations but keep the ratios the same. Sometimes I toss in crispy bacon or steamed broccoli for a complete meal. The key to that velvety sauce is patience when adding your milk take your time and keep whisking.
Pin it
Frequently Asked Questions
- → Why should I use freshly grated cheese?
- Freshly grated cheese melts better and creates a smoother sauce than pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- → What can I add to this mac and cheese?
- You can add cooked bacon, broccoli, or your favorite vegetables. The recipe is versatile and works well with different add-ins.
- → Can I use different types of cheese?
- Yes, you can swap the cheeses for Monterey Jack, Fontina, or pepper jack for different flavors. The technique works well with most melting cheeses.
- → Why do you add chicken bouillon to the pasta water?
- Chicken bouillon adds extra flavor to the pasta as it cooks. This creates more depth of flavor in the final dish.
- → How do I prevent lumps in my cheese sauce?
- Slowly whisking the milk and cream into the roux prevents lumps. Keep stirring constantly and add the liquid gradually for a smooth, velvety sauce.