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Home Collections Winter Warmers

Stovetop Macaroni and Cheese

By:Nagi
Published:2 Nov '16Updated:14 Aug '23
317 Comments
Recipe v Video v Dozer v

A silky, glossy cheese sauce with tender, never mushy macaroni in just 20 minutes!

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!

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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!!!

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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!!)

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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.

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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

 

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

MAC AND CHEESE RECIPE
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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This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

Stovetop Macaroni and Cheese

Author: Nagi | RecipeTin Eats
Prep: 3 minutes mins
Cook: 15 minutes mins
Total: 18 minutes mins
Dinner, Side
Western
4.90 from 99 votes
Servings5 -6
Tap or hover to scale
Print
  • 1051
Recipe video above. This classic Macaroni and Cheese just happens to be made in one pot! Though made with the usual ingredients, the sauce is extra silky and glossy, and it clings to the macaroni without having to make make the sauce super thick because the pasta is cooked in the sauce. So there's no risk of gluggy Mac N Cheese or overcooked pasta. 

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:

1. I like to use a mix of mozzarella (because it melts so well) and some cheddar or tasty cheese for flavour. But you could just skip the mozzarella - I don't recommend using just mozzarella (not enough flavour).
Other options: Gruyere, Colby, Monterey Jack, Pepper Jack, Provolone can be used in place of the cheddar.
AUSTRALIA: Do not use Tasty Cheese! I have found that some brands can result in the sauce being a bit floury. Some are ok, some are not - safer to say don't use Tasty Cheese! 
2. This recipe is pretty forgiving as long as you take it off the stove before the sauce reduces so much it disappears! The liquid to pasta ratio is such that by the time the liquid reduces down to make a sauce, the pasta is just cooked.
REMEMBER:
* 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:

Serving: 211gCalories: 472cal (24%)Carbohydrates: 46.3g (15%)Protein: 19.9g (40%)Fat: 22.9g (35%)Saturated Fat: 14.1g (88%)Polyunsaturated Fat: 7.8gCholesterol: 67mg (22%)Sodium: 343mg (15%)Fiber: 1.7g (7%)Sugar: 5.9g (7%)
Keywords: Mac and Cheese
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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?

This Stovetop Macaroni and Cheese is all made in one pot! The sauce is incredibly silky, cheesy and the pasta is cooked to perfection. On the table in 20 minutes! recipetineats.com

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Hi, I'm Nagi!

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317 Comments

  1. Alice says

    December 5, 2023 at 8:03 am

    5 stars
    This recipe is a favourite of mine to bring to a pot luck, the pot always comes home empty!

    Reply
  2. Ruth says

    November 30, 2023 at 10:59 pm

    5 stars
    It’s my little girl favorite pasta. She will asked for it every second day, it’s so easy and delicious she will cook it with me. Thank you! Nagi 🩷

    Reply
  3. Diamond Jones says

    November 24, 2023 at 7:03 pm

    5 stars
    I am 68 and this is the first time I have made Mac Cheese. I only had Mainland Colby so just used that. It was great. Partner loved if too. Going to make the baked one next.
    I have your book and am steadily trying the recipes. Well done!
    You are my first port if call when I am looking for a recipe.

    Reply
  4. Zoe says

    November 24, 2023 at 8:37 am

    This recipe is so good! I messed it up and it still came out really well. I normally do a traditional recipe but this was so much easier (and honestly better) so I don’t think I’m ever going back.

    Reply
  5. Smita Hopper says

    October 28, 2023 at 9:21 am

    This is a favourite at my home and I also have a twist that my boys love – Sweet-ish Mac and Cheese. It used to be a regular thing at their birthday parties and got so popular other moms would ask me to make it for their kids’ birthdays!

    This is a throwback to my own childhood in a small town where the only Chinese restaurant in town had macaroni and cheese on the dessert section of the menu. Go figure. But there it was and we loved it. It seems all you have to do is leave out the seasonings ( I still do a little salt and pepper) and add sugar. Add more cheese on top and broil to lightly brown it. The sweet – salty combination is awesome and it feels more dessert-like if you use the smaller macaroni.

    Nowadays, I make a big pot and right when it’s done, I take some out to sweeten, broil and set aside as dessert, and add more seasoning to the rest.

    Reply
  6. Angeli Sivaraman says

    October 14, 2023 at 10:21 am

    5 stars
    Oh man I definitely thought I messed this one up – took it off the stove too early! But popped it back on as per your instructions and it was absolutely delicious. Thanks Nagi!!! Xoxo

    Reply
  7. Sarah Reade says

    September 14, 2023 at 6:11 pm

    5 stars
    Easy and delicious. Best mac cheese ever!

    Reply
  8. Cookingcutie says

    August 2, 2023 at 2:43 am

    5 stars
    This was absolutely delicious & so easy. I halved the recipe and used only sharp cheddar and it was incredibly creamy and wonderful. Definitely a repeat.

    Reply
    • Kris says

      September 13, 2023 at 8:21 pm

      5 stars
      Totally agree, best Mac & Cheese I’ve ever made, just
      Yum. Yum, Yum..
      Thank you.

      Reply
  9. Russ says

    July 30, 2023 at 4:22 pm

    If only there was a 0 star. Only ‘tards put water in

    Reply
  10. Mac says

    July 30, 2023 at 4:20 pm

    Who the fuck puts water in mac n cheese. Pure aussie filth!

    Reply
    • Smita Hopper says

      October 28, 2023 at 9:23 am

      You do realise the macaroni in ‘traditional’ Mac-n-cheese cooks in water, right? I’ve made this and my very American husband loves it. Don’t knock it – until you try it at least!

      Reply
    • Cookingcutie says

      October 12, 2023 at 1:45 am

      5 stars
      People who don’t want their mac & cheese crunchy? How sad a life you must have to criticize a recipe you’ve never cooked.

      Reply
    • Natalie says

      September 6, 2023 at 5:26 pm

      5 stars
      Okay Drama King 👑

      Reply
  11. Nancy H says

    July 11, 2023 at 7:58 am

    5 stars
    Easy and delicious. Thanks so much Nagi ! Love your recipes 🇨🇦

    Reply
  12. Eluned says

    May 24, 2023 at 4:12 am

    5 stars
    I think this is the greatest stovetop macaroni and cheese recipe. I didn’t have pure cheddar cheese so I used a blend of cheap cheeses and was still a 10/10

    Reply
  13. Alison Holmes says

    December 21, 2022 at 9:04 pm

    5 stars
    It was delicious, so much melted cheese, I served it in a soup bowl! Also added some chopped bacon for extra flavour and a side serving of peas. Yum. Thank you Nagi.

    Reply
  14. Jessica T says

    November 23, 2022 at 9:30 pm

    5 stars
    Yummo thanks for such an easy, quick and tasty dish Nagi!

    You are so talented and make me seem like I can cook! Dutifully went out to buy your book on release day in Perth. Yet to cook from it though 😅

    Reply
  15. mpotter says

    November 16, 2022 at 11:08 am

    4 stars
    Another great recipe, Nagi. Thanks!
    My husband isn’t a fan of one pot m&c. But when I told him it was a “Nagi recipe” he knew it’d be alright.
    And it was! Next time we think we would rather skip the mozzarella and use all cheddar. We like how in the baked version, the Mozzarella lends to the stringy/cheesiness. But here, with all of the creaminess it was lost and it’s not a strong taste anyway.
    It’ll be a keeper recipe. (like I need another version!)

    Reply
  16. Sima says

    November 2, 2022 at 8:22 pm

    5 stars
    We have a family member who is allergic to gluten and another who is lactose intolerant. I made this with Barilla gluten free elbows, lactose free milk, white wings gluten free flour however I did use colby and parmesan cheese and everyone loved it!!

    Reply
  17. Taysia says

    September 24, 2022 at 11:35 pm

    5 stars
    I never really make or buy Mac and cheese because it’s the kind of food that is delicious for two bites and then disgusting beyond that. It’s always so sickly and heavy but this recipe was nothing like that. It was so good in every way – taste, texture, ease of cooking etc absolute best Mac and cheese I’ve ever had and my boyfriend said the same thing.

    Reply
  18. Monique Connell says

    September 7, 2022 at 7:08 pm

    I love this recipe. RE the cheese, in Australia, don’t use pre shredded as it is caked in something nasty that makes it floury but do use Mersey valley- especially the picked onion or cracked pepper. I also fried up some bacon and crumbled it over the top and there was not a spec left at my house. Love your work and congrats on your book 🙂

    Reply
  19. Lyn says

    July 9, 2022 at 6:23 pm

    5 stars
    And another winner! So delicious! Best macaroni cheese I have eaten in years.
    Didn’t have any cheese but tasty and still tasted amazing..

    Reply
  20. Lisa says

    June 18, 2022 at 6:45 pm

    5 stars
    Delicious and easy.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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