Introduction
Nothing beats a quick, creamy, and satisfying dish like this Stovetop Mac and Cheese. Ready in just 30 minutes, it’s perfect for busy weeknights when you need a cozy meal without the fuss. With a rich, velvety cheese sauce and a touch of flavor-enhancing spices, this version will quickly become a household favorite.
Why You’ll Love This Recipe
First and foremost, this mac and cheese is ready in under half an hour, saving you precious time. Secondly, the flavor is perfectly balanced with hints of mustard powder and hot sauce that you won’t even detect but will definitely notice in taste. Moreover, it’s endlessly customizable with different cheeses, meats, or vegetables.
Recipe Origins
While mac and cheese has been a comfort food classic for generations in the U.S., this stovetop version modernizes the tradition. By focusing on speed and creaminess, it offers all the familiar warmth and nostalgia without needing an oven.
Nutrition Information
Calories: 571
Fat: 34g
Carbohydrates: 47g
Protein: 20g
Quick Facts
Preparation Time: 10 min
Cooking Time: 15 min
Total Time: 25 min
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave using the “melt” setting, or over low heat on the stove. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Serving Suggestions
Serve alongside a crisp green salad for a balanced meal. It also pairs wonderfully with roasted vegetables like broccoli or carrots, or with garlic bread for a true comfort food experience.
Common Mistakes
Using pre-shredded cheese: Always shred cheese from a block for better melting and flavor.
Overcooking the pasta: Be sure to set a timer to keep the macaroni perfectly al dente.
Adding milk too fast: Pour the milk in slowly to avoid a thin or broken sauce.
Recipe Variations
Meaty Addition: Stir in cooked chicken, bacon, or ham for extra heartiness.
Veggie Boost: Add peas, caramelized onions, or sautéed mushrooms.
Cheese Swap: Use Gouda, Gruyère, or Monterey Jack for different flavor profiles.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Shells, rotini, or cavatappi are great alternatives.
Is the hot sauce necessary?
It’s subtle and enhances flavor, but you can skip it if desired.
Can I make it ahead?
Yes, prepare the sauce and pasta separately, combine before serving, and gently reheat.
Ingredients
- 2 cups macaroni, uncooked (about ½ lb)
- 2 tablespoons butter
- 2 tablespoons flour
- ½ cup heavy cream
- 1 cup milk
- ½ teaspoon mustard powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 1½ cups cheddar cheese, shredded
Instructions
1- Bring a large pot of salted water to a boil. Add macaroni and cook according to package directions. Drain and set aside. 2- In a large pot over medium heat, melt the butter. Stir in the flour and cook, stirring continuously, for 1–2 minutes. 3- Gradually add the heavy cream and milk, stirring constantly to avoid breaking the roux. Bring to a gentle boil, then reduce to a simmer. 4- Stir in mustard powder, onion powder, salt, pepper, and hot sauce. 5- Lower the heat to low and gradually stir in the shredded cheese until smooth and creamy. 6- Add the drained macaroni and stir well to combine. Serve hot and enjoy!
