There's nothing like a warm bowl of creamy, cheesy macaroni and cheese to make everything feel right in the world. This stove top macaroni and cheese recipe is a game-changer—rich, velvety, and incredibly simple to whip up in under 30 minutes.

The first time I made this dish, it was a spontaneous weeknight experiment, and it instantly became a family favorite. Whether you're looking for comfort food after a long day or a quick dish that everyone will love, this recipe delivers in every way.

Why You'll Love This Easy Stove Top Macaroni and Cheese

Get ready to fall in love with the easiest, cheesiest, most comforting mac and cheese ever. It's not just a recipe—it's a lifesaver for busy weeknights and last-minute cravings.

First off, it’s unbelievably quick and easy. With just one pot and less than 30 minutes of your time, you can have a restaurant-quality dish on the table.

Secondly, this recipe is made with simple, pantry-friendly ingredients you likely already have. That means no need to run to the store for fancy cheeses or hard-to-find items.

You’ll also love how creamy and customizable it is. Want to mix in veggies, bacon, or breadcrumbs? This mac and cheese adapts beautifully to whatever you’re craving.

Finally, it’s kid-friendly and crowd-pleasing, making it perfect for family dinners, potlucks, or casual gatherings. Trust me—everyone will be asking for seconds.

Ingredients Notes

The beauty of this recipe lies in its simplicity. Here’s a closer look at the key ingredients that make it so special:

Elbow macaroni: The classic choice for mac and cheese, but you can swap it with shells, penne, or any short pasta you have on hand. The pasta’s ridges and curves hold onto the sauce perfectly.
Cheddar cheese: Sharp cheddar works best for that bold, tangy flavor. For a milder taste, you can use medium or mild cheddar, or mix in other cheeses like Monterey Jack or Gouda.
Butter and flour: These create the roux, the base for the creamy cheese sauce. Make sure the butter is unsalted to control the saltiness of the dish.
Milk: Whole milk is ideal for a rich and creamy sauce, but you can use 2% milk or even a mix of milk and heavy cream for extra decadence.
Seasonings: A pinch of salt, black pepper, and a hint of paprika elevate the flavor without overpowering the cheese. If you like a bit of heat, add a dash of cayenne pepper.
Mustard powder (optional): Adds a subtle tanginess that enhances the cheesy flavor.

No fancy equipment is needed—just a large pot and a whisk to create that luscious, creamy sauce.

How To Make This Easy Stove Top Macaroni and Cheese

Making homemade mac and cheese is surprisingly easy. Let me guide you step by step so you can enjoy the perfect bowl every time.

Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside, reserving about ½ cup of the pasta water.
Make the roux: In the same pot, melt 4 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of flour, stirring constantly for 1-2 minutes until the mixture is smooth and lightly golden. This step ensures the sauce will be thick and lump-free.
Add the milk: Slowly pour in 2 cups of milk, whisking continuously. Let the mixture simmer for 3-4 minutes until it thickens slightly.
Melt the cheese: Reduce the heat to low and stir in 2 cups of shredded cheddar cheese (one handful at a time) until it’s completely melted and smooth. Add a pinch of salt, black pepper, and paprika to taste.
Combine with pasta: Add the cooked macaroni back to the pot and toss until every piece is coated in the luscious cheese sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to reach your desired consistency.
Serve and enjoy: Serve immediately, garnished with a sprinkle of extra cheese or fresh parsley if desired.

This entire process takes less than 30 minutes, making it perfect for weeknight dinners or whenever you’re craving something cozy and satisfying.

Storage Options

Got leftovers? No problem! Here’s how to store and reheat your mac and cheese:

Refrigerator: Store cooled mac and cheese in an airtight container for up to 3 days.
Freezer: Transfer to a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm in a saucepan over low heat, adding a splash of milk to revive the creamy texture. Stir frequently to prevent sticking.

Variations and Substitutions

This recipe is endlessly versatile! Here are a few ways to make it your own:

Veggie-packed: Stir in cooked broccoli, peas, or spinach for a nutritious twist.
Protein boost: Add cooked bacon, shredded chicken, or crumbled sausage for a hearty meal.
Gourmet upgrade: Swap some of the cheddar for Gruyere, Brie, or Fontina to elevate the flavor.
Crunchy topping: Sprinkle with breadcrumbs and broil for a crispy, golden topping.
Gluten-free: Use gluten-free pasta and replace the flour with a gluten-free alternative like cornstarch.

Feel free to get creative and experiment with your favorite add-ins and flavors. The possibilities are endless!

This easy homemade stove top macaroni and cheese is the ultimate comfort food that’s quick, creamy, and satisfying. Whether you’re serving it as a main dish or a side, it’s sure to become a regular on your menu. So grab your whisk, and let’s get cooking!