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a bowl of creamy stovetop mac and cheese
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5 from 30 votes

Stovetop Mac and Cheese

This is hands down the best stovetop mac and cheese! It’s my go-to recipe and my family’s all-time favorite. The flavor is incredible — rich, silky, and ultra creamy — thanks to simple ingredients like cheese, butter, paprika, Worcestershire sauce, mustard, and just a hint of onion powder. It’s quick, comforting, and perfect for busy weeknights. Truly, the best mac and cheese!
Course Dinner, Main Course
Cuisine American
Keyword creamy mac and cheese recipe, creamy stovetop mac and cheese, easy mac and cheese, one pot mac and cheese, stovetop mac and cheese
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author April Boller Wright

Ingredients

  • 2 cups elbow macaroni I like to use Barilla
  • 1/2 cup unsalted butter
  • 2 tbsp All-purpose flour
  • 2 cups milk
  • 1/2 cup reserved pasta water
  • 1 1/4 cup triple cheddar shredded cheese
  • 1/2 cup parmesan cheese
  • 1/4 tsp onion powder
  • 1/4 tsp paprika
  • 1/4 tsp spicy mustard
  • 1/4 tsp Worcestershire sauce add more or less
  • 1/4 tsp salt or more if needed
  • 1/2 tsp pepper or more if needed
  • crushed red peppers 1 small pinch of crushed red peppers

Instructions

  • Boil macaroni in salted water until al dente. Drain and set aside.
  • In the same pot, melt butter over medium heat. Stir in flour; cook 5-8 minutes until golden and nutty.
  • Slowly pour in milk, whisking until thickened and bubbling (5-7 minutes).
  • Stir in both cheeses and reserved pasta water until smooth.
  • Add seasonings; stir well.
  • Fold in cooked macaroni and toss to coat. Taste and adjust seasoning. Garnish with parsley or chives — serve warm and creamy.

Video

Notes

Recipe Notes: What’s a Roux (and Why It Matters)

As I mentioned earlier, the flour and butter mixture you cook at the start is called a roux. This step is key to creating a rich, creamy cheese sauce.
Be sure to cook your roux thoroughly. Don’t rush it. If your mac and cheese ever tastes “floury,” that’s a sign the roux didn’t cook long enough. Let it bubble and darken slightly for 5–8 minutes to cook out that raw flour taste completely.
This simple step makes all the difference between a silky, restaurant-style sauce and one that tastes unfinished.
Quick tip: A properly cooked roux should smell nutty, not starchy, before you add your milk.