Easy Creamy Stovetop Mac and Cheese

Recipe inspired from A Sassy Spoon

This Easy Creamy Stovetop Mac and Cheese will become your absolute favorite mac and cheese go-to. Serve it right from the stovetop to the dinner table, or fancy it up in a casserole dish to serve it along your holiday sides. Everyone will rave about it!

What You’ll Love About Easy Creamy Stovetop Mac and Cheese:

I truly can’t say enough good things about this Easy Creamy Stovetop Mac and Cheese. It is honestly the best!

One of the things I dislike about a lot of mac and cheese recipes, especially the ones that bake in the oven, is they don’t stay creamy. To me, this is a very important factor if I’m going to indulge in such a treat! If the pasta isn’t smothered in creamy, cheesy goodness, I’ll pass, thank you very much.

What I love about this recipe is how easy it all comes together right at the stovetop. I use one pot to boil the pasta and also make the cream sauce, so clean up is a breeze.

My favorite addition is the buttery toasted panko crumbs that I dust lightly over the mac. It makes this dish a little extra special, and why not, right!?

If you need a simple side dish for the busy weeknights, this is it. If you need a rich and delicious side dish for the holidays, this is also it.

Since we’re talking about cheese, these Cheesy Scalloped Potatoes will also win over your heart and probably whoever you serve it too!

Simple Ingredients:

• Pasta- All good mac and cheese starts with a good pasta. My favorite to use for mac and cheese is Cavatappi but macaroni is also a traditional choice.
• Butter- Butter is used to toast the bread crumbs and also make the cream sauce.
• Flour- Use all-purpose flour to help thicken the cream sauce.
• Cheese- I use a combination of sharp cheddar and gruyere cheese.
• Milk- It’s recommended to use whole milk or 2% for the best creaminess.
• Seasoned panko crumbs– I season panko crumbs with parsley, paprika, onion and garlic powder.
• Seasonings- Salt, pepper, and dry mustard.
• Parsley- Optional garnish.

Substitutions and Additions:

How To Make Easy Creamy Stovetop Mac and Cheese:

See full instructions in recipe card below

Step One. Cook noodles in a large pot of salted water until just al’ dente. Drain and set aside.

Step Two. Meanwhile toast bread crumbs with butter in a small skillet until golden brown. Pull off the heat and set aside.

Step Three. In the same pot used for the pasta melt butter. Add flour and cook for a minute until a smooth paste forms. Slowly add in milk and seasonings. Continue to whisk until mixture thickens then pull off the heat. Add cheese and stir until completely melted.

Step Four. Add cooked pasta to the cream sauce and stir to combine. Top with toasted bread crumbs and garnish with parsley if desired.

Important Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Creamy and Cheesy Broccoli Casserole
• Skillet Beef and Cheese Lasagna
• Skillet Taco Mac
• Zucchini and Cheese Lasagna Roll-Ups
• One-Pot Cheeseburger Pasta

Easy Creamy Stovetop Mac and Cheese

This Easy Creamy Stovetop Mac and Cheese will become your absolute favorite mac and cheese go-to. Serve it right from the stovetop to the dinner table, or fancy it up in a casserole dish to serve it along your holiday sides. Everyone will rave about it!

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 servings

Calories: 503kcal

Equipment

• 1 large pot to cook pasta and make cream sauce
• 1 small skillet to toast bread crumbs

Ingredients

• 16 ounces Cavatappi or macaroni pasta, about 4 cups
• 6 tbsp salted butter, divided
• 3 tbsp all-purpose flour
• 2 1/2 cups whole or 2% milk
• 1 tsp dry mustard
• 1/2 tsp each kosher salt and black pepper
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup shredded gruyere cheese
• 3/4 cup seasoned panko crumbs see notes for homemade version
• fresh chopped parsley for garnish

Instructions

• Cook pasta according to the package directions for al' dente. Drain and set aside. Do not rinse. Use the same pot to make the cream sauce.
• Meanwhile melt 3 tbsp of butter in a small skillet over medium heat. Add bread crumbs and toast, stirring often until golden brown. Remove from the heat.
• In the same pot used for the pasta, melt the additional 3 tbsp butter on medium heat. Whisk in 3 tbsp flour until a thin paste forms, about 1-minute. Slowly whisk in 2 1/2 cups milk, then add 1/2 tsp salt and pepper, and 1 tsp dried mustard. Continue to whisk until mixture starts to thicken, about 3-4 minutes.
• Once cream sauce is thickened, remove from the heat and stir in 1 1/2 cups of sharp cheddar. When melted add in 3/4 cup gruyere. Stir until melted then add pasta. Gently fold together until noodles are coated.
• At this point you can serve the mac and cheese right out of the pot, or if you want to be more fancy, transfer to a nice casserole dish. Top with as little or as much toasted panko crumbs as you like. Garnish with parsley and serve. See notes for keeping mac and cheese warm.

Notes

Tips:

 

• Don’t overcook the pasta- Cook pasta just until al’ dente. This will give the mac and cheese the best texture and will prevent your pasta from falling apart when you mix with the cream sauce.
• Room temperature cheese and milk- It is best to add room temperature milk and cheese to anything hot so it doesn’t curdle or lump.
• Grate your own cheese- It is best to use fresh cheese for mac and cheese as the pre-packaged store brands have other ingredients that will prevent a smooth melt.

 

Seasoned Panko Crumbs:

 

Combine 3/4 cup panko crumbs. 1 tsp dried parsley, and 1/4 tsp each garlic powder, onion powder, and paprika. 

 

Substitutions and Additions:

 

• Pasta- Use any medium size shape pasta for this mac and cheese recipe. Some include penne, small shells, orecchiette, Fusilli, and bowtie.
• Cheese- Other cheese that works well for mac and cheese is Monterey Jack, fontina, parmesan, cream cheese, and mozzarella.
• Bread crumbs- You can also use store bought seasoned bread crumbs or homemade.
• Seasonings- Customize the mac and cheese to your liking with seasonings like, garlic powder, onion powder, cayenne pepper for heat, or Italian seasoning for earthiness.

 

Common Questions:

 

Can I make this mac and cheese ahead of time?

If you’re serving this for a dinner party or the holiday table it is best made the same day, and at the most, kept warm in the oven until ready to serve.

Can I use gluten-free pasta?

Yes! Use your favorite medium shape, cooked, gluten-free pasta in place of regular.

How do I keep this warm before serving and still maintain creaminess?

Cover dish and place in the oven on warm, about 175℉. You can always add a splash of cream or half and half right before serving to boost the creaminess.

How long will leftovers keep fresh?

Make sure to put leftover mac and cheese in a sealed container in the refrigerator and consume within for 3-4 days.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 503kcal | Carbohydrates: 53g | Protein: 20g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 67mg | Sodium: 368mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 716IU | Vitamin C: 0.02mg | Calcium: 394mg | Iron: 1mg

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