Stovetop Mac and Cheese
This easy stovetop mac and cheese is one of my favorite homemade side dishes. It’s rich, creamy, and made with simple ingredients I almost always have on hand. The cheese sauce comes together in the same pot after the pasta cooks, so cleanup is easy, too.
I make this recipe most often alongside barbecue dinners, grilled chicken, burgers, or hot dogs. It’s the kind of dependable homemade side dish that’s simple enough for a weeknight but just as welcome at a summer cookout or family gathering.
Why you’ll love this recipe
- Rich and creamy homemade cheese sauce
- Made with simple pantry ingredients
- Ready in about 30 minutes
- Made in one pot for easy cleanup
- Perfect for barbecue dinners, cookouts, and weeknight meals
- Family friendly
Ingredients
- Elbow macaroni
- Extra sharp yellow cheddar cheese
- Extra sharp white cheddar cheese
- Butter
- All-purpose flour
- Whole milk
- Salt + pepper
Ingredient notes
- Type of cheese: I like using extra sharp cheddars because they add a lot of flavor to this mac and cheese without requiring as much cheese. That said, use whatever cheese you have on hand — Colby Jack, Monterey Jack, Gruyère, Gouda, or a milder cheddar will all work well.
- Use block cheese: For the smoothest, creamiest cheese sauce, I recommend buying blocks of cheese and grating them yourself. Pre-shredded cheese contains anti-caking agents that can keep the sauce from melting as smoothly.
Tools you’ll need
You don’t need any fancy tools to make this 20 minute stovetop macaroni:
- Large pot or dutch oven
- Colander
- Measuring cups and spoons
- Large spoon or whisk
How to make stovetop mac and cheese
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to the package directions. Drain the pasta and set it aside.
Return the same pot to medium heat. Melt the butter, then whisk in the flour. Cook for about 1 minute, whisking constantly, until smooth.
Slowly whisk in the milk until no lumps remain. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
Remove the pot from the heat. Add the grated sharp cheddar, white cheddar, and salt. Stir until the cheese has completely melted and the sauce is smooth.
Return the cooked macaroni to the pot and stir until every piece is coated in the cheese sauce. Serve immediately.
Tips for the best homemade mac and cheese
- Grate your own cheese for the smoothest cheese sauce
- Cook the pasta just until al dente so it doesn’t become too soft
- Remove the pan from the heat before adding the cheese to help keep the sauce silky and smooth
What to serve with stovetop mac and cheese
This homemade macaroni and cheese pairs well with so many family dinners. We especially enjoy it with:
- Pulled pork
- Smoked or grilled chicken
- Burgers
- Hot dogs
It’s also an easy side dish to include in a seasonal meal rotation because it works with everything from backyard cookouts to cozy fall dinners.
Planning a summer cookout?
If you’re planning a summer cookout and are tired of looking for side ideas or want everything planned for you, check out my complete Easy BBQ Dinner Menu!
Storage and reheating
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat leftovers gently on the stovetop over low heat with a splash of milk, stirring until smooth. Individual portions can also be reheated in the microwave with a little milk stirred in before heating.
Frequently asked questions
Why is my cheese sauce grainy?
Grainy cheese sauce is usually caused by overheating the cheese or using pre-shredded cheese. Removing the pan from the heat before stirring in freshly grated cheese helps keep the sauce smooth.
Can I use different cheeses?
Yes. Extra sharp cheddar and white cheddar are my favorite combination, but Colby Jack, Monterey Jack, Gouda, Gruyere, or a milder cheddar all work well.
Can I make this ahead?
This recipe is best served fresh while the sauce is at its creamiest, but leftovers reheat well with a splash of milk.
More easy side dishes you’ll love
If you’re planning a barbecue dinner or looking for more homemade side dishes, you might also enjoy:
These recipes pair well with smoked or grilled meats and make it easy to build simple family meals with seasonal ingredients.
This easy stovetop mac and cheese is one of those recipes I come back to again and again. It’s made with simple ingredients, comes together quickly, and pairs with so many of our favorite family dinners throughout the year. Whether we’re grilling outside in the summer or making a cozy meal at home, this homemade mac and cheese is always one of the first side dishes to disappear.
Easy Stovetop Mac and Cheese
Equipment
- Large pot or dutch oven
- Colander
- Measuring cups and spoons
- Large spoon or whisk
Ingredients
- 4 cups (1lb) elbow macaroni uncooked
- 8 ounces extra sharp yellow cheddar cheese freshly grated
- 4 ounces extra sharp white cheddar cheese freshly grated
- ½ stick butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- ½ tsp salt
- pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to the package directions. Drain the pasta and set it aside.
- Return the same pot to medium heat. Melt the butter, then whisk in the flour. Cook for about 1 minute, whisking constantly, until smooth.
- Slowly whisk in the milk until no lumps remain. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Remove the pot from the heat. Add the grated sharp cheddar, white cheddar, and salt. Stir until the cheese has completely melted and the sauce is smooth.
- Return the cooked macaroni to the pot and stir until every piece is coated in the cheese sauce. Serve immediately.
