Stovetop Mac and Cheese
This is creamiest Stovetop Mac and Cheese EVER! It takes less than 20 minutes to prepare and calls for just 5 basic ingredients. My big secret is I use a can of evaporated milk to make the mac and cheese super rich without having to add more cheese.
This is a fast and easy, one-pot mac and cheese recipe that’s perfect for busy weeknights or holiday dinners when you need to free up some oven space!
“Made this recipe for Thanksgiving and it was a big hit … We had quite a bit of leftovers being that our Thanksgiving was much smaller than usual, and the leftovers reheat like a dream. Unlike other mac and cheese recipes I’ve tried, this one doesn’t separate or get oily. Simple, easy, and delicious – the perfect recipe for when you’re not in the mood for making rouxs or buttering breadcrumbs! Definitely will make again.” – Sara Lynn, So Much Food reader
Table of contents
- The Easiest Homemade Mac and Cheese Recipe You’ll Ever Make!
- Jenny’s Tips for the Best Ever Mac and Cheese
- Grab These 5 Ingredients
- Tools Needed
- How to Make Mac and Cheese on the Stovetop
- Add Some Mix-Ins to Make This Recipe Your Own
- What to Serve with Mac and Cheese
- More Homemade Mac and Cheese Recipes to Make
The Easiest Homemade Mac and Cheese Recipe You’ll Ever Make!
This ultra rich and creamy stovetop mac and cheese is my go-to comfort food recipe. It tastes a million times better than the kind from a box (I mean, you just can’t compare cheese powder vs real cheese!) but I promise it’s just as easy to prepare.
Don’t believe me? What if I told you that this homemade recipe only requires 5 ingredients, one pot, and 20 minutes to prepare?
This stovetop mac and cheese recipe is the perfect holiday side dish because it doesn’t take up oven space and it’s so easy to customize. Throw in your favorite mix-ins or toppings for the best mac and cheese you’ll ever eat!
Jenny’s Tips for the Best Ever Mac and Cheese
Add just barely enough water to cover the pasta. This is very important!! This ensures that your pasta water is extra starchy, creating the base for the sauce. This recipe doesn’t call for any flour or roux because the starchy pasta water combined with the evaporated milk is all you need for a silky sauce.
Mix different styles of cheese together for the best flavor and texture. I like to use a combination of cheeses that are alternately melty, salty, or flavorful. My current favorite blend of cheeses is sharp cheddar, fontina, and parmesan.
Make your mac and cheese with evaporated milk for unparalleled creaminess. Evaporated milk is simply milk with some of the water content removed. It’s creamier and won’t break like regular milk. You absolutely MUST use evaporated milk to make this recipe work, no other kind will do.
Grab These 5 Ingredients
- Pasta. Obviously, macaroni elbows are a classic, but you can swap in other small pasta shapes like mini penne, orecchiette, or small shells.
- Evaporated Milk. Not to be confused with sweetened condensed milk, which is super thick and syrupy and will not work in this recipe.
- Heavy Cream. This is optional, but I love a little cream for extra richness in stovetop mac and cheese.
- Cheese. Use your favorites here! I used a mix of sharp cheddar, fontina, and parmesan cheese. Just make sure to not buy pre-shredded cheese. It’s coated with cellulose, so it won’t melt very well and tends to make mac and cheese grainy.
- Butter. A couple of pats of salted butter really take this recipe to the next level.
Tools Needed
How to Make Mac and Cheese on the Stovetop
- Cover the pasta with just enough water to cover it. I suggest using a wide, shallow braiser or skillet for best results.
- Cook the macaroni until al dente. This will only take 6ish minutes, and you’ll need to stir the pasta frequently since it tends to stick to the bottom of the pan otherwise.
- Stir in the evaporated milk. Let the macaroni cook a few minutes longer until it’s tender and the sauce has thickened.
- Add everything else. I find it best to mix in the heavy cream and butter, let that melt, then remove the pan from the heat and stir in the cheeses. This creates a super silky smooth mac and cheese without any lumps.
Add Some Mix-Ins to Make This Recipe Your Own
Think of this recipe for stovetop mac and cheese as a blank canvas for you to customize! Try adding some of these tried and true mix-ins to really make this recipe extra special.
- Crispy bacon
- Roasted poblano peppers
- Jalapeños
- Caramelized onions (my caramelized onion dip has instructions on how to caramelize onions)
- Buttery bread crumb topping
- Sundried tomatoes
- Fresh herbs like basil, cilantro, or chives
- Green peas
What to Serve with Mac and Cheese
Enjoy this creamy mac and cheese as a main dish for a comforting dinner, or serve it as a side next to your favorite holiday or weeknight mains.
- Weeknight entrees. Oven Baked Pork Ribs, Tuscan Grilled Steak, Apple Cider Braised Chicken Thighs, or Dutch Oven Roast Chicken
- Holiday entrees. Grilled Lamb Chops, Slow Roasted Turkey Thighs, Roasted Beef Tenderloin, or Apricot Glazed Ham
- Side dishes. Little Gem Caesar Salad, Lemon Parmesan Grilled Asparagus, Roasted Carrots, Green Beans with Almond Gremolata
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Homemade Mac and Cheese Recipes to Make
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Creamy Stovetop Mac and Cheese Recipe
Ingredients
- 12 oz dried macaroni pasta
- 12 oz evaporated milk (regular milk will not work)
- 1/2 cup heavy cream
- 3 tablespoons salted butter
- 3 cups mixed shredded cheese* (I used a blend of sharp cheddar, fontina and freshly grated parmesan)
Instructions
- Place macaroni in a wide, shallow braiser or skillet (I don't recommend using a deep pan – wide and shallow is key here). Cover with cold water so that the macaroni is just submerged and no more.
- Place the pot over a medium heat burner and bring to a simmer, stirring often. Because this recipe requires less water and no draining, the macaroni is more likely to stick and requires a bit of stirring.
- After about 6-7 minutes, the pasta should be al dente and the remaining water in the pan should be very thick. Add the evaporated milk and bring to a simmer. After 2-3 minutes the pasta should be cooked through.
- Add the heavy cream and butter and stir until butter is melted. Remove from heat and stir in the cheeses. Season to taste with salt and pepper. Serve immediately.
Rate & Review This Recipe
Made this recipe for Thanksgiving and it was a big hit! I used medium sharp cheddar, Colby jack, and added a little pinch of cayenne and garlic powder for fun. Beyond delicious! We had quite a bit of leftovers being that our Thanksgiving was much smaller than usual, and the leftovers reheat like a dream. Unlike other mac and cheese recipes I’ve tried, this one doesn’t separate or get oily. Simple, easy, and delicious – the perfect recipe for when you’re not in the mood for making rouxs or buttering breadcrumbs! Definitely will make again 🙂
I’ve made this a few times and it’s a easy but delicious recipe especially when making a lot of other dishes during the holidays. I added cheese on top and broiled for a few minutes too. The kids loved it!
Yum! Great idea!