Homemade macaroni and cheese is a staple in many homes as a main dish or side dish that everyone loves. This stove top macaroni and cheese is creamy, easy and absolutely delicious – made using multiple kinds of cheese, flavorful spices, and more.
Stove Top Macaroni and Cheese
Having two little boys, macaroni and cheese is a very common meal in our home.
Homemade, from a box, from a restaurant…they don’t care – any chance they can get it, they’ll take it.
I, on the other hand, can be a little more picky about my mac and cheese.
The flavor can’t be too strong. It can’t taste artificial. And it has to be made from good, real ingredients.
This recipe hits all those requirements on the nose, and it’s one that I know will be a favorite in your family for years to come.
Macaroni and Cheese on Stove
FAQ
I did not make this macaroni and cheese gluten-free, however, it easily can be. Just select your favorite gluten-free elbow pasta and use a gluten-free flour for the roux.
Here is a great post about how to make the creamiest mac and cheese.
Here is a great post about how to reheat mac and cheese.
In general, for the main dish, you can expect around 4-5 ounces of dry pasta per person.
Yes, it can. Just make sure it’s in an airtight container!
Yep! Just follow the reheating instructions above.
You can use milk alternatives, though the amounts may need to be adjusted.
It can be served with all sorts of things. It makes for a great side dish for meats and BBQ foods, and it also makes for a great side dish. Add bacon or sausage for some added delicious-ness.
This recipe is not, but there are vegan mac and cheese recipes out there.
EASY HOMEMADE MACARONI AND CHEESE
Ingredients
- 16 ounces dry elbow pasta
- 3 tbsp butter
- 3 tbsp flour
- 1 pint half and half
- 1 cup 2% or whole milk
- 16 ounces Kraft Expertly Paired Mozzarella and Cheddar (or one cup of each cheese in preferred shredded variety)
- 1 teaspoon Dry mustard
- 3/4 teaspoon Paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt (to taste)
- Black pepper (to taste)
Tools Needed
- Skillet
- Whisk
Instructions
Bring a pot of water to a roaring boil and saltwater
Add the box of elbow noodles – cook until al dente (about seven minutes)
In the meantime, melt butter in a large pan.
Once melted, whisk in white flour and whisk constantly over medium heat for about five minutes until you create a roux.
Slowly pour in half and half and milk and stir over medium heat until it starts to thicken.
Add in the cheese, stirring until combined.
Add the spices and stir.
Drain pasta, reserving about 1/2 cup pasta water.
Mix the pasta in directly with the sauce – add pasta water if you need to thin the sauce at all.
Serve immediately!
Mac and Cheese Recipe
Classic Stovetop Macaroni and Cheese Recipe
The best stovetop mac and cheese you'll ever eat! Only contains simple and easy-to-find ingredients
Ingredients
- 16 ounces dry elbow pasta
- 3 tbsp butter
- 3 tbsp flour
- 1 pint half and half
- 1 cup 2% or whole milk
- 16 ounces Kraft Expertly Paired Mozzarella and Cheddar (or one cup of each cheese in preferred shredded variety)
- 1 teaspoon Dry mustard
- 3/4 teaspoon Paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Bring a pot of water to a roaring boil and salt water
- Add the box of elbow noodles - cook until al dente (about seven minutes)
- In the mean time, melt butter in a large pan.
- Once melted, whisk in white flour and whisk constantly over medium heat for about five minutes until you create a roux.
- Slowly pour in half and half and milk and stir over medium heat until it starts to thicken.
- Add in the cheese, stirring until combined.
- Add the spices and stir.
- Drain pasta, reserving about 1/2 cup pasta water.
- Mix the pasta in directly with the sauce - add pasta water if you need to thin the sauce at all.
- Serve immediately!
More Mac and Cheese Recipes
- Easy Baked White Macaroni and Cheese
- Easy Instant Pot Mac and Cheese – 20 Minutes!
- Copycat Costco Mac and Cheese Recipe
- Copycat Longhorn Steakhouse Mac and Cheese Recipe
- About the Author
- Latest Posts
Katie Clark is a mom of three with a passion for creating home-cooked meals every night for her family. She has learned the skill of cooking from the time she was young and comes from a long-line of women who love to cook. Over the years, she has developed this skill to not only help her family but thousands around the world with her popular copycat recipes, jello salads, and twists on traditional favorites. She has a degree in journalism and loves to help others succeed in getting dinner on the table!
Rosemary says
The easiest and best Mac and cheese is just velveta, milk, butter salt, my kids grew up on this and so did I, I still make this way for us two now. A lot easier to make and simple ingredients.
Katie Clark says
Thanks for sharing, Rosemary! We prefer to use real cheeses, which does take more work. But I’m glad you have something you enjoy, too 🙂