Stovetop Mac and Cheese is the creamiest, dreamiest version of an all-American favorite! No one can resist a savory combination of a creamy cheddar cheese base blended with macaroni noodles, and it couldn’t be easier made on the stovetop.
Serve this creamy homemade mac and cheese with a fresh tossed salad, some garlic bread, and roasted broccoli for the perfect rounded meal!
How to Make Stove Top Mac and Cheese
This stovetop mac and cheese is the creamiest version! The secret to this recipe is that the pasta is boiled in milk (which means only one pot for easy clean up). It’s as easy as 1,2,3!
- Combine milk, garlic powder, butter, and water in a saucepan and bring to a boil.
- Add in the macaroni noodles and reduce the heat to low (adding liquid as needed). Cook until the noodles are tender, about 20 minutes.
- Once the pasta is fully cooked, add the rest of the ingredients and stir until melted.
The final result is a smooth and hearty easy family entrée that everyone will love and want seconds of!
Troubleshooting
This recipe is really easy to make but here are a few tips to make sure it comes out creamy.
When the macaroni is done cooking in the milk, you do not want it dry. You may need to add more milk/water to the pot while it is cooking. The macaroni noodles should be as moist as the photo on the top right below BEFORE you add in the cheese. Once you add the cheese, remove it from the stove and stir until the cheese has melted.
Keep in mind, pre-shredded cheese often has additives to keep it from clumping. These additives can cause it to be grainy instead of creamy.
What Goes with Mac and Cheese?
Everything goes with stovetop mac and cheese! A salad with a bright balsamic vinaigrette or a crusty loaf with Homemade Garlic Butter can round out this meal.
Fresh fruit salad or a tangy gelatin dessert goes well with this rich macaroni. When you serve this creamy stovetop mac and cheese, almost anything goes.
Add ins: You can get creative with this recipe. Add in bacon, jalapenos, canned tuna, peas, even topping mac and cheese with fresh pico de gallo!
Got Leftovers?
Mac and Cheese leftovers can last 4-5 days in the fridge. Reheat on low on the stove top (or in them microwave) and add a splash of milk to keep it creamy.
Can You Freeze Mac and Cheese? The best creamy mac and cheese recipes are served just as they’re made, including this one. This recipe doesn’t freeze well.
More Mac and Cheese Love
- Homemade Mac and Cheese Casserole – me personal favorite recipe
- Crock Pot Mac and Cheese – perfect for potlucks!
- Cheesy Beef & Macaroni Casserole – so hearty
- Instant Pot Mac and Cheese – a family favorite
- Baked Mac and Cheese – so good
Ingredients
- 2 cups elbow macaroni uncooked
- 2 ½-3 cups milk
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon butter
- ½ teaspoon black pepper
- ¼ cup water
- 2 tablespoons cream cheese
- 1 cup shredded cheddar cheese
Instructions
- In a saucepan combine a pinch of salt, milk, garlic powder, onion powder, butter and water. Bring to a boil.
- Add in macaroni noodles, reduce heat to low.
- Continue to simmer stirring frequently until noodles are cooked (about 20 minutes).
- Watch to make sure the liquid doesn’t completely evaporate. You can add extra milk ¼ cup at a time if the liquid is low.
- Once the pasta is cooked, ensure the noodles are not dry. They should be as moist as the photo above before adding cheese. Stir in cream cheese until melted.
- Remove from heat and stir in cheddar cheese. Cover for 3 minutes.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Recipe slightly adapted from Plain Chicken.
REPIN this Easy Stovetop Recipe
Hi! I only have marble cheese in hand. Can I use it in place of the cheddar cheese?
That will work Kat! Enjoy.
This is the one and only recipe for mac and cheese that has worked for me. I love it. It is perfect every time. Thank you!
I followed this recipe step by step. For some reason it’s been 35 mins and my pasta is still not cooked. There’s plenty of liquid to allow it to cook. What am I doing wrong?
There should be liquid left over for the sauce once the pasta is cooked. Do you have the temperature high enough that it is still simmering Suzanne?
I made this recipe once as instructed and it came out kind of bland to me. I didn’t really enjoy the texture. The second time I made it, I added lawry’s garlic salt in substitute of garlic powder, 1/4 tsp of smoked paprika, and I used extra sharp white cheddar cheese. I thought it tasted delicious but my husband said it tasted like hamburger helper. I would suggest adding seasoning to this recipe.
Hi Lydia, seasonings are added in step one but a lot of the flavor comes from the cheese you choose as well. You could try a sharper cheese for more flavor! Enjoy :)
What was I supposed to do with the pepper and water?
Hi Lydia, the water is added in step one and the pepper can be added then or used to season it towards the end.
One of the WORST Mac and cheese recipes I have ever tasted. Came out grainy and thick. In no way shape or form creamy
Hi Mackenzie, did you use pre-shredded cheeses in this recipe? Those often have additives to keep it from clumping. These additives can cause it to be grainy instead of creamy.
It was good but not great. Did not taste cheesy enough. Would need to add a bunch more cheese and more salt,garlic
I started off with 3 cups of milk (and forgot to add the water so did so later after I added the macaroni) and think I’ll double the water next time. My pasta took a little longer to cook but my cheese melted beautifully and like another reader put some additional cheese on top and threw it in the oven for a little bit. My family loved it and it went perfect with the BBQ pork we had. A great recipe that we’ll definitely make again.
Super easy and very good! Serving this with shredded bbq chicken sandwiches for dinner and know this dish will be the perfect compliment.
Excellent. I would definitely point out to readers that you want to just get the milk bubbling, not boiling. Also, add season to taste :)
Have you ever tried with less milk? (Equal parts water/milk). I might try that next time just to see. My husband did a blind tasting and said it tasted like flour.
Thanks for sharing Leslie, as for the milk we have not tried reducing it with equal parts water but would love to know how it turns out.
I’m going to try this recipe tonight — looks yummy. I have to tell you that I save most of your recipes, and have really enjoyed the ones I’ve tried. Also, I’m very appreciative of the “Jump to Recipe” option you always provide. Saves me time in case there’s something in it I can’t use. Thanks for all of your help.
So happy you are enjoying the recipes Nancy! Glad we can help.
wowwwww this was amazing!!! i’ve never had such good mac n cheese when making it in one pot. however, i didn’t have cream cheese when i made this so i added 1 and 1/2 more tbs of butter! worked just fine! also added a pinch of paprika instead of onion powder.
I needed a way to use up milk before it went bad as well as something my daughter would love
This was two birds with one stone and now I am not going to be able to make Mac and cheese the other way again.
READ THIS!
tried this recipe because it was supposed to be “easy.” it was all good until half-way through. i don’t know what went wrong but the milk curdled. then, the cheese didn’t melt. everything was chunky. i do not recommend this.
Hi Chloe, I am not sure exactly what happened but the milk may have curdled if it was cooked on too high of a temperature. As for the cheese, I am not sure why it didn’t melt. Pre shredded cheese has additives that can cause it to be grainy and not creamy but that shouldn’t prevent it from melting. Sorry I can’t be more helpful!
Thank you for sharing the information on the cheese, I was unaware of that happening with pre-shredded cheese. I am now wondering what else I don’t know about cheese LOL!
This was very rich and delicious. Easy but a tad tedious, since we better watch out for that milk and the possibilities it might burn! I didn’t deviate much from the recipe except adding chili flakes and paprika. I also mixed in veggies to make it a smidge healthier hahaha. But yup, so creamy!
This recipe is quick and easy but VERY bland. Milk needs salt while pasts is cooking and lots more cheese is needed.
Bland. Was not a fan. Tasted like milk basically. And I used good cheese. Waste of time and ingredients.
I just made this for dinner and it was delicious! Super easy too! Thank you!
I made this as directed and it came out perfect. The only milk I had was powered that I mixed with water. Worked great. I tasted and it was perfect..but being from Colorado and we put green chiles in everything..I added a small can of undrained diced green chiles and..umm somebody stop me please before I eat the whole pan. Thank you for a great recipe. I love one pot recipes.
I am so glad you enjoyed the recipe Theresa! Green chiles add like a great addition!
Why did my cheese separate & go into clumps?? Not creamy at all :(
Hi Cherie, I can’t say for sure, but using full-fat cream cheese, shredded cheese (instead of cubes) and making sure to add the cheddar cheese is added after it is removed from the heat helps prevent it from separating and clumping.
Your recipes are so yummy and easy to make, my family always give the thumbs up although its only been a short time since I found your site. I look forward to cooking many more of your yummy recipes. Once again many thanks for taking the time to post them.
Thanks Jane! So glad you found us again!