Easy Stovetop Mac and Cheese — This is a no-frills stovetop mac and cheese recipe using shells that the whole family will love. It’s easy, ready in 30 minutes, and uses real cheese!
Table of Contents
My daughter, like most kids, would eat mac and cheese for every meal. Homemade creamy mac and cheese is her idea of pure comfort food, bliss, and happiness.
This stovetop homemade mac and cheese is a basic, straight-forward, no-frills recipe the whole family will love. No breadcrumbs, no lobster, no bacon. Just classic macaroni and cheese.
It’s easy, ready in 30 minutes, and uses real cheese. No processed blocks of cheese or neon orange powder!
Recipe Ingredients
To make homemade shells and cheese on the stove, you’ll need:
- Pasta shells (or pasta of choice)
- Unsalted butter
- All-purpose flour
- Milk (I used Silk Unsweetened Cashewmilk)
- Salt and pepper
- Garlic powder
- Dry ground mustard
- Extra sharp cheddar cheese
- Parmesan cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mac and Cheese on the Stovetop
Making mac and cheese shells on the stove is so simple and tastes way better than anything you’d get in a box! Here are the basic steps:
- Cook the pasta according to package instructions. Drain and set aside.
- Make the cheese sauce. Start by whisking together melted butter and flour in a large skillet until the mixture turns light brown and has bubbled for about 2 minutes.
- Slowly whisk in the milk, followed by the salt, pepper, garlic powder, and dry mustard. Whisk the shredded cheeses in last.
- Stir in the cooked pasta gently so you don’t break any noodles. Enjoy!
Recipe FAQs
Use your favorite shape of pasta. I like using medium shells to make shells and cheese, but rotini or bowtie are fun, too. And, of course, classic macaroni pasta will work here too.
I used Silk Unsweetened Cashewmilk to make this stovetop mac and cheese recipe, and it’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. You could also make this mac and cheese with almond milk — use whatever dairy or non-dairy milk you like!
You didn’t add enough milk and / or cooked the cheese sauce for too long.
The cheese sauce for the stovetop mac and cheese can turn grainy when using pre-grated, bagged cheese. Pre-grated cheese contains anti-caking agents, which can make for a grainy sauce. For the creamiest sauce, buy a block of cheese and grate it yourself using a box grater.
Recipe Tips
Cheese: Grate your own cheddar rather than buying pre-grated because pre-shredded cheese is resistant to melting. It also tends to clump up when added to a cheese sauce.
To make it creamier: After adding the pasta to the cheese sauce, you may need to add a splash of milk to loosen things up. It really just depends on how thick you like your homemade creamy mac and cheese.
Reheating: If you have leftovers, be sure to reheat them gently on the stovetop. You don’t want the cheese to separate, nor do you want to dry out the pasta.
What to Serve with Shells and Cheese
Storage and Reheating Instructions
Fridge: Let cool completely, then store in an airtight container for up to 5 days.
Freezer: The recipe halves easily but I make it as written because I have a real mac and cheese fan. I freeze leftovers in single-serve portions and can pull them out and re-heat at a moment’s notice. I love planned leftovers. Frozen shells and cheese will last up to 3 months.
To Reheat: Warm over medium-low heat for about 5 minutes or heat in 30-second bursts in the microwave. If the mac and cheese seems dry, add a splash of milk to loosen it up.
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Easy Stovetop Macaroni and Cheese
Ingredients
- 1 pound medium-sized pasta shells, cooked according to package directions
- ½ cup unsalted butter, (1 stick)
- ½ cup all-purpose flour
- 4 cups milk, (I used Silk Unsweetened Cashewmilk)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dry ground mustard, (optional)
- 3 cups grated extra-sharp cheddar cheese, about 12 ounces (grate your own because pre-grated cheese in bags doesn’t melt well)
- 1 cup finely grated Parmesan cheese, about 4 ounces
Instructions
- Cook pasta according to package directions, drain, and set pasta.
- To a large skillet, add the butter and heat over medium heat to melt.
- Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the salt, pepper, garlic powder, optional dry mustard, and whisk to incorporate.
- Add the cheddar, parmesan, and whisk until melted and smooth.
- Add the pasta and stir to evenly coat. Depending on preference, if macaroni and cheese is on the thicker side, add a splash of water or milk to thin out to taste. I haven’t needed to do this, but it’s an option in case.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post brought to you by Silk. The recipe, images, text, and opinions expressed are my own.