This homemade mac and cheese recipe is the ultimate comfort food! Made on the stovetop with only real food ingredients, this mac and cheese is quick & easy, oh-so-creamy, and perfect for the entire family!
There is a several-year gap in my life when I didn’t make mac and cheese because the only way I knew how to make it was from a box, and I had thrown away all the boxes because they contained hydrogenated oils.
I missed my comfort food – a life without macaroni and cheese is sad!
As much as we enjoy other comfort food dishes like Chicken and Spinach Enchiladas and Homemade Donuts, nothing beats a classic macaroni and cheese recipe.
And making this homemade mac and cheese recipe is a lot easier than I thought – in fact, I would argue that it’s almost as easy as the boxed version!
STOVE TOP MAC AND CHEESE RECIPE
Not only is this stove-top mac and cheese recipe super easy, but it is also amazing because it’s:
- Simple. Made with a handful of easy-to-find ingredients, it’s a real food no-brainer!
- Creamy sauce. With cream cheese and real cheddar cheese, it’s so much creamier and more delicious than the boxed powdered stuff.
- Quick. You can make the best mac in one pot from start to finish in 15-20 minutes!
- Family-friendly. Believe me, this recipe will quickly become a family favorite!
- Gluten-free friendly. Instead of wheat pasta and flour, replace them with gluten-free options.
INGREDIENTS FOR RECIPE OF MACARONI AND CHEESE
- Elbow macaroni. Choose small noodles with nooks and crannies to hold onto the delicious sauce – small shells, elbow pasta, and rotini are good options. If you are gluten-free, feel free to substitute gluten-free pasta. Just follow the al dente cooking time on the package.
- Butter and milk. Homemade mac and cheese without butter and milk is just pasta and cheese. A.K.A. no creaminess whatsoever. You need good old-fashioned butter and whole milk to turn plain cheese into a rich, decadent sauce.
- Flour. Again, you can substitute a gluten-free flour instead of all-purpose flour.
- Cream cheese. Part of what makes the cheese sauce so creamy with just a hint of tang. Cut it into small cubes for faster melting.
- Freshly shredded cheese. Please shred your own. It doesn’t take long, and you’ll skip the anti-clumping additives in pre-shredded cheese. Fresh cheese melts better, too!
- Spices: garlic powder + ground nutmeg + onion powder + paprika. I know it might seem odd to add spices to mac and cheese, but trust me, these spices seriously add an amazing depth of flavor.
- Chili powder (optional). Kick the flavor up a notch with a bit of chili powder – this small amount won’t taste overly spicy.
- Black pepper. Gives a warm zing to the cheese sauce.
- Salt, to taste. If your mac and cheese tastes a little bland, you likely need more salt. Add a good sprinkle to the recipe of macaroni and cheese, and taste to see if you need more.
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get an 8-oz bag for free!! Get your bag of salt on this page. (Just pay shipping.)
CHEESE AND MACARONI RECIPE INSTRUCTIONS
Step 1: Boil pasta in a large saucepan with water according to package directions until it reaches al dente. Drain through a colander and set aside.
Step 2: In the same pot, melt butter over medium heat. Add flour and stir so that it makes a paste with the melted butter to create a roux. Allow the flour mixture to cook for about 5 minutes, stirring often.
Step 3: Pour in 1 ½ cups of milk while stirring constantly. Whisk until the sauce is smooth.
Step 4: Add the cream cheese and cheddar cheese and stir often until the cheese is melted.
Step 5: Season with garlic powder, nutmeg, onion powder, paprika, pepper, and chili powder, if using.
Step 6: Rinse the pasta with water so that the noodles don’t stick together. Add the pasta to the creamy cheese sauce and stir well, but gently so that the noodles don’t break. Taste and add salt and additional seasoning as desired. If the cheese and macaroni sauce is too thick, thin with additional milk, ¼ cup at a time.
MAC AND CHEESE RECIPES TIPS
- This homemade macaroni and cheese recipe is full-fat, from-scratch, home-style cooking you imagine and salivate for when someone says mac and cheese. It’s made with 100% real food ingredients you can feel good about serving your family, and it’s ready in less than 15 minutes!
- Want to sneak in some veggies? Substitute Pumpkin Puree or mashed sweet potato for the cream cheese! It still tastes amazing, and no one will notice!
- Store leftovers in the refrigerator in an airtight container for 3-4 days. When reheating, add a bit of milk, since the pasta can be a bit dry after reheating.
- Kick your mac and cheese recipes up a notch. Sprinkle freshly grated parmesan cheese or pepper jack on top or add bacon bits!
- Bring it for Thanksgiving! If your family prefers the oven baked mac flavor, simply add your mac to a baking dish, sprinkle with extra cheese, and broil for 2-3 minutes to get those golden bubbles.
SERVE RECIPE WITH MACARONI AND CHEESE
Serve the homemade recipe with macaroni and cheese as a side dish or main meal. It goes great with these:
- Instant Pot Whole Chicken with Pan-Roasted Broccoli
- Almond Crusted Baked Chicken with Caramelized Onion & Swiss Chard
- Fried Pork Chops with Instant Pot Steamed Veggies
- Slow Cooker Brisket and Sautéed Green Beans
GOOD MAC AND CHEESE RECIPE FOR MACRO TRACKING
I’m eating low-carb, but I miss mac and cheese. Help!
There’s no denying that this homemade mac and cheese recipe gets its calories largely from carbohydrates and fat. But that doesn’t mean it’s off limits!
You can still hit your nutrition goals AND enjoy a bowl of mac and cheese. You just need to be intentional about it.
Always pair high-carb recipes with protein to stabilize your blood sugar. That means serve a scoop of this mac and cheese recipe as a side dish with your protein and produce.
Know what a portion is! Take the time to weigh out 2 oz. of dry pasta. It’s not as much as you think! That doesn’t mean you can’t still serve yourself a bowl full, but know how many portions you’re actually eating.
You can trade some or all of the whole wheat pasta for higher protein pasta, like Banza.
Don’t forget the produce! Whether you mix veggies into your mac and cheese (I’m partial to peas), or serve fresh fruit on the side, make sure your plate includes plenty of plants.
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? Grab my free guide here to start achieving your real body goals by eating the foods you love.
HOMEMADE MAC AND CHEESE RECIPE FAQS
What is the best pasta for stovetop mac and cheese?
I used elbow noodles this time, but small or medium shells work great too. The key is to use a noodle that lets the cheese get inside yet still keeps its shape – points for the cheesy factor.
Cute wheels and flat egg noodles? No go. Whether you use white or whole wheat pasta is up to you. I’ve used both, and no one knew the difference.
What is the best cheese for macaroni in cheese?
Classic sharp cheddar is the main star for cheesiness, but cream cheese plays a very important supporting role in rounding out the creamy requirement. Plus, cream cheese tends to cost less than cheddar, which means you can get away with using a little less cheddar than in most mac and cheese recipes.
Note that I said SHARP cheddar cheese – it’s another way to save on cheese (and it tastes better). You can really use any kind of cheese you have on hand. Using mozzarella, Monterey Jack, gruyere, or Colby Jack would add quite a unique flavor!!
What are the best spices for homemade mac and cheese?
Mac and cheese without spice lacks depth, which is why you often see nutmeg listed in the ingredients. I’ve also added a few other players – garlic, onion, and paprika – because they really kick up the comforting factor a few notches. Please don’t skip them, and if you add some chili powder too? Yum…
Are there breadcrumbs in stovetop mac and cheese?
There are none in this recipe because this is a STOVE TOP mac and cheese recipe, not BAKED macaroni and cheese. We much prefer the stove-top version. You could always toss toasted breadcrumbs with a bit of melted butter and sprinkle them on top of your serving!
MORE EASY HOMEMADE CLASSIC RECIPES
- Easy Shepherd’s Pie
- Slow Cooker Brisket
- Butternut Squash Pasta Bake
- Easy Baked Ziti
- Healthy Sweet Potato Casserole
- Slow Cooker Beef Stroganoff
WATCH HOW TO MAKE CREAMY STOVETOP MAC AND CHEESE
Stovetop Mac and Cheese
Craving the ultimate comfort food? Try the BEST homemade mac and cheese recipe! Made on the stove top with only real food ingredients, this mac and cheese is quick & easy, oh-so-creamy, and perfect for the entire family!
- Prep Time: 1 minute
- Cook Time: 15 minutes
- Total Time: 16 minutes
- Yield: 4–6 servings 1x
- Category: Sides
- Method: Stovetop
- Cuisine: American
Ingredients
- 8 oz elbow pasta (227g)
- 4 Tbsp butter (56g)
- 4 Tbsp flour (31g)
- 4 oz cream cheese, room temperature and cubed (112g)
- 8 oz cheddar cheese, shredded (224g)
- 1 ½ cups milk (plus additional milk to thin the sauce if desired) (360g)
- ¼ tsp each: garlic powder, ground nutmeg, onion powder, paprika
- ½ tsp black pepper
- ¼ tsp chili powder (optional)
- salt, to taste
Instructions
- Cook pasta al dente according to package directions. Strain in a colander and set aside.
- In the same pot, melt butter. Add flour and stir so that it makes a paste with the melted butter. Allow the flour to cook for about 5 minutes, stirring often.
- Add 1 ½ cups of milk while stirring constantly. Stir until the sauce is smooth.
- Add the cream cheese and cheddar cheese and stir often until the cheese is melted.
- Season with garlic powder, nutmeg, onion powder, paprika, pepper, and chili powder, if using.
- Rinse the pasta with water so that the noodles don’t stick together. Add the pasta to the cheese sauce and stir well, but gently so that the noodles don’t break. Taste and add additional seasoning as desired. If the sauce is too thick, thin with milk ¼ cup at a time.
Notes
- Want to sneak in some veggies? Sub Pumpkin Puree or mashed sweet potato for the cream cheese! It still tastes amazing, PLUS you can add some veggies and no one will notice!
- Store leftovers in the refrigerator in an airtight container for 3-4 days. When reheating, add a bit of milk, since the pasta can be a bit dry after reheating.
- Kick it up a notch. Sprinkle freshly grated parmesan cheese on top or add bacon bits!
I really liked this recipe for Mac n cheese! I appreciate that you say to use milk and not heavy cream like every other recipe, that’s one less thing to buy! I didn’t have cream cheese so I substituted with plain yogurt and it turned out great! It came out a little runny, I wasn’t sure if it was because of the yogurt or because I should’ve turned the stove off once adding the cheese and yogurt. It still turned out delicious!
Muchas gracias Tiffany por compartir tus recetas me gusta mucho los macarrones y la sopa de tomate con albahaca
I am ecstatic that you liked this recipe.
I’m going to try Mexican cheese tonight with this recipe. Will let you know how it tastes.
I love Mac & Cheese. My mom made it in the oven & I loved it! I’ve made it both ways but my mom loves the bread crumbs on top. If you like the bread crumbs, melt some butter, put it over the bread crumbs & then sprinkle it over the bowls. I love crunchy bread crumbs on mine. I love your spices but I don’t like cream cheese at all so I would leave that part out. I also love Smoky Gouda so I would add that to the sharp cheddar. I’m going to try your recipe too!
I made this today. I used 8oz cream cheese and 2 c Mozzarella and used Spanish paprika, granulated garlic, kosher salt, white pepper, nutmeg and ground mustard. And I used butter (real) and whole milk. Thanks for sharing.
I love this recipe! Gonna make it tonight. I usually use sour cream in my Mac and cheese, makes it really creamy…
I’m so glad you liked this Tracey!
Wow! I’m 53 and have just gotten into from scratch recipe’s. I too always thought Mac n cheese was to hard but you made it simple and tasty, thanks. I’m adding you to my desk top for easy reference!!
Thank you Katrina! So glad you liked this recipe! ♥
By any chance have you ever made this and then put it in the Crock-Pot on warm? I’m making dinner for my daughters basketball team, and it will be about 2-3 hours from the time I can make this to the time they will eat. Trying to figure out if it will hold up ok. Thanks!
I haven’t Christa, but I’d be afraid the slow cooker would burn it. Instead, I’d recommend boiling the noodles and prepping everything else (i.e. shredding the cheese). Then it’s about 10 min when the girls get home. 🙂
Thanks for responding Tiffany! I actually won’t be there when the girls eat, so maybe I will have to save this for another time. I’ll definitely make it sometime though!
So I decided to test it out at home tonight when I was going to be around to watch it. I made it as directed, then put it in my Crock-Pot on the “warm” setting (not low). It was in there for 1 1/2 hours and was just fine!
Oh good!! I’m so glad it worked out!
I found it quite bland and my 16 year old wouldn’t finish his portion. It tasted like milky pasta. Very creamy and looked delicious but not tasty at all. How can I fix up the leftovers to have some taste to it? I followed the recipe…
Bland? Yikes!! Can I ask if you’re used to cooking mac and cheese from scratch? Or are you use to cooking from a box? And did you use mild cheddar cheese and/or the chili powder? I’d add more seasoning for sure, and taste as you go along. I’d also use sharp cheddar cheese.
Tiffany, you are so right. Sometimes, you just need the comfort!! Thank you for the great idea of using cream cheese. Delicious. I think cream cheese is my new go-to idea for cheese modifications!
You’re so welcome Karen!! I hope you enjoy the recipe!
Hi Karla…..I run my own business, so I know what it’s like not to have time, and then again because I am my own boss I work only as much as my daughter and I want. She’s my partner in crime running a cleaning business. Sometimes a client will cancel and that’s when we decide to make multiples of everything. I have a small freezer and some space in my side by side so I can’t go nuts. I would like to…..LOL I’ve found it takes the same amount of time to prep for one meal as it does for 3 or 4, so we usually try to make 4, have one that night and the rest go in the freezer. Cottage pie is a favorite and I will admit to using instant potatoes from Bob’s Red Mill. Same with Mac and Cheese, and Lasagna. So nice when you know it’s going to be a heavier day tomorrow to take one out of the freezer and thaw in the fridge overnight. This leaves my weekends free for canning.
I’ve made mac and cheese from scratch before but usually do the baked variety. For a while now, though, I’ve done the boxed versions because they are so convenient! I find it so hard to do EVERYTHING homemade/from-scratch because of the time and clean-up involved. Anyhoo… made this for lunch today to have with my girls and it’s so good! Nice and rich and creamy. Actually, I think the sauce would stick just fine to a shape other than elbows or shells but it’s nice to keep it classic. Used wheat elbows and will do shells next time. I happened to use a favorite variety of sharp cheddar, Cracker Barell’s Aged Reserve. I’m finding it hard not to eat all the leftovers!
I’m so glad you enjoyed it Karla! I know boxed is convenient – I fall victim too! But if you’re really short on time (or to just get ahead) you can make the noodles & shred the cheese ahead of time. Store the cooked noodles in a bag, shredded cheese + cream cheese + spices in another bag, then both of those in one bigger bag labeled “mac & cheese.” Then when you want to make the recipe, move it all to the fridge the night before and for dinner, all you have to do is make the roux and dump it all in!
i never thought about cream cheese……oh my, going to try that next time…..in a couple of weeks….well sooner…..ok ok…tomorrow….lol lol
I always cook a whole package of elbow mac….I then have enough for 3 casserole dishes, one to eat that night and two for the freezer. Takes the same amount of time. I do this with cottage pie as well as lasagna’s.
Def going to try the nutmeg as well. I sometimes put cinnamon in my meatloaf and nutmeg with cheese sounds just as weird eh??
Cinnamon doesn’t sound weird at all! I put it in my slow cooker carnitas: https://dontwastethecrumbs.com/2017/01/best-slow-cooker-carnitas/ 😉
In your recipe for 1x the list of ingredients calls for 2-2 1/2 c milk. However, directions state pour 1 1/2 c milk, into white sauce. Where does remaing 1c milk go? I used 1 1/2 c. which worked out.
Hi Vyke! That extra cup is in case the sauce gets too thick. Some like their macaroni thin. 🙂
For the past few years, my daughter has refused to eat any kind of mac and cheese except for boxed. (It’s actually one of only a handful of entrees she’ll eat at all.) Fortunately, I recently found an over recipe that she loves, and is MUCH tastier than the boxed stuff. I’m definitely going to to give this recipe a try, too!
I started making this, this year! I have been playing with the base recipe I found! I can’t wait to try out this one! A life without Mac and Cheese is a boring life!!
I agree Rebecca! If you’re up for experimenting, try subbing half the cream cheese with Greek yogurt. I’m making a similar recipe with this sub and it’s SO creamy!
I love putting some ground mustard into the sauce. I will have to try nutmeg.
I’ve tried mustard before Jeanne, but it conflicts on my taste buds. Nutmeg though – YUM! 🙂
Oh yum, oh yum! I love home made stove top mac and cheese. And the fact that it’s full fat makes it more decadent. Happy Thursday, Tiffany.
I totally agree JoAnn. 🙂 If you’re making mac and cheese, go all out!
I just made it 10 mins ago. Yum. I added some Velveeta.