What is the best cheese to use for stovetop mac and cheese?

Sharp cheddar is a classic and reliable choice for stovetop mac and cheese. Other good options include Gruyere, Monterey Jack, and Colby. You can also use a combination of cheeses for a more complex flavor.

How do you keep stovetop mac and cheese from being grainy?

Avoid overheating the cheese sauce. Add the cheese gradually over low heat and stir constantly until melted and smooth. Using pre-shredded cheese can also contribute to graininess due to added cellulose; shred your own cheese for best results.

What is the secret to creamy mac and cheese?

The secret to creamy mac and cheese lies in a smooth cheese sauce. Start with a roux (butter and flour), then add milk gradually, stirring constantly to avoid lumps. Use high-quality cheese and don't overheat it. Adding a touch of cream cheese or mascarpone can also enhance creaminess.

How do you thicken stovetop mac and cheese?

If your stovetop mac and cheese is too thin, you can thicken it by simmering it uncovered for a few minutes to allow excess liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold milk or water and stir it into the sauce. Simmer until thickened, stirring constantly.

What kind of pasta is best for mac and cheese?

Elbow macaroni is the most traditional pasta for mac and cheese, but other short pasta shapes like shells, cavatappi, or rotini also work well. The ridges and curves of these shapes help to hold onto the cheese sauce.

Can you make mac and cheese ahead of time?

Yes, you can make stovetop mac and cheese ahead of time, but it will thicken as it sits. To reheat, add a splash of milk or cream and stir over low heat until smooth and creamy again. You may need to add more liquid than you think.

Stovetop Mac and Cheese That Saves Busy Weeknights 2026

Stovetop Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This creamy, velvety stovetop mac and cheese is a family favorite, ready in under 30 minutes. It delivers the perfect cheese pull and a comforting, rich flavor that beats any boxed version. It is endlessly adaptable for a quick and satisfying weeknight dinner.

Author: Harmony
Prep Time: 5min
Cook Time: 20min
Total Time: 25min
Yield: 6 servings 1x
Category: dinner
Method: stovetop
Cuisine: American

Ingredients

Scale

1 lb elbow macaroni
4 tbsp unsalted butter
1/3 cup all-purpose flour
4 cups whole milk, warmed slightly
2 cups shredded sharp cheddar cheese (about 8 oz)
1 cup shredded Gruyère or Monterey Jack cheese (about 4 oz)
1 tsp dry mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika, plus more for garnish
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until al dente. Drain, reserving 1 cup of pasta water, and set aside.
In the same large pot or a Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 to 2 minutes until bubbly and fragrant.
Slowly pour in the warmed milk, whisking constantly to prevent lumps. Cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
Reduce heat to low. Remove the pot from the heat. Gradually whisk in the shredded cheeses, one handful at a time, letting each melt fully before adding the next.
Whisk in the dry mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
Add the cooked pasta back to the pot and stir until thoroughly coated. If the sauce is too thick, stir in a splash of the reserved pasta water until desired consistency is reached. Serve immediately.

Notes

For the smoothest sauce, shred cheese from a block instead of using pre-shredded. Always remove the pot from heat or use low heat when adding cheese to prevent separation. Leftovers reheat well with a splash of milk.

Nutrition

Serving Size: 6
Calories: 450
Sugar: 8
Sodium: 380
Fat: 22
Saturated Fat: 12
Unsaturated Fat: 8
Trans Fat: 0
Carbohydrates: 52
Fiber: 2
Protein: 18
Cholesterol: 65

Find it online: https://www.homestyletable.com/stovetop-mac-cheese/