Name: Creamy Stovetop Mac and Cheese Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 10 servings
Cuisine: American
Ingredients: 16 ounces uncooked cavatappi pasta (or elbow macaroni); 6 tablespoons unsalted butter (room temperature, divided); 3 tablespoons all-purpose flour; 2 1/2 cups whole milk (room temperature); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; Salt + pepper to taste; 1 cup shredded sharp cheddar cheese; 1 cup shredded smoked gouda; 1/2 cup shredded Gruyere; 3/4 cup seasoned panko breadcrumbs; Minced fresh parsley for garnish

Creamy Stovetop Mac and Cheese Recipe

Whether you’re looking for a side dish or an actual meal, a creamy mac and cheese is a great go-to option. It’s so versatile, you can literally adapt this recipe however you’d like. There’s no right or wrong way to make it! Are you making this for Thanksgiving, Easter…

Ready 25 minutes

Serves 10 servings

Prep 10 minutes

Cook 15 minutes

Jump to the recipe

Are you making this for Thanksgiving, Easter, Christmas, another holiday, or for a weeknight dinner? Whatever the occasion, you’ll be blown away by how easy this stovetop mac and cheese is to make any day of the week. Promise it’s uncomplicated comfort food at it’s finest!

Let me show you how to make.

creamy mac and cheese cooked in a pot with lots of cheese and fresh parsley

Ingredients You’ll Need

Cavatappi pasta. You can use elbow macaroni, if you prefer.
Butter, all-purpose flour, and whole milk. Thickeners for the cheese sauce. Make sure they are all room temperature so they incorporate well into the sauce.
Onion powder, garlic powder, salt + pepper. You better season that cheese sauce!
Sharp cheddar cheese, smoked gouda, gruyere. Highly recommend you shred your own cheese instead of buying them pre-shredded. Unfortunately, pre-shredded cheese has caking agents which makes them difficult to melt.
Seasoned panko breadcrumbs and fresh parsley. The toppings!

Recommended For This Recipe

Saucepan

Perfect for quick meals. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

How To Make Creamy Mac and Cheese

Cook the macaroni in salted water until al dente. Careful not to cook it all the way through or you run the risk of it overcooking in the cheese sauce. Set aside.
Start the cheese sauce. In a large saucepan, melt 3 tablespoons butter over low heat. Whisk in flour then whisk in the milk, onion powder, garlic powder, salt and black pepper. Bring to a boil, stirring constantly, and cook for 2 minutes until thickened.
Add the cheeses. Remove from the heat and stir in the cheeses, one at a time, until they are all completely melted and the cheese sauce is smooth. Transfer the macaroni to the saucepan and toss to coat.
Toast the breadcrumbs. In a skillet, heat remaining butter over medium heat. Add the panko breadcrumbs and toast until golden brown.
Serve and add the toppings. Sprinkle the panko breadcrumbs over the mac and cheese with fresh parsley. Serve and enjoy!

What are the best cheeses for mac and cheese?

Sharp cheddar cheese because it is slightly bitter and pungent, Smoked gouda because it is buttery, smoky, creamy, sweet and salty, and Gruyere which is nutty, sweet, creamy, and salty. These all will melt perfectly making this mac and cheese recipe the best ever. YUM!

What are some good toppings for mac and cheese?

You can top this creamy mac and cheese with panko breadcrumbs, crumbled bacon, crushed pork rinds, crushed buttery crackers, and/or fresh herbs.

How do I store mac and cheese?

You can cover it tightly with plastic wrap or foil then place in the fridge for up to 3 days. Bring to room temperature before reheating with a little bit of milk to bring back the creaminess.