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This Creamy Stovetop Mac and Cheese is pure comfort in a bowl! Every bite is velvety smooth, wonderfully cheesy, and perfectly flavorful. It’s the kind of mac that gives you a little cheese pull with every scoop, and yes, you’ll absolutely sneak a few spoonfuls straight from the pot. Best of all, it’s ready in about 30 minutes with no baking required. Creamy, cozy, and downright irresistible!
For even more cheesy goodness, try my three-cheese baked mac and cheese or smoked gouda mac and cheese next!
Baked mac and cheese will always have a place at my holiday table, but sometimes I want something slimper. That’s where this stovetop version comes in! It’s quick and easy, perfect for busy weeknights when you want to indulge a little 😉
Why You’ll Love This Stovetop Mac and Cheese
- Creamy from the first bite to the last: the cheese sauce is made with evaporated milk, heavy cream, and cream cheese help create a smooth, velvety bite.
- Loaded with real cheese: we’re shredding up sharp cheddar cheese and colby jack for that real cheese flavor – no velveeta or canned cheese sauce around here!
- Ready in about 30 minutes: No layering, baking, or waiting for a casserole to set. Everything comes together right on the stove!
- Perfect for busy days: Serve it as a quick main dish with a side of roasted green beans and garlic bread and you’ve got the perfect dinner!
Table of contents
Why This Recipe Works
For this recipe, I wanted a sauce that stayed creamy instead of turning thick, pasty, or grainy as it cooled. Evaporated milk is the key because it contains less water and than regular milk, giving the sauce extra body and richness. Heavy cream makes it even silkier, while a little cream cheese helps everything come together into one smooth sauce.
Then there’s my not-so-secret flavor booster: chicken bouillon paste. It doesn’t make the macaroni taste like chicken. It simply adds a savory background note that makes the cheddar taste even cheesier. This is not your average stovetop mac, it’s better!
Main Ingredients and Substitutions
(The complete list of ingredients and measurements can be found in the recipe card.)
- Elbow macaroni: The classic choice for stovetop mac and cheese. Its curved shape catches plenty of sauce. Small shells or cavatappi will also work.
- Butter and flour: Cook together to create a roux, which gives the cheese sauce structure and helps it cling to the pasta.
- Evaporated milk: Creates a creamy, full-bodied sauce without adding as much water as regular milk. Make sure you use unsweetened evaporated milk, not sweetened condensed milk. I swear by evaporated milk over whole milk for that creamy sauce, especially in my Old fashioned mac and cheese recipe!
- Heavy cream: Adds extra richness and gives the sauce a silky texture.
- Sharp cheddar cheese: This is where most of the bold cheese flavor comes from. For the smoothest sauce, buy a block and shred it yourself.
- Colby Jack cheese: Melts beautifully and balances the sharper cheddar with a milder, creamier flavor. Monterey Jack can be substituted.
- Cream cheese: Adds body and a subtle tang while helping the sauce remain creamy. Use full-fat, brick-style cream cheese.
- Dijon mustard: Cuts through the richness of the cheese.
- Chicken bouillon paste: Adds a deeper savory flavor. Because bouillon and cheese both contain salt, taste the finished sauce before adding more.
How to Make Creamy Stovetop Mac and Cheese
These step-by-step instructions will guide you through the process. For the complete printable recipe with measurements, scroll down or tap “Jump to Recipe.”
Cook the macaroni. Boil the elbow macaroni until just shy of al dente. Drain the noodles and add to a bowl. Season with salt and pepper, then add chicken bouillon paste and toss to coat.
Build the cheese sauce. Melt the butter, add seasonings, then whisk in the flour, and cook until the roux is smooth, bubbly, and pale golden.
Add cheese and mix together until melted. Slowly whisk in the evaporated milk and heavy cream, followed by the Dijon mustard, and cream cheese. Simmer until the sauce lightly coats the back of a spoon. Remove from heat and add the cheddar and Colby Jack one handful at a time, stirring until the sauce looks glossy and completely melted.
Combine and serve. Fold the macaroni into the cheese sauce give it taste. Note: Taste before adding more salt. Sharp cheddar, Colby Jack, Cajun seasoning, and chicken bouillon all naturally salty so taste before adding additional salt.
Britney’s Pro Recipe Tips
- Shred the cheese yourself. Packaged shredded cheese is often coated with starches or anti-caking agents that can prevent it from melting as smoothly.
- Cook the pasta just shy of al dente. It will continue softening once it is mixed with the hot cheese sauce.
- Remove from heat when adding cheese. High heat can cause the cheese proteins to tighten and release oil, leaving you with a grainy or greasy sauce.
- Keep the sauce slightly loose. The pasta will absorb more liquid as it rests, so the sauce should look a little saucier in the pot than you ultimately want it.
- Serve it right away. Stovetop mac and cheese is at its creamiest shortly after it is prepared.
What to Serve with Stovetop Mac and Cheese
This creamy stovetop mac and cheese is rich enough to serve as the main event, especially when you need a quick, comforting dinner. Add a simple salad or roasted vegetable on the side and call it a day!
As a side dish, pair it with buttermilk fried chicken, barbecue ribs, BBQ meatloaf, or oven baked fried chicken. It would also be delicious alongside my Southern green beans and potatoes for a full comfort-food spread.
How to Store and Reheat Leftovers
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing the sauce as it sits, so it will be thicker the next day.
Reheat it in a saucepan over low heat with a splash of milk or evaporated milk. Stir frequently and add more liquid as needed until the sauce loosens.
Individual servings can also be reheated in the microwave. Add a small splash of milk, cover loosely, and microwave in 30-second intervals, stirring between each one.
Recipe FAQs
Grainy cheese sauce is usually caused by excessive heat or cheese that was added too quickly. Reduce the heat before adding the cheese, stir in one handful at a time, and never allow the finished sauce to boil.
You can, but cheese grated directly from the block typically melts more smoothly. The anti-caking coating on some packaged shredded cheeses may give the sauce a slightly grainy or less fluid texture.
A combination works best. Sharp cheddar provides a bold cheese flavor, while Colby Jack or Monterey Jack melts smoothly. Cream cheese adds body and tang, but it should complement the other cheeses rather than replace them.
You can, but it is best served shortly after cooking. If making it ahead, keep the sauce slightly looser and store it covered in the refrigerator. Reheat it gently with additional milk to restore its creamy consistency.
There’s really no need to bake stovetop mac. This recipe was designed to remain creamy on the stovetop. Baking it for too long may cause the dish to become dry. If you want a baked version with a set interior and golden top, use my three-cheese baked mac and cheese instead.
More Creamy Macaroni and Cheese Recipes
Main Course
3 Cheese Mac and Cheese Recipe
Main Course
Smoked Gouda Mac and Cheese
Main Course
Creamy Lobster Mac and Cheese Recipe
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Creamy Stovetop Mac and Cheese
Equipment
- Dutch Oven (or large pot)
- Box Grater (to grate the cheese)
Ingredients
- 16 oz Elbow Macaroni
- 1 tsp Chicken Bouillon Paste
- 4 tbsp Salted Butter
- 4 tbsp Flour
- 1 tsp Garlic Powder
- 1 tsp Cajun Seasoning
- 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 24 oz Evaporated Milk
- 1 cup Heavy Cream
- 1 tbsp Dijon Mustard
- 4 oz Cream Cheese
- 16 oz Sharp Cheddar Cheese
- 8 oz Colby Jack Cheese
Instructions
- Use a box grater to shred the cheese into a large bowl. Set aside. 16 oz Sharp Cheddar Cheese 8 oz Colby Jack Cheese
- Bring a large pot of generously salted water to a boil. Add the elbow macaroni and cook until al dente according to the package directions. The pasta should be tender but still have a slight bite in the center. 16 oz Elbow Macaroni
- Drain the pasta add place into a large bowl. Sprinkle with a dash of salt and pepper, then add chicken bouillon paste and use a spoon to mix together until the noodles are coated. Set aside. 1 tsp Chicken Bouillon Paste
- While the pasta cooks, melt the butter in a large, heavy-bottomed pot over medium heat. Once melted, add garlic powder, Cajun seasoning, kosher salt, and black pepper. Stir together and cook for about 2 minutes, then add the flour and whisk continuously for 2-3 minutes. The roux should look smooth, lightly bubbly, and pale golden without any dry pockets of flour. 4 tbsp Salted Butter 1 tsp Garlic Powder 1 tsp Cajun Seasoning 1/2 tsp Kosher Salt 1/2 tsp Black Pepper 4 tbsp Flour
- Slowly pour in the evaporated milk while whisking constantly, followed by the heavy cream. Whisk in the Dijon mustard and add cream cheese. Reduce the heat to medium-low and cook for 5–7 minutes, whisking frequently. The sauce is ready when it has thickened slightly, coats the back of a spoon, and leaves a visible line when you run your finger through it. 24 oz Evaporated Milk 1 cup Heavy Cream 1 tbsp Dijon Mustard 4 oz Cream Cheese
- Remove from the heat and add the sharp cheddar and Colby Jack one handful at a time, stirring until each addition has melted before adding more.
- Add the drained macaroni and gently fold until every noodle is evenly coated. The sauce may look slightly loose at first, but it will thicken as it settles and the pasta absorbs some of the liquid.
- Let the mac and cheese rest for 3–5 minutes, then stir and check the consistency. If it becomes too thick, add warm milk 1–2 tablespoons at a time until creamy. Taste and adjust the salt and pepper as needed, then serve immediately.
Notes
- Shred the cheese yourself. Packaged shredded cheese is often coated with starches or anti-caking agents that can prevent it from melting as smoothly.
- Cook the pasta just shy of al dente. It will continue softening once it is mixed with the hot cheese sauce.
- Remove from heat when adding cheese. High heat can cause the cheese proteins to tighten and release oil, leaving you with a grainy or greasy sauce.
- Keep the sauce slightly loose. The pasta will absorb more liquid as it rests, so the sauce should look a little saucier in the pot than you ultimately want it.
- Taste before adding more salt. Sharp cheddar, Colby Jack, cream cheese, and chicken bouillon all contribute saltiness.
- Serve it right away. Stovetop mac and cheese is at its creamiest shortly after it is prepared.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
