Creamy Stove Top Mac and Cheese
This creamy stove top mac and cheese recipe uses cheddar and gouda for that classic cheesy flavor everyone loves. You get perfectly cooked pasta and a smooth cheese sauce every time.
You may also love my jalapeño bacon mac and cheese and three cheese mac and cheese recipes.
Easy Macaroni and Cheese Recipe
Homemade mac and cheese always hits the spot. It’s one of my all time favorite comfort foods.
This version cooks up on the stove in about 20 minutes, and the cheese sauce is smooth, creamy, and full of flavor. The mixture of cheddar and gouda melts beautifully, and the elbow noodles give it a light texture.
I like this recipe because it’s quick, no baking or covering it with foil. Just boil the noodles, whisk together a roux, and stir in the cream, milk, and cheese until everything blends into a silky sauce.
It’s one of those macaroni and cheese recipes that tastes great on its own or with toppings like bacon, a few breadcrumbs, or paprika for some smokiness.
How to Make It
Here’s a quick snapshot explaining how I make my stove top mac and cheese. The full recipe is further down the page.
Start by cooking the elbow noodles until al dente. Drain and rinse briefly with cool water so the hot pasta stops cooking, then set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour, ground mustard, salt, and pepper. Keep whisking for 2 to 3 minutes to cook out the raw flour taste. This your roux.
While continuing to whisk, slowly pour in the milk. When it thickens a little, add the heavy cream and continue whisking until the liquid steams but doesn’t boil. The sauce should be smooth and just starting to coat the whisk.
Add the shredded cheddar cheese and gouda a handful at a time. Stir until each batch melts before adding more.
When the sauce is silky and smooth, turn off the heat and add the cooked noodles. Stir gently until the pasta is fully coated.
Quick Tips
- Use freshly shredded cheese from the block. Pre-shredded cheese has a coating that can make the sauce grainy.
- Keep the heat low once the milk and heavy cream gets added so it doesn’t separate and become oily.
Can I bake this mac and cheese?
Yes! You’ll want the sauce to be a little thinner if you plan to bake the mac and cheese. Add about 1/4 – 1/2 cup more milk or cream.
Transfer it to an oven-safe dish, sprinkle on extra cheddar or breadcrumbs, and bake uncovered at 350°F for about 10–15 minutes, just until the top bubbles and turns golden.
Make sure the noodles are cooked just to al dente so they don’t get too soft in the oven.
How do I thin the sauce if it gets too thick?
As the macaroni and cheese cools, the sauce naturally thickens. To loosen it, stir in a tablespoon or two of warm milk or cream over low heat until it reaches your preferred consistency.
Why isn’t my cheese sauce smooth?
Grainy sauce usually means the heat was too high when the cheese was added, or it was the type of cheese you used. Keep the stove on low or medium heat and stir until each handful melts before adding more. Using freshly shredded cheese also helps.
What’s the best cheese blend for mac and cheese?
Sharp cheddar is my favorite. It gives the sauce a nice, strong flavor while gouda or Monterey Jack adds creamy texture. For a more complex taste, mix in small amounts of Swiss, fontina, or pepper jack.
What can I add for more flavor?
There are plenty of add-ins that taste great with homemade macaroni. Stir in cooked bacon or ham, or toss in steamed broccoli or peas. Spices like paprika or a pinch of garlic powder are also great options!
How to Store Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. To reheat, add a splash of milk or cream in a pan over low heat and stir until smooth again.
Avoid the microwave if possible since it can cause the sauce to separate. The stove gives the sauce its creamy consistency back.
I don’t recommend freezing the leftovers. The texture of pasta changes and gets soft, and the cheese sauce has a greater chance of separating as it reheats.
More Recipes to Try
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Ingredients
- 8 ounces uncooked elbow noodles, about 2 cups by volume
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ teaspoon ground mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1½ cups milk
- ¾ cup heavy cream
- 1½ cups sharp cheddar cheese, shredded
- ½ cup gouda cheese, shredded
Instructions
- Cook the elbow noodles according to package directions, drain, rinse briefly with cool water, and set aside.8 ounces uncooked elbow noodles
- While the noodles cook, heat a large pan over low-medium heat. Melt the butter, then whisk in the flour, ground mustard, salt, and pepper. Whisk constantly for 2 to 3 minutes to cook out the raw flour taste.3 tablespoons unsalted butter3 tablespoons all-purpose flour½ teaspoon ground mustard½ teaspoon salt½ teaspoon black pepper
- Slowly pour in the milk while whisking. Once thickened slightly, add the heavy cream and continue whisking until the liquid steams but doesn’t boil.1½ cups milk¾ cup heavy cream
- Add the cheese a handful at a time, whisking until smooth before adding more.1½ cups sharp cheddar cheese½ cup gouda cheese
- When the sauce is creamy and all the cheese is melted, turn off the heat and fold in the cooked noodles. Stir gently until everything is evenly coated.
Suggested Equipment
Notes
Nutrition
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We’d Love If You’d Rate It Leave a Review!Meet Kimberly
Hi, I’m Kimberly Vargo! Comfort food is at the heart of everything I make like easy dinners and sides to desserts, cocktails, and condiments. A lot of my inspiration comes from old family recipes, personal favorites, and vintage cookbooks.
