Mac and Cheese
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When you’re looking for a simple, homemade stovetop Mac and Cheese, this is your new go-to recipe! You’re going to fall in love with the extra cheesy, creamy sauce, made with cheddar and swiss cheese, and seasoned perfectly. It’s easy to make in just 20 minutes, for a quick, classic comfort food meal!
Table of contents
Growing up, mac and cheese was my ultimate comfort food. When I was sick, I didn’t want soup, I wanted a big bowl of mac and cheese that was extra saucy! After moving across the country at 18, when I was homesick, I’d make a big pot of homemade mac and cheese.
For me, a super saucy bowl of mac and cheese has always been the most comforting meal. And as an adult, it’s still one of my favorites! Whether it’s served as a side dish, or main course, I’m always the first to line up for the biggest helping of mac and cheese.
Over the years, I’ve tested and perfected my homemade stovetop mac and cheese. Nothing fancy, just a super cheesy, creamy sauce, perfectly seasoned and tossed with macaroni noodles.
Now this goes without saying, you can definitely “fancy it up” if you want, by adding bacon, baking it with a breadcrumb topping, or tossing in some steamed broccoli. But this recipe is the one to bookmark if you’re looking for the best classic stovetop mac and cheese recipe.
It’s a hit with adults and kids alike, and is perfect for both an easy weeknight meal, or holiday side dish.
Ingredients
I’ve included notes and descriptions below for each ingredient in this recipe. For the exact ingredient measurements, jump to the recipe card at the bottom of this post.
- Macaroni noodles – this recipe can also be made with other small pasta shapes, like small shells, penne or rotini.
- Sharp cheddar cheese – I always recommend sharp, over mild or medium cheddar cheese because of it’s rich and robust flavor that really shines through in the cheese sauce. For this recipe, you’ll want to freshly grate an 8 ounce block of cheese, which will give you about 2 1/4 cups shredded cheese.
- Swiss cheese (or gruyere cheese) – Gruyere is a type of swiss cheese that is typically aged longer than a traditional swiss. I prefer gruyere, because like sharp cheddar, it has a stronger flavor, but either one will work just fine in this recipe. Both cheeses have a nutty, slightly sweet flavor, that pairs perfectly with the rich, bold cheddar cheese. You’ll also want to freshly shred an entire 8 ounce block of swiss, or gruyere, for this recipe.
- Unsalted butter – I prefer to use unsalted butter, so that I can determine how much salt I want to add to the recipe. If using salted butter, reduce the added salt in this recipe by 1/2 teaspoon.
- All-purpose flour – used to make a roux, to thicken the cheese sauce. You can also make it without flour, and use cornstarch instead. You will only need half of the amount of cornstarch, because cornstarch has more thickening power than flour. For this recipe you’ll need 2 tablespoons of cornstarch to replace the 1/4 cup flour.
- Salt + black pepper – to season the mac and cheese.
- Mustard powder – the acidity and tanginess of the mustard powder helps balance out the richness in this dish. It’s a secret ingredient that you should always add to mac and cheese! You may also see mustard powder labeled as dry mustard or ground mustard at the grocery store. They’re all the same and you can use them interchangeably. If you don’t have mustard powder, 1 teaspoon of dijon mustard can be used in it’s place.
- Hot sauce – you can’t taste the hot sauce in the recipe, and it doesn’t make it spicy. But this is an old chef’s trick used to enhance the flavors of the cheese. The richness of the cheese will be enhanced by adding just a few dashes of hot sauce to the cheese sauce.
- Half-and-half – you can use 2% or whole milk, but the sauce will not be as thick and creamy if you don’t use half-and-half. I’ve made it with both over the years, and they both work, but I do prefer the texture of the cheese sauce made with half-and-half.
Instructions
I’ve included step by step photos below to make this recipe easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
To start this recipe, you’ll want to bring a large pot of salted water to boil, and cook the macaroni noodles according to the package directions. Drain the noodles and set them aside, while you prepare the cheese sauce.
- Make a roux. Melt butter in a large skillet, or dutch oven, on the stove over medium-high heat. Once the butter has melted, sprinkle flour over the butter, then whisk to combine, to form a roux.
- Season the roux. Add salt, pepper, mustard powder and hot sauce to the roux. Whisk to combine the spices with the roux and cook for 1-2 minutes to bring out the flavors of the spices.
- Add half-and-half. Reduce the heat on the stove to medium-low and slowly pour in the half and half. Whisk to combine it with the seasoned roux and bring it to a gentle boil.
- Add the cheese. Add the shredded cheddar and swiss cheese to the pot. Stir consistently until the cheese melts into a creamy sauce. Remove the pot from the heat on the stove.
- Add the cooked macaroni noodles to the pot with the cheese sauce. Stir until the macaroni are fully covered in the sauce. Serve immediately, when the sauce is at it’s most creamy, cheesy and saucy!
How to make baked mac and cheese
To make this recipe into a baked mac and cheese, follow these simple steps.
- Transfer the prepared mac and cheese to a 9 inch by 13 inch baking dish.
- In a small bowl, melt 1/4 cup unsalted butter. Combine it with 1 cup panko bread crumbs and 2 tablespoons parmesan cheese.
- Sprinkle this mixture evenly over the mac and cheese in the baking dish.
- Turn the oven broiler on to high.
- Place the mac and cheese on the middle rack in the oven. Bake for 5 minutes, or until the breadcrumbs turn golden brown. You can also bake the mac and cheese in the oven at 350°F for 30 minutes.
If you plan to bake this mac and cheese recipe, you can make it ahead of time and store it, covered in the fridge, for up to 3 days before baking. I do recommend waiting to put the breadcrumb topping on the dish until right before popping it in the oven. This way the breadcrumbs will stay crispy.
Recipe tips
- Let the half and half sit out at room temperature for 15 minutes before using it in this recipe. Really cold milk, or half-and-half, will take longer to thicken in the sauce. Simply set the half and half on the counter before starting this recipe. By the time you’ve boiled the noodles and started preparing the cheese sauce, it will be good to go!
- Always shred your own cheese. I always recommend shredding your own cheese for the best flavor. Bagged pre-shredded cheeses have additives and they will not melt as well as freshly-grated cheese.
- If you prefer a more “saucy” cheese sauce, add additional milk or half-and-half, 1/2 cup at a time, until the mac and cheese has reached your desired consistency.
- If you prefer a thicker sauce, omit 1 cup of the half-and-half. If the sauce is too thick once you’ve added in the macaroni noodles, you can always pour in a little more milk, or half-and-half, to thin it out.
- To make gluten free mac and cheese, use gluten-free macaroni noodles. Replace the flour with cornstarch, but only use half of the amount of cornstarch. Because cornstarch has more thickening power than flour, you’ll only need 2 tablespoons of cornstarch to replace the 1/4 cup flour.
- This recipe will serve 4 people as a meal, or 8-10 people as a side dish. If you’d like to double this recipe to serve 15-20 people at a holiday meal, simply click the 2X button in the recipe card below. The ingredient amounts will automatically update for the new serving size.
- After preparing this recipe on the stovetop, you can transfer it to a Crock Pot. Set it to warm for 2-4 hours, to keep it warm. This is especially convenient, if you’re making this mac and cheese as a side dish for a holiday meal. If making this recipe ahead of time and transferring it to a slow cooker, I recommend adding an additional 1/2 cup milk or half-and-half. As the mac and cheese sits on warm, it will loose some of it’s creaminess. By thinning out the sauce first, you help it keep it’s creamy texture, while staying warm in a Crock Pot.
Optional additions
This is the perfect basic mac and cheese recipe for dressing up with your favorite additions. Whether you’re a bacon-lover, looking to add some veggies, or really want to get fancy with lobster, all of these additions are delicious in this mac and cheese.
- Bacon – start by cooking 1/2 cup uncooked, diced bacon in the same pot that you plan to make the mac and cheese. Once the bacon is crispy, use a slotted spoon to remove the bacon. Place it on a paper towel lined plate. Use the bacon grease in the skillet to start the mac and cheese recipe. This will replace half of the butter in the roux, so you’ll only use 2 tablespoons of butter, instead of 1/4 cup butter. Continue the recipe as instructed. Stir the cooked, diced bacon into the mac and cheese with the macaroni noodles at the end.
- Broccoli – steam 1 cup of fresh broccoli florets, then stir them in with the macaroni noodles.
- Spinach – add 2-3 cups fresh baby spinach leaves to the half and half. It might look like a lot, but spinach cooks down a ton. Once the spinach has cooked down and softened, add the shredded cheeses and continue to follow the recipe as instructed.
- Jalapeno – stir 1/4 cup, fresh or roasted, diced jalapenos into the cheese sauce with the macaroni noodles.
- Sausage – crumbled, cooked loose sausage or sliced, smoked sausage can both be added to the mac and cheese. Simply mix 1/2 pound of cooked sausage into the cheese sauce with the macaroni noodles.
- Lobster – if you want to get fancy with your mac and cheese, grill and dice a lobster tail. Add the lobster meat to the mac and cheese with the macaroni noodles.
- Pulled pork – if you have leftover smoked pulled pork on hand, I highly recommend stirring in a cup of it with the macaroni noodles.
- Buffalo sauce – I would be remiss if I posted a mac and cheese recipe and didn’t mention my beloved buffalo sauce! Since 2012, this Buffalo Chicken Cheesy Pasta recipe has been in the top 3 recipes on the blog. If you’d like to add a tangy twist to this mac and cheese recipe, omit the hot sauce. Instead, stir in 1/4 cup buffalo sauce to the cheese sauce with the half and half.
You can also simply spice it up by adding additional herbs and spices to the cheese sauce. This is a basic mac and cheese recipe, so I kept the seasonings simple. But feel free to add in a tablespoon of Cajun Seasoning, Italian Seasoning, or Chicken Wing Seasoning, for some spice!
Storage and reheating
Store leftover mac and cheese in the refrigerator for up to 6 days.
To reheat the mac and cheese on the stove, add it to a medium saucepan on the stove over medium heat. Cook, stirring occasionally, for 8-10 minutes, or until heated through.
To reheat it in the oven, place it in an oven-safe dish and cover with aluminum foil. Reheat at 350°F for 20-25 minutes, or until heated through.
To reheat it in the microwave, place one serving in a microwave-safe bowl and reheat for 2 minutes.
Or instead of reheating it, use it to make these delicious Mac and Cheese Bites, perfect for an appetizer or freezer-friendly snack!
To freeze mac and cheese, allow it to cool completely to room temperature. Place it in a freezer-safe bag or airtight container. Freeze for up to 3 months. I always recommend thawing the mac and cheese overnight in the fridge before heating it up, so that you don’t dry it out by defrosting it in the microwave.
To reheat frozen mac and cheese, once it’s thawed in the refrigerator, place it in a pot on the stove over medium heat. Add 2-3 tablespoons milk, or half and half, so it doesn’t dry out. Stir occasionally for 10-15 minutes, or until heated through and creamy.
What to serve it with
If you want to make an easy meal anytime of the year, serve this mac and cheese as a side dish with any of these easy main dishes.
- Marinated Grilled Sirloin Steaks
- Grilled Chicken Thighs
- Smoked Tri Tip
- Dad’s Famous Captain Crunch Chicken Tenders
- Buffalo Chicken Meatloaf
- Instant Pot Pulled Pork
- Bacon Wrapped Stuffed Chicken Breast
If you want to serve this mac and cheese as a side dish at Thanksgiving or Christmas, pair it with any of these impressive main dishes.
More cheesy recipes
If you’re a cheese-lover like me, then you have to try these other popular easy, cheesy recipes!
Mac and Cheese
Ingredients
- 16 ounces uncooked macaroni noodles
- 8 ounces sharp cheddar cheese, shredded into approximately 2 ¼ cups
- 8 ounces swiss cheese, (or gruyere cheese) shredded into approximately 2 ¼ cups
- ¼ cup unsalted butter
- ¼ cup all-purpose flour, or 2 tablespoons cornstarch
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon mustard powder
- 3-4 dashes hot sauce, or ¼ teaspoon cayenne pepper
- 3 cups half and half, or whole milk
Instructions
- Bring a large pot of salted water to a boil on the stove.
- Add the macaroni noodles and cook according to package directions.
- Drain the noodles and set aside.
- Shred the cheddar and swiss cheese, and set aside.
- Place a large saucepan, or dutch oven, on the stove over medium heat.
- Add the butter, once melted, add the flour and whisk into a roux.
- Season with the salt, pepper, mustard powder and hot sauce.
- Slowly pour in the half and half and bring to a gentle boil.
- Turn the heat on the stove to medium-low and stir in the shredded cheddar and gruyere cheese.
- Stir consistently until the cheese melts into a creamy sauce.
- Remove from the heat after the cheese is melted, stir in the cooked macaroni noodles, and serve immediately.
Notes
- To make this recipe into a baked mac and cheese dish:
- Transfer the prepared mac and cheese to a 9 inch by 13 inch baking dish.
- In a small bowl, melt 1/4 cup unsalted butter. Combine it with 1 cup panko bread crumbs and 2 tablespoons parmesan cheese.
- Sprinkle this mixture evenly over the mac and cheese in the baking dish.
- Turn the oven broiler on to high.
- Place the mac and cheese on the middle rack in the oven. Bake for 5 minutes, or until the breadcrumbs turn golden brown. You can also bake the mac and cheese in the oven at 350°F for 30 minutes.
- For this recipe, I always recommend shredding your own cheese for the best flavor and texture. Bagged pre-shredded cheeses have additives and they will not melt as well as freshly-grated cheese.
- To make gluten free mac and cheese, use gluten-free macaroni noodles. Replace the flour with cornstarch, but only use half of the amount of cornstarch. Because cornstarch has more thickening power than flour, you’ll only need 2 tablespoons of cornstarch to replace the 1/4 cup flour.
- This recipe will serve 4 people as a meal, or 8-10 people as a side dish. If you’d like to double this recipe to serve 15-20 people at a holiday meal, simply click the 2X button above. The ingredient amounts will automatically update for the new serving size.
- For additional seasoning and added ingredient suggestions, refer to the blog post above.
- Store leftover mac and cheese in the refrigerator for up to 6 days.
- To reheat the mac and cheese on the stove, add it to a medium saucepan on the stove over medium heat. Cook, stirring occasionally, for 8-10 minutes, or until heated through.
- To reheat it in the oven, place it in an oven-safe dish and cover with aluminum foil. Reheat at 350°F for 20-25 minutes, or until heated through.
- To reheat it in the microwave, place one serving in a microwave-safe bowl and reheat for 2 minutes
- To freeze mac and cheese, allow it to cool completely to room temperature. Place it in a freezer-safe bag or airtight container. Freeze for up to 3 months. I always recommend thawing the mac and cheese overnight in the fridge before heating it up, so that you don’t dry it out by defrosting it in the microwave. To reheat frozen mac and cheese, once it’s thawed in the refrigerator, place it in a pot on the stove over medium heat. Add 2-3 tablespoons milk, or half and half, so it doesn’t dry out. Stir occasionally for 10-15 minutes, or until heated through and creamy.
Nutrition Facts
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