We don't play about creamy, well seasoned mac and cheese. Sometimes you just want that creamy, cheesy goodness without turning on the oven. This stovetop mac and cheese is smooth, rich, and comes together in one pot. I’ve tested it enough times to make sure it works every single time, no clumps, never bland, just pure Southern comfort you can trust.
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And if you're looking for my classic baked version, you can find it here: Southern Soul Food Baked Mac and Cheese.
Homemade Stovetop Mac and Cheese Ingredients
- Elbow or Shells Pasta: Shells, elbows and cavatappi are my favorites to use. Cavatappi is spiral-shaped and has ridges that hold onto the sauce, providing a nice texture and bite. I absolutely love that one as well. You can also use rotini or penne.
- Cheddar Cheese: I use cheddar (sharp cheddar) and gruyère cheese. The cheddar will melt well and provide a rich, creamy texture with a tangy flavor. Gruyère is a swiss cheese that has a slightly nutty and sweet flavor. It melts beautifully (so, so nicely!) and adds a depth of flavor to the dish. It will cost more than cheddar so if you want to skip it, feel free! More options: Parmesan, Monterey Jack, mozzarella, colby, fontina, and gouda
- Gruyere Cheese (Optional)
- Heavy Cream
- Milk
- Flour
- Spices
Don't Use Pre-Shredded Cheese
I know I blessed you guys with the easy version with this one, but my stance on no pre-shredded cheese still stands! Pre-shredded cheese contains additives like cellulose or potato starch, which are used to prevent the shreds from clumping together.
These additives will affect the texture of your mac and cheese by making the cheese melt less smoothly. This can lead to a grainy or gritty texture in your sauce instead of the smooth, creamy consistency you want.
Buy blocks of cheese and grate it yourself.
How to Make Southern Stovetop Mac and Cheese
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Cook the pasta in water in accordance with the instructions on the package.
- Adjust the heat on the pot/pan to medium-low. Add butter to the pot/pan and allow it to melt. Sprinkle flour throughout the pan and onto the melted butter.
- Add in heavy cream, milk, grated cheese, garlic powder, onion powder, salt, and pepper to taste. Stir to combine until the cheese melts and the sauce thickens
- Add the cooked pasta and stir until the pasta is incorporated and the dish is creamy.
Southern Stovetop Mac and Cheese
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 8 oz elbow or shells pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 cup milk I used 2%.
- 4 cups grated cheese I used 2 cups sharp cheddar and 2 cups of gruyere cheese. This was 14-16oz of block cheese.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
Instructions
- Cook the pasta in water in accordance with the instructions on the package. When cooked, drain the pasta (reserve 1 cup of pasta water from the pot, see Step 4) and set the cooked pasta aside.If you're using a Dutch oven or heavy bottom pot, you can cook the mac and cheese in the same pot you're using to boil the pasta.8 oz elbow or shells pasta
- Adjust the heat on the pot/pan to medium-low. Add the butter to the pot/pan and allow it to melt. Sprinkle the flour throughout the pan and onto the melted butter. Add the flour in stages to avoid clumping. Stir to combine the butter and flour to create a roux, which will thicken the cream sauce.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Add in the heavy cream, milk, grated cheese, garlic powder, onion powder, salt, and pepper to taste. Stir to combine until the cheese melts and the sauce thickens. Taste the sauce repeatedly and make adjustments to the spices as needed.1 cup heavy whipping cream, 1 cup milk, 4 cups grated cheese, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper to taste
- Add the cooked pasta and stir until the pasta is incorporated and the dish is creamy. If the mixture is too thick, add in some pasta water to get the dish creamy. (See step 1).
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Mac and cheese thickens as it cools, so serving it right away helps keep it at peak creaminess. If you need to reheat it, add a splash of milk or cream to loosen it up. Pasta water also works wonders! After you have boiled your pasta, keep a cup of the leftover pasta water. This can be used to add to the cooked mac and cheese to get it even creamier. The starch in reserved pasta water can help emulsify the sauce, keeping it smooth and creamy.
Large Saucepan or Pot: You'll need enough space to boil the pasta and later combine it with the cheese sauce. A large saucepan or medium-sized pot (3-4 quarts) works well for this, as it provides plenty of room for stirring and coating the pasta evenly. A heavy-bottomed stainless steel or nonstick pot is ideal to prevent the cheese sauce from burning or sticking.
Deep Skillet: If you’re not boiling the pasta in the same pan, you can use a deep skillet (preferably nonstick or cast iron) to make the sauce and combine the cooked pasta. This option is great for evenly distributing the sauce and even gives a bit of room for stirring.
No! Finally, I've shared a stovetop mac and cheese recipe. I have gotten this request so much over the years. Be sure to also check out my Slow Cooker Crockpot No Boil Mac and Cheese for an additional no-bake version.
I don't recommend prepping the ingredients ahead or assembling it ahead. When grated cheese comes into contact with air, the texture begins to change the longer it sits. The texture is at its best when used immediately in a dish.
Leftovers can be stored tightly covered and sealed for 3-4 days.
Reheat the dish on the stove, in the oven, (350 degrees), in the air fryer (350 degrees), or in the microwave until warm. Heat in short increments. You may need to add milk or broth when reheating, if the dish dries out.
You can freeze it tightly covered and sealed for 2-3 months. Defrost in the fridge overnight. Before reheating, add a splash of milk or chicken broth to keep the dish creamy.
Variations and Substitutions
- Bacon
- Grilled Chicken
- Ground Beef or Sausage
- Shrimp or Lobster
- Broccoli
- Spinach or Kale
- Peas
- Corn
- Caramelized Onions
- Roasted Red Peppers
- Sun-Dried Tomatoes
- Breadcrumbs
- Fried Onions
More Mac and Cheese Recipes
Chicken Mac and Cheese
Slow Cooker Crockpot Chili Mac and Cheese
Bacon Gouda Mac and Cheese
Smoked Mac and Cheese
Lobster Mac and Cheese
Seafood Mac and Cheese
Seafood Stuffed Pasta Shells
Diane Youmans says
Sounds good, but what is a serving size? On a diabetic low carb diet and portions are important. Thanks.
staysnatched says
If you're diabetic I recommend using a food scale to weigh all of your portions. That's the only way to ensure accuracy especially when considering a serious medical condition. You can use the scale to weigh all of the ingredients used in the recipe and input that data into the nutrition calculator of your choice.
Felicia says
The start of the week is crazy in my household. So when I saw this recipe in my email (yes Subscribers!) I knew I’d be making it for dinner.
My daughter said it was the best Mac and cheese ever! And she is a selective eater lol. I cooked this while the air fryer catfish was going. Such an easy recipe. Thank you for this one, definitely will be on repeat.
staysnatched says
Yay! So glad to hear it!
Nek C says
Another hit from Brandi! Easy to do on a weeknight when you need some cheesy goodness! All Brandi’s mac and cheese recipes has been the only one that has been on consistent rotation in our household.
staysnatched says
Thank you for always supporting, Nek!