Listen up: I firmly believe that everyone needs ONE really, really delicious, perfect-every-time mac and cheese recipe in their back pocket for easy weeknight dinners and impressing guests over the holidays.
It actually took me some time to develop this fabulous stove-top mac and cheese recipe because there are so many small, unique ways to make it your own! Do I use two types of cheese? Three? Four? Are we gettin’ wild with different spices? Do I add mustard like many other people do?
At the end of the day, I kept this recipe simple with a blend of cheddar and gruyere cheeses, plus a couple of seasonings that bring out that wonderful, savory flavor. I included some yummy mix-ins you could add to jazz it up (if you’d like), plus my incredible herby bread crumb topping from my cookbook in case that’s your jam. Watch me make it on the next episode of Good Mood Comfort Food, and add it to your Thanksgiving menu or enjoy the perfect kiddo-approved weeknight dinner!
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Everything you’ll need to make the best stove-top mac and cheese
What makes for a damn good mac and cheese? Keeping the ingredients simple, and using the right amount to get that creamy texture and enough flavor. Here’s what you’ll need:
- Pasta: you’ll, of course, need your fav short pasta! I like shellbows or elbow noodles, but any shape will work.
- Butter: a little butter will help get your cheese sauce started.
- Flour: some all-purpose flour will help you get the right sauce thickness.
- Seasonings: we’re keeping it simple with salt, onion powder, garlic powder, and lots of freshly ground black pepper.
- Milk: you’ll also need milk to give the cheese sauce it’s creamy texture. I like to use whole milk, but see below for more options!
- Cheese: everyone’s mac and cheese recipes vary, especially depending on the cheese they use. I personally love the blend of sharp cheddar cheese and gruyere cheese! You’ll need them for both the sauce and for topping to get extra cheesy goodness.
Optional ingredient swaps
There are a few easy swaps you can make that will still result in a creamy, delicious mac and cheese:
- For the flour: you can also use white whole wheat flour OR gluten-free 1:1 all-purpose flour.
- For the milk: 2% milk and cashew milk will also work. I don’t recommend using skim milk because the sauce won’t be as creamy. Other dairy-free milks like almond milk may add too much of a sweetness to the sauce.
- For the cheese: as I mentioned, this is where people get creative! I recommend sticking with the cheddar cheese, but you can also use other melty cheeses like fontina, gouda, and Monterey jack cheese.
Can I make it vegan or gluten-free?
- To make vegan: use vegan butter, cashew milk, and your favorite vegan cheeses to make the sauce. Alternatively, try my scrumptious Vegan Mac and Cheese recipe!
- To make gluten-free: use your favorite gluten-free pasta shape, then swap the all-purpose flour for gluten-free 1:1 all-purpose flour.
Delicious mac and cheese mix-ins
This classic mac and cheese is wonderful on its own, but here are some fun mix-ins to jazz it up:
- Roasted broccoli, cauliflower, or brussels sprouts
- Shredded zucchini
- Peas
- Spinach
- My famous Pickled Jalapeños
- Caramelized onions
- Green onions or chives
- Cooked, diced or shredded chicken breast
- Cooked, chopped bacon (learn how to cook bacon in the oven here!)
As you can see, the options are endless so have a little fun if you’re looking to mix it up!
Did you say herby golden bread crumb topping?
Why yes I did! As always, I got a little *extra* with this homemade mac and cheese recipe by adding my herby golden bread crumb recipe from The Ambitious Kitchen Cookbook. You’ll find the recipe on page 236 (in The Flavor Bible chapter) and can top your mac and cheese with the bread crumbs before serving it to get those lovely, crispy bites.
How to make perfect stove-top mac and cheese
- Cook the pasta. Make sure to generously salt a large pot of water before cooking your pasta according to the package until al dente.
- Make a slurry. Melt butter in an oven-safe skillet or braiser, then whisk in the flour until a paste forms. Slowly whisk in the milk until the mixture is smooth, then let the mixture simmer until it thickens up a bit.
- Season & cheese it up. Reduce the heat to low, then stir in the seasonings and your shredded cheeses until smooth and creamy. Taste and add more seasonings if you’d like — remember to add plenty of salt and pepper!
- Add the pasta. Fold your cooked, drained noodles into the cheese sauce so the sauce gets into all of the nooks and crannies. Feel free to add more milk if you like a creamier sauce.
- Serve it up. You can serve as is, OR top the pan with extra cheese and put it under the braiser for a couple of minutes to get bubbly. Add my bread crumb topping if you’d like, and enjoy!
Storing tips
- To store: store this stove-top mac and cheese in an airtight container for up to 3-5 days (if it lasts that long!)
- To reheat: you can reheat it in the microwave to save time, but I would recommend adding it to a lightly oiled baking dish and heating it in the oven for about 20 minutes at 375 degrees F. This will help the mac and cheese get that bubbly cheese factor back without drying out.
More comfort food recipes you’ll love
- One Pan Lightened Up Hamburger Helper
- One Pan Baked Pesto Orzo with Chicken Meatballs
- Blow Ya Mind Cheddar Broccoli Chicken Pot Pie
- Cozy Roasted Vegetable Butternut Squash Lasagna
- Sweet Potato Black Bean Enchiladas with Avocado Lime Crema
Get all of my comfort recipes here, and my Thanksgiving recipes here!
I hope you love these wonderful stove-top mac and cheese recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Good Mood Comfort Food
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
A Simple, But Fabulous Stove-Top Mac and Cheese (with optional herby golden bread crumbs!)
Ingredients
- 10 to 12 ounces dry pasta shells, shellbows or elbow noodles (any pasta shape will work!)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or white whole wheat flour or GF 1:1 all purpose flour)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- LOTS of freshly ground black pepper
- 2 ½ cups whole milk (or sub 2% or unsweetened cashew milk), plus more as needed
- 4 ounces sharp cheddar cheese (about 1 heaping cup shredded sharp cheddar cheese)
- 2 to 3 ounces gruyere cheese (about ½ cup shredded gruyere)
- For topping:
- 2 ounces sharp cheddar cheese, shredded (½ cup shredded cheddar cheese)
- 2 ounces gruyere cheese (½ cup shredded gruyere)
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil over high heat. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, make the cheese sauce: In another large oven-safe skillet or braiser, melt the butter over medium heat, then whisk in the flour, cooking and whisking constantly until a paste forms, about 30 seconds. Slowly stream in the milk, constantly whisking away any lumps, until smooth and combined. Bring to a simmer, stirring occasionally, until the sauce thickens, 3 to 5 minutes. Once the sauce has thickened a bit, reduce the heat to low and stir in the salt, garlic powder, onion powder, lots of pepper (don’t be shy!). Fold in the cheddar and gruyere cheeses and stir until completely melted. Taste and add more salt and pepper, if necessary.
- Stir in the pasta and serve: Add the pasta to the cheese sauce and stir gently to combine. If you want it a little creamier, you can stir in an extra splash or two of milk until it is nice and saucy! The pasta will really soak up the cheese sauce.
- Serve: Enjoy the mac and cheese straight out of the pan, OR you can top the mac and cheese with an extra 2 ounces of shredded cheddar cheese and 2 ounces of gruyere and place under the broiler in your oven for 1 to 2 minutes or until the cheese is bubbly and slightly golden. Serves 4 as a main, 6 as a side.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
