20 Minute Stovetop Mac and Cheese is the best weeknight dinner! It’s super creamy and cheesy, and it’s easy to make all in one pot. This is the simplest of homemade comfort food that the whole family will love!
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Mac and cheese is just one of the best dinners, right?? It’s so comforting and delicious, plus everyone in the family loves it. And when you find a dinner that receives zero complaints, you gotta keep it around.
Although my childhood favorite was baked mac and cheese, some nights are just too busy to make it. So on those crazy weeknights I started making this 20 Minute Stovetop Mac and Cheese instead. And let me tell you… it’s absolutely the perfect recipe for a quick and simple meal that still tastes like you tried really hard. 🤣
The original recipe is inspired by RecipeTin Eats Stovetop Macaroni and Cheese, but modified to make 1 lb of pasta and include fresh onion and garlic. Take 20 minutes tonight to give it a try!
🧀 Ingredients
Butter: Salted or unsalted is fine, but if you use salted be sure to taste the pasta before adding extra salt at the end.
Onion: A yellow or sweet onion is best for the flavor in this recipe.
Garlic: I use pre-minced garlic to make the recipe even faster and easier.
Flour: The flour will be made into a roux with the onion and butter, which will help the sauce thicken.
Mustard powder: This is a secret ingredient that adds a little extra depth of flavor and rounds out the whole dish. I never make mac and cheese without it!
Milk: You can make this with whole milk or use 1-2% for a little less fat.
Water: The water adds enough liquid for the pasta to cook right in the sauce.
Macaroni: Elbow macaroni is the traditional pasta used and is the perfect size for cooking fast in the sauce.
Mozzarella cheese: Fresh mozzarella melts better than the pre-shredded kind. Use the low-moisture, firm mozzarella block found near the other blocks of cheese.
Sharp cheddar cheese: Sharp cheddar is what gives this mac and cheese the best flavor. You can use regular cheddar, but I highly recommend sharp.
Salt and pepper: Just a bit at the end to bring out the rest of the flavors.
🔪 Instructions
- Cook the onions and garlic: Melt the butter in a large saucepan over medium-high heat. Cook the onion and garlic for 3-4 minutes, or until translucent.
- Shred cheese: If not done already, shed the cheese while the onion and garlic cook.
- Make the roux: Add the flour and mustard powder to the pot and whisk constantly for 30-60 seconds.
- Add liquid: Slowly add a little milk at a time, whisking constantly, until a thick slurry forms. Then continue adding the milk and water slowly, whisking to incorporate it without leaving any lumps.
- Cook noodles: Add the pasta and bring the pot to a simmer for 10-12 minutes, or until the noodles are tender.
- Stir in cheese: Remove the pot from the heat, then stir in the cheese a few handfuls at a time. Taste and season with salt and pepper if needed.
👨👩👧👦 For a crowd
Mac and Cheese is always a crowd-pleaser! This recipe serves 6 for dinner. If you want to serve more, you can double the recipe. But be sure to use a very large pot so you don’t end up with an overflow mess.
🙋 Questions and Answers
I highly recommend sticking to mozzarella and sharp cheddar. It’s the perfect combination of melty, creamy cheese and good flavor. If you need a substitute, though, you can use regular cheddar, colby, jack, or pepper jack.
Stovetop macaroni and cheese tends to be best served fresh, but there are a few tricks for making it ahead. First, if you plan on reheating it undercook it just slightly so the noodles don’t get too soft later. Also, add an extra handful of cheddar cheese when first making it; then add a good splash of hot milk when you reheat it to restore the creaminess (the extra cheddar helps it keep its flavor even after adding extra milk later).
This recipe can technically be frozen, however it does not turn out nearly as saucy or creamy. If you do freeze it, wrap it tightly in foil and freeze for up to 3 months. Then thaw it completely before reheating. When reheating, add some hot milk and shredded cheddar cheese to restore the creamy sauce.
If stored in an air-tight container, mac and cheese typically lasts 3-4 days in the fridge. To reheat, warm it in the microwave. Near the end of the warming, add a splash of milk and a bit of cheddar cheese. Continue microwaving and stirring until hot and creamy.
👨🏼🍳 Tips & Tricks
- Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor.
- Whisk constantly when adding the milk and add it slowly. If you add it all at once, it won’t incorporate into the flour mixture, leaving lumps of flour in the sauce.
- If you can’t serve this right away (i.e. you're taking it to a party, your kids are home late from practice, etc) leave it covered to keep warm. Then thin it with a bit of hot milk to restore the creamy sauce. If it starts to lose its flavor as you add milk, add more shredded cheddar to the hot pasta and stir until melted.
📖 Other great recipes
- Baked Mac and Cheese - A longer mac and cheese recipe, but so worth every minute! It’s irresistibly delicious and great for making and freezing ahead.
- 25 Minute Lemon Broccoli Pasta - Another easy weeknight dinner, this recipe is tasty enough to serve to guests yet simple enough to make for the family.
- Chicken Piccatta Pasta - This is an Italian classic turned into a delicious pasta. It’s great for serving guests and always gets rave reviews.
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📋 Recipe
20 Minute Stovetop Mac and Cheese
Ingredients
- 7 tbsp butter
- ½ large onion finely diced
- 2 tsp garlic minced
- 6 tbsp flour
- 1 tsp mustard powder
- 4 cups milk
- 4 cups water
- 1 lb elbow macaroni
- 2 cups (5 oz) mozzarella cheese shredded
- 2 cups (5 oz) sharp cheddar cheese shredded
- ¾ tsp salt add or decrease depending on taste
- ½ tsp pepper
Instructions
- Melt the butter in a large saucepan over medium-high heat. Cook the onion and garlic for 3-4 minutes, or until translucent.
- If not done already, shred the cheese while the onion and garlic cook.
- Add the flour and mustard powder to the pot and whisk constantly for 30-60 seconds.
- Slowly add a little milk at a time, whisking constantly, until a thick slurry forms. Then continue adding the milk and water slowly, whisking to incorporate it without leaving any lumps.
- Add the pasta and bring the pot to a simmer for 10-12 minutes, or until the noodles are tender.
- Remove the pot from the heat, then stir in the cheese a few handfuls at a time. Taste and season with salt and pepper if needed.
Notes
- Shred your own cheese - really! Pre- shredded cheese is coated, so it doesn't melt the same, nor does it have the same flavor.
- Whisk constantly when adding the milk and add it slowly. If you add it all at once, it won’t incorporate into the flour mixture, leaving lumps of flour in the sauce.
- If you can’t serve this right away (i.e. you're taking it to a party, your kids are home late from practice, etc) leave it covered to keep warm. Then thin it with a bit of hot milk to restore the creamy sauce. If it starts to lose its flavor as you add milk, add more shredded cheddar to the hot pasta and stir until melted.
Aspen says
This is super easy and delicious. It’s not too watery! My favorite way to eat this is with some chicken breast cooked with creole seasoning, chopped up, and mixed in. So good!
Misty says
Glad you loved it! I love serving it with chicken as well!