This creamy stovetop mac and cheese is the sort of dish that immediately telegraphs comfort: warm, cheesy, and reliably satisfying. I first made this version on a rainy weekend when pantry staples and a box of elbow macaroni were all I had on hand. I wanted something faster than a baked casserole but with the same indulgent, gooey texture that everyone loves. What emerged was a smooth, slightly tangy sauce thanks to sharp cheddar and a touch of cream cheese, balanced by whole milk and heavy cream for body and silkiness. It quickly became a favorite for weeknight dinners and potluck contributions.

What makes this approach special is the stovetop technique: instead of baking to melt the cheese, you build a classic roux, gradually add milk and cream until it thickens into a glossy sauce, then fold in shredded cheese so it melts evenly. The end result coats each pasta spirally and luxuriously without being cloying. There are bright little pops of flavor from a pinch of ground mustard and the tang of cream cheese that lift the overall richness. Serve it hot for the creamiest texture, and expect plenty of satisfied smiles around the table.

Ingredients

• Elbow macaroni (1 lb): Choose a good-quality dry elbow pasta—Barilla or De Cecco hold their shape and have reliable texture. Cooking to al dente ensures the pasta won’t go mushy when folded into the sauce.
• Water (4 cups) and kosher salt (1 tbsp): Use ample, well-salted water for boiling; the pasta should taste seasoned through when cooked.
• Butter (4 tbsp) and all-purpose flour (3 tbsp): These make the roux that thickens the sauce. Use unsalted butter if you want tighter control over final seasoning.
• Whole milk (2 cups) and heavy cream (1 cup): Combination provides body without making the sauce oily. Milk adds structure; cream gives silk and sheen.
• Sharp cheddar (2 1/2 cups, shredded): Grate from a block for best melting—mild or medium will work, but sharp offers the classic tang that cuts through richness.
• Cream cheese (1/4 cup): Adds smoothness and a subtle tang; room-temperature cream cheese blends easiest.
• Ground mustard (1/2 tsp): A small amount brightens the cheese flavor without adding heat—Dijon mustard can also be used sparingly.
• Salt and freshly ground black pepper: Season to taste at the end. If using salted butter, reduce added salt slightly.

Instructions

Boil the pasta: Bring 4 cups of water to a rolling boil in a large pot, add 1 tablespoon kosher salt, then stir in 1 pound elbow macaroni. Cook to just al dente (usually 8–9 minutes depending on brand); the pasta should still have a slight bite because it will absorb some sauce. Drain well in a colander and set aside. Make the roux: In the same pot or a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in 3 tablespoons all-purpose flour and cook for 1–2 minutes, whisking constantly, until fragrant and lightly golden—this removes the raw flour taste while keeping the roux pale so the sauce stays creamy instead of toasty. Build the sauce: Reduce heat to medium-low and slowly whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time, smoothing out lumps. Continue whisking until the mixture thickens and coats the back of a spoon, about 4–6 minutes. You’re aiming for a creamy, slightly thick béchamel base. Add the cheese: Remove the pan from heat to prevent overheating. Stir in 2 1/2 cups shredded sharp cheddar and 1/4 cup cream cheese in small handfuls, stirring until each addition melts into a glossy sauce. Add 1/2 teaspoon ground mustard and season with salt and freshly ground black pepper to taste. Combine with pasta: Return the pot to very low heat, fold the drained macaroni into the sauce until each piece is evenly coated. Heat just until the pasta is warmed through—avoid prolonged cooking which can separate the sauce. Serve hot, garnished as desired.

Storage Tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days. For freezing, portion into meal-sized containers and freeze for up to 3 months; label with the date. When reheating from frozen, thaw overnight in the refrigerator if possible, then reheat slowly on the stovetop over low heat with 1–2 tablespoons of milk per cup of leftovers to loosen the sauce. Avoid microwave reheating on high as it can overcook the pasta and break the sauce; use medium power and stir frequently.

Ingredient Substitutions

If you prefer a lighter version, swap half-and-half for heavy cream and reduce butter by 1 tablespoon—this will slightly thin the sauce but maintain a creamy mouthfeel. For a sharper flavor switch straight cheddar for extra-sharp or a blend with Gruyère for nuttiness (use equal weight). To make it gluten-free, use a certified gluten-free elbow pasta and substitute the flour with a 1:1 gluten-free flour blend; the texture will vary slightly. For dairy-free adaptations, use unsweetened soy or oat milk and a plant-based cream substitute plus a dairy-free melting cheese; note flavor and texture will change.

Serving Suggestions

Serve hot straight from the pot with simple garnishes: a sprinkle of smoked paprika, chopped chives, or a few grinds of black pepper. For a dinner centerpiece, pair with braised greens or a crisp green salad to cut the richness. To make it heartier, stir in cooked bacon, roasted vegetables, or shredded rotisserie chicken. For a crunchy contrast, top individual bowls with toasted breadcrumbs or a handful of panko mixed with melted butter and broil briefly.

Cultural Background

Macaroni and cheese has roots in both British and American culinary traditions—recipes from the 18th century combined pasta with cheese sauces, and Thomas Jefferson helped popularize the dish after encountering it in Europe. In the United States, it evolved into a beloved comfort classic with countless regional interpretations: baked versions with a crisp top, Southern-style recipes with different cheeses, and modern twists that add lobster or truffle. This stovetop interpretation keeps the comforting heart of the dish while offering speed and silkiness.

Seasonal Adaptations

In colder months, enrich the base by stirring in sautéed mushrooms, caramelized onions, or roasted winter squash. In warmer months, keep it lighter with lemon zest, fresh herbs like thyme, and a small amount of shredded Manchego in place of some cheddar. For holiday gatherings, top with a sage-breadcrumb crust and bake briefly to meld flavors and add show-stopping texture.

Meal Prep Tips

Prepare the sauce ahead and store separately from the pasta to prevent the noodles from absorbing too much liquid. Reheat the sauce gently and combine with freshly cooked or reheated pasta right before serving. Portion into microwave-safe containers for quick lunches—add a splash of milk before reheating. For entertaining, keep the sauce warm over very low heat in a covered pan and add the drained pasta just before guests sit down.

This old-school stovetop version is all about approaching a classic with smart technique: a smooth roux, slow incorporation of dairy, and patient melting of cheese. Try it once and you’ll understand why it becomes a repeat request. Make it your own, share it, and enjoy all the cozy moments it brings.