An easy stovetop macaroni and cheese you can whip up in minutes — quick to make and a delicious side dish!
Happy Friday, y’all! How has your week been?
We’re officially counting down to Thanksgiving — only a few weeks until the big day. For many of us the holiday season feels like one long countdown: Halloween, then Thanksgiving, then Christmas. Some start planning and celebrating even earlier, and that’s part of the fun.
Right now I’m focused on Thanksgiving recipes and side dishes. This year I plan to include a simple stovetop mac and cheese that’s creamy, flavorful, and holds up well when reheated.
Earlier in the week I shared a bacon ranch mac and cheese recipe, and today I’m offering an easy cheddar stovetop version. It melts smoothly, tastes rich, and reheats nicely without drying out — something many mac and cheese recipes struggle with.
When I’ve reheated this dish, I rarely needed to add extra milk to restore creaminess. That makes it perfect for holiday planning when dishes are made ahead and warmed before serving.
This stovetop mac and cheese is also quick to prepare — the longest step is waiting for the pasta water to boil. Once the pasta is cooked, it only takes a few minutes of whisking and melting to make a creamy cheese sauce and combine everything.
I’m adding this mac and cheese to our Thanksgiving table this year. It’s simple, comforting, and likely to become a repeat favorite.
Grab some pasta shells and cheese — let’s get cooking!
Easy Stovetop Macaroni and Cheese
Easy Stovetop Macaroni and Cheese
8-10 SERVINGS
15 minutes
15 minutes
30 minutes
An easy stovetop macaroni and cheese that can be whipped up in minutes; quick to make and a tasty side dish.
Ingredients
- 16 ounces shell pasta, uncooked
- 1/2 teaspoon ground dry mustard
- 4 ounces mozzarella cheese, grated
- 8 ounces yellow American cheese
- 8 ounces cream cheese, softened and diced
- 8 ounces mild cheddar cheese, grated
- 2 cups whole milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1 teaspoon pepper
Instructions
Bring a large pot of salted water to a boil. Add shell pasta and cook about 10 minutes until tender. Drain and set aside.
In the same pot, melt the butter over medium heat. Whisk in the flour and cook 1–2 minutes to form a roux.
Slowly pour in the milk while whisking until the mixture is smooth. Stir in the dry mustard and pepper.
Heat the milk mixture until hot but not boiling, then add the cream cheese and whisk until melted and smooth.
Add the shredded and sliced cheeses a bit at a time, whisking until fully melted and the sauce is creamy.
Toss the drained pasta into the cheese sauce and stir to coat evenly. Heat for 2–3 minutes to ensure everything is warmed through.
Serve immediately while hot and creamy.
