Easy Stovetop Mac and Cheese — This is a no-frills stovetop mac and cheese recipe using shells that the whole family will love. It’s easy, ready in 30 minutes, and uses real cheese!
Table of Contents
My daughter, like most kids, would eat mac and cheese for every meal. Homemade creamy mac and cheese is her idea of pure comfort food, bliss, and happiness.
This stovetop homemade mac and cheese is a basic, straight-forward, no-frills recipe the whole family will love. No breadcrumbs, no lobster, no bacon. Just classic macaroni and cheese.
It’s easy, ready in 30 minutes, and uses real cheese. No processed blocks of cheese or neon orange powder!
Recipe Ingredients
To make homemade shells and cheese on the stove, you’ll need:
- Pasta shells (or pasta of choice)
- Unsalted butter
- All-purpose flour
- Milk (I used Silk Unsweetened Cashewmilk)
- Salt and pepper
- Garlic powder
- Dry ground mustard
- Extra sharp cheddar cheese
- Parmesan cheese
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mac and Cheese on the Stovetop
Making mac and cheese shells on the stove is so simple and tastes way better than anything you’d get in a box! Here are the basic steps:
- Cook the pasta according to package instructions. Drain and set aside.
- Make the cheese sauce. Start by whisking together melted butter and flour in a large skillet until the mixture turns light brown and has bubbled for about 2 minutes.
- Slowly whisk in the milk, followed by the salt, pepper, garlic powder, and dry mustard. Whisk the shredded cheeses in last.
- Stir in the cooked pasta gently so you don’t break any noodles. Enjoy!
Recipe FAQs
Use your favorite shape of pasta. I like using medium shells to make shells and cheese, but rotini or bowtie are fun, too. And, of course, classic macaroni pasta will work here too.
I used Silk Unsweetened Cashewmilk to make this stovetop mac and cheese recipe, and it’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. You could also make this mac and cheese with almond milk — use whatever dairy or non-dairy milk you like!
You didn’t add enough milk and / or cooked the cheese sauce for too long.
The cheese sauce for the stovetop mac and cheese can turn grainy when using pre-grated, bagged cheese. Pre-grated cheese contains anti-caking agents, which can make for a grainy sauce. For the creamiest sauce, buy a block of cheese and grate it yourself using a box grater.
Recipe Tips
Cheese: Grate your own cheddar rather than buying pre-grated because pre-shredded cheese is resistant to melting. It also tends to clump up when added to a cheese sauce.
To make it creamier: After adding the pasta to the cheese sauce, you may need to add a splash of milk to loosen things up. It really just depends on how thick you like your homemade creamy mac and cheese.
Reheating: If you have leftovers, be sure to reheat them gently on the stovetop. You don’t want the cheese to separate, nor do you want to dry out the pasta.
What to Serve with Shells and Cheese
Storage and Reheating Instructions
Fridge: Let cool completely, then store in an airtight container for up to 5 days.
Freezer: The recipe halves easily but I make it as written because I have a real mac and cheese fan. I freeze leftovers in single-serve portions and can pull them out and re-heat at a moment’s notice. I love planned leftovers. Frozen shells and cheese will last up to 3 months.
To Reheat: Warm over medium-low heat for about 5 minutes or heat in 30-second bursts in the microwave. If the mac and cheese seems dry, add a splash of milk to loosen it up.
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Easy Stovetop Macaroni and Cheese
Ingredients
- 1 pound medium-sized pasta shells, cooked according to package directions
- ½ cup unsalted butter, (1 stick)
- ½ cup all-purpose flour
- 4 cups milk, (I used Silk Unsweetened Cashewmilk)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon dry ground mustard, (optional)
- 3 cups grated extra-sharp cheddar cheese, about 12 ounces (grate your own because pre-grated cheese in bags doesn’t melt well)
- 1 cup finely grated Parmesan cheese, about 4 ounces
Instructions
- Cook pasta according to package directions, drain, and set pasta.
- To a large skillet, add the butter and heat over medium heat to melt.
- Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the salt, pepper, garlic powder, optional dry mustard, and whisk to incorporate.
- Add the cheddar, parmesan, and whisk until melted and smooth.
- Add the pasta and stir to evenly coat. Depending on preference, if macaroni and cheese is on the thicker side, add a splash of water or milk to thin out to taste. I haven’t needed to do this, but it’s an option in case.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Mac and Cheese Recipes:
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30-Minute Stovetop Pumpkin Macaroni and Cheese — The pumpkin flavor is present without being overwhelming and what you notice is how cheesy and creamy the macaroni tastes.
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Instant Pot Chili Mac — Hearty chili mac made with ground beef, onions, tomatoes, kidney beans, and two types of melted CHEESE! EASY, ready in 20 minutes, and a cheesy comfort food family favorite that’s perfect for busy weeknights!
Post brought to you by Silk. The recipe, images, text, and opinions expressed are my own.
I tried to hold off until dinner to make this but caved as soon as soon as I got home from the store with shells, cheese and cashew milk (I was that shopper who bought the last 3 cartons of unsweetened–it’s getting popular). I had some for lunch and saved the rest for Jon’s dinner. We both loved it–it’s smooth and very cheesy (I grated a little fancy whiskey cheddar over the top ). It’s so easy and reheats well. I think some teriyaki chicken is up next this weekend!
I love that you made it the day I posted it (you’ve done that twice this week, you’re the best!!) and I am that shopper too who buys up all the cashewmilk! It’s popular here too and sells out fast sometimes! So I always have at least 2 cartons in the fridge! So glad you guys loved it and your fancy whiskey cheddar sounds AMAZING! I want that :)
I never thought to use almond milk in mac and cheese (probably because I always buy vanilla) but I’m so trying it now. Great idea!!
LOL it would be my luck to use my vanilla milk in my savory recipes…that would be me :)
But if you use the unsweetened cashew or almond, it’s perfect in savory recipes!
Mmmm…. Sometimes no frills is just the way to go! This looks amazing! And why half the recipe when you can have planned leftovers? Perfection!
Amen to planned leftovers!
This looks creamy, dreamy, and utterly amazing! I love a good mac and cheese recipe and knowing this is start-to-finish in a mere 30 minutes is beyond me. Totally love it!
30 minutes is all you need :) I sound like Rachel Ray. LOL
Yum! Is there anything better than homemade mac n cheese?
Paige
https://thehappyflammily.com
I’ve never made homemade mac and cheese. Crazy, right? My daughter has yet to meet M&C she doesn’t like, but my son only likes the blue and yellow box kind … but I bet he would like this recipe. It looks creamy and smooth and without the extra “stuff” that he objects to.
It’s truly your no-frills, ‘basic’ mac and cheese that most kids seem to like because it’s just noodles and cheese!
Man, this pasta has some serious creaminess going on! Years ago, when my daughter was a toddler, I would always make macaroni and cheese with extra-sharp white cheddar and Parmesan cheese. I haven’t made it in years, and now I am going to whip some up. Lovely pictures, Averie. My family and I could eat macaroni and cheese and never get tired of it. It’s one of the best comfort foods. I also like to grate my own cheese because I can live without the cellulose powder, which is wood pulp.
And those additives in the cheese don’t melt and so you end up with gloppy cheese!
My daughter would eat mac and cheese at every meal too! She likes the classic Kraft, YUCK! We make yummy home made mac and cheese all the time to get away from Kraft. We’ll have to try this, looks so creamy and yummy!
Mac and cheese is the ultimate comfort food! As an adult I’d love to eat it for every meal too! This one looks creamy and cheesy. Perfect!!
Real cheese is definitely the way to go as far as a good mac ‘n’ cheese is concerned! I’m seriously drooling over how gooey and cheesy this is and I love that it all cooks up in one skillet! Definitely a family-pleaser! :)
Hello comfort food! Averie, you always make the most delicious food. My grandma used to make us Annie’s White Cheddar Shells when we visited her apartment on Friday nights. It was always my favorite meal and she would let us stir everything together. This recipe looks healthier than the boxed version and so flavorful. :D
I have always seen that Annie’s one but have never bought it. That’s such a cute story about your grandma letting you be the helpers :)
The weekend is off to a cool, gray, rainy start and it’s supposed to stay this way for a few days. Perfect for staying in and trying some recipes! Mac and cheese is a favorite of Jon’s and I haven’t made it in years. Parm and cheddar sounds good together. I think I’ll get some pasta that will work for this and your teriyaki chicken!
It’s so gray and miserable in San Diego right now too. Mac n cheese is totally the kind of food you want to eat in this weather. Or just lots of cake :) If you try anything out, LMK how it goes!
I love no frills basic mac and cheese the best..no bacon, no lobster just mac and cheese. This looks so yummy. I’ve yet to try cashew milk but obviously I need to..this looks so creamy. I doubt we’d have leftovers but good to know I can freeze them for lunches if we do.
no bacon, no lobster just mac and cheese <--- as much as those things are trendy right now, for my daughter and I think for many people, just keeping it basic is the way to go :) You'll love cashewmilk. It's as thick as whole milk, even thicker maybe, but with virtually no calories. 25 calories in 8 ounces. I have no idea how they do it, actually!
My mom never made mac and cheese for us. She said it lacked nutrients and protein. I mean, come on, there’s cheese. So I’ve been obsessed with it in adulthood, trying to make up for all the lost years!
This is on my list now of mac and cheeses to try. It looks ridiculously creamy. I’m so excited!
My mom didn’t usually make scratch mac n cheese so when we had it, it was usually from a blue box :)
I loved that you used real cheeses in this, so much more healthy and taste much better :-) However I´ve never tried cashew milk and you have me wondering if I´d like it or not..
You’ll love cashewmilk. It’s as thick as whole milk, even thicker maybe, but with virtually no calories. 25 calories in 8 ounces. I have no idea how they do it, actually!
I’d like to say that my brother, who is almost 16, would also choose to eat mac and cheese for every meal if not for everyone else in the family forcing him to eat greens and meat and non-carby things. I love how creamy this looks- I always find that leftovers are a bit dry, but I’m sure that this recipe doesn’t have that issue (:
I know what you mean about dry leftovers and thankfully this recipe doesn’t have that problem at all!