Food and Recipes Pasta Stovetop Macaroni And Cheese 5.0 (2) 1 Review The creamy, comforting stovetop macaroni and cheese is a wonderful dinner on its own, but it also makes for a great side in a grander family meal. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a chef and recipe developer in the Dotdash Meredith Food Studios. She's an expert in menu development, intimate and high-volume dinner services. She's versed in food safety, restaurant management, testing, tasting, and dietary restrictions. Southern Living's editorial guidelines Updated on June 14, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely Active Time: 20 mins Total Time: 20 mins Servings: 6 Stovetop macaroni and cheese is quintessential comfort food. The all-ages crowd-pleaser comes together easily, it's perfect for a fast dinner during the week, and it's excellent when reheated as leftovers, too. While baked macaroni and cheese is always a popular preparation method, this stovetop macaroni and cheese recipe is perhaps even easier. Serve this dish with green beans for a delightfully colorful plate—and you’re all set for a delicious, unfussy meal any time of year. Learn how to make stovetop macaroni and cheese, and add a new way with an old favorite to your cooking repertoire. 38 Classic Comfort Food Recipes That Can't Be Beat Ingredients for Stovetop Macaroni and Cheese Many pantry staples are used to make this mac and cheese recipe, but a few key ingredients make sure it's extra delicious. Here's what you'll need: Elbow macaroni: This is the standard mac and cheese pasta pick, but you can use any short noodle you have on hand or like.Whole milk: You'll cook the pasta in a combination of water and milk so you can get a jumpstart on the creamy sauce.Sharp Cheddar cheese, processed cheese, and Parmesan cheese: This trio of cheeses hits all the right notes. They add plenty of buttery tang and bite. Plus the processed cheese (Velveeta is what we mean) makes the sauce extra creamy.Kosher salt and black pepper: For seasoning.Smoked paprika: Lends a slightly smoky flavor to the dish.Garlic powder: Adds a great depth of flavor without having to cook garlic and make a white sauce.Dry mustard: Adds a hint of tang and brightness amid all the rich cheeses. 20 Macaroni And Cheese Recipes That Taste Even Better Than Mom's How To Make Stovetop Mac and Cheese This recipe for mac and cheese on the stovetop isn't much harder than the boxed kind. There are a few extra ingredients and steps, but it's actually easy enough for a weeknight. Here's a brief outline of the process; the full recipe is further below: Step 1. Cook pasta: First combine water, salt and milk in a large pot, and bring to a simmer. Add the pasta, and stir often so it doesn’t stick. Cook until al dente, but do not drain.Step 2. Add remaining ingredients: Remove the dish from the heat, and stir in the cheeses as well as the spices. Stir until the sauce is melted and smooth. The sauce will continue to thicken as it stands. What Does Stovetop Mac and Cheese Taste Like? This simple recipe has depth from the mix of cheeses: The sharp Cheddar is the main flavor, the freshly grated Parmesan cheese adds a salty pop, and the processed cheese adds both delicious creaminess as well as a distinctly nostalgic taste. The spices and seasonings in this dish are subtle and mild. If you prefer a stronger flavor, you can increase the ingredients as needed. Classic Make-Ahead Macaroni And Cheese Our Tips for the Best Stovetop Mac and Cheese Never made mac and cheese on the stovetop. The Southern Living Test Kitchen provides great tips so your dinner is the best it can be: Give it time: The sauce initially looks quite thin, but it thickens substantially as it cools. So do be patient—but then you can add more milk as needed to thin the sauce.Fresh is best: For the Parmesan and Cheddar, be sure to use freshly grated cheeses: The starch on pre-shredded cheese will affect the texture of the sauce. How To Store Stovetop Macaroni and Cheese Scoop any leftover mac and cheese into a storage container, and seal with an airtight lid. Keep the fridge up to three days. Reheat in individual servings in the microwave, or warm all the leftovers at once in a pan on the stove. Add splashes of milk to make the mac and cheese looser as the sauce will thicken up significantly once cooled. Editorial contributions by Alesandra Dubin. Ingredients 4 cups water 2 tsp. kosher salt 2 1/4 cups whole milk, divided 1 (16-oz.) pkg. uncooked elbow macaroni 12 oz. sharp Cheddar cheese (from 2 [8-oz.] blocks), shredded (about 3 cups) 4 oz. processed cheese (such as Velveeta), cubed (from 1 [8-oz.] block) 1 oz. Parmesan cheese, grated (about 1/4 cup) 1/2 tsp. black pepper, plus more for garnish 1/2 tsp. smoked paprika 1/2 tsp. garlic powder 1/4 tsp. dry mustard Directions Cook pasta: Combine water, salt, and 2 cups of the milk in a Dutch oven or other large pot; bring to a simmer over medium, stirring occasionally. Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely Add pasta, and cook, stirring often so pasta doesn't stick to bottom of pot, until pasta is al dente, about 7 minutes. Do not drain pasta. Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely Add cheeses: Remove from heat. Stir in Cheddar, processed cheese, Parmesan, pepper, smoked paprika, garlic powder, and dry mustard until cheeses are melted and smooth, 2 to 3 minutes. Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely Sauce will continue to thicken as it stands. If sauce thickens too much, add remaining 1/4 cup milk to thin sauce to desired consistency. Garnish with additional pepper, and serve immediately. Morgan Hunt Glaze; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely Rate It Print Additional reporting by Alesandra Dubin