Forget the boxed stuff and the complicated flour-based roux. This recipe for Susan's Easy Stovetop Mac & Cheese delivers an unbelievably rich and creamy homemade mac and cheese in under 30 minutes. This is the ultimate comfort food: quick enough for a busy weeknight but delicious enough to steal the show. If you're searching for a quick and easy mac and cheese recipe that promises maximum flavor and minimum fuss, you've found your new go-to.
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Why You'll Want to Make Susan's Easy Stovetop Mac & Cheese
- Speed: It's ready in less than 30 minutes, making it the perfect weeknight mac and cheese when you need comfort food fast.
- Creaminess: The addition of cream cheese melts into the milk and flour, creating a stable, luxurious, no-fail cheese sauce that holds up beautifully.
- No Baking Required: The entire dish is cooked on the stove, simplifying the process and clean-up (no oven preheating necessary!).
- Robust Flavor: By choosing quality extra sharp Cheddar cheese, you get a bold, authentic flavor that easily beats any store-bought or restaurant version.
Ingredients - Here's What You'll Need
Steps to Make Susan's Easy Stovetop Mac & Cheese
- Start by cooking the pasta according to the package directions to the al dente stage. Then drain the pasta and set it aside while making the cheese sauce.
- For the sauce, start by adding the milk to a saucier pan. Then add the salt, pepper and flour to the milk. Whisk the mixture over medium heat until it starts to bubble and thicken. Next add the cream cheese, cut into small pieces. The reason for cutting the cream cheese into small pieces is so that it melts more easily in the hot milk mixture.
- Once the cream cheese is melted into the sauce, remove it from the heat and add the shredded Cheddar cheese. Whisk the sauce until the Cheddar cheese melts completely. Then, add the pasta and stir everything together to finish making the Stovetop Mac & Cheese.
Susan's Easy Stovetop Mac and Cheese Recipe truly lives up to its name. It's the perfect blend of speed, simplicity, and irresistible flavor, making it a guaranteed family favorite and a strong alternative to the baked versions. Next time you're craving the best rich and creamy homemade mac, skip the oven and the complicated steps and try this quick and easy version!
Frequently Asked Questions
Yes, you can! Gruyere, Monterey Jack, or even a smoked Gouda can be swapped in, but using a high-quality extra sharp Cheddar provides the classic, bold flavor that defines this dish. Always ensure you are using a good melting cheese.
Stovetop mac and cheese will thicken as it cools. If you plan to serve it later, toss the finished dish with an extra splash of warm milk just before serving to refresh the sauce.
Store leftovers in an airtight container for up to 3 days. To reheat, add a splash of milk (about 1-2 tablespoons per serving) to the mac and cheese in a saucepan over very low heat and stir continuously until the sauce becomes creamy again.
Recipe Tips and Tricks
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can leave your sauce gritty. For the smoothest, creamiest result, always use a block of extra sharp Cheddar and grate it yourself.
- Do Not Boil the Sauce: Once the cheese has been added, do not let the sauce boil. High heat is the #1 cause of grainy or separated cheese sauce.
- Add-Ins: Feel free to mix in cooked bacon, pulled pork, or steamed broccoli right before serving for a complete meal.
Other Great Macaroni and Cheese Recipes
- Quick and Easy Stovetop Shells & Cheese
- Classic Baked Macaroni and Cheese
- Ultimate Three-Cheese Mac & Cheese Bites
- Butternut Squash Mac & Cheese
- Best Ultimate Make-Ahead Creamy Macaroni And Cheese
- Make Ahead Muffin Tin Macaroni and Cheese Cups
- Guinness and Kerrygold Irish Mac & Cheese
- Wonton Mac & Cheese Bites
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Susan's Easy Stovetop Mac & Cheese
Ingredients
- 16 ounces (4 cups) uncooked medium elbow macaroni (See Note 1)
- 2 ¼ cups (18 ounces) whole milk
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 3 Tablespoons all-purpose flour
- ¼ cup (2 ounces) cream cheese, cut into ½-inch cubes
- 1 ¼ cups (5 ounces) shredded extra sharp Cheddar cheese
Instructions
- Cook pasta to al dente stage according to package directions. Drain; set aside.
- After pasta is cooked, add milk to a large saucepan. Add salt, pepper, and flour. Whisk over medium heat until bubbly and thickened. Add cream cheese; whisk until melted.
- Remove pan from heat. Add Cheddar cheese; whisk until melted. Add ¾ of the cooked pasta; stir to combine. Add remaining pasta; stir to combine.
- Yield: 6 servings.
Tips/Notes
- I used Cavatappi pasta.
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