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Stovetop Mac and Cheese

Smooth and creamy, this easy homemade Mac and cheese comes together in less than 30 minutes on the stovetop. 
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 281kcal

Ingredients

  • water
  • 1 tbsp salt
  • 12 ounces dried elbow macaroni noodles

Cheese Sauce

Instructions

  • Bring a medium size pot of water to a boil over medium heat. Stir in 1 tbsp salt. Add macaroni noodles and boil for about 5 minutes until noodles are al dente (still have a slight bite).
  • Strain the noodles and rinse with cold water. Set aside.
  • In a large pot melt butter over medium heat. Stir in flour.
  • Add the seasonings. Stir to combine. This will be a thick paste. Cook for 3-5 minutes to cook the flour.
  • Pour in milk. Whisk to combine. Cook at just below a simmer for about 5-7 minutes, while continuing to stir occasionally. Sauce will thicken and be able to coat a spoon.
  • Remove from heat, then stir in cheeses while they melt. Then add in the cream cheese and stir until that is completely melted.
  • Add the cooked macaroni noodles to the cheese sauce. Stir to coat the noodles.
  • Serve warm and enjoy.

Notes

Storage:
  • Store leftovers in a sealed container in the refrigerator 3-5 days. Leftovers can be reheated in a heat safe container in the microwave. Or in a small saucepan over low/medium heat. 
  • Freezer options: this can be frozen in a freezer safe container. For best results use within 1-2 months. However, can be stored for 3-4 months. To thaw place in the refrigerator overnight. Then reheat in a saucepan over low/medium heat. 

Nutrition

Serving: 1g | Calories: 281kcal | Carbohydrates: 10g | Protein: 12g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 66mg | Sodium: 639mg | Potassium: 175mg | Fiber: 1g | Sugar: 6g | Vitamin A: 753IU | Calcium: 330mg | Iron: 1mg