Meet my all-time favorite mac and cheese recipe! This recipe has been in the works for over one year, no exaggeration. It has taken me that long to find my go-to mac and cheese method.
I wanted a classic stovetop recipe, like the blue box mac and cheese I grew up enjoying. But, I wanted to make my stovetop mac and cheese with real ingredients. I wanted it to be creamy and deliciously cheesy—but not oozing with so much cheese that I had to take a nap afterward.
Here is my ultimate mac and cheese recipe, which meets all of the above requirements. I purposefully used yellow cheddar and noodles that remind me of the boxed variety. It’s made simply with cheddar cheese and cream, and a few subtle dried spices to ramp up the flavor.
The best part? This mac and cheese could not be easier to make. Homemade mac and cheese for the win!
The Best Stovetop Mac and Cheese
Four reasons to love this mac and cheese recipe:
- It offers all the rich cheesy flavor and creamy texture you crave.
- You won’t need butter or flour for this recipe, and I promise you won’t miss either of them.
- Without the flour, the glorious sharp cheddar flavor really shines through.
- It’s really easy to make this mac gluten free. Just use gluten-free pasta!
I owe Melissa Clark credit for this technique. I stumbled across her stovetop mac and cheese recipe in her new book, Dinner: Changing the Game. It’s also available online at Food52.
My changes? Her recipe calls for freshly grated nutmeg, but I found that mac and cheese needs a few other spices to be utterly irresistible: mustard powder, garlic powder and onion powder, and the tiniest pinch of cayenne pepper. That combination is subtle but makes a world of difference. Trust me.
I also adjusted the method, since it was a little unreliable for me. This mac and cheese turns out perfectly every time as written below.
NOTES ON OTHER METHODS
Before I stumbled on this technique, I tried mac and cheese recipes with béchamel sauce, both stovetop versions and baked. No matter the recipe, the béchamel versions turned out somewhat grainy and floury-tasting.
I also tried mac and cheese with evaporated milk, which seemed more like Velveeta than real cheese and left me with a stomachache. I tried mac and cheese with Monterey Jack, too, which offers less flavor than cheddar and produces an excessively gooey texture (that’s right—I didn’t want gloppy mac!).
I tried some totally unconventional methods, too. I tried to get away with using pasta-cooking water instead of cream, and that left me with a stringy mess. I even tried mac and cheese recipes with cauliflower purée or yogurt, and those were not mac and cheese. My simple cheddar-and-cream version is by far the best!
Stovetop Mac and Cheese Tips
Use quality cheddar cheese. The cheese is the predominant flavor here (and rightly so). I prefer sharp or extra-sharp cheddar cheese for maximum cheddar flavor.
Grate the cheese by hand. Pre-shredded cheese is coated with starch or cellulose to prevent the shreds from sticking together. Those unnecessary ingredients can prevent you from obtaining a perfectly creamy melted cheese sauce.
Better pasta makes better mac and cheese. I love Montebello’s organic strozzapretti noodles (affiliate link/those are the noodles you see in these photos). I buy them at Natural Grocers or my local health food store.
Make sure your ingredients are measured and ready. This recipe comes together so quickly. You won’t have time to measure the ingredients before it’s time to add the next one!
Don’t overcook the cream. Letting the cream boil too long reduces the moisture content to the point that the cheese sauce ends up stringy. Start the one-minute timer once it starts boiling (which might be the second the cream hits the pan) and you will end up with perfect sauce.
Want to lighten up this mac and cheese?
This mac and cheese is made with real cheese and real cream. It’s insanely delicious and worth it. That said, here are a few ideas on how to make it more nutritionally redeeming:
Substitute half and half for the heavy cream. Half and half is equal parts heavy cream and whole milk. Your mac and cheese won’t be quite as creamy or rich, but it’s still very good.
Add veggies! Reduce the amount of pasta to 6 ounces. Add 1 1/2 to 2 cups chopped broccoli florets (from 1 head of broccoli) or 1 cup fresh or frozen peas to the pasta pot when just 2 to 3 minutes of pasta cooking time remain. Drain and stir into the cheese sauce as directed. Or, stir 1 to 2 cups roasted or cooked vegetables in at the end. Roasted Brussels sprouts are great.
Use high-quality ingredients. Grass-fed dairy tends to be higher in healthy Omega-3s. Buy organic cheese and cream to avoid added growth hormones.
Use whole grain pasta. This won’t reduce the calories or fat, but it will add whole grains and increase the fiber content. That will make the mac and cheese more filling. My favorite brands of whole wheat pasta are DeLallo and Bionaturae.
Use a more voluminous noodle shape. (Such as rotini, fusilli or chiocciole.) This won’t reduce the calories or fat, either, but it makes it seem like you’re eating more pasta because it fills more of your bowl. If you swap other noodle shapes for the macaroni, measure them in ounces (8 ounces is usually half of the box) instead of cups (you’ll need more than 2 cups; the exact number depends on the shape).
OTHER OPTIONS
Looking for a plant-based mac and cheese recipe? This recipe is not a good candidate for making vegan, but I highly recommend my vegan mac and cheese recipe—it’s a creamy stovetop mac and cheese like this one.
Looking for lighter, veggie-packed pasta dishes? I have lots of pasta recipes for you!
This mac and cheese has become a staple recipe in my kitchen and I hope it becomes your go-to mac and cheese, too.
Please let me know how you like this mac and cheese in the comments! Your star ratings with your comment are tremendously helpful, too.
Watch How to Make Mac and Cheese
Real Stovetop Mac and Cheese
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings 1x
- Category: Entree
- Method: Stovetop
- Cuisine: American
The best stovetop mac and cheese! This recipe is like blue box mac and cheese, but made with real cheddar cheese. It’s creamy, delicious and so easy to make! Recipe yields 3 modest or 2 generous servings; multiply and use a larger pot as necessary.
Ingredients
- 8 ounces (2 cups) regular or whole-wheat macaroni noodles
- 2 teaspoons salt, for the pasta cooking water
- ⅓ cup heavy cream
- 1 ⅓ packed cups (5 ounces) grated sharp cheddar cheese
- ½ teaspoon mustard powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Tiny pinch of cayenne pepper, or a dash of your favorite hot sauce
Instructions
- Bring a medium pot of water to boil. Add the noodles and salt. Cook until the pasta is al dente, according to package directions. In the meantime, make sure all of your ingredients are measured and ready (I combine the dry spices in a small bowl).
- Drain the pasta and leave it in the colander for now. Return the empty pot to medium heat. Immediately add the cream and let the mixture come to a boil. Once boiling, set a timer for 1 minute.
- Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat.
- Taste and season with salt, if necessary. Serve immediately.
Notes
Make it gluten free: Substitute your favorite sturdy gluten-free noodles, such as a corn and quinoa blend.
Change it up: To make this mac and cheese a little more sophisticate, sprinkle your bowls with some finely grated Parmesan cheese and toasted bread crumbs. See my note above in the “lighten-up” section on how to incorporate broccoli or other veggies.
How to reheat: This mac and cheese is best enjoyed fresh, but you can gently reheat it in the microwave or on the stove. Don’t overdo it; the ingredients are more likely to separate if they are overheated.
Tova
This has me drooling. Next time I’m craving mac and cheese, will definitely try this recipe! Thanks, Kate!
Kate
Hooray! Mission accomplished. Let me know what you think, Tova.
Jessica caban
I love your recipe your mac an chesse it was delicious my family and friends enjoyed more recipe Kate !!!!!
Janice
Can you please define ‘sharp’ cheddar in this recipe? Since most kids prefer boxed macaroni over anything else made from scratch, I am going to use this recipe at our kids camp this summer. Brilliant and thank you.
Kate
There are different flavors or sharpness to cheddar cheese- mild and sharp. Hope this helps! It will say on the packing.
eva custers
My kids have been obsessed with mac & cheese lately so I was very happy this showed up in my inbox. I tried the bechamel version too and let’s face it, it sucked. Until now our favorite is still Annie’s from a box (if you add cubes of cooked ham and a side of broccoli it’s really good!).
I want to try this recipe this week so went online to order the spices. Just one question though – is it mustard powder or mustard seed powder you use?? (assuming there is a difference). Thanks!!
Kate
You’re welcome! Kids and mac and cheese, of course.:) Mustard powder is what you will want. Hope this helps!
Natalie Kurtzman
This looks SO GOOD!!
Kate
Thank you!
Sarah
Is there supposed to be nutmeg? I don’t see it listed in the ingredients
Kate
Nope! I omitted her nutmeg and added my favorite mac and cheese spices.
Cassie Autumn Tran
Even though I’m vegan, I just had to read about this macaroni and cheese recipe because it reminded me of childhood! I will try out your vegan mac n’ cheese very soon–so excited!
Kate
Yes, the vegan mac and cheese is great too!
Elena Fontenot
Hi! Do you think this would freeze well? Thanks!
Kate
Hi Elena! That’s a good question. This recipe might be tricky given the dairy content, but I’ve had good luck freezing lasagna so I’m really not sure. If you try it, please let me know.
Rebecca B.
Hi there! I was SO EXCITED to see this new recipe pop up! I had mac and cheese on the menu for tonight and decided to try this one. One question – is it supposed to be 1/2 tsp. mustard powder? That’s what I added and it was ALL I could taste. It was such a bummer! I will definitely try this recipe again and just use less next time. Thanks for sharing this with us!
Kate
Hi Rebecca, I’m super bummed to hear about the mustard powder. Yes, it’s supposed to be 1/2 teaspoon. It’s very subtle when I’ve made it. I just checked other mac and cheese recipes and this seems like a pretty standard amount. Are you sure you grabbed mustard powder? Was it regular mustard powder? Hoping this isn’t a common issue! Sorry again.
Rebecca B.
Oh my goodness, please don’t apologize! I love you and your recipes so much! It was regular mustard powder – could just be that mine was stronger or something. I was just curious to see if anyone else had the same issue. No worries! Again, thank you for all you do! Recipe’s from your site are the only vegetarian meals that my hubby really loves. You’re amazing!
Angie
+1 over here for the overwhelming mustard flavor! I love your recipes, but unfortunately this one was a miss for us. :/ My search for the perfect stove top mac and cheese continues. But thank you for continuing to share your talents!!
Joanna
I just made this tonight and was overwhelmed by mustard. I had a good brand of sharp cheddar too so I thought the cheese would have stood up to it. Also, when do you pull your pan off the heat? I had some problems with the milk boiling so fast there the minute was up the cream was almost gone.
Gina
I had this same experience. I suspected initially that my flavor balance was off because I only had medium cheddar on hand, not sharp. However, now that I think about it, I’ve seen 1/2 tsp mustard powder for recipes using 12-16 oz of dry pasta. So maybe that’s too much for 2-3 servings?
I still loved this recipe. I have botched the bechamel version more times than I can count, and this one actually worked.
Natalie
I love mac and cheese too. They’re always tasty all the time :)
My vegetable I often add is broccoli xD
Kate
It’s so good! Thanks Natalie for the comment.
Jeannette
I’m so glad you posted a mac and cheese recipe that doesn’t require a bechamel sauce. For whatever reason I just don’t like it, maybe because growing up in Switzerland we never had it. Funny thing is though that your recipe is fairly similar to a very traditional Swiss dish called “Älplermagronen” (alpine farmer’s macaroni) which – just like mac and cheese – can be made in the oven or on the stovetop. It’s a mix of potatoes and macaroni in a sauce of cream and aged cheese (typically gruyere) topped with fried onions and apple sauce on the side. My husband who grew up in the US thinks it’s a genetic disorder to eat apple sauce with it…
“Sometimes called herdsman’s macaroni, alplermagronen is a traditional all-in-one dish from the German part of Switzerland. It uses all the ingredients that were available to the herdsmen who were looking after their cows on the mountain pastures of the slopes of the Alps: cheese, potatoes, onions, macaroni, milk or cream – and apples. The classic version is made by layering cooked potatoes and macaroni with cream and cheese, baking it in the oven and then serving it with fried onion rings and a stewed apple sauce on top.” (expatica.com)
Kate
Thanks for sharing, Jeannette!
Meghan
I’m going to have to add Kate’s version and the Swiss one to my menus this week. My kids will be thrilled!
Jeannette
Your kids will love your meal plan for the week ;-). Curious to know if you like the Swiss version. I just had it last Saturday before it (finally) gets warmer here!
Gaby Dalkin
OMG!! This is one of my childhood faves
Kate
I know, me too! That’s why I had to get one on the blog. :)
Kari
yum! I am such a sucker for mac & cheese!
kari
Kate
Aren’t we all!
Kayla
This looks so delicious! I can’t wait to make some using my Rumiano Family Organic Sharp Cheddar & Salted Butter! It’s life changing stuff! Grass fed, non-GMO, organic, high quality cheese & butter. Mmm.
Kate
Let me know what you think, Kayla! I appreciate the review.
Carissa Nelson
I so appreciate all the work you put into perfecting this recipe, thank you! I’ve loved the idea of homemade mac and cheese, but the results in every recipe I’ve tried so far were just meh. I was so bummed — and we went right back to the blue box you mentioned :). I can’t wait to try this ~ yay for real food!
Kate
Thank you! It took time for sure, but now it’s just right. Love to hear what you think when you try it, Carissa.
Rose smith
Pasta is my all time favorite recipe!!I am enjoying looking at this Thanks for sharing!!
Kate
You’re welcome, Rose!
Janice
My apologies, I should have been more specific. There are quite a few varieties of sharp cheddar out there ie ‘old’ yellow cheddar (cheaper), aged Balderson white (expensive). I’d be interested to know what brand you used because the taste can be quite different based on which sharp cheddar I use.
Kate
Hi Janice, thanks for the clarification! I’ve used a variety of cheddar cheeses for this mac—inexpensive to expensive. I can’t recall the name of the best one, so I would say use your favorite brand.
Tee
Hi,
i really want to try this. What do you mean by cream? what type of cream where you referring to?
Kate
Heavy cream from the ingredient list. I hope this helps!
Lisa Strader
Thanks for introducing me to the easiest homemade mac and cheese I’ve ever tried! I made this for dinner a couple nights ago, and it turned out deliciously. Sadly I didn’t have any heavy cream so I used half-n-half, and it was still good— but I’ll definitely go for the cream next time (and probably white instead of whole wheat pasta, just to make me feel like a kid again). I was curious to see if this technique (boiling the cream, then stirring in cheese for an easy sauce) could work for a parmesan-based white sauce, and it totally did! So much easier than making a roux and spending forever whisking the ingredients.
Kate
You’re very welcome, Lisa! I’m glad both worked out well. Parmesan white sauce, delicious!
Roger
I made this tonight, loved it! Thank you.
Kate
You’re welcome, Roger!
Tracy
Made this delish dish tonight with added broccoli. Had to sub (bit more) prepared mustard for powder (magically out ♀️) and it was still tasty. Thanks C+K!
Kate
Welcome, Tracy!
Kristin
Ohh, thanks for the evaporated milk suggestion. I haven’t had velveeta in decades, but rememember it fondly from my childhood. I make my Mac and cheese with a Julia Child bechemel and I agree it is slightly grainy. The best part, is that I always have the ingredients in the house. Whipping cream sounds delicious, but I would have to plan ahead and make a trip to a store that sells one of the the carrageenan/additive free brands(Sassy Cow, Deans Dairy Pure). On the other hand, I always have milk in the house, which can easily be evaporated. Plan to try it both ways, evaporated milk and whipping cream.
Kate
Let me know what you think!
Kristin
It was 5 thumbs up at our house! It was a bit stringy with the evaporated milk, but still tasted delicious. I think it helped that the recipe had double the cheese of the bechemel kind. Unfortunately one can only add so much cheese to a bechemel sauce before the sauce breaks. Thanks again for the recipe, it will be my new go to Mac and cheese. I will have to try it with whipping cream next time. My husband and I agreed the onion and garlic made a huge difference.
Ruth McAllister
When I make Mac and cheese, I use cornstarch instead of flour. One cup milk, two tablespoons butter and 2 tablespoons cornstarch, as much cheese as you like, a teaspoon of dry mustard powder and 1/2 teaspoon smoked paprika makes a sauce that is never floury!
Kate
Thank you, Ruth for sharing!
lau ngon ha noi
Wow. This made me hungry. Next time i gonna try it!
Kate
Let me know what you think!
Katelyn
I just made this, it is excellent. I am leaving my weird, grainy, bechamel using days behind and I will be using this recipe going forward!
Kate
Win! I’m happy to hear that, Katelyn. Thanks so much for your review.
Cathy
This was great! Perfect comfort food I needed and didn’t feel too guilty about it – I used whole wheat and added leftover frozen peas, also added some sriracha at the end. I actually had tried Melissa Clark’s a while ago but prefer the combo of spices you picked. Will definitely make again and change up the veggie combo!
Kate
I love your additions, Cathy! That sounds great. Thank you for your review.
Edith
This is really good! I add extra garlic powder and cayenne. There’s only two of us and we are not big eaters. Leftovers make a great frittata!
Kate
Thank you for sharing, Edith!
Julie
This recipe wasn’t overly gooey like so many others I have tried. The sharp cheddar added a lot of flavor to the dish. It was nice not to make a bechamel sauce but the cheese seemed to harden quickly as the dish cooled down. My husband loved this mac and cheese but was disappointed that there wasn’t leftovers! I will definitely make this again.
Kate
That’s a win, Julie! Thank you for sharing.
Linda
Hi Cookie and Kate, I did make your recipe. It was wonderful! I did make some changes because of what I had on hand. I used 2% milk, 1/2 cup, crumbled cooper cheese a little more than the recipe called for. It looked a little thin when it boiled, so I added 1 tablespoon butter and 1/2 tablespoon sifted flour which thickened it up nicely. It boiled up again, I let it boil for a minute and poured it into the leftover rotini I had on hand. When it’s time to pour the cheese sauce out of the pan, be sure to have your pasta nearby. The sauce will burn the bottom of the pan as it is poured out. Just do it quickly and it won’t burn the bottom of the pan very much. I did use garlic salt because that’s all I had, but I didn’t think it was too salty. It was so good!
Kate
Love to hear your variations, Linda! Thanks so much for sharing. I appreciate the review.
TeeJay
Very good and easy recipe. I used 1/2 Trader Joe’s caramelized onion cheddar and another good quality cheddar. I also shredded in some carrots.
Kate
Thank you, TeeJay for sharing! I appreciate the review.
Kristina
My kids and I made and enjoyed this last night. It had a lot of flavor and was certainly very creamy. The leftovers aren’t nearly as good as the fresh-off-the-stove dish, so I’d recommend only making what will get eaten right away. Thanks for a tasty and simple mac and cheese recipe!
Kate
Thanks for sharing, Kristina!
Karin
My two toddlers love it! They love pasta in general but my daughter doesn’t like tomato sauce. So I decided to try this recipe and it’s a winner! Thank you again for another successful recipe!!!
Kate
You’re welcome, Karin! I’m glad it could satisfy your family.
Megan
Super easy. I made a double batch for 4 under 5 yr olds and 1 adult. They demolished it. We only have enough leftovers for 2 kid servings!
Kate
I love that! Thank you, Megan for sharing.
Saleha
Are you saying to use 160z of pasta for This recipe? In the list of ingredients it states 8oz and also (2cups) instead of 16oz? PLease clarify; I will make this shortly
Kate
Yes, roughly 2 cups for this type of pasta is 8 oz. Hope this helps!
Ginger Jacobs
Very bland. I have had better
Kate
I’m sorry to hear you were disappointed, Ginger.
Kelly
Just found this recipe and already made it twice! I don’t keep powdered onion, garlic, or mustard, so I threw in a veeery thin slice of onion and a clove of garlic while the cream was heating. I then added about 1/8 teaspoon of prepared mustard with the cheese and a dash of pepper. My husband was raised on the boxed kind and he loves this!!
Kate
Thanks for sharing! I’m glad this won your husband over, Kelly. I appreciate the review!
Kathryn
Has anyone tried freezing this recipe? Looking forward to making it:D
Kate
You can always search through reader comments to see if anyone has had any luck! I don’t freeze all my recipes, but I know a lot of readers sdo give it a try.
kay morris
Lost my recipe. then I found soooo many macaroni casseroles! bam! i found yours, started to read, obeyed your instructions and! you have a 5-star recipe because mine came out perfect! So simple and tasty and I am tickled pink. thank you!
Kate
Lovely, Kay! Thank you for sharing your comment and review.
Paula
Sorry. Sadly, this one didn’t work for me. I must have done something wrong. It was stringy and a mess to clean. Not creamy and yummy looking like the picture. If you have any suggestions on where I may have made my mistake I’d be happy to hear and try this one again.
Kate
I’m sorry to hear that, Paula! Hmm…that’s interesting! Did you let the cream come to a boil, then add the cheese? It needs to be boiling and then set the timer for one minute?
Paula
Thanks for replying. I feel like I did that but I’ll try again. It looks so good in the picture I’m determined to get this right!
Kate
Hi Paula, I hope it turns out perfectly for you next time. Be sure to use sharp cheddar cheese (not another variety of cheese), and don’t let the cream boil for any longer than 1 minute. It should turn out just like the pictures. :)
kbgetsfit19
I second this. I followed the recipe to a T and it came out so stringy. My 3 year old wouldn’t even it because of the texture. I am wondering if it has something to do with my stovetop temperature since they all vary. Maybe mine was too hot and letting it boil for a whole minute made it less saucy? When I put the cream in, it immediately started boiling on the edges if that makes sense, but I let it sit for a minute anyway. I may try again though bc it is an easier version of mac and cheese than others I’ve tried. Oddly however, my oops version was better the following days than fresh lol, so there’s one positive!
Marie
1/3 cup of cream/half and half seems like too little. By the time it’s been boiling for a full minute there’s almost nothing left. The cheese becomes stringy.
Kate
Hi Marie, very sorry to hear that you were dissatisfied by the recipe. Did you use sharp cheddar cheese and set the timer for exactly one minute? It sounds like your cream reduced too much—perhaps it spent too much time on the stove, or your temperature was a little too high. I hope you’ll give this recipe another shot! It’s my favorite.
Eddie
Hi C&K, I made your stovetop mac&cheese and it is great. I am celiac and my Italian wife (from Kansas City) is not so I made 2 kinds of pasta (regular and gluten-free) and made the sauce in 2 separate iron skillets. Then mixed the pastas into the 2 skillets and, bingo, 2 delicious bowls of creamy, cheesy Mac and cheese. ‘Best I ever had” my wife said. I think next time I might start with sautéed diced onion and then add to sauce along with peas. Call it “Mac, Cheese and Peas”. Thanks. Eddie
Kate
Best ever? I will take the compliment! Thanks for sharing, Eddie.
Martha Bandley
I am going to make this but I am confused when you said to drain the pasta and then into the empty pan add the cream and let the mixture come to a boil. What mixture?
Kate
Hi Martha! Let the cream come to a boil, then you will add in the cheese – see step three. Hope this helps!
BrendaErlich
Love the recipe. It turned out delicious and it is chilly out so it was heartwarming also. Thank you!
Kate
You’re welcome, Brenda!
Deborah Mickler
Hi Kate,
Have you tried freezing this and then reheating in microwave after thawing? I am looking for a mac and cheese that will travel well.
Your recipes continue to be my nightly go-to. Just made your apple muffins last week. Delicious with no guilt. Your lentil soup is a staple aroun here. Made it last night with brussel sprout greens. I could go on…
Kate
Hi Deborah! I haven’t tried with this one. Since this one is best consumed right away, I knot sure how that would work. Typically, recipes with dairy don’t freeze the best.
Eryn
I halved this recipe to make it for one and it was soooo good! I’ve been testing different stovetop mac recipes all month and this is hands down my favorite.
Kate
Thanks for sharing, Eryn!
Rhonda
Stumbled on your blog today and made this recipe for dinner. It was awesome and a definite keeper! Excited to try more!
Kate
Thanks for sharing! I’m glad you stumbled.:)
Jillian
Hi! I’m planning to make a number of C+K recipes this Thanksgiving — including this the kids. I hope to make it on Wednesday and reheat on Thursday. Do you think I could bake it as a reheat option?
Kate
This is really best served immediately. You can reheat it, but reference my notes. :)
Micheline
Method is quick and easy. Sauce is creamy. The only issue is with the taste of the spices. They overpowered the taste of the cheddar. I will try making it again with just salt or a little tiny bit of paprika like the blue box uses.
Kate
I’m sorry you felt that way! Yes, alter the spices to your liking, Micheline.
Mallory
Absolutely amazing. I bought your book and have made almost every entree, have yet to be disappointed. Thank you!
Kate
Hooray!! Thanks for your support, Mallory. I’m glad you love this recipe and the book.
Kristina
Hi Kate! Making this for the kids for Christmas Eve! Let me ask you- if I was going to steam and mash up carrots to blend in with this recipe to give the kids some hidden veggies since I know they won’t eat any at a big family party like this, how/when do you suggest I do this? I tried a version of this (delicious) at a kids’ playplace and thought i could make my own! Thanks :)
Kate
I haven’t tried it, but I would try after you have mixed in the cheese sauce. Let me know how it goes! Sneaky!
Tara Formisano
What percent of heavy cream is in this recipe…the highest we have is 35 percent for whipping cream and before that is 18 percent table cream
Kate
Hi Tara, I used and recommend the whipping cream option.
Ms
Hi! If I want to make this with whole milk (no cream) do I need to make any other change?
Thanks!
Kate
It might be a little more watery. Let me know what you think! Keep a close eye on it, but it might need to cook slightly longer to get the thicker consistency.
Ms
I don’t know if it was the milk but it was really bad. The problem was the cheese was melty instead of liquidy. Like pizza cheese. So to fix my preg craving I had the boxed kind yesterday I really want to get this right lol any ideas?
Jane
I made this and it was very delicious but it was stringy. Did I over heat the cheese do you think? I just used a freshly grated cheddar
Kate
Hi Jane! That is likely. The timing of this is pretty picky to make sure you get the creamy consistency.
Catherine
Mine turns out stringy every time and i am following your recipe exactly. No idea what’s wrong.
Kate
Hi Catherine, I’m sorry to hear this one isn’t perfect for you. What type of milk are you using and it’s boiling for 1 minute?
Catherine
Yeah I used heavy cream and I set the timer for one minute once it started to boil. It takes a bit for it to start boiling even though I use the same pan. I just used regular cheddar since we only have one variety here in Europe. I’m pregnant and craving boxed Mac n cheese and want this to work so badly! Could it be the cheese? It’s regular cheddar. I’ve never not been able to use cheddar here for a recipe calling for sharp.
Annabelle
Made this for the first time tonight after seeing your instagram post – made with broccoli and cauliflower in the same proportion as you recommended for broccoli alone. Was brilliant! So simple and tasty – won’t bother with bechamel or nutmeg again. Thank you!!
Kate
Hooray!! Social media at work. :) Thanks for letting me know you tried it and loved it!
Anne
Hello! What would be a good substitute for Cheddar cheese if you cannot find it?
Kate
That’s odd that you can’t find cheddar! It’s a staple. Honestly, different cheese can provide a certain consistency so I’m hesitant to suggest a different one for this and it would really change the flavor. You can’t find any type of cheddar? (mild, sharp, etc?)
Sylvain
As written, this recipe needs far more cream than 1/3 of a cup. I used half and half instead of heavy cream. I started with the recommended amount and it was way too thick and didn’t cover the 2 cups of small shell pasta I used. I had to continue adding half and half from the carton while continuing to stir to unlock the sauce. In all I would say I used nearly an entire cup of half and half to properly coat the shells and get it to the creamy consistency I felt was acceptable. My guess is I overcooked it because 1/3 of a cup of liquid in a medium sized pot was barely enough to cover the bottom and I’m sure it overcooked because of this. Flavor was really good though otherwise.
Kate
I’m sorry this didn’t turnout perfect for you. It took me several times to get this recipe just right. The ratio with the heavy cream is really important(along with the cook time) to get the sauce just right. I’m glad you were still able to enjoy the taste, though!
Julie
so good and so easy to make! I added broccolli at the end with a little bit of sriracha sauce delicious!!
Kate
I like that! Sounds delicious.
Maria
These look absolutely delicious! You have amazing food photography too :] Thank You So Much for this awesome sharing!
Kate
You’re welcome, Maria!
Christina
I have long searched for the perfect creamy stove top Mac and Cheese. This one is perfect! So easy to make and I play around with the spices depending on my mood. Thank you!
Kate
You’re welcome, Christina!
Nancy
I am going to try this tomorrow…my absolutely love the blue box but I need a better/no preservative option. I have ground mustard…is that the same as mustard powder?
Kate
Yes! That should work, Nancy.
Kim Thom
Excellent! Be sure to use the spices as they really compliment this dish. Also, take the advice re measuring by weight not volume as the pasta shape makes a difference. This will be a regular at our home.
Kate
Thank you for your comment, Kim!
Gina Dwyer
I’ve made this three times now in the past few weeks for my son :) He loves it, and he’s quite picky about food. He’s never been much of a big mac and cheese guy, and prefers the boxed kind – until now! “Mom, can I have mac and cheese after all my exams next week?” – haha
Thanks for the quick and easy recipe!
Kate
That’s great! A hit for everyone.
Elisa
Great Recipe!!
I make this exactly as described but with Gluten Free noodles and it is always awesome!
Thank you so much
Kate
You’re welcome, Elisa!
Leja
So glad I found this recipe! When I made it I left out the mustard powder and instead did more garlic/onion powder. And used chili powder, and added bacon once the cheese was melted. Person preference on my end, but the heavy cream and cheese was the perfect way to make gooey mac and cheese – which is exactly what I was looking for!
Kate
I’m glad you found it too, Leja! Thanks for stopping to comment.
trev
this mac and cheese made my husband come back
Kate
I love it!
Joline Ganus
Thank you for the gluten-free option. What can I substitute for heavy cream to make it dairy-free?
Joline
Kate
Hi Joline! I would recommend checking out my vegan mac and cheese: https://cookieandkate.com/vegan-mac-and-cheese-recipe/
Alejandra
I just cooked this and it was amazing! Thanks for sharing such a tasty recipe that doesn’t have all the food preservatives the blue box has. 10/10
Kate
You’re welcome, Alejandra!
Annie
I made this according to your instructions but its a Nope for me. Nothing like the blue box mac and cheese. This was too bland and a bit gooey. I love some of your other recipes tho ❤️
Kate
Sorry to hear you didn’t love it!
Hannah
I made this dish and I really enjoyed it. Flavour was amazing and I was searching specifically for a stovetop mac and cheese that I didn’t have to put in the oven, and this hit the spot.
The only downside was that the cream required was way off. The first time I made this, it ended up looking more like natto (Japanese soybean dish) rather than a creamy cover of cheese sauce. I wonder party whether that was because I used only double cream (which is the UK equivalent and is a bit heavier than heavy cream) but even after I added more it still ended up way too stringy and more just like cheese on macaroni. I wonder whether it was because of the cheese I used (red Leicester and mature cheddar) because I know the former is a bit softer (and hence may end up more ‘stringy’) but I don’t think it would have such a huge impact.
Second time around, I eyed up the cream and ended up using probably closer to 3/4 cup of double cream mixed with single – maybe almost a cup, and it ended up much more like the image. Tasted amazing (I used the same cheeses as last time but a bit more mature) and was much closer to the texture I was expecting.
All in all a great recipe, but I really think the amount of cream needs adjusting (at least, it did for me). Thank you for sharing your recipe! x
Kate
Hi Hannah, I’m sorry you were disappointed with the cream. It could be the slight difference in the cream types, but I’m happy to hear you found a solution!
Erilee
Made this for dinnrt this evening. Too delicious!! Even my two pickey grandkids want it again tomorrow!! And SO easy. Thank you very much.
JJ
I have tried many of your recipes and loved them and had great success with them. In fact, Cookie and Kate is the first recipe blog I check when looking for a new recipe. But my Mac and cheese was very sticky. I had to scrub the pan to get the sauce out and there didn’t seem to be enough cheesy sauce to get much taste. I used half and half rather than cream. Was yours sticky? Do you have any other suggestions for what I might have done wrong? Maybe the type of cheese?
Kate
Hi JJ, you really need to use the cream here as it’s very specific to the creamy sauce and method. Is the cream the only thing you changed?
Janine Tiffany
Hi Kate, thanks for getting back to me so quickly. I will try it again with cream. Yes, that’s the only thing I changed.
JJ
Cora
Hi there,
I have a few questions.
How important is it to use cream or half and half, as opposed to whole milk?
Also, do you keep the heat on high after the one minute timer goes off, and all the cheese is added?
I tried this with whole milk, reducing it to medium low after adding the cheese, and it did not quite come together–it kind of incorporated, but wouldn’t really adhere to the pasta . I knew it was risky to divert from the cream, but the recipe looked so good I had to try it right away and only had milk on hand. Any suggestions as to where I went wrong would be much appreciated, since this looks like a great method, and the flavor was yummy.
Kate
You will want to use cream here to make sure it turns out thick and cheesy. Once the minute is up, add all of the cheese and spices. Stir until the cheese has fully melted to produce a creamy sauce. Add the pasta, stir until the pasta is evenly coated in cheese sauce, and remove the pot from the heat once pasta is incorporated.
Chris
Loved this! I haven’t had mac and cheese for years – it was worth the wait! I only had sour cream in the fridge and that worked well instead of normal cream. I also used a blend of cheeses – including a truffle cheese, and it was super delicious.
Thanks Kate
Kate
Thanks for sharing!
Heather E.
There is a reason I’ve purchased 4 copies of your cookbook; your recipes do not disappoint! This really is the BEST stovetop mac and cheese. It was incredibly simple to make. I used 8 oz of medium shells and felt like it was the perfect amount of cheese sauce. Thanks!
Dawn
I really enjoyed this dish and it was so simple to prepare. It was just cheesy enough and didn’t have that gloppy, floury, goopiness of many Mac and cheese recipes. I ended up making a huge batch for my husband to take to an outdoor event. I sprinkled the top with some good quality Parmesan and they heated up in the smoker. It got many thumbs up! Keep up the good work! I love both your book and your website!
Kate
Thank you, Dawn!
Kaitlin
Made this tonight… so delicious and so easy! My family loved it too.
Thanks for another winning recipe!
Laura B
Hi! Did you mean 2 cups dry pasta?? IThat is what I did with small elbows and there wasn’t enough cheese and too much pasta but still yummy!
sandra echeverri
Yumm! This was a hit with everyone. I added broccoli and kale and of course hot sauce. We loved it.
Kate
That’s great to hear, Sandra!
Hannah
I made this last night and it was so delicious and easy. I will be making it again in the near future!
Kate
Wonderful to hear, Hannah!
Vanessa Katzenberger
This was great! Quick and delicious. Thanks again for another great recipe!
Kate
You’re welcome, Vanessa!
Carol Ann
Could I use smoked cheddar cheese? Thank you, love your recipes.
Kate
I believe so, assuming that you enjoy the flavor of it! Sounds delicious.
Carol Ann
Thank you.
Lauren
So good and did not taste bland and floury like most homemade mac and cheeses. But dare I say…. This might have been a TINY too cheesy for me?! Which honestly, is not a bad thing. Next time I make it I will start with one cup. And also who knows, I could have accidentally added in more than it asks for!
Carly
This was a little too much money and effort for just pretty good macaroni and cheese. Honestly I think I might prefer Annie’s more still. I used the recommended pasta – Montebello – as well as Organic Valley’s cheddar which is always a winner in our house. Truth be told, maybe we were missing the traditional butter flavor. This is the first of many recipes I’ve tried from this website that wasn’t a five star for me.
Kate
I’m sorry to hear you didn’t love this one as much. Thanks for sharing, Carly!
Bella Holden
Thank you for this recipe! I have tried a few Mac n cheese recipes and they never turn out or taste good, but this was delicious and worked out perfectly!
Karen
I took a chance and used part sharp cheddar and part Gouda. Unfortunately, the cheese clumped. I added a bit of corn starch, which helped break the cheese down again. Do you think the issue was the Gouda? Thanks
Kate
Hi Karen! You mean, it clumped when you were trying to stir it into the cream? I haven’t experienced that with cheddar, so I’m guessing it was the gouda. If you used pre-shredded cheese, that could also explain it, since it’s coated in powder stabilizers.
Melissa
This site has been my go to cook book. I used chickpea spaghetti bc it’s what I had on hand, original almond milk. Two tbs butter, added some bone broth, sharp cheddar + parmigiana cheese. Also, a whole bag of frozen peas bc it reminded me of childhood!! I would have used cream if I had it! But still hit the spot.
lily
THANK YOU FOR NOTHING BECAUSE YOUR THINGS ARE STUPID IT HAS CHESSE A STUPID VIDEO WITHOUT ANY TPYE OF CHESSE THIS IS DUMB STUPID> AND I GOING TO DELETE THIS APP OR WEBSITE NOW.
Bee
Unfortunately, despite boiling the cream for exactly 1 minute, this turned into a weird, stringy mess for me.
I think I’ll stick with roux-based mac & cheese.
Kate
I’m sorry to hear that, Bee. I appreciate your feedback. Did you use fresh grated cheese?
george
yum
Jesse
Too much story, not enough recipe.
Jane
This is fantastic! Thank you!
Micayla Harland
I really wish you had a recipe/cooking app. Your recipes are the absolute best. I don’t even use google anymore, just search your blog!
Diane
I’m disappointed. My dad had no idea there were any seasoning in it. I used really good cheddar and that’s all it tasted like. I could have just melted the cheese and thrown in the pasta. Waste of energy.
Kate
Hi Diane, I’m sorry you were disappointed by this recipe. Sometimes if spices are old they can impact the flavor. Were your spices old?
Nicki
Could I use elbow pasta instead? Also, I couldn’t find extra sharp grated cheese(we are in)..so my choices are very limited…I bought a block of sharp cheddar cheese..would the recipe work if I grate the block and use it? Or else I have a bag of normal grated cheddar. Which one should I use?
Kate
Hi! yes, both of those should work. Let me know.
Nicki
I have a block of sharp cheddar cheese..could I grate that and use that or I have a bag of grated normal cheddar. Which one should I use? Also, can I use elbow pasta instead?
Kate
Hi! Sure you can try it. May just have more bite. Yes, elbow pasta can work.
Steph
Made this for lunch today- I have a family of four with 2 teens so I doubled the recipe. Followed it to a T, down to timing my cream boiling for 1 minute. I added freshly grated good quality sharp cheese and ended up with a stringy clumpy mess. We ate it because we were hungry but I wouldn’t make it again.
Kate
Hi Steph, I’m sorry to hear that. What size pot did you use?
LKM
I liked how easy this is, but mine turned out very stringy. Any thoughts on why this would happen? Thanks.
Kate
Hi! Did you follow step 2?
LKM
I did follow step 2, using 1/2 half n half and 1/2 heavy cream. I will say that I used cheese shreds, as that was what I had on hand. I guess I should try again with hand grated cheese…
Kate
Hi, changing the type of liquid would impact your result. Be sure to let me know if you try it again!
Alana
Toast some bread crumbs in a pan with some butter it adds an amazing touch
Carol Lo
I tried your recipe, and it was delicious! It was so rich that I had food coma afterwards :). I saw comments that the mustard flavor is overpowering. I’m guessing it depends on that kind of cheddar. By accident I bought smoked cheddar and the strongest flavor remains the cheese. I also added pepper and it turned out to be wonderful. Next time, I would probably adjust the amount of onion, garlic, and mustard powder to make the dish a bit milder.
Kate
Thank you for your review, Carol! Smoked sounds delicious.
Jessi
Holy moly. I have been looking for a homemade mac that my kids will scarf up as much as the boxed stuff, and we have tried so many that they groan when I tell them we’re trying another homemade recipe. I doubled the recipe for 5 of us, and they licked the pot clean! They even said it is better than their favorite brand with a bunny on the box!
My daughter said “is this Cookie and Kate, mom?” I guess she knows that your recipes never let us down LOL!
Kate
I love that! Thank you for sharing, Jessi.
Katie
I’ve made this recipe a several times for my family and they all love it!! Super creamy and delicious!
Kate
I’m glad you loved it, Katie!