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Irresistible Creamy Stove Top Mac and Cheese Recipe in 30 Minutes

Creamy Irresistible Stove Top Mac and Cheese Ready in 30 Minutes

Enjoy this Irresistible Creamy Stove Top Mac and Cheese recipe that’s ready in just 30 minutes for a comforting dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz Elbow Macaroni Substitute whole wheat for a healthier option.
For the Cheese Sauce
  • 2 cups Sharp Cheddar Cheese Consider swapping for gouda for a smoky twist.
  • 2 cups Milk Whole milk is preferred, but low-fat works too.
  • 2 tbsp Butter Using unsalted helps control overall saltiness.
  • 1 tsp Salt Adjust to your taste preferences.
  • 1/2 tsp Black Pepper Freshly cracked for depth of flavor.
Optional Add-Ins
  • 1 cup Cooked Bacon Adds crispy texture for extra indulgence.
  • 1 cup Vegetables Sautéed broccoli or spinach for nutrition.
  • 1 cup Shredded Chicken For added protein and heartiness.

Equipment

  • Large pot

Method
 

How to Make Irresistible Creamy Stove Top Mac and Cheese
  1. Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain the pasta and set aside.
  2. In the same pot, melt unsalted butter over medium heat. Once melted, sprinkle in flour to form a roux, stirring continuously until lightly golden (about 1 minute).
  3. Gradually whisk in milk, stirring constantly until the mixture becomes slightly thickened and bubbly, approximately 3 minutes.
  4. Lower the heat and slowly stir in sharp cheddar cheese. Keep stirring until the cheese is fully melted and the sauce is creamy.
  5. Add the drained pasta back into the pot, mixing well until the macaroni is fully coated in the cheesy goodness.
  6. Scoop the creamy mac and cheese into bowls or plates, sprinkle with freshly cracked black pepper, and dig into this delicious dish while it's warm!

Notes

Leftover mac and cheese can be stored in the fridge for up to three days. Reheat gently on the stove with a splash of milk for that creamy texture back.