If you are craving a creamy, cheesy comfort dish that’s quick and fuss-free, this Stovetop Mac and Cheese Recipe is exactly what you need. It masterfully blends tender elbow macaroni with a dreamy, sharp cheddar cheese sauce that’s enriched with eggs and evaporated milk for that rich, velvety texture—no oven required! Whether you’re cooking for a crowd or just indulging yourself, this recipe brings soul-warming nostalgia in every bite, and you’ll be amazed at how such simple ingredients pack so much flavor and satisfaction.
Ingredients You’ll Need
What makes this Stovetop Mac and Cheese Recipe shine is how straightforward yet purposeful the ingredients are. Each one plays a crucial role in creating the perfect balance of creaminess, tang, and a little zing that lifts the dish from ordinary to unforgettable.
- 1 lb elbow macaroni: The classic pasta shape holds onto the cheesy sauce beautifully, giving you delicious bites every time.
- ½ cup unsalted butter: Adds richness and helps coat the pasta evenly for that luscious mouthfeel.
- 4 large eggs: Essential for thickening and giving the sauce a silky, custard-like texture without heaviness.
- 1 (12-oz) can evaporated milk: Contributes creaminess and a subtle depth without making the sauce too runny.
- 1 tsp hot sauce: Just the right kick to brighten the cheesy flavors and keep things interesting.
- 1 tsp kosher salt: Brings out all the flavors and ensures every bite is perfectly seasoned.
- ¼ tsp garlic powder: Adds a gentle savory note that complements the sharp cheddar.
- ¼ tsp black pepper: Gives a subtle warmth and a little contrast against the creamy cheese.
- 1½ tsp dry mustard: Offers a subtle tang that enhances the sharpness of the cheddar, making the sauce pop.
- 5 cups shredded sharp cheddar cheese: The heart and soul of the dish, providing that irresistible sharp, gooey goodness.
How to Make Stovetop Mac and Cheese Recipe
Step 1: Cook the Pasta Perfectly
Start by bringing a large pot or Dutch oven filled with water to a rolling boil over high heat. Add your elbow macaroni and cook according to the package instructions until al dente—meaning tender but still with a slight bite. This ensures the pasta will hold up perfectly once mixed with the cheese sauce. Drain the pasta and return it to the pot so you can build your sauce right in the same pot, making cleanup a breeze.
Step 2: Coat the Pasta with Butter
While the pasta is still warm, add the unsalted butter and toss everything together. This step not only melts the butter into the macaroni but also prevents the pasta from sticking as you add the sauce. Butter is a secret weapon here, layering extra richness that turns every forkful into pure comfort.
Step 3: Prepare the Creamy Egg Mixture
In a medium bowl, whisk together the eggs, evaporated milk, hot sauce, garlic powder, and dry mustard until smooth. This mixture is key because it thickens the sauce gently and adds complexity. Pour this creamy blend over the pasta in the pot, setting the stage for that velvety, cheesy finish.
Step 4: Melt the Cheese and Finish the Sauce
Next, stir in the shredded sharp cheddar cheese and cook the mixture on medium heat for about 5 to 10 minutes, stirring frequently. You want to melt the cheese slowly to create that signature creamy, indulgent mac and cheese texture. Finally, season with kosher salt and black pepper to taste. Don’t be shy—seasoning is what brings all these flavors together beautifully. For a fresh touch and pop of color, garnish with parsley if you like.
How to Serve Stovetop Mac and Cheese Recipe
Garnishes
A sprinkle of fresh parsley or chives adds a lovely burst of color and just a hint of freshness that balances the richness perfectly. If you want an extra layer of texture, a light dusting of smoked paprika or crispy fried onions can take your Stovetop Mac and Cheese Recipe to the next level.
Side Dishes
This dish shines as a hearty main but also plays well with side dishes like a crisp green salad dressed in lemon vinaigrette, roasted vegetables, or even tangy coleslaw. These sides cut through the creaminess, offering a nice contrast both in flavor and texture.
Creative Ways to Present
For a fun twist, serve this Stovetop Mac and Cheese Recipe in individual ramekins, topped with breadcrumbs and briefly broiled for a crunchy golden crust. Or, for a casual family meal, pile it high in a large rustic bowl alongside some crusty bread to soak up every last cheesy bite.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers to an airtight container and refrigerate for up to three days. The creamy texture will thicken up in the fridge, so loosen it slightly with a splash of milk when reheating for that fresh-from-the-stove feel.
Freezing
While this mac and cheese is best enjoyed fresh, you can freeze it for up to two months. Place portions in freezer-safe containers, then thaw overnight in the fridge before reheating gently on the stove or in the microwave for a quick, comforting meal ready when you are.
Reheating
Reheat your Stovetop Mac and Cheese Recipe gently on the stovetop over low heat, stirring frequently and adding a little milk or cream to restore the sauce’s creamy consistency. The microwave works too—just be sure to stir often so it heats evenly and stays delightfully smooth.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! While sharp cheddar is classic and packs the most flavor, you can mix in cheeses like Gruyere, Monterey Jack, or even mozzarella for a milder, creamier twist. Just make sure any cheese you add melts well.
Is it possible to make this recipe vegan or dairy-free?
This particular Stovetop Mac and Cheese Recipe relies on eggs and evaporated milk for its creamy texture, so substitutions would require a different approach—think plant-based milks, vegan cheeses, and egg replacements. That said, it’s a great base to inspire those adaptations!
How do I prevent my mac and cheese from becoming gluey?
The key is cooking your pasta just to al dente and melting the cheese slowly with the egg mixture over gentle heat. High heat or overcooking can cause the cheese proteins to seize up, making it gluey instead of creamy.
Can I add extras like bacon or vegetables?
Definitely! Crispy bacon bits, sautéed mushrooms, steamed broccoli, or caramelized onions make fantastic additions that bring even more flavor and texture to your mac and cheese without complicating the process.
What’s the purpose of adding hot sauce?
The hot sauce adds a subtle kick and helps balance the richness of the cheese sauce. It’s not overpowering but gives a little depth and excitement, making the flavors pop just right in this Stovetop Mac and Cheese Recipe.
Final Thoughts
There’s something truly special about a creamy, cheesy bowl of mac and cheese made just right on the stove, without waiting on the oven. This Stovetop Mac and Cheese Recipe has become a go-to in my kitchen for its simplicity, speed, and unbeatable flavor. I hope it brings the same joy and comfort to your table as it does to mine—give it a try and watch it quickly become a beloved favorite in your home too!
Print
Stovetop Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Stovetop Mac and Cheese recipe delivers a creamy, cheesy comfort food classic made quickly using simple ingredients. Elbow macaroni is cooked to al dente, then combined with a rich blend of butter, eggs, evaporated milk, and sharp cheddar cheese. Flavored with garlic, mustard, and a hint of hot sauce for a subtle kick, this dish is perfect for a satisfying weeknight meal that serves eight.
Ingredients
Pasta
- 1 lb elbow macaroni
Dairy and Eggs
- ½ cup unsalted butter
- 4 large eggs
- 1 (12-oz) can evaporated milk
- 5 cups shredded sharp cheddar cheese
Spices and Seasonings
- 1 tsp hot sauce
- 1 tsp kosher salt
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1½ tsp dry mustard
Instructions
- Cook the Pasta: Bring a large pot or Dutch oven of water to a rolling boil over high heat. Add the elbow macaroni and cook according to the package instructions until al dente. Drain the pasta well and return it to the pot.
- Add Butter: Add the unsalted butter to the hot pasta and toss to evenly coat the noodles, which adds richness and helps create the creamy texture.
- Prepare Cheese Sauce Mixture: In a medium bowl, whisk together the eggs, evaporated milk, hot sauce, garlic powder, and dry mustard until the mixture is smooth and well combined. This mixture will create a velvety sauce when heated gently.
- Combine and Cook: Pour the egg and milk mixture over the butter-coated pasta in the pot. Then add the shredded sharp cheddar cheese. Place the pot over medium heat and cook, stirring frequently, for 5 to 10 minutes until the cheese is fully melted and the sauce is creamy. Be careful to avoid scrambling the eggs by stirring constantly and monitoring the heat.
- Season and Garnish: Season the mac and cheese with kosher salt and black pepper to taste. Optionally, garnish with fresh parsley for a bright, fresh finish before serving.
Notes
- Stir continuously once the egg mixture is added to prevent the eggs from curdling.
- Use sharp cheddar cheese for a more intense flavor and better melting quality.
- Adjust the amount of hot sauce depending on your heat preference.
- For gluten-free, substitute elbow macaroni with a GF pasta variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
