Beat those winter blues with the ultimate comfort food: homemade Stovetop Macaroni and Cheese! This American favorite takes less than 30 minutes and can be served as a complete family-friendly dinner or a side dish for a family dinner or winter holiday. Made with evaporated milk, cream cheese, and whole milk for the creamiest homemade mac and cheese you’ll ever have.
"This was SO good! My family is already asking for more!"
Table Of Contents
This ultra creamy stovetop macaroni and cheese is made with a blend of 3 cheeses, plus a combination of milk and evaporated milk and a seasoned paprika roux to make it extra creamy and delicious. It's a simple stovetop macaroni and cheese recipe that's ready to eat in less than 30 minutes and will please the whole family.
We make a lot of variations of mac and cheese, and it's hard to pick a favorite. We love a 4-cheese macaroni and cheese dinner that fools my kids into thinking their eating Chick-fil-A and a southern baked mac and cheese when we have holiday dinners. You can also change it up by pressure cooking a hidden veggie mac or broccoli cheddar mac and cheese for picky eaters. And for adults who love buffalo chicken, check out this slow cooker buffalo chicken mac and cheese.
Ingredients
To give our mac and cheese it's amazing creamy texture and incredible flavor, you need:
- evaporated milk
- cream cheese
- whole milk
- flour
- butter
- paprika
- extra sharp yellow cheddar cheese
- white cheddar cheese
- short pasta: elbows, farfalle, cavatappi, wagon wheels, etc.
Tips from the Chef
- The best macaroni and cheese recipes alway start with a roux made of butter and flour. I add paprika to season my roux. Not only does the paprika give mac and cheese a stronger taste, but it gives it a fabulous yellow-orange hue.
- For the best outcome don't use a package of shredded cheese. Buy a block of cheese and do the shredding yourself. It will melt better to make a smooth and creamy sauce.
Instructions
- Bring a large pot of salted water to a boil (cover so it boils quickly). Add pasta to the boiling water and cook 8-10 minutes. Drain.
- While the water boils and pasta cooks make the sauce. Melt the butter over medium heat in a large shallow pan until it’s foamy. Add the flour and paprika and whisk constantly until a paste forms, about 1 minute.
- Add the whole milk, evaporated milk, and cream cheese. Whisk frequently, breaking up the cream cheese with a wooden spoon. Bring to a low boil. This takes about 5-6 minutes.
- Add the shredded cheese to the milk mixture 1 cup at a time. Whisk constantly until it’s melted and smooth, about 3 minutes total. Season with salt and let boil for 2 more minutes while whisking constantly.
- Immediately add the cheese sauce to the cooked pasta and serve warm.
What To Serve With Mac and Cheese
Mac and cheese makes a hearty and cozy meal on it's own. You can serve it with a fresh garden salad or caesar salad, a bowl of soup or some air fried chicken nuggets for the kids.
How To Store
Mac and cheese keeps in the fridge for 5-7 days in a covered airtight container. It's freezer-friendly for about 6 months. When stored you'll notice the cheese sauce appears crumbly. It will become creamy again when reheated.
Recipe
Stovetop Macaroni and Cheese
Equipment
- Large pot
- medium pan
- whisk
Ingredients
- 16 ounces elbow pasta
- 4 tbsp butter
- ¼ cup flour
- 1 tsp paprika
- 1 ½ cups evaporated milk
- 1 cup whole milk
- ½ cup cream cheese
- 2 cups white cheddar cheese shredded
- 2 cups extra sharp yellow cheddar cheese shredded
- 1 teaspoon salt
- pepper to taste
Instructions
- Bring a large pot of salted water to a boil (cover so it boils quickly). Add pasta to the boiling water and cook 8-10 minutes. Drain.
- While the water boils and pasta cooks make the sauce. Melt the butter over medium heat in a large shallow pan until it’s foamy. Add the flour and paprika and whisk constantly until a paste forms, about 1 minute.
- Add the whole milk, evaporated milk, and cream cheese. Whisk frequently, breaking up the cream cheese with a wooden spoon. Bring to a low boil. This takes about 5-6 minutes.
- Add the shredded cheese to the milk mixture 1 cup at a time. Whisk constantly until it’s melted and smooth, about 3 minutes total. Season with salt and let boil for 2 more minutes while whisking constantly.
- Immediately add the cheese sauce to the cooked pasta and serve warm.
Notes
Nutrition
Katie says
Thank you for sharing this delicious recipe. It turned out great!
Connie says
I made this tonight and have placed it in the fridge until morning. At what temp should I reheat it so that it is hot when I put it in my insulated carrier for lunch.
Kristina says
Hi Connie- you should heat it to 140F so that it's nice and warm for lunch. Enjoy!
Lyn says
This was tasty! I want to make it ahead for thanksgiving. What would be the best way to do that? Should I make + bake it on Wed and just reheat Thursday? Thanks!
Kristina says
Yup, that should do it. Enjoy!