Stovetop Macaroni and Cheese

ultra creamy homemade mac and cheese in a white bowl

4.70 from 139 votes

Stovetop Macaroni and Cheese

This is the best homemade Creamy Mac and Cheese that you'll ever have! The favorite kids classic takes only 30 minutes and beats any boxed mac and cheese out there. Made with evaporated milk, cream cheese, and whole milk for the creamiest homemade mac and cheese you'll ever have.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Diet: Vegetarian

Keyword: 30 minute dinner, kid-friendly

Servings:

Calories: 421kcal

Author: Kristina Tipps

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

Storing: 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.

Tip 1: 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.

Tip 2: 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.

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