FINALLY!! A homemade stovetop Mac and Cheese Recipe that my children eat (and love)! This is one of the easiest mac and cheese recipes. The ultra creamy sauce is so simple to whip up and you can use a variety of pasta; macaroni, shells, spiral – you name it!
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This makes a big batch, but it reheats well and stays creamy. Read our tips below on reheating leftover mac and cheese so it doesn’t dry out..
Getting the cheese sauce right is no easy feat. I’ve tried so many different combinations of cheeses: sharp, fancy cheeses, mustards, nutmeg, etc., but this is the recipe that my children eat happily. The flavors of this homemade macaroni and cheese are very mellow and the texture is spot on. This recipe was adapted from the Sept 2016 issue of the Food Network Magazine (I collect their issues, and it is my favorite food magazine).
Ingredients for Stovetop Mac and Cheese:
Most homemade macaroni and cheese sauces call for sharp cheddar and mustard, which produce a harsher flavor than my children liked. I think I’ve beat the boxed mac and cheese with this combination, and it feels so good!
How to Make Mac and Cheese on the Stovetop
Making homemade mac and cheese couldn’t be easier! The process is so simple that you’ll be able to memorize it quickly.
- Cook the pasta (save some of the water)
- Stir together pasta sauce and whisk on the stove until thickened
- Add sour cream, cooked pasta and serve
Cook’s Tip: This mac and cheese recipe is quick and easy but DO NOT walk away from the cheese sauce. Whisk constantly while it is on the stove to keep it smooth and creamy. Do not overcook or boil, or it may curdle.
How to Re-Heat Mac and Cheese
- Before heating, add a splash of water or milk, which will loosen up the warmed cheese sauce and create the same creamy consistency as freshly made cheese sauce.
- Re-heat mac and cheese over low heat on the stovetop or in the microwave stirring every 30 seconds.
P.S. We love that blue Staub braiser pan (Amazon affiliate link) for cooking the pasta because you can mix the cheese sauce right into it and it serves beautifully on the table. Pots and pans that go from the stove to the table save me some cleanup; I call it the “dish factor.”
Kid-Friendly Recipes to Explore:
- Cheesy Chicken Fritters are always a hit with kiddos (and adults!)
- Mashed Potato Pancakes – crisp on the outside with a cheesy center
- Baked Chicken Nuggets are so much better than store-bought
- Practical School Lunch Ideas – both hot and cold
- Baked Mac and Cheese – party sized!
Q: Do your children have a favorite food that you make – something they request again and again? I’d love to hear from you in a comment below. We are always looking for inspiration (and my children thank you in advance!) 😉
Creamy Mac and Cheese Recipe
Ingredients
- 12 oz elbow macaroni pasta
- Salt for pasta cooking water
- 12 oz evaporated milk, we used the Vit D one
- 2 large eggs
- 6 oz havarti cheese, (2 cups grated)
- 6 oz colby jack cheese, (2 cups grated)
- 3/4 tsp sea salt, or to taste
- 1/3 cup sour cream
Instructions
- Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions. Reserve 3/4 cup pasta cooking water, then drain remaining water and set pasta aside in the pot.
- In a medium saucepan, combine 12 oz evaporated milk, 2 eggs, both grated cheeses and 3/4 tsp salt. Place saucepan over medium/low heat and cook 6-8 minutes, whisking constantly*, until completely smooth and thickened. As soon as it has visibly thickened, remove from heat. Do not overcook or boil or it may curdle.
- Off the heat, whisk in 1/3 cup sour cream then stir in drained pasta. Season with salt to taste. If the sauce gets too thick, you can thin it out with some of your reserved pasta water.**
Notes
** Keep in mind the sauce will thicken more as it cools so you don’t want it to be overly thick right off the stove.
Nutrition Per Serving
Filed Under
My family loves smoked Mac n cheese. Do you think after putting all together it would do well as a baked/smoked dish?
Hi Ruth! I haven’t tested that, but some of my viewers have reported good results baking it.
Every time I make one of your dishes my family says it’s the beat they have tasted! I’ve never made something of yours that I did not like!! Thanks for being my go to!!
Hi Holly! I’m so happy to hear that. Thank you.
Definitely making this! Natash’s recipes are the best. Anyone use dry mustard in theirs? I saw the Pioneer Woman puts 2 heaping tsps. of dry mustard in her mac and cheese recipe. Thought this might add a nice tangy flavor.
This is a great recipe! I’d like to try making it with less saturated fat content. I’m not sure of the best way to do this – I’m thinking of trying light sour cream and maybe cut back on the amount of cheese a little, maybe 1/2 cup less cheese? Any ideas on how to reduce the fat content without affecting the texture a lot? Thanks!
Hi Kristina, I have not tried making those modifications to advise but feel free to experiment according to your needs.
Hi Natasha, may I ask why you didn’t use the whole box of pasta (16 ounces)? Thank you!
Hi Christina, the recipe only needed 12oz.
Hi Natasha, can I use regular milk instead of evaporated milk? If so, do I use the same amount, 12 oz? Thank you!
Hi Eugenia, this particular recipe we only tested with evaporated milk. If you wanted to experiment, the next best thing would be equal parts of whole milk mixed with half and half. If you test it that way, let me know how it goes.
I go to her recipes constantly. Never disappointed. Great cookbook too! 😊
Can this be put in the freezer for future use?
Hi Mary! Yes, it can be frozen. See my notes above for instructions on how to reheat.