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
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Made this for supper tonight – It was a big hit and by far the best Mac and Cheese I ever had 😃 Even my 11 year old who usually doesn’t like Mac and Cheese loved it 😉 Thanks for sharing your awesome recipes with us! God bless.
YES!!! I am so happy to hear that! I’m smiling big 🙂 Thank you for sharing your amazing review!
Hi Have you ever baked this after you made it?
Hi Jennie, I haven’t tried baking it, but I think it’s worth experimenting. I would probably top it with shredded cheese to create a crust so it does not dry out and broil until the cheese is melted 🙂 If you try baking, let me know how you like it 🙂
Another great recipe! My only regret is that I forgot to add the sour cream. However something to look forward to when I make it again. Any suggestions for making a double batch for a larger crowd?
I’m so glad you enjoyed that! The sour cream will add to the creaminess. I recommend making sure you have a large enough pot, but it should work!
Hello! I tried this tonight as it looked easy and yummy! For some reason mine didn’t turn out creamy as I expected. It was curdled. Not sure if I did something wrong… I didn’t step away from the sauce, could it be high or low heat? I had mine on medium. It was melty, stringy cheese at first and then started curdling. 🤷♀️
Hi Lina, if you were whisking and didn’t step away from the stove, it could be cooking it over too high of heat. Also, did you make any substitutions in the recipe (different kinds of cheeses, low fat substitutions, etc)? A substitution might be the culprit but most likely it is too high of heat.
Probably the heat, I used the same cheese 🙂
Mine did the same. No one would touch it. I had to toss it all out. So bummed! ☹️
Hi Natalie, sorry to hear that. If everything was the same in the recipe, it could have been due to too high of heat or overcooking which can cause a cheese sauce to curdle.
Hi! Will it reheat well if I freeze this into smaller batches?
Hello Anne, it does reheat well and stays creamy. Read our tips here on how to reheat leftover mac and cheese so it stays creamy.
It makes sense to use evaporated milk to get the creamy texture and a more stable sauce. Thanks for a delicious and family-pleasing recipe!
You’re so welcome, Victoria!
Love your recipes Natasha but Mac & cheese made in an electric pressure cooker is 12 minutes total (5 to get to pressure, 5 under pressure, 20 seconds to release pressure and a minute or two to stir in cheese, milk etc. at the end).
And you CAN walk away for all but those last few minutes! And it’s made in just ONE POT.
Call me uh efficient (that’s it, never “lazy” 😊) but I’m all in for walk-away, one-pot cooking with excellent results.
Do try some pressure cooking Natasha. You’ll see why it’s such a “thing” lately.
Thanks for the tip LT! I might just have to try it! Sounds easy enough!
Hi Do you have to us the evaporated milk or can you use another type of milk?
Hi Irene, this particular recipe we only tested with evaporated milk, but from my research, the flavor and consistency isn’t quite right so we stuck 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 🙂
Can you freeze the Mac and Cheese in batches? If so, how would you reheat it?
Hi Anne, it does reheat well and stays creamy. Read our tips here on how to reheat leftover mac and cheese so it stays creamy.
Natasha, this recipe looks really good. My boys would of loved it!
Hi Natalya! I bet they would! Thank you for watching 🙂
Can this be slid under the broiler or in the oven to crisp the top or will it dry out?
HI Debi, I would probably add shredded cheese over the top first so it doesn’t dry out if you want to put it under the broiler.
Hi, what other cheeses can I use as I’ve never seen the supermarket two cheeses you use in this recipe. Thanks
Hi Ava, I think there is room to experiment but this is our favorite combination so far and other cheeses will give you different flavors and the havarti cheese will add a creamier consistency. A mild cheddar cheese could work well.
Natasha
I love your recipes you put so much into them. Mac and Cheese is a favorite of mine but the thought of putting an egg in turns me off. Do you think this would work without eggs?
Hi Lynda, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
This looks absolutely delicious! Can it be frozen? If so, would it be better to warm it up on the stove or in the microwave? Add a little milk first? I know there are frozen mac n cheeses in the store, but this sauce is so different and I wouldn’t want it to separate.
Hi Shirley, I haven’t tried freezing this yet but it may work. Mac and Cheese typically stays safe up to two months in the fridge if it is stored properly. I think the best way would be to store it in an oven safe, buttered container. Then simply pop it into the oven to reheat. I hope this helps.
Interesting using eggs. Never used eggs as a thickener in cheese sauce, always a bechamel (with flour). Will try this tho’. funny, but I was thinking of mac’n cheese for dinner…. it’s that time of the year! 🙂
That’s so perfect, TJ! I’m happy this came at the right time for you! Enjoy!
I love cheese recipes and it is good one for me to try. Thanks for sharing these easy to cook recipe.
It is so good! I can’t wait to hear your feedback!
That looks creamy! I love it! Never thought about adding eggs! Thanks!
You’re so welcome!
Can I use whole milk instead of evaporated milk?
Hi Nellie. Milk may work. It won’t thicken as much however. Please let me know how you like it if you try it with milk. 🙂
Can you post a video for this recipe, please? I’d love to actually watch you make it 🙂
Hi Z! I wish we could film every one of our recipes 🙂 But I will definitely consider this one. Would be a fun and easy one 🙂
Hi Natasha! I just recently heard about your blog/website and my family and I are very impressed. We have enjoyed every one of the recipes you have posted that we tried to make at home. You are an excellent cook! My little boys love to eat chicken wings, but we don’t like to get messy with a deep fryer. Any good recipes for baked chicken wings?
I’m so happy you discovered our blog, Catie! Thank you for sharing this with us! You can try this chicken recipe here. You can also try these or these, these recipes are for chicken legs but may work on wings? Let me know if you experiment. I hope this helps
This looks so yummy, my little one loves m&c but he is allergic to eggs. Do you have a substitute for the eggs?
Hi Pamela, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
This looks great! I’ve never seen eggs being added to mac and cheese before, is it necessary? I defiantly want to try this out but not sure about the egg part…
Hi Liza, the eggs help the sauce to thicken up and also add flavor. I have only tested this particular recipe with eggs so I’m not sure if it would thicken up properly without them.
Are the eggs used to make the sauce creamier? I’ve never heard of that before. Mac & cheese is a favorite for all generations. 🙂
Hi Olviya, yes it does help the cheese sauce to thicken up and also adds flavor.