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
This was an expensive recipe (Harvarti cheese) and it lacked the cheesiness of all yellow cheese. I am going to stick with my tried and true oven recipe.
Hi Natasha, is there anywhere that I can sub evaporated milk for something else?
Hi Vivi, 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.
Hi! For an egg allergy, anything specific you’d recommend substituting to still achieve the creaminess?
Thanks!
Hi Jackie, 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.
I made this last night, OMG, it’s the best!!! I have made about 20 of your recipes, all keepers. All the other recipes i have are in the recycle bin now. Absolutely love all your recipes, keep up the wonderful work you do.
Hi David! I’m so glad to hear that. Thank you for the feedback.
Made this last night. It’s very good. I will make it again. I had leftover grated cheddar and Jack cheese that I wanted to use up, so I used that instead of the cheese listed here. Otherwise I followed it the same. I like not having to make a flour sause. The eggs make it thick and I think easier. Was really quick to make.
I think I’m your biggest fan!! I’m going to try making your Philly cheesesteaks next! Thank you for all the fantastic recipes. It makes me enjoy cooking again.
Thank you, Claudia! I appreciate the love and support. 🙂 Glad it was a hit!
I use this recipe often but usually serve it right away.
Can it be made ahead and kept warm or how can I reward for a gathering later??
Hi Patti, This recipe makes a big batch, but it does reheat well and stays creamy. Read our tips in the recipe post on reheating leftover mac and cheese so it stays creamy. I hope this helps!
I’ve made this several times, and it comes out just great. Can you swap out Havarti for Gouda, though? I’m making it for Christmas dinner, and I ended up with Gouda on accident. Thanks so much for any thoughts!
Hi Ryan, gouda should work here!
Turned out just great with the Gouda! Same texture with a smokey taste – a hit nonetheless. Also made your mashed potatoes for the holiday meal.
Glad you enjoyed it!
I am curious, why eggs? I have never seen that for Mac and cheese. I started making this when I was a young girl and used long macaroni tubes long like spaghetti. I always look for that still and never see. Never have seen eggs used in recipe.
Hi Karen, the eggs help the sauce thicken up and add flavor. I hope that helps!
It was a hit. I’ve found my go to Mac and cheese recipe. Thank you!
That’s awesome, thanks for sharing!
I plan to make this for a trial run this week and then again for Thanksgiving. We have to travel about 45 minutes, though, on Thanksgiving. Do you have recommendations for keeping it hot and still creamy during transport until we eat?
Hi Jenny! You could try using a warmed-up crockpot on your drive, then plug it in to continue to warm it until you’re ready to eat. It shouldn’t dry out but you could add a few tablespoons of milk to it if it does. I hope that helps.
loved to have the suggestions for keeping the Mac and cheese warm in the warmed-up crock pot and then plugging it in when you get to the Thanksgiving dinner’s host hotel.
Natasha you’re my absolute favorite cook! I’ve made so many of your other dishes, and can’t wait to make this for Thanksgiving after next week!
I do need to make a bigger batch as my family LOVES mac and cheese. Should I just double every ingredient? Thank!
I imagine that will work! Thanks so much for your support and for trusting my recipes.
W O W !!! I made the mistake of giving my husband a spoonful to ‘test” it. THREE full bowls later, he declared it the “best he had ever had”. He ate more at a big party that night, and announced that he was NOT sharing leftovers! Our Granddaughter said that she wanted ALL of the leftovers, but faced stiff competition from quite a few others. My husband is almost incapable of giving anything a “5’ rating; this one got a “5+”! Color was very pale; texture was very creamy. Flavor was a bit unusual, but superbly delicious. I had to increase to a triple batch at the last minute, and ran short of cheese. So I substituted about 4 oz. Velveeta and 1 oz. cream cheese (per batch) for part of the Colby-jack and Havarti. It did take much longer to fix, about 1 hr 45 min. (for a triple batch.) I also used part evap. milk and part Half ‘n’ Half. WONDERFUL! All your recipes are outstanding. Thanks for sharing. P.S. I have never even liked homemade Mac ‘n’ cheese before.
This is such lovely feedback, thank you so much for sharing that with us! It just made my day so much brighter!
All the way from South Africa.
We enjoy the Mac and Cheese so much that it is now my signature dish in my little coffee shop.
It defrosts easily as you advised with the little bit of milk, it works great. Thank you very much.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Jacqueline!
This looks great! I just made an air fryer Mac and cheese recipe I found on another blog – we took one bite and threw it all out. I do have a recipe for the instant pot that is pretty good especially when I am feeling lazy. But really nothing beats traditional Mac and cheese and this recipe looks wonderful. After we threw out tonight’s dinner my husband said – find out how Natasha makes it! So, can’t wait to try it. I usually put buttered bread crumbs lightly broiled on the top.
I hope you love this one just as much as we do, Susan! Thank you that compliment!
Hi Natasha
I just love your recipes! Any chance you have more selections for Vegetarian eaters? Would love to see more for ” meatless Mondays!” Meals or taco Tues… you get my gist…. p.s. loved your fish tacos and Bang Bang Shrimp!
Keep on doing what you do! Your an inspiration and Thanks for sharing your talents! Best to you and the lovely family.
Jacqueline
Hi Jacqueline! Thank you for the suggestions, they have been noted. In the meantime, please be sure to check out my vegetarian recipes category HERE. Many of my recipes can also be modified for vegetarian options. So glad you enjoy my recipes. 🙂
Just made, perfect easy and crowd pleasing!
Didn’t have canned milk, used whole milk and added 1/2 cup of processed cheese. Also crisped up 1/2 lbs of bacon, chopped.
This is the best recipe by far, thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Could you use regular milk instead of evaporated milk? Thanks!
Hi Amanda. Whole milk may work but it won’t thicken as much, however. Please let me know how you like it if you try it with milk. 🙂
I will be making this recipe as soon as I get home from holidays . It sure sounds so good.
I also love your Chicken noodle soup. I make it lots in winter.
Sincerely Marjorie
Thanks, Marjorie. I’m glad you enjoy it! 🙂
We love this Mac and Cheese. I hope you’ll find it wonderful as well. 🙂
This recipe looks great as usual. I saw an older recipe for skillet Mac & Cheese recipe using can of Campbell’s Cheese soup. Has anyone got that recipe as sounded simple & Interesting?Thanks
Hi! I’ve made this dozens of time and my husband and I love it. My kids for some reason don’t. I decided to experiment with Asiago cheese and the liked it. It gives it a different flavor and it’s very yummy! Thanks for the awesome recipe!
Hi Morgan! What a great idea. I’m glad they loved it. Thank you for the review and feedback.
Best meatloaf ever. I serve at dinner parties to rave reviews even from those who generally don’t like meatloaf!
Great to hear, Cathy! However, the comment was placed in the creamy mac and cheese recipe. But thanks for sharing!