There are days when nothing sounds better than a warm bowl of creamy mac and cheese.
This easy stovetop version is especially nice when that craving hits because it comes together in just 15 minutes—
no baking, no complicated steps, and no long list of ingredients.
The cheese sauce is what makes this recipe so satisfying.
Butter and flour create the base, milk and sour cream make it creamy,
and plenty of cheddar gives every bite that classic cheesy flavor.
Once the warm macaroni is folded into the sauce and left to sit for a few minutes,
the sauce thickens and settles around the noodles.
Serve it right away while it’s warm and wonderfully creamy.
Why You’ll Love This Recipe
I love this mac and cheese when I want something comforting without spending much time in the kitchen.
It has all the coziness of homemade mac and cheese, but you can make it in about the same amount of time as a quick weeknight dinner.
It’s also wonderfully simple. You only need a handful of familiar ingredients, and everything comes together right on the stovetop. There’s no casserole dish to prepare and no waiting for the top to brown in the oven.
And, of course, there’s the sauce! It’s smooth, creamy, and full of cheddar, with just a little garlic powder to round out the flavor. Make it for an easy dinner, spoon it alongside your favorite main dish, or bring it to the table whenever you’re craving something warm and cheesy.
Mac and Cheese Ingredients
- Elbow Macaroni – the classic pasta for mac and cheese. Its small, curved shape catches plenty of creamy cheese sauce in every bite.
For the Cheese Sauce
- Salted Butter – forms the rich base of the cheese sauce and combines with the flour to make the roux.
- All-Purpose Flour – helps thicken the milk and creates a smooth, creamy sauce that clings to the macaroni.
- Sea Salt – brings out the flavors of the cheddar and the rest of the sauce.
- Garlic Powder – optional, but it adds a subtle savory flavor without overpowering the cheese.
- Whole Milk – gives the sauce its creamy consistency. Whole milk makes it especially rich, though the substitutions listed in the recipe card work too.
- Sour Cream – adds extra creaminess and a slight tang that balances the richness of the cheddar. Greek yogurt can also be used, as specified in the recipe.
- Shredded Cheddar Cheese – the star of the sauce! It melts into the creamy base and gives this mac and cheese its classic cheesy flavor.
Step-by-Step Instructions
Let’s make mac and cheese!
First, cook the macaroni. Cook the elbow macaroni according to package instructions. Be sure to add ¼ tsp salt to the water used to boil the noodles. Drain, and set aside.
Next, start the cheese sauce. Mix flour, sea salt, and garlic powder together in a small bowl. Set aside.
In a medium saucepan over medium heat, melt the butter.
Add flour mixture and whisk to combine.
Cook for 1 minute until mixture is slightly brown.
Make it creamy. Add 1 cup milk and whisk until the mixture is smooth.
Add sour cream (or Greek yogurt) and whisk until smooth.
Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). Do not let it boil.
Now, add the cheese. Once mixture is thick (sticks to the back of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
Finally, bring everything together. Add cooked pasta to the pot of cheese sauce and stir until the sauce is evenly distributed.
Let the mac and cheese cool for 3-5 minutes or until the cheese sauce has thickened a little bit and sticks to the noodles. Serve warm!
Expert Tips
This recipe moves quickly once the butter hits the saucepan, so I like to measure everything before I start. That way, the milk, sour cream, and cheese are ready to go exactly when I need them.
Keep an eye on the sauce as it thickens, too. You want it thick enough to stick to the back of a spatula, but you don’t want it to boil. Once it reaches that point, turn the heat down to low before whisking in the cheddar.
And don’t skip those last 3 to 5 minutes of resting! The mac and cheese might look a little saucier when you first stir everything together, but as it sits, the cheese sauce thickens and clings beautifully to the noodles.
Recipe Variations
One of the nice things about this recipe is how easily you can adapt it using the substitutions already included in the original recipe.
If elbow macaroni isn’t what you have in the pantry, try another pasta shape. Gluten-free, whole-wheat, and chickpea pasta can work here too.
For the sauce, you can swap the all-purpose flour for cornstarch, tapioca starch/flour, or all-purpose gluten-free flour. Greek yogurt can stand in for the sour cream, and you can use 2% milk, whole milk, half-and-half, or cream. Keep in mind that the higher the fat content of your dairy, the richer and creamier the finished sauce will be.
The garlic powder is optional as well. Leave it out for an especially simple cheddar flavor, or adjust the amount to suit your taste.
You May Also Love
Here are some of my readers’ favorite recipes that you may also love to try:
- Hibachi Chicken Recipe (Benihana Copycat)
- Best Cucumber Salad Recipe
- Best Stuffed Peppers Recipe
- Jalapeño Cheddar Turkey Burgers
Storage & Reheating
Have leftovers? Store the mac and cheese in an airtight container in the refrigerator for up to 5 days.
The sauce will become thicker once it’s chilled, but it’s easy to make it creamy again. Reheat the mac and cheese on the stovetop or in the microwave, adding another 1–2 Tablespoons of milk if needed. Stir it well as it warms, and serve once the sauce is creamy again.
Serving Suggestions
I’d happily eat a warm bowl of this mac and cheese all on its own, but it’s just as good as a comforting side dish. Pair it with roasted broccoli or another simple vegetable for an easy meal, or add a fresh salad to balance out the rich, creamy cheese sauce.
It also fits right in alongside classic comfort foods like meatloaf, fried chicken, pot roast, hamburgers, chicken nuggets, or Sloppy Joes. And if you’re planning a barbecue or potluck, this is the kind of simple, cheesy side that works with just about everything on the table.
Stovetop Mac and Cheese
Ingredients
Ingredients
- 8 ounces elbow macaroni, uncooked
Cheese Sauce
- 2 tbsp salted butter
- 2 tbsp all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp garlic powder, optional but recommended
- 1 cup whole milk
- 1 cup sour cream or Greek yogurt1/4
- 8 ounces shredded cheddar cheese (2 cups)
Instructions
- Cook the elbow macaroni according to the package directions. Add ¼ teaspoon salt to the cooking water. Drain the pasta and set it aside.
Make the Cheese Sauce
- In a small bowl, combine the flour, sea salt, and garlic powder.
- Melt the butter in a medium saucepan over medium heat.
- Add the flour mixture and whisk until fully combined.
- Cook for 1 minute, until the mixture becomes slightly brown.
- Pour in 1 cup milk and whisk until smooth.
- Add the sour cream or Greek yogurt and whisk again until the mixture is smooth.
- Cook over medium-high heat for about 3–5 minutes, whisking as needed, until the sauce thickens. Do not allow it to boil.
- When the sauce is thick enough to coat the back of a spatula, reduce the heat to low.
- Add the shredded cheddar cheese and whisk until the cheese has completely melted and the sauce is smooth. Taste and add additional salt or seasoning if desired.
Assemble and Serve
- Add the cooked macaroni to the cheese sauce and stir until every piece is evenly coated.
- Allow the mac and cheese to cool for 3–5 minutes. During this time, the sauce will thicken slightly and cling more closely to the noodles.
- Serve warm.
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Recipe Notes
Recipe FAQs
1. How do I keep the cheese sauce smooth and creamy?
Keep an eye on the heat when making the sauce. Once the milk mixture is thick enough to stick to the back of a spatula, reduce the heat to low before adding the cheddar. Whisk until the cheese is completely melted and the sauce is nice and smooth.
2. Can I use pre-shredded cheddar cheese?
Yes, you can use pre-shredded cheddar cheese. However, shredding the cheese yourself can help it melt more smoothly and give the sauce an extra creamy texture.
3. How do I know when the cheese sauce is thick enough?
The easiest way to tell is with a spatula. The sauce is ready when it thickens enough to stick to the back of the spatula. This usually takes about 3-5 minutes. Just make sure the mixture doesn’t boil.
4. Why does my mac and cheese look a little thin at first?
That’s completely normal! Let the mac and cheese sit for 3-5 minutes after mixing the pasta with the sauce. As it cools slightly, the cheese sauce will thicken and stick to the noodles.
5. How can I make leftover mac and cheese creamy again?
Reheat the mac and cheese on the stovetop or in the microwave. If the sauce has thickened too much in the refrigerator, add 1-2 Tablespoons of milk while reheating. Give it a good stir and it should become creamy again.
You May Also Love
Here are some of my readers’ favorite recipes that you may also love to try:
- Hibachi Chicken Recipe (Benihana Copycat)
- Best Cucumber Salad Recipe
- Best Stuffed Peppers Recipe
- Jalapeño Cheddar Turkey Burgers
