This easy homemade stovetop mac and cheese is made with tender elbow macaroni tossed in a rich, creamy cheddar cheese sauce for the ultimate comfort food.

From the recipe collection of Tara Ippolito

There really is nothing better than a big bowl of homemade mac and cheese, especially when it's this creamy and delicious. This is one of those recipes that l've been making for years, and it never disappoints.

The best part is that you don't need to turn on the oven or use a bunch of different cheeses to make it. Just a few simple ingredients, a little stirring, and you've got the most delicious homemade macaroni and cheese that's so much better than the boxed stuff.

Why You'll Love It

Super Creamy: The homemade cheese sauce coats every piece of macaroni perfectly, making every bite rich and delicious.
Easy To Make: Everything comes together with just a few basic ingredients and simple steps.
Family Favorite: This is one of those recipes that both kids and adults absolutely love.
No Baking Required: You get all that homemade mac and cheese flavor without having to turn on the oven or wait for it to bake.

Ingredients

Here is everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.

Macaroni Pasta - The classic pasta shape for homemade mac and cheese. The little tubes are perfect for holding onto all that creamy cheese sauce.
Butter - Creates the base of the sauce and gives it a rich, buttery flavor.
All-Purpose Flour - Combines with the butter to make a roux, which helps thicken the cheese sauce and gives it that smooth, creamy consistency.
Milk - Creates the creamy base of the sauce. I recommend using whole milk for the richest flavor and best texture.
Cheddar Cheese — The star of the recipe! I highly recommend shredding your own cheddar cheese from a block because it melts much more smoothly than the pre-shredded kind.
Salt - Brings out all the delicious flavors in the cheese sauce. Start with a little and add more as needed.
Pepper - Adds just the right amount of seasoning to balance out the richness.
Garlic Powder - Gives the macaroni and cheese a little extra flavor without overpowering the cheddar.

How To Make It

Here's how to make this amazing recipe you can find the full ingredients list along with instructions on the recipe card below

Melt the butter in a large pot over medium heat. Slowly whisk in the flour until everything is combined and continue whisking for about 2 minutes to cook out the raw flour taste. Slowly pour in the milk, whisking continuously until the mixture is nice and smooth. Let it come to a gentle simmer for about 5 minutes, stirring occasionally, until it begins to thicken. Season the sauce with salt, pepper, and garlic powder.

melted butter and flour whisked together with milk

Turn the heat down to low or remove the pot from the heat. Slowly stir in the hand shredded cheddar cheese, adding a little at a time and stirring until each addition has completely melted into the sauce before adding more. Once all the cheese has melted and the sauce is nice and smooth, gently stir in the cooked macaroni until it's completely coated. Let the macaroni and cheese sit for about 5 minutes so the sauce can thicken up and cling to the pasta. Give everything one last stir, adjust the seasoning if needed, and serve warm. Enjoy!

cheese melted into the milk with macaroni tossed in

Pro Tips

Shred Your Own Cheese. This is probably my biggest tip for making homemade mac and cheese. Pre shredded cheese contains anti caking ingredients that can keep it from melting as smoothly. Freshly shredded cheddar makes a huge difference.
Warm The Milk Slightly. I like to take the chill off the milk before adding it to the butter and flour mixture. It can help the sauce come together more smoothly, especially when you're adding it gradually and whisking continuously.
Don't Skip The Roux. Cooking the butter and flour together for a couple of minutes helps eliminate that raw flour taste and creates the perfect base for the cheese sauce.
Keep The Heat Low When Adding Cheese. High heat can cause cheddar cheese to separate or become grainy. Lower the heat or remove the pot from the burner before stirring it in.
Use A Good Quality Cheddar. Since cheddar is the main flavor in this recipe, using a cheese you really enjoy makes all the difference. I like sharp cheddar for a stronger cheese flavor.
Give It A Few Minutes To Rest. The cheese sauce will thicken as it sits, so don't worry if it looks a little loose when you first stir in the macaroni.

Variations

Different Cheeses: Cheddar is my favorite for this recipe, but you can replace some of it with Monterey Jack, Gruyère, or Gouda for a slightly different flavor.
Add Bacon: Stir in some crispy, rumbled bacon for a delicious smoky flavor.
Make It Spicy: Add a pinch of cayenne pepper, some hot sauce, or diced jalapeños for a little kick.
Add Protein: Stir in cooked shredded chicken or diced ham to turn this into a more filling meal.
Use Different Pasta: Elbow macaroni is a classic, but shells, cavatappi, and rotini are all great options because they hold onto the cheese sauce really well.

What To Serve With This

This homemade stovetop mac and cheese goes with just about anything. I love serving it alongside BBQ chicken, pulled pork, meatloaf, or chicken cutlets. It's also great with a simple salad or roasted broccoli to balance out all that creamy, cheesy goodness. Of course, it's delicious enough to serve all on its own, too.

Why Is My Mac & Cheese Grainy?

Grainy cheese sauce is usually caused by overheating the cheese or using pre-shredded cheese that doesn't melt smoothly. For the best results, shred your own cheese and add it gradually over very low heat or with the pot removed from the burner.

Can This Be Made Ahead Of Time?

Yes! You can make it ahead of time and store it in the refrigerator until you're ready to serve. Just keep in mind that the sauce will thicken as it sits. Reheat it gently with a little milk to bring back that creamy consistency.

Storage & Reheating

Refrigerator: Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken as it cools, which is completely normal.
Reheating: For the best results, reheat leftovers in a saucepan over low heat with a splash of milk. Stir occasionally until the sauce loosens up and the macaroni is heated through. You can also microwave individual portions in short intervals, stirring in between and adding a little milk if needed.
Freezer: You can freeze this mac and cheese in a freezer-safe container for up to 2 months, but keep in mind that dairy-based cheese sauces can become grainy after thawing.

Other Easy Mac & Cheese Recipes

Macaroni and Cheese is the ultimate comfort food and most amazing side dish. I've rounded up all my Best Mac & Cheese Recipes so you can find them easily in one place.

ALL MY BEST MAC & CHEESE RECIPES