Rich and creamy Stovetop Mac & Cheese is ready in just 20 minutes and calls for only a few simple ingredients.
I also have a Baked Macaroni and Cheese recipe if you prefer it baked!
This post originally published November 18, 2011. Updated January 14, 2025.
This has been my go to macaroni and cheese recipe since I originally posted it back in 2011. I started making it on holidays when oven space was limited and it quickly became the one I made any time we wanted mac and cheese.
It takes just a tiny bit more work than the boxed stuff but it’s a million times better. The sauce is so creamy and silky smooth.
Ingredients
- Macaroni – you can use any small pasta shape. The hollow shapes (such as macaroni, ditalini, penne, etc) are best for mac and cheese because the cheese can get inside the pasta.
- Butter
- Evaporated milk – I like to use evaporated milk in my mac and cheese because it stabilizes the cheese sauce more than regular milk which leads to a super silky smooth sauce.
- Eggs – eggs help to create a thick, rich cheese sauce.
- Hot sauce – this is optional but I highly recommend adding. It’s not enough hot sauce to make the mac and cheese spicy, it just gives it some extra flavor.
- Ground mustard – this isn’t going to make your mac and cheese taste like mustard, it just adds a big of tang that helps to balance out the richness of the cheese sauce.
- Salt and pepper
- Cheddar cheese – I like to use a sharp cheddar cheese but use your preferred kind. I also highly recommend buying a block of cheese and shredded it yourself rather than buying the pre-shredded cheese. The pre-shredded cheese is coated in starch to keep it from sticking together in the bag and won’t melt as well as cheese you shred yourself.
How To Make Stovetop Mac & Cheese
- Cook pasta. Cook pasta according to package instructions. Drain and return to pot.
- Add butter. Add butter to hot pasta and toss until butter is melted.
- Make sauce. Whisk together eggs, evaporated milk, hot sauce, ground mustard, salt, and pepper.
- Combine. Add sauce and shredded cheese to pasta and stir over low heat until thickened, about 3 minutes.
How Long Is It Good For?
Leftover mac and cheese will be fine for up to 5 days in the refrigerator. Make sure to store it in an airtight container.
You can reheat it in the microwave or stovetop. If it thickens too much in the refrigerator, you can add a splash of milk or cream to loosen it up a bit.
Can You Freeze It?
You can freeze mac and cheese for up to 3 months. I like to use these silicone freezer molds to freeze it in individual servings.
When you are ready to serve it, let it defrost overnight in the fridge and reheat in the microwave or on the stove.
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Stovetop Mac & Cheese
Rich and creamy Stovetop Mac & Cheese is ready in just 20 minutes and calls for only a few simple ingredients.
Ingredients
- 8 ounces elbow macaroni (or other small pasta shape)
- 4 tablespoons unsalted butter
- 2 eggs
- 6 ounces evaporated milk
- 1 teaspoon hot sauce, optional
- ¾ teaspoon dry mustard
- 1 teaspoon salt
- black pepper
- 10 ounces cheddar cheese, shredded
Instructions
- Cook pasta according to package instructions.
- While pasta cooks, whisk together the eggs, milk, hot sauce (if using), ground mustard, salt, and pepper in a mixing bowl.
- Drain pasta once cooked. Add the butter. Toss until the butter has melted.
- Stir in the egg mixture, and add the cheese.
- Place the pot back on the stove over low heat, and stir the pasta for 3 minutes or until creamy.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 387Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 138mgSodium: 720mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 17g
Bonnie says
I just found your site and spent some time going through you recipes. Then I saw THIS recipe, I love Stouffers Mac and cheese. I immediately got up and made this and just finished a bowl! This is soo good, thanks so much for the recipe, I’ve tried a few recipes that claim to be like the Stouffers but this one is by far the closest.
Andrea A says
Love this recipe! I made it for Thanksgiving, it was so very delicious and tasted just like Stouffer’s!
Maggie @ A Bitchin' Kitchen says
Yum, looks so good! I love Stouffers, so I’m sure I’d love a homemade version even more!
Regan @ Cabot Creamery says
How many ways are there to say yum?
Deb @ Ate by Ate says
Aww, no need to feel bad, I love me some boxed mac n’ cheese too, haha. I love macaroni and cheese so much, especially the creamy variety. Yours looks awesome :D I like mixing mixed veggies in mine and sprinkling chives on top.
Rex says
That looks great! I am definitely going to have to try it.
Rachel @ Baked by Rachel says
I haven’t had stouffers in so long! Funny you made that comparison. I think this looks like the box/powder variety which I serioulsy just bought for the first time ever recently. Any mac n cheese is awesome in my book :)
Erin says
I totally prefer stovetop to baked mac and cheese. it is always creamier!
Rachel @ Not Rachael Ray says
Yumm. I could eat that every day for the rest of my life.
Katrina @ In Katrina's Kitchen says
Mmmm looks great!