The Creamiest Stovetop Mac and Cheese

Indulge in the ultimate comfort food with this creamy stovetop mac and cheese recipe. Made with simple ingredients and no roux, this easy dinner is a true one pot meal that is sure to become a family favorite!

Easy One Pot Mac and Cheese Recipe — No Roux

This is definitely the easiest homemade macaroni and cheese recipe I have ever made. There’s no roux and no draining, since the pasta cooks in the sauce. This stovetop macaroni is made completely in one pot in less than 30 minutes!

I started making this one-pot mac after my son’s favorite restaurant closed down. This kid LOVES macaroni, and he is super picky about it. After several attempts, I got it right.

The pasta is tender, the sauce is super creamy, very cheesy and absolutely delicious. When my picky eater says it’s the best mac and cheese, you know it’s good! This easy recipe is perfect for a quick dinner on busy weeknights or as an easy side dish for holidays or anytime. My whole family loves it!

If you have an Instant Pot, try my Instant Pot Creamy Mac and Cheese. And check out my Cheesy Taco Pasta or Cheesburger Macaroni for more One Pot meals!

Ingredients for Stovetop Mac and Cheese

You only need a few simple ingredients from the grocery store for stovetop macaroni and cheese. Full amounts are in the printable recipe card below.

• Elbow pasta — or short pasta, like medium shells
• Chicken broth or stock — For added flavor
• Seasonings — sea salt, black pepper, garlic powder and paprika
• Heavy cream
• Butter — salted butter or unsalted butter are both fine
• Cream cheese — makes the sauce super creamy
• Cheese — I use a combo of shredded mild cheddar cheese and American cheese slices from the deli.

How to Make Homemade Mac and Cheese on the Stove

First, bring the chicken broth to a boil in a large pot or Dutch oven. Then, add the macaroni, and cook until almost al dente. The liquid will be partially absorbed at this point.

Then, add the heavy cream and spices, and allow to simmer until al dente. This takes just a couple of minutes. You will need to stir the pasta occasionally..

When the pasta is done, stir in the butter and cream cheese until melted. Then, stir in the cheese, 1 cup at a time. When the cheese is completely melted and the cheesy sauce is well blended, this dish is done!

The creamy sauce will thicken as it cools down. If you let the pasta sit for a minute or 2, it will be absolutely perfect!

Storage

Refrigerate leftover macaroni and cheese in an airtight container for 3-4 days. You can reheat individual portions in the microwave or warm up larger portions on the stove. This creamy pasta also freezes well in a freezer-safe container or freezer bag.

Substitutions

We prefer the taste of mild cheddar, but you can use sharp cheddar cheese, medium cheddar or Colby. You can skip the American cheese if you want, but it may not be as creamy.

Since there is no flour in this recipe, heavy whipping cream works best, but you can use half and half. Whole milk may make the sauce too runny.

Paprika adds color, but you can leave it out. You can use water in place of broth, but the flavor will be slightly different. You may need to add a little extra salt or pepper, to taste, before serving.

Helpful Tips

For best results, grate your own cheese. Pre-shredded cheese usually had additives and will not melt as well.

I like to let the cream sit out while I’m prepping the ingredients so it’s not super cold going into the sauce. This will prevent the sauce from becoming grainy.

Be sure to turn the heat down when adding the cream so the sauce doesn’t curdle. Keep the heat on low when adding the cheese, and add 1 cup at a time.

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