Are you craving a bowl of the creamiest, cheesiest, and most ridiculously smooth Macaroni and Cheese you have ever had? The kind of nostalgic, soul-hugging comfort food that takes you right back to your childhood? This incredible, from-scratch, one-skillet Stovetop Mac and Cheese is that perfect recipe. We’re using a classic, time-honored secret ingredient that guarantees a flawlessly smooth and velvety sauce every single time.
This isn’t just a recipe; it’s a guide to pure, unadulterated comfort in a bowl. We’ll show you the simple secrets to a perfect, from-scratch cheese sauce that is never grainy, never oily, and is always unbelievably luscious. Ready in about 20 minutes, this is the ultimate easy, family-friendly meal that will have everyone scraping the bottom of the pan.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Creamy Comfort Food
What makes this Stovetop Mac and Cheese so spectacularly delicious and foolproof is its incredible, velvety texture and its classic, comforting flavor. The secret to its legendary creaminess lies in the simple but brilliant use of process cheese (like Velveeta®). While a blend of natural cheeses is delicious, process cheese contains special emulsifying salts that allow it to melt into a flawlessly smooth, stable, and liquid-gold cheese sauce that will never break or become grainy. This is combined with a simple, from-scratch béchamel base, creating a luxurious sauce that perfectly coats every single noodle.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4-6 |
The Essential Ingredients for the Creamiest Mac and Cheese
This recipe uses a handful of simple pantry staples to create its signature comforting and cheesy flavor.
- The Cheese Sauce (The Secret is Velveeta!):
- The Roux: A classic mixture of butter and all-purpose flour is the foolproof thickener that transforms a thin liquid into a rich and creamy béchamel sauce, which is the foundation of our dish.
- Half-and-Half Cream: This provides the perfect, luscious richness for our sauce. You can also use whole milk for a slightly lighter version.
- Process Cheese (Velveeta®): This is the game-changing secret to the absolute creamiest, smoothest, and most foolproof cheese sauce. Its unique melting properties guarantee a sauce that is never grainy or oily.
- The Pasta: A classic, medium-sized pasta shape is perfect for catching all that glorious sauce. Elbow macaroni is the timeless choice, but other great options include cavatappi, small shells, or rotini.
Step-by-Step to the Best Stovetop Mac and Cheese
This delicious, one-skillet sauce meal is incredibly simple to prepare.
Step 1: Cook the Pasta
First, bring a large pot of heavily salted water to a boil. Cook your 2 cups of uncooked pasta according to the package directions until it is perfectly al dente (tender but still has a firm bite).
Drain the cooked pasta and set it aside.
Part 2: Make the Creamy Béchamel Base and Cheese Sauce
Step 1: While the pasta is cooking, prepare your sauce. In a large cast-iron or other heavy skillet, melt the 2 tablespoons of butter over medium heat.
Step 2 (Make the Roux): Stir in the 2 tablespoons of all-purpose flour until it is smooth and has formed a paste. Let the flour cook, stirring constantly, for about 1 minute to remove its raw taste. This is the key to a delicious, not pasty, sauce.
Step 3: Slowly and gradually, while whisking constantly, pour in the 1 1/2 cups of half-and-half cream until the mixture is completely smooth.
Step 4: Bring the sauce to a boil, stirring constantly. Let it cook and stir for about 2 minutes, until the sauce has thickened into a beautiful, smooth gravy.
Step 5 (The Magic Step!): Reduce the heat to low. Add the 3/4 pound of cubed process cheese (Velveeta) to the skillet. Stir gently until the cheese has completely melted into the sauce and the mixture is perfectly smooth and velvety.
Part 3: Combine and Serve
Add the hot, drained macaroni to the skillet with the cheese sauce. Cook and stir until everything is heated through and the pasta is beautifully and generously coated in the luscious sauce.
Top with your desired optional toppings, like fresh arugula, halved cherry tomatoes, or a generous amount of coarsely ground black pepper, and serve immediately.
The Ultimate Creamy Stovetop Mac and Cheese
A quick and easy one-skillet recipe for a classic, creamy macaroni and cheese. This stovetop version features a simple, smooth cheese sauce made by creating a béchamel with butter, flour, and half-and-half, and then melting in cubed Velveeta for an extra-creamy texture. Cooked pasta is stirred directly into the sauce in the skillet and served immediately, optionally topped with fresh arugula and cherry tomatoes.
Ingredients
- 2 cups uncooked pasta (about 8 ounces), such as elbow macaroni or cavatappi
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half cream
- 3/4 pound process cheese (Velveeta), cubed
- Optional toppings:
- Fresh arugula
- Halved cherry tomatoes
- Coarsely ground pepper
Instructions
- Cook the pasta in a large pot of salted water according to the package directions until al dente. Drain and set aside.
- While the pasta is cooking, melt the butter in a large cast-iron or other heavy skillet over medium heat.
- Stir in the flour until smooth to create a roux. Gradually whisk in the half-and-half.
- Bring the mixture to a boil, stirring constantly. Cook and stir for about 2 minutes, until the sauce has thickened.
- Reduce the heat to low and stir in the cubed cheese until it has completely melted and the sauce is smooth.
- Add the drained macaroni to the skillet and stir until it is heated through and well coated with the sauce.
- Serve immediately, with optional toppings as desired.
Notes
- This is a very fast meal, coming together in under 30 minutes, which is perfect for a weeknight dinner.
- Using a processed cheese like Velveeta is a key component that guarantees an exceptionally smooth and creamy, melt-free sauce.
- The sauce is a classic béchamel (cream sauce) thickened with a roux.
Toppings & Delicious Mix-In Ideas
This classic mac and cheese is a perfect blank canvas for all sorts of delicious and fun additions!
- Add a Crispy Topping: For a wonderful textural contrast, you can sprinkle the finished mac and cheese with some toasted breadcrumbs, crispy, crumbled bacon, or some crunchy fried onions.
- Add a Hearty Protein: Stir in some diced ham, shredded rotisserie chicken, browned ground beef, or even some sliced hot dogs for a classic, kid-friendly meal.
- Add Some Veggies: For a pop of color and some extra nutrition, you can stir in about a cup of steamed broccoli florets or sweet peas at the very end.
Storage and Make-Ahead Tips
This is a fantastic meal for a busy week, and the leftovers are delicious and reheat beautifully.
- Make-Ahead: For a super-fast and impressive meal, you can prepare the entire cheese sauce up to 3 days in advance. Let it cool completely and store it in an airtight container in the refrigerator. When you are ready to eat, simply reheat the sauce gently on the stovetop while you cook your pasta, adding a small splash of milk to loosen it if needed.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheating: This mac and cheese reheats wonderfully! The sauce will stay creamy. You can reheat it gently in a saucepan on the stovetop over a low heat with a splash of milk, or in the microwave.
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Creative Recipe Variations
- Make it a Classic Baked Mac and Cheese: For a delicious, bubbly, and golden-brown top, you can turn this into a baked dish! After you have combined the pasta and the sauce, simply transfer the mixture to a greased 8×8-inch or 9×9-inch baking dish. Top it with some buttered panko breadcrumbs and some extra shredded cheese. Bake at 375°F for 15-20 minutes, until it is hot and bubbly.
- Use a “Real” Cheese Blend: If you prefer not to use process cheese, you can achieve a very creamy result with a blend of natural cheeses. Substitute the Velveeta with about 8 ounces of freshly shredded sharp cheddar cheese and 4 ounces of a good melting cheese like American cheese from the deli counter, fontina, or Gruyère.
- Make it a Spicy Mac and Cheese: For a delicious, spicy kick, you can add about 1/4 to 1/2 teaspoon of cayenne pepper or a few dashes of your favorite hot sauce to the cheese sauce along with the other seasonings.
Enjoy The Ultimate Comfort Food Classic!
You’ve just created a truly special dish that is the very definition of homemade comfort. This classic Stovetop Mac and Cheese is a perfect harmony of creamy, cheesy, and satisfying flavors. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, and cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and comforting meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to the creamiest, not grainy, mac and cheese sauce?
This recipe’s secret is using process cheese, like Velveeta®. Process cheese contains special emulsifying salts that are specifically designed to help it melt into a perfectly smooth, stable, and creamy sauce that will never break or become grainy. It is the foolproof key to that classic, liquid-gold texture.
Q2: Can I make this mac and cheese ahead of time?
Yes, this is a perfect make-ahead dish! The best method is to prepare the entire cheese sauce and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to eat, you can simply reheat the sauce gently on the stovetop while you cook your pasta, and then stir everything together.
Q3: Why did my cheese sauce become grainy or oily?
This can happen with natural cheeses (but is very unlikely with process cheese) if the heat is too high. If a cheese sauce gets too hot, the fats can separate from the proteins, which can result in a grainy or oily texture. The key is to always add your cheese to the hot béchamel base off the heat or over a very low heat, and to stir gently until it has just melted.
Q4: Can I freeze this mac and cheese?
Yes, this mac and cheese freezes surprisingly well! Let it cool completely, and then you can store it in a freezer-safe container for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it gently on the stovetop with a generous splash of milk to make it creamy again.
Q5: What kind of pasta is best for a creamy mac and cheese?
A pasta shape with plenty of nooks and crannies is the best choice for catching all that delicious, creamy sauce. Classic elbow macaroni is the number one choice, but other fantastic options include small or medium shells, cavatappi (corkscrews), or rotini.