Stovetop Macaroni and Cheese
A quick and easy stovetop macaroni and cheese recipe that delivers creamy, cheesy goodness in just 20 minutes. Perfect for weeknight dinners or cozy lunches.
Ingredients
Pasta and Liquids
- 2 cups elbow macaroni
- 4 cups water or low-sodium chicken broth
- 2 cups whole milk
Cheese and Flavorings
- 2 tablespoons butter
- 2 cups shredded sharp cheddar cheese Use freshly shredded for best texture.
- ½ cup shredded mozzarella cheese
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
Cooking the Pasta
- In a large pot, bring water or broth to a boil. Add macaroni and cook until al dente, about 7–8 minutes. Drain, leaving about ½ cup of pasta water in the pot.
Making the Cheese Sauce
- Pour milk and butter into the pot with the pasta. Stir over medium heat until the butter melts and the mixture is warm.
- Lower the heat to medium-low and slowly add cheddar and mozzarella a handful at a time, stirring until completely melted and creamy.
- Add garlic powder, smoked paprika, salt, and black pepper. Stir until the sauce coats every noodle evenly.
Serving
- Spoon into bowls and enjoy the smooth, silky sauce while it’s still warm. Garnish with extra cheese or a sprinkle of paprika for that cozy touch.
Notes
Use freshly shredded cheese for a smoother sauce. For extra creaminess, add 2 tablespoons of cream cheese. Storage: Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk to restore creaminess.