Stovetop macaroni and cheese recipe: a creamy classic from my kitchen
Is there anything more comforting than a warm bowl of mac and cheese? Much to my son’s dismay, this is not the boxed kind, but a rich, velvety stovetop version I have lovingly tweaked and tested in my kitchen.
After sifting through nearly every mac and cheese recipe in my cookbook collection (yes, there was a bit of a kitchen explosion), I landed on this version: simple, indulgent, and exactly how I like it, loaded with real cheese, crispy bacon, and that perfect creamy texture that hugs every noodle.
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This is my go-to when I want something fast, familiar, and a little over the top. And the best part? It’s all made right on the stovetop—no baking, no fuss. Just the real deal, done right.
The best part? In just 25 minutes, you’ll have a crowd-pleasing dish that kids and adults will happily devour. Who doesn’t love that?
A little tip from my kitchen to yours: start the sauce when the macaroni hits the pot. You want both piping hot so the final handfuls of cheese melt right in, making every bite irresistibly creamy.
In this Article
- Why you will love this recipe
- Ingredients needed to make this macaroni and cheese recipe
- Equipment Needed
- Step by step on how to make this delicious macaroni and cheese
- Pro Tips
- What dishes can you enjoy with this stovetop macaroni and cheese recipe?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this stovetop macaroni and cheese recipe, you may want to try my other recipes.
- Stovetop Macaroni And Cheese Recipe
Why you will love this recipe
You control the ingredients – and know what your family will eat. No guesswork on what is inside the mystery little pouch that comes with the boxed one 🙂
Easy – there is nothing to it to this recipe, and it will be ready by the time the pasta has finished cooking.
Most ingredients are likely in your pantry – making this a perfect weeknight family dinner.
Party friendly – super easy to multiply this recipe and who will not love some mac and cheese at their pool party?
Ingredients needed to make this macaroni and cheese recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Bacon – Anything tastes better with bacon. Here it adds that amazing flavor that you cannot resist.
All-purpose flour – helps to create the sauce.
Whole milk – Do not substitute, as you want the richness of the whole milk to create that velvety sauce that is rich to the bite. By having the milk warm it will take less time to prepare, and it will not break down once mixed with the bacon rendering fat.
Sea salt – to cook your macaroni noodles.
Ground dry mustard – dry mustard is rich in flavor and it adds a great layer of flavor that is unexpected and yet not overpowering.
Hot sauce – uplifts the cheeses and gives them a depth of flavor. I have made this homemade mac and cheese with and without the hot sauce, and I like it with the hot sauce. It’s kid-friendly, so that you know.
Worcestershire sauce – another layer of flavor
American cheese – softer cheese rich in melting powers
Sharp cheddar cheese – great melting powers and flavor. It also adds that golden color to your macaroni and cheese.
Fresh chives – the light oniony flavor of the chives is the perfect balance with the bacon and cheese. This can be optional, but I highly recommend it to sprinkle some over your finished dish.
Elbow macaroni cooked pasta – pasta used to create this macaroni and cheese. Mini penne pasta or small shells can be used as a substitute to the elbow pasta.
Equipment Needed
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I own two, and they are perfect from the stovetop to the oven.
Step by step on how to make this delicious macaroni and cheese
With all my recipes, please assemble all the ingredients before cooking and baking.
- Start by bringing a large pot of salted water to a full boil and cook the pasta to al-dente.
- Meanwhile, cook the bacon over medium heat in your cast iron skillet until it is crispy. Remove the bacon and set aside while reserving the bacon fat.
- Whisk the flour into the rendered fat and whisk constantly. Whisk in the warm milk, salt, dry mustard, hot sauce, and Worcestershire and bring to a gentle simmer, whisking constantly until it thickens into a cream.
- Remove from the heat and add both cheeses and stir until the mixture is smooth and the cheese has melted.
- Drain the pasta once al dente.
- Stir in the bacon, chives, and cooked pasta, and gently fold into the creamy cheese sauce.
Pro Tips
- When preparing the sauce, I suggest using warm milk. This step is essential, as the warm milk will facilitate the cheese’s melting faster.
- Start the sauce when the macaroni hits the pot. You want both piping hot, so the final handfuls of cheese melt right in.
- Stir away from mozzarella as it releases too much liquid fat when melted, leaving a greasy dish.
What dishes can you enjoy with this stovetop macaroni and cheese recipe?
The fantastic thing about macaroni and cheese is that it goes well with everything, and if you ask your child, as mine did for so many years, parmesan crusted chicken is always at the top of the list.
Bring it to all your barbecues as it is always welcome.
Variations and Substitutions
- If you hesitate to use hot sauce, you can use cayenne pepper. Do taste and start with a small amount, as it can be overpowering and completely alter the amazing taste of this dish.
- Mini penne, rotini, or shell pasta can replace your elbows.
Storing and Reheating
Store: once your macaroni and cheese is fully cooled off, and you are fortunate enough to have leftovers, place them in a airtight container and store in the refrigerator for up to three days.
Reheat: In a small pan, add some extra milk to dilute the creamy sauce and gently warm up to your liking.
Frequently Asked Questions
What is the secret to good mac and cheese?
The secret lies in a few key points: using grated cheese, making sure the pasta is al dente, and using milk or cream, if you so wish, to create the creamy sauce.
What is the best cheese for macaroni and cheese?
Sharp cheddar cheese, gruyere, and gouda are excellent as they have great melting capabilities and are rich in flavor. Monterey Jack is becoming harder to find, and Fontina is also an excellent choice. Ensure you grate all the cheeses before placing them in the pan so they will melt faster.
What to add to macaroni and cheese to make it taste better?
Adding a combination of sharp cheeses, such as Gruyere and Parmesan, enhances the cheese flavor. Dry mustard, as I have it here, black pepper, and paprika all create a flavor boost.
If you enjoy this stovetop macaroni and cheese recipe, you may want to try my other recipes.
Stovetop Macaroni And Cheese Recipe
Ingredients
- 8 slices bacon, cut into 1/4 inch thcik
- 2 tablespoons unbleached all purpose flour
- 2 cups warm whole milk
- 1 teaspoon sea salt
- ¼ teaspoon ground dry mustard
- ¼ teaspoon hot sauce
- ¼ teaspoon Worcestershire sauce
- 1½ cup American cheese, shredded
- 1½ cup sharp cheddar cheese, shreeded
- 1 tablespoon fresh chives, minced
- 8 cups elbow macaroni, cooked
Instructions
- In a 10-inch cast iron skillet, cook the bacon over medium heat until crisp, about 5 to 6 minutes. Remove the bacon with a slotted spoon, and set aside. Reserve bacon fat in pan.
- Cook pasta per manufacturer directions.
- Whisk flour into the rendered fat. Cook whisking constantly, 2 minutes. Whisk in the milk, salt, mustard, hot sauce and Worcestershire. Bring to a simmer whisking constantly until thickened, almost 15 minutes.
- Remove from heat. Add both cheeses and stir until melted and smooth. Stir in bacon, chives and cooked macaroni.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Pasta, Rice & Grains, Dinners
- Cuisine: American
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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