If you love comfort food but don’t want the hassle of baking, this No-Bake Stovetop Mac and Cheese is for you! It’s a rich, creamy, and ultra-cheesy dish that comes together in just 20 minutes—no oven required. Whether you’re making it for a quick weeknight dinner, a side dish, or a last-minute craving, this mac and cheese will never disappoint.
Unlike boxed versions, this homemade stovetop mac and cheese uses real cheese, butter, and milk, creating a silky, indulgent sauce that coats every bite of pasta. Plus, it’s easy to customize with different cheeses, add-ins, or seasonings. Get ready to enjoy a restaurant-quality mac and cheese in the comfort of your home!
Why You Will Love Making This Recipe
- Quick & Easy: Ready in just 20 minutes, making it perfect for busy nights.
- No Oven Needed: All you need is a stovetop—no baking required!
- Rich & Creamy: The cheese sauce is ultra-smooth and packed with flavor.
- Better Than Boxed: Made with real cheese for an authentic taste.
- Customizable: Add bacon, veggies, or different cheese blends.
- Family-Friendly: A guaranteed hit with kids and adults alike.
Ingredients:
- For the Mac and Cheese:
- 8 oz elbow macaroni (or any pasta of choice)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella (optional, for extra creaminess)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Dijon mustard (optional)
- Salt and pepper to taste
Equipment Used:
- Large pot
- Whisk
- Measuring cups and spoons
- Wooden spoon
Directions & Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make the Roux: In the same pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly, to remove the raw flour taste.
- Add the Dairy: Gradually pour in the milk and heavy cream, whisking continuously until the mixture thickens (about 3 minutes).
- Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar and mozzarella. Mix until fully melted and smooth.
- Season the Sauce: Add garlic powder, onion powder, Dijon mustard, salt, and pepper. Stir well.
- Combine with Pasta: Add the cooked macaroni and stir until fully coated in the cheese sauce.
- Serve & Enjoy: Garnish with extra cheese, parsley, or a sprinkle of paprika if desired!
Nutritional Information
Each serving (1 cup) contains:
- Calories: 450
- Protein: 15g
- Carbohydrates: 45g
- Fats: 22g
- Fiber: 2g
- Sugar: 4g
This dish is a rich source of calcium and protein, making it a satisfying and comforting meal.
Prep Time and Cook Time:
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Variations:
- Spicy Version: Add red pepper flakes or a dash of hot sauce.
- Protein-Packed: Stir in cooked chicken, shrimp, or bacon.
- Extra Creamy: Swap some of the milk for evaporated milk.
- Healthier Option: Use whole wheat pasta and reduced-fat cheese.
- Veggie Boost: Mix in steamed broccoli, spinach, or peas.
Frequently Asked Questions
Q: Can I use pre-shredded cheese?
A: Pre-shredded cheese contains anti-caking agents that can affect creaminess. For best results, shred fresh cheese.
Q: Can I make this ahead of time?
A: Yes, but for the best texture, reheat gently with a splash of milk.
Q: What if my cheese sauce is too thick?
A: Add a little more milk until you reach the desired consistency.
Q: Can I freeze mac and cheese?
A: Yes, but the texture may change. Thaw and reheat with added milk for creaminess.
Pro Tips By Lynda:
- Use High-Quality Cheese: Freshly shredded cheese melts smoother than pre-packaged.
- Cook Pasta Al Dente: It will continue cooking slightly when mixed with the cheese sauce.
- Whisk Constantly: Prevent lumps in your roux by whisking continuously.
- Adjust Consistency: Add more milk if the sauce gets too thick.
- Customize Your Flavor: Experiment with different cheese blends for unique tastes!
Serving Suggestions:
- With Garlic Bread: A perfect side to soak up the extra cheese sauce.
- As a Side Dish: Serve with grilled chicken, steak, or BBQ ribs.
- With a Green Salad: Balance the richness with a fresh salad.
- Topped with Crumbled Bacon: Adds extra crunch and smoky flavor.
No-Bake Stovetop Mac and Cheese : Quick & Creamy Comfort Food
If you love comfort food but don’t want the hassle of baking, this No-Bake Stovetop Mac and Cheese is for you! It’s a rich, creamy, and ultra-cheesy dish that comes together in just 20 minutes—no oven required.
- Large pot
- Whisk
- Measuring cups and spoons
- Wooden spoon
- For the Mac and Cheese:
- 8 oz elbow macaroni (or any pasta of choice)
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella (optional, for extra creaminess)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp Dijon mustard (optional)
- Salt and pepper to taste
- Cook the Pasta: Bring a pot of salted water to a boil and cook the macaroni according to package instructions until al dente. Drain and set aside.
- Make the Roux: In the same pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute, stirring constantly, to remove the raw flour taste.
- Add the Dairy: Gradually pour in the milk and heavy cream, whisking continuously until the mixture thickens (about 3 minutes).
- Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar and mozzarella. Mix until fully melted and smooth.
- Season the Sauce: Add garlic powder, onion powder, Dijon mustard, salt, and pepper. Stir well.
- Combine with Pasta: Add the cooked macaroni and stir until fully coated in the cheese sauce.
- Serve & Enjoy: Garnish with extra cheese, parsley, or a sprinkle of paprika if desired!
Use High-Quality Cheese: Freshly shredded cheese melts smoother than pre-packaged.
Cook Pasta Al Dente: It will continue cooking slightly when mixed with the cheese sauce.
Whisk Constantly: Prevent lumps in your roux by whisking continuously.