Easy Stovetop Mac and Cheese

Easy Stovetop Mac and Cheese :-You don’t need to bake this simple homemade mac and cheese recipe because it only requires eight ingredients and can be prepared in fifteen minutes on the stovetop. Now is the time to give up the boxed macaroni and cheese in favour of this homemade recipe that is deliciously creamy, silky, and cheesy!

Ingredients :

Cheese Sauce:

  • 2 Tablespoons salted butter
  • 2 Tablespoons all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon garlic powder (optional but recommended)
  • 1 cup whole milk
  • ¼ cup sour cream or Greek yogurt
  • 2 cups shredded cheddar cheese (8 oz)



Instructions :

Make the cheese sauce:

  • Garlic powder, sea salt, and flour should be combined in a small basin and mixed together. Put aside for later.
  • Butter is melted in a saucepan of medium size at a heat setting of medium.
  • Mix the flour mixture with a whisk after adding it.
  • Cook for one minute, or until the mixture exhibits a hint of browning.
  • Add one cup of milk and whisk the mixture until it is completely smooth.
  • To achieve a smooth consistency, add sour cream (or Greek yoghurt) and mix it.
  • Cook over medium-high heat for approximately three to five minutes, or until the mixture has thickened. Do not allow it to come to a boil.
  • When the mixture has reached the point where it is thick enough to stick to the back of the spatula, turn the heat down to a low setting and add the cheese.
  • To ensure that the cheese is melted and the mixture is smooth, whisk it. You can taste it and add more salt or seasoning if you like.


Assemble & Serve

  • After adding the pasta that has been cooked, mix it into the cheese sauce in the pot until the sauce is distributed evenly.
  • I would recommend allowing the macaroni and cheese to cool for three to five minutes, or until the cheese sauce has become slightly more thick and adheres to the noodles.Serve when still hot!



Notes :

How to Store Mac & Cheese

  • You may keep it in the refrigerator for up to five days if you store it in an airtight container.


  • Take it back to the stovetop or the microwave to reheat it. To restore the creamy texture of the macaroni and cheese after it has been stored, you might need to add an additional one to two tablespoons of milk.

Ingredient Substitutions: 

  • Macaroni. In the past, I have used virtually every type of noodle imaginable to make this mac and cheese recipe, and it has never failed to produce a dish that is absolutely mouthwatering. You could alternatively use pasta that does not include gluten, pasta made from whole wheat, chickpea pasta, and so on.


  • All-Purpose Flour. There are a few substitutions that work well for the flour including corn starch, tapioca starch/flour, and all-purpose gluten-free flour.


  • Milk. It is possible to use any kind of liquid dairy product in this recipe. Always keep in mind that the creamier your homemade mac and cheese will be, the larger the percentage of fat it contains. All of these, including whole milk, 2% milk, half and half, and cream, are effective!


  • Sour Cream. In place of sour cream, I have successfully substituted Greek yoghurt, which yielded wonderful results.


  • Cheese. A high-quality cheddar cheese that ranges from medium to sharp is what I would recommend for the finest flavour!


  • Garlic powder. In spite of the fact that this component is not required, I believe that it contributes a subtle flavour that elevates this recipe for mac and cheese to a higher level without rendering it unappealing to children. Modify the amount so that it



Nutrition :

  • Serving: 0.5cup | Calories: 271.1kcal | Carbohydrates: 25.3g | Protein: 12.3g | Fat: 13.8g | Saturated Fat: 8.5g | Polyunsaturated
  • Fat: 0.4g | Monounsaturated
  • Fat: 3.5g | Cholesterol: 41.7mg | Sodium: 351mg | Potassium: 102.8mg | Fiber: 1.1g | Sugar: 2.6g | Vitamin A: 460IU | Vitamin
  • C: 0.1mg | Calcium: 252mg | Iron: 0.3mg






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