See why this Creamy Stovetop Mac and Cheese will become your family’s new favorite cheesy pasta. This easy homemade mac and cheese is ready from start to finish in less than 20 minutes. Say goodby to the box mix and hello to the creamiest mac and cheese recipe ever!
Homemade Mac and Cheese
Growing up I ate my fair share of mac and cheese because the blue boxes of Kraft were a staple in my parent’s kitchen. As parents, our kids grew up on the same boxes. It was just easy to make, and everyone loved it. When our kids got old I started making homemade mac and cheese, and we haven’t looked back.
Normally, I make this Homemade Mac and Cheese recipe, but it takes a little longer to do because of the baking. I decided to solve that time issue by creating an easy and creamy stove top mac and cheese from a few different ingredients we had on hand.
Trust me when I say this will be your go-to mac and cheese recipe from now on. It’s the perfect comfort food meal for chilly nights, or a delicious side dish for potlucks or cookouts.
Mac and Cheese Ingredients
Three kinds of cheese, Greek yogurt, and a béchamel sauce creates the smoothest and richest cheese sauce you can ever imagine. Get ready to dive into a pot of cheesy goodness.
- Pasta – We usually use elbow noodles to get that traditional mac and cheese look. Feel free to use any type of pasta that you have on hand or like.
- Butter and Flour – This combines together to create a roux that is used to thicken the liquid.
- Milk – Any variety of milk will work, just remember that the higher the fat content the creamier your mac and cheese will be.
- Greek Yogurt – the secret ingredient to the creamy cheese sauce. You can also use sour cream instead.
- Cheese – A combination of freshly shredded cheddar cheese, Velveeta, and Parmesan cheese makes this mac and cheese the creamiest and cheesiest pasta.
- Spices – Salt, pepper, garlic powder, onion powder, and ground mustard
BRUCREW TIP: Pre-packaged shredded cheese has a coating on it to keep it from sticking. That coating can prevent it from melting very well and can add a graininess to the sauce. For best results, shred a block of quality cheese with a grater at home!!!
How to make Creamy Stovetop Mac and Cheese
This creamy mac and cheese is easy to make with your favorite pasta and a homemade cheese sauce. Measure all your ingredients ahead of time, so you are ready to dump and stir quickly.
Step One: Cook the Pasta.
- Bring a pot of water to a boil.
- Add pasta and cook according to the package directions.
- Drain and set it aside.
Step Two: Make a Roux.
- Melt the butter in a large pot.
- Sprinkle the flour on top and stir it in. Cook the mixture for a minute.
Step Three: Make a Cheese Sauce.
- Whisk the milk slowly into the roux. Simmer the mixture for a few minutes until it thickens. Do not let it boil.
- Add the yogurt, cheeses, and seasonings and stir until melted and creamy.
Step Four: Add Noodles.
- Run hot water over the cooked noodles and drain again.
- Add to the cheese sauce and stir until coated.
- Let the homemade mac and cheese sit for a few minutes before serving.
Make it a Full Meal
This homemade creamy mac and cheese recipe can be served as a main course for dinner or as a side dish for cookouts and picnics. It also goes with any type of meat that you like. Here are a few of our favorites to serve with mac and cheese.
- Pulled Pork
- Chicken Sliders
- Honey Barbecue Meatballs
- Chicken – Baked, Grilled, Fried, Rotisserie
- Cajun Shrimp Burgers
- Hot Dogs and Hamburgers
- BBQ Chicken Quesadillas
- Pulled Pork Wrap
Frequently Asked Questions
What can you add to homemade mac and cheese?
- Feel free to use your favorite cheese in place of the cheddar cheese. Pepper jack or chipotle cheese will give it a spicy kick. Mozzarella cheese will add more cheesy strings.
- Stir in bacon, chicken, ham, or any other meat you love.
- You can also add different veggies to change it up. Peas, broccoli, peppers, or tomatoes are all delicious in it.
- Top it with extra shredded cheese and Panko or Ritz cracker crumbs and bake it for 20 minutes.
Can you make stove top mac and cheese ahead of time?
Yes. It reheats very well. You can place it in a covered dish and refrigerate it for up to 4 days. Spoon the pasta into a pot over low-medium heat and stir until creamy.
Or place it in an oven safe dish and bake until heated through. If you are making baked mac and cheese, make sure to undercook your pasta by one minute.
Can this creamy mac and cheese be frozen for later?
You can freeze this macaroni and cheese recipe. Spoon the cooled pasta into a disposable foil pan, add shredded cheese, and cover it. Freeze for up to 2 months. Thaw overnight and bake until heated through.
CLICK HERE TO PIN THIS RECIPE FOR LATER!
Other Picnic Side Dishes
More Cheesy Pastas
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Creamy Stovetop Mac and Cheese Recipe
See why this Creamy Stovetop Mac and Cheese will become your family's new favorite cheesy pasta. This easy homemade mac and cheese is ready from start to finish in less than 20 minutes. Say goodby to the box mix and hello to the creamiest mac and cheese recipe ever!
Ingredients
- 1 pound elbow pasta
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 2 1/4 cups milk
- 1 cup plain Greek yogurt (or sour cream)
- 3 cups shredded cheddar cheese
- 8 ounces Velveeta cheese, cubed
- 1/2 cup grated Parmesan cheese
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Cook and drain the pasta. Set aside.
- While the pasta is cooking, melt the butter in another large pot. Sprinkle the flour on the melted butter and stir in. Cook for 1 minute.
- Whisk in the milk. Cook and stir for a few minutes over medium heat until thickened.
- Add the yogurt, shredded cheese, Velveeta, Parmesan, seasonings, and salt and pepper. Stir until melted and creamy.
- Run hot water over the cooked noodles. Drain again and stir into the cheese mixture.
- Let the mac and cheese sit for a few minutes to thicken up before serving.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 394Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 74mgSodium: 897mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 20g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Creamy Stove Top Mac and Cheese was first published October 23, 2019. The post was updated and republished May 5, 2021.
Ashley says
I was wondering if cream cheese could be substituted for the Greek yogurt?
Jocelyn says
I’ve never tried it with cream cheese. I feel like it would be too thick. You could do sour cream instead of the yogurt.
Nicole Dix says
That was the best max and cheese. I have tried Mac and cheese so many times and it’s never creamy. The velveta and fresh graded cheese is a must. Thank you for sharing. Definitely my go to max and cheese recipe.
Jocelyn says
I am so happy to hear that you enjoyed the mac and cheese. It’s one of our favorite pastas!
Michelle says
Best Mac n cheese I’ve ever made! This will be my lifetime recipe! I used stonybrooke organic yogurt and it didn’t leave a yogurt taste. It was sooo creamy and perfect!!
Brenda says
Hi Jocelyn,
I am planning to make this for Christmas. However could I omit the Velveeta cheese as I’ve not seen it anywhere where I live. Or perhaps could it be substituted with other cheese? Hope to hear a reply. Thanks!
Jocelyn says
Most stores have it in the pasta aisle. Did you look there too? If you still can’t find it, I would add a little more milk and shredded cheese until it is the consistency you like.
Brenda says
I live in Malaysia ? don’t think I’ve seen it here. Great I will do as you’ve suggested! Looking forward to making this 🙂
Stacy says
My daughter is allergic to yogurt. Is there something else I could use?
Jocelyn says
Is she able to have sour cream? If so, that is a great sub for the yogurt.
Nicole Dix says
I used the sour cream substitute as I didn’t have yogurt and it was excellent.
Christy says
Hello! Just made this, and it was absolutely delicious! One issue…the sauce seemed a little grainy, and not smooth like Mac & cheese would normally be…any thoughts on where I went wrong? I whisked sauce on medium, and everything was perfectly mixed, before adding pasta. Either way, I will make this again…SO FLAVORFUL! Thanks so much!
Jocelyn says
Hi, Christy. I am so glad you enjoyed the recipe. It’s one of my son’s favorites. As for the grainy texture, there are a few things that could be causing it. Is it grainy before or after you add the cheese? If before, it may be that the flour needs to cook a little longer on a little, lower temperature. I also read that heating up the milk before whisking it into the flour mixture can help, although I never do that. If the sauce is grainy after adding the cheese, it can be from the type of cheese. Do you use bagged shredded cheese or do you shred a block? Bagged cheese has a coating on it to keep it from sticking, so it melts differently than fresh grated cheese. Another factor can be the brand of block and grated cheese you buy. I tend to buy a better, pricer cheese when making things like this recipe. I hope some of that is helpful, and that the next batch is creamier for you. If you have any other questions, feel free to ask.
Christy says
Oh goodness, thank you for your response! The graininess came in after the cheese…and I DID use a bag of pre-shredded, b/c it’s what I had on hand. I usually grate myself, so that’s probably what happened! I will go with a good block, and try again…it is DELICIOUS! Thanks so much again…Happy Holidays! Christy
Jen says
The yogurt measurement is just too much. It overpowers the taste of the cheese. It’s creamy and delicious. My youngest just don’t like the yogurt after taste. ?
Jocelyn says
I’m so sorry you didn’t care for the taste of this mac and cheese. Feel free to cut the yogurt down to 1/2 cup and see if that makes the taste better for you. Our family loves this particular recipe the way it is written, but I realize everyone has different tastes. Keep me posted if you try it again.
Andrea says
I agree. It tastes like yogurt with a little cheese in it. I regret not using half of the amount.
Jocelyn says
I’m so sorry you didn’t enjoy it. Did you use plain Greek yogurt? I personally think it tastes just like sour cream. I’ve made this multiple times using both of those and it always tastes super cheesy!
Kriss says
This looks amazing! I think some of you additions will make a flavor difference
Karen says
Just made your recipe, with all ingredients. I must say that the greek yogurt gives it a delicious flavor so much that my kids, who don’t like yogurt, couldn’t even tell. Delicious. Thank you.
Ramona says
My kids (17 & 13) and I love this! We are eating it as I type. (I know, no phones at the table!)
I didn’t have Greek yogurt so used sour cream but did have everything else.
Thank you for a great stove top Mac & Cheese recipe!
Rachel Louise says
What is the ground mustard for?
Jocelyn says
You add it to the pasta for a little bit of flavor. The instructions say “seasonings” and that is when you add it. I hope you enjoy the mac and cheese!