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15-Minute Creamy Stovetop Mac and Cheese

A quick, one-pot stovetop mac and cheese made with a silky homemade cheese sauce and tender elbow macaroni, ready in just 15 minutes.

  • Total Time: 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 pound elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 1/2 cups whole milk
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Colby jack cheese, freshly shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground mustard
  • Salt and black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, according to package directions. Drain and set aside.
  2. In the same pot over medium heat, melt the butter.
  3. Whisk in the flour and cook for 1 minute, stirring constantly, to form a smooth paste (roux).
  4. Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps.
  5. Cook the sauce for 3 to 4 minutes, whisking often, until it thickens enough to coat the back of a spoon.
  6. Reduce the heat to low and stir in the cheddar and Colby jack cheese, a handful at a time, until fully melted and smooth.
  7. Season with garlic powder, onion powder, smoked paprika, ground mustard, salt, and pepper.
  8. Add the cooked macaroni back into the pot and stir until every piece is coated in the creamy cheese sauce.
  9. Serve immediately, garnished with extra cracked pepper or shredded cheese if desired.

Notes

For the smoothest sauce, always shred your own cheese from a block rather than using pre-shredded bags. Keep the heat low once the cheese goes in to prevent the sauce from turning grainy or oily. Leftovers can be reheated gently on the stove with a splash of milk to loosen the sauce.

  • Author: Ella Whitley
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Method: Stovetop
  • Cuisine: American