The Ultimate Creamy Southern Stovetop Mac and Cheese Recipe
Craving the rich, creamy goodness of mac and cheese but don’t want to turn on the oven? This Southern-style stovetop macaroni and cheese recipe delivers unparalleled comfort and flavor in a single pot. It’s smooth, intensely cheesy, and comes together with ease, guaranteeing a perfect, lump-free, and flavorful dish every single time. Get ready to indulge in a truly irresistible, homemade mac and cheese that captures the heart of Southern soul food without the fuss of baking.
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For those who love the classic baked experience, don’t miss our beloved: Southern Soul Food Baked Mac and Cheese.
Table of Contents
Homemade Stovetop Mac and Cheese Ingredients: The Foundation of Flavor
Crafting the perfect creamy mac and cheese begins with selecting the right ingredients. Each component plays a vital role in achieving that rich, smooth, and deeply satisfying Southern flavor profile. Here’s a closer look at what you’ll need and why these choices make all the difference:
- Pasta: For optimal cheese-holding capacity and a delightful bite, I highly recommend using smaller, ridged, or curly pasta shapes.
- Elbow Macaroni: The classic choice, these small, curved tubes are excellent at cradling the cheesy sauce.
- Shells: Their cup-like shape is perfect for scooping up every last bit of creamy goodness.
- Cavatappi: A personal favorite, these spiral-shaped pasta boast ridges that create an incredible texture and ensure maximum sauce adhesion.
- Other excellent options: Rotini or penne also work wonderfully, offering a satisfying chew and good surface area for the sauce.
- Cheese Blend: The secret to complex flavor and superior melt.
- Sharp Cheddar Cheese: This is non-negotiable for that signature tangy, robust flavor and incredibly smooth melt. It forms the backbone of any great mac and cheese.
- Gruyère Cheese (Optional, but highly recommended): While cheddar provides the classic taste, Gruyère elevates the dish significantly. This Swiss cheese melts beautifully, adding a subtle nutty and slightly sweet note that deepens the overall flavor profile. It does come at a higher cost, but its contribution to the creaminess and complexity is truly worth it. If skipping, you can increase the amount of cheddar or choose another melting cheese.
- Other Cheese Options: Feel free to experiment with other excellent melting cheeses such as Parmesan for sharpness, Monterey Jack for mild creaminess, mozzarella for stretchiness, Colby, Fontina for an ultra-smooth texture, or Gouda for a touch of sweetness. A blend often yields the best results.
- Dairy: The key to a luxurious sauce.
- Heavy Cream: Essential for a rich, velvety texture. Its high fat content prevents the sauce from breaking and ensures ultimate creaminess.
- Milk: I typically use 2% milk, but any milk will work. Be mindful that thinner milks (like skim or some plant-based options) may slightly alter the final texture, resulting in a less dense sauce.
- Roux Base: The foundation for a thick, stable sauce.
- Unsalted Butter: Provides richness and is crucial for creating the roux. It adds a delicious depth of flavor that oil simply cannot replicate.
- All-Purpose Flour: Combined with butter, it forms the roux, which is essential for thickening the sauce and preventing a runny consistency.
- Seasonings: Enhancing the savory goodness.
- Garlic Powder & Onion Powder: These provide aromatic depth without the texture of fresh garlic or onion, blending seamlessly into the smooth sauce.
- Salt & Black Pepper: Crucial for balancing and highlighting all the other flavors. Season to taste, adjusting as you build the sauce.
Why Freshly Grated Cheese Matters (Say No to Pre-Shredded!)
I cannot stress this enough: for the ultimate creamy, smooth mac and cheese sauce, do not use pre-shredded cheese! While convenient, pre-shredded cheeses contain additives like cellulose, potato starch, or natamycin. These anti-caking agents are designed to prevent the cheese shreds from clumping together in the bag, but they have an undesirable effect on your cheese sauce.
When these additives are introduced to heat, they hinder the cheese from melting properly. Instead of dissolving into a silky-smooth sauce, you’ll likely end up with a grainy, clumpy, or gritty texture. This compromises the luxurious mouthfeel that is the hallmark of truly great mac and cheese.
Taking a few extra minutes to buy blocks of cheese and grate them yourself is a small effort that yields monumental results. Your taste buds, and your guests, will thank you for the incomparably smooth and luscious cheese sauce that only freshly grated cheese can provide.
Mastering Southern Stovetop Mac and Cheese: A Step-by-Step Guide
Creating this rich and comforting Southern stovetop mac and cheese is surprisingly simple and incredibly rewarding. Follow these steps for a dish that will quickly become a family favorite. Detailed measurements and full instructions are also provided in the recipe card below.
- Cook the Pasta: Begin by cooking your chosen pasta shape (elbows, shells, or cavatappi work best) according to the package directions until al dente. This ensures the pasta retains a slight bite and doesn’t become mushy when combined with the sauce. Once cooked, drain the pasta, but remember to reserve about 1 cup of the starchy pasta water before discarding the rest. This reserved water is a secret weapon for achieving ultimate creaminess or loosening the sauce if it becomes too thick. Set the cooked pasta aside. If you’re using a large Dutch oven or heavy-bottomed pot, you can cook your mac and cheese in the same pot you used for the pasta, saving on dishes!
- Prepare the Roux: Return your pot or pan (a cast iron skillet also works beautifully here) to the stovetop and adjust the heat to medium-low. Add the unsalted butter and allow it to melt completely. Once melted, gradually sprinkle in the all-purpose flour, adding it in small stages while continuously whisking. This is crucial to prevent lumps. Continue to stir the butter and flour mixture for 1-2 minutes, cooking out the raw flour taste, to create a smooth roux. This roux is what will thicken your creamy cheese sauce.
- Craft the Cheese Sauce: Slowly whisk in the heavy cream and milk into the roux. Bring the mixture to a gentle simmer, stirring constantly. Reduce the heat to low, then gradually add the freshly grated cheddar and Gruyère cheeses (or your preferred blend). Continue stirring until all the cheese has melted into a smooth, velvety sauce. Incorporate the garlic powder, onion powder, salt, and black pepper. Taste the sauce frequently and adjust the seasonings as needed to achieve your desired flavor balance.
- Combine Pasta and Sauce: Add the cooked and drained pasta directly into the pot with the luscious cheese sauce. Stir gently but thoroughly, ensuring every piece of pasta is beautifully coated in the creamy, cheesy goodness. If the mac and cheese appears too thick or needs a looser consistency, gradually add a tablespoon or two of your reserved pasta water, stirring until it reaches your ideal creaminess.
- Serve and Enjoy: Allow the mac and cheese to cool for a few minutes before serving. This brief resting period helps the sauce set slightly and allows the flavors to meld perfectly. Serve warm as a standalone meal or a spectacular side dish.
Southern Stovetop Mac and Cheese
By Brandi Crawford
If you’re craving a comforting Southern classic without the hassle of baking, this simple stovetop mac and cheese is the perfect recipe for you. Rich, creamy, and full of cheesy goodness, this homemade version captures the essence of traditional soul food macaroni with ease. No oven required, just a few simple ingredients and a pot on the stove.
5 Stars from 2 votes
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15 mins
20 mins
35 mins
Dinner, Lunch, Side Dish
American, Southern, Soul Food
8 servings
487 kcal
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Equipment
- Cast Iron Dutch Oven
- 12 inch Cast Iron Skillet
Ingredients
- 8 oz elbow or shells pasta
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1 cup milk (I used 2%)
- 4 cups grated cheese (I used 2 cups sharp cheddar and 2 cups of gruyère cheese. This was 14-16oz of block cheese.)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Cook the pasta in water according to package instructions until al dente. While it cooks, ensure you reserve about 1 cup of pasta water before draining. This starchy water is invaluable for achieving a super creamy sauce or adjusting its consistency later. Set the cooked pasta aside. If using a Dutch oven or heavy-bottomed pot, you can continue with the sauce in the same pot to minimize cleanup.
- Adjust the heat to medium-low on your pot or pan. Add the unsalted butter and allow it to melt completely. Gradually sprinkle in the all-purpose flour, whisking continuously to prevent any lumps. Cook this mixture, stirring constantly, for 1-2 minutes to create a smooth roux. This golden paste is the foundation that will thicken your rich cheese sauce.
- Pour in the heavy cream and milk, whisking constantly to incorporate with the roux. Bring the mixture to a gentle simmer, then reduce heat to low. Slowly add your freshly grated cheeses (sharp cheddar and Gruyère are highly recommended for optimal flavor and melt). Stir until the cheese is completely melted and the sauce is smooth and velvety. Season with garlic powder, onion powder, salt, and pepper. Taste and adjust seasonings as desired for that perfect balance.
- Add the cooked and drained pasta to the creamy cheese sauce. Stir gently until every piece of pasta is thoroughly coated. If the sauce seems too thick for your preference, gradually add a tablespoon at a time of the reserved pasta water, stirring until you achieve your desired creamy consistency. The starch in the pasta water helps emulsify the sauce, making it even smoother.
- Remove from heat and let the mac and cheese cool for a few minutes before serving. This brief resting period allows the sauce to thicken slightly and the flavors to deepen. Serve immediately and enjoy your homemade Southern stovetop mac and cheese!
Pro Tips and Notes for Perfect Stovetop Mac and Cheese
As mentioned earlier, my unwavering stance on not using pre-shredded cheese remains. The additives in pre-shredded cheese prevent it from melting smoothly, resulting in a grainy texture instead of the luscious creaminess you desire. Always grate your cheese from a block for superior results.
Reheating Tips: Mac and cheese naturally thickens as it cools. When reheating leftovers, whether on the stove, in the oven (at 350 degrees F), air fryer (at 350 degrees F), or microwave, you may need to add a splash of milk, heavy cream, or even chicken broth to bring back that creamy consistency. Heat in short increments and stir well.
Butter Substitutions: While butter provides the best flavor and richness for the roux, you can substitute it with any neutral-flavored oil if necessary. However, for that authentic Southern taste, butter is highly recommended.
Cheese Flexibility: Feel free to experiment with your favorite melting cheeses. While sharp cheddar and Gruyère offer a fantastic combination, Monterey Jack, Gouda, Fontina, or a Colby Jack blend are also excellent choices for creating a unique flavor profile.
Pasta Choices: The choice of pasta can significantly impact the dish. Besides elbow macaroni, cavatappi, medium shells, rotini, or penne are all excellent options that effectively hold the rich cheese sauce.
Milk Alternatives: Any type of milk can be used, including plant-based milks. However, keep in mind that thinner milks (like skim milk or some almond/soy milks) will result in a slightly less thick and rich cream sauce. If substituting heavy cream, be aware that this will also alter the texture and flavor considerably.
No Baking Required: This recipe is specifically designed to be a stovetop mac and cheese, meaning no oven is required! If you prefer a crispy, browned crust typical of some Southern baked versions, you can certainly transfer it to an oven-safe dish and broil for a few minutes. However, it’s perfect as is.
Nutrition
Serving:
1
serving
Calories:
487
kcal
Carbohydrates:
25
g
Protein:
21
g
Fat:
34
g
Nutrition Data Disclaimer
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information for a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Frequently Asked Questions and Expert Tips for Stovetop Mac and Cheese
The key to perpetual creaminess lies in serving it promptly. Mac and cheese tends to thicken as it cools, so enjoy it fresh off the stove for peak creaminess. If you anticipate leftovers or find your sauce too thick, a secret weapon is reserved pasta water! After boiling your pasta, save about a cup of that starchy water. The starches in it help emulsify the cheese sauce, ensuring it remains smooth and luscious. When reheating, a splash of milk, cream, or even chicken broth will also help loosen it back to perfection.
For optimal results, you’ll want a vessel that offers enough space for both boiling pasta and combining it with the sauce. A large saucepan or a medium-sized pot (3-4 quarts) is ideal, providing ample room for stirring and even coating. A heavy-bottomed stainless steel or nonstick pot is highly recommended to prevent the cheese sauce from sticking or scorching. Alternatively, a deep skillet (especially cast iron or nonstick) works wonders if you’re making the sauce separately and then adding pre-cooked pasta. Its wide surface area is excellent for sautéing the roux and ensures uniform sauce distribution.
Absolutely not! This recipe is specifically designed to be a quick and delicious stovetop mac and cheese, requiring no oven at all. Many of you have requested a no-bake version over the years, and I’m thrilled to finally share this ultimate stovetop method. If you’re looking for another incredibly easy, no-bake option, be sure to explore my Slow Cooker Crockpot No Boil Mac and Cheese recipe as well!
While you can certainly cook the pasta ahead of time, I generally don’t recommend assembling the entire dish too far in advance. The texture of the cheese sauce is best when freshly prepared. Specifically, grated cheese, once exposed to air, can begin to dry out or affect the melt when reheated. For the most superior creamy and smooth texture, it’s always best to grate your cheese and prepare the sauce just before serving or combining with pasta.
To maintain freshness and flavor, store any leftover stovetop mac and cheese in an airtight container or tightly covered dish in the refrigerator for 3-4 days. This will help prevent it from drying out and keep it delicious for future enjoyment.
Reheating mac and cheese can be done on the stove over low heat, in the oven at 350 degrees F, in an air fryer at 350 degrees F, or in the microwave. Regardless of the method, heat it in short increments and stir frequently. As the dish dries out upon cooling, you’ll almost always need to add a splash of milk, heavy cream, or even chicken broth to restore its creamy texture. Stir until it reaches your desired consistency and is thoroughly warmed through.
Yes, you can freeze mac and cheese! For best results, allow the dish to cool completely, then transfer it to a freezer-safe container or a tightly sealed freezer bag. It can be stored for 2-3 months. When you’re ready to enjoy it, defrost the mac and cheese overnight in the refrigerator. Before reheating, add a generous splash of milk or chicken broth to help restore its creamy texture, as freezing can sometimes alter the sauce consistency.
Delicious Variations and Substitutions for Your Stovetop Mac and Cheese
While this Southern stovetop mac and cheese is perfect as is, it also serves as an excellent canvas for customization. Feel free to experiment with these delicious additions to make it your own:
- Meaty Add-ins:
- Crispy Bacon: Crumble cooked bacon over the top or mix it into the sauce for a smoky, savory crunch.
- Grilled Chicken: Shredded or diced grilled chicken makes it a hearty main course.
- Ground Beef or Sausage: Browned and seasoned ground beef or Italian sausage adds substantial flavor and turns it into a full meal.
- Seafood Delights: Cooked shrimp or luxurious lobster pieces can transform this into an elegant dish.
- Vegetable Boosts: Incorporating vegetables is a great way to add nutrients and color.
- Broccoli Florets: Steamed or roasted broccoli adds a healthy crunch.
- Fresh Spinach or Kale: Wilt fresh greens directly into the hot mac and cheese for added vitamins.
- Sweet Peas: A classic addition that provides a pop of color and sweetness.
- Corn Kernels: Fresh, frozen, or canned corn adds natural sweetness and texture.
- Flavor Enhancers:
- Caramelized Onions: Slowly cooked onions bring a deep, sweet, and savory depth.
- Roasted Red Peppers: Adds a smoky, sweet, and tangy element.
- Sun-Dried Tomatoes: Offer a concentrated burst of sweet and tangy flavor.
- Crunchy Toppings: Although this is a stovetop recipe, a quick crispy topping can add an extra layer of texture.
- Toasted Breadcrumbs: Sauté panko or regular breadcrumbs in butter until golden brown, then sprinkle over individual servings.
- Fried Onions: Crispy fried onions (like those for green bean casserole) add a delightful savory crunch.
Explore More Mac and Cheese Recipes from Our Kitchen
If you love this stovetop version, you’re in for a treat! Mac and cheese is a versatile and beloved dish, and we have many more variations to satisfy every craving. Discover your next favorite comfort food recipe:
- Hearty Chicken Mac and Cheese
- Effortless Slow Cooker Crockpot Chili Mac and Cheese
- Decadent Bacon Gouda Mac and Cheese
- Flavorful Smoked Mac and Cheese
- Luxurious Lobster Mac and Cheese
- Indulgent Seafood Mac and Cheese
- Unique Seafood Stuffed Pasta Shells
