The Best Homemade Stovetop Mac and Cheese Recipe

There are several ways to make mac and cheese, but none that can hold up to this creamy and delicious Stovetop Mac and Cheese Recipe.

This recipe will bring you back to your childhood when Macaroni and Cheese was a favorite comfort food. The cheese not only coats each and every noodle, but drips down in between each crevice to give you a mouthful of creamy delightfulness in every bite. 

The secret to making this the best stovetop mac and cheese recipe is three-fold. First of all, use whole milk whenever possible. It produces a creamier sauce that can’t be replaced with a low-fat milk. 

Secondly, don’t be afraid of the hot sauce. It adds another depth of flavor without adding heat. Our preferred hot sauce for stovetop mac and cheese is Sriracha sauce. 

Finally, you must, I repeat, you MUST use freshly shredded cheese. You can switch up the type of cheese that you use, however pre-shredded cheese contains additives to help them store without clumping or molding. When heated, the preheated cheese may become clumpy or not stick to your pasta. 

In order to make shredding cheese easier, use an electric food processor (we use Hamilton Beach Food Processor) and you will have freshly shredded cheese in seconds!

Stovetop mac and cheese is so much easier and creamier than baked mac and cheese. It only takes a fraction of the time to make and there is no drying out of the cheese in the oven!

See our other favorite Side Dishes. 

Stovetop Mac and Cheese Recipe

INGREDIENTS:

1/2 pound elbow macaroni

4 tablespoons butter

1 cup of whole milk

2 eggs

1/2 teaspoon hot sauce/Sriracha Sauce

1 teaspoon kosher salt

1 teaspoon ground black pepper

3/4 teaspoon dry mustard

6 ounces sharp cheddar cheese, shredded

4 ounces Gruyère cheese, shredded

INSTRUCTIONS:

1. Following package directions, cook the pasta to al dente.

2. While the pasta is cooking, in a small saucepan add the milk and heat over medium-low heat, stirring constantly to allow some of the milk to evaporate and condense. One minute before the pasta is done cooking, remove the milk saucepan away from the heat and let cool slightly.

3. Drain pasta and return to the pot and melt in the butter. Toss to coat the pasta.

4. In a small bowl, whisk together the eggs, hot sauce, salt, pepper, and mustard. Slowly whisk in the milk mixture.

5. Stir into the pasta and add the cheese. Cook over low heat and continue to stir for 5 minutes or until creamy.

Enjoy!

Mary and Jim

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