Stovetop Mac and Cheese

5 from 4 votes

This ultra creamy mac and cheese is made in just one pot on the stovetop, and uses less than 10 ingredients!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: American

Keyword: one pot pasta recipe

Servings: servings

Calories: 875kcal

In a large pot (we like to use a dutch oven), add the milk and salt, and bring to a boil over HIGH heat.
Once boiling, add pasta, stir, and lower the heat to MED (or whatever temperature is needed to maintain a gentle simmer).
Continue to cook, stirring occasionally to prevent sticking, for about 6-8 minutes (or until macaroni is cooked to al dente and most of the milk has been absorbed).

Adjust the heat to MED LOW, then add the cheddar and gouda cheeses. Stir constantly, until cheeses are melted and saucy. This will likely take about 2 minutes or so.
If the cheese sauce is too thick, add additional milk a Tbsp or two at a time, stirring until desired consistency is reached.

Stir in the mustard powder, garlic powder, and black pepper. Once stirred in, give the mac and cheese a quick taste and see if you'd like to add any additional salt or pepper.

I've estimated that this recipe will serve approximately 6 people, but as always, feel free to divide this recipe up into as many servings as you'd like.
If the mac and cheese is super thick and almost gummy, feel free to add more milk, a splash at a time, stirring it in, until it's the consistency you'd like.
If the mac and cheese is more watery than you'd like, you can whisk 2 tsp of cornstarch and 3 tsp of cool water or milk. Whisk this in a small bowl until smooth, then stir into the mac and cheese. Cook, stirring often, for a few minutes, and it should thicken right up.
Shredding your own cheese is recommended, however I've tested this recipe with Tillamook and Sargento pre-shredded cheeses, and they worked well. Other brands have not been tested.