Stovetop Macaroni and Cheese
71 comments » 
The 30 days of macaroni and cheese are back! Every January for the last few years I have teamed up with the Wisconsin Milk Marketing Board to share a new macaroni and cheese recipe with you in conjunction with their blog, 30 Days, 30 Ways with Macaroni and Cheese. No one needs to twist my arm to try new macaroni and cheese recipes and this year was no exception. I am typically a big fan of baked macaroni and cheese – the combination of ooey gooey mac and cheese and the crusty pieces on top and around the edges really is phenomenal. That being said, I realized recently that I was still lacking a recipe for a quick stove-top version. Up until this recipe, if I was craving mac & cheese and wasn’t up to putting together a whole baked recipe, I would run to the store for a box of the blue stuff to get my fix (hanging my foodie head in shame). No more!
Much like any other macaroni and cheese recipe, you can customize these cheeses to suit your tastes, but I really like the combination of mild cheeses here. I’ve played around with other cheese varieties in dishes such as Grown Up Mac and Cheese and Mushroom-Herb Macaroni and Cheese, but for this quick stove-top version I stuck with a mix of mild cheeses that created a familiar taste and texture to what most of us grew up eating as kids. When it comes to comfort food, simple is most often best 
You could always use all of one cheese if you’d like, or adjust the ratios. Enjoy and be creative!
What’s your favorite macaroni and cheese recipe?
Head over to the Macaroni and Cheese Blog and spend an entire month drooling over macaroni and cheese recipes. That’s my plan!
One year ago: Caramelized Onion, Mushroom & Gruyere Tartlets
Two years ago: English Muffins
Three years ago: Classic Vanilla Ice Cream
Stovetop Macaroni and Cheese
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
2 eggs
1 (12-ounce) can evaporated milk, divided
1 teaspoon dry mustard
1 teaspoon water
½ teaspoon salt, plus additional 1½ teaspoons for pasta water
¼ teaspoon ground black pepper
8 ounces (2 cups) elbow macaroni
4 tablespoons unsalted butter
4 ounces mild Cheddar cheese, shredded (about 1 cup)
4 ounces American cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)Directions:
1. In a small cup, dissolve the dry mustard in the water; set aside.
2. In a medium bowl, whisk together the eggs, 1 cup of the evaporated milk, dry mustard mixture, salt, and pepper; set aside.
3. Bring 2 quarts of water to a boil in a large Dutch oven. Add the pasta and 1½ teaspoons salt and cook, stirring often, until al dente. Drain the pasta and return to the pot over low heat. Add the butter and stir until completely melted.
4. Add the egg mixture and three-quarters of the cheese mixture to the pasta and toss until thoroughly combined and the cheese starts to melt. Gradually add the remaining evaporated milk and remaining cheese mixture, stirring constantly, until the mixture is hot and creamy, about 5 minutes. Serve immediately.
(Recipe adapted from The Cook's Illustrated Cookbook)
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oh no…I’m in big trouble. Now that I’ve seen this amazingly delicious picture of mac n cheese I won’t be able to get it off my mind until I make some. I’m so craving this now.
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This looks creamy, cheesy and delicious – the perfect Mac n cheese
Though I often do add herbs and pasta sauce cause I’m weird like that
Cheers
Choc Chip Uru
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Now that looks yummy! Nothing like a perfect cup of comfort food
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Looks delicious! Can the dry mustard be omitted?
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Michelle on February 2nd, 2012 at 10:19 am
Hi Allie, Definitely! Just omit the dry mustard and the teaspoon of water.
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Dinner planned. Thanks!
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I absolutely love mac & cheese. The best version I have ever had is a Paula Deen recipe that goes in the crock pot {it is somewhere on my blog from eons ago}, but I love quick stove top too. I keep a few bags of the necessary cheeses in my freezer so I can make it for lunch when necessary. Adding a little brie {if I have it around} is a great way to give it a different flavor.
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This sounds mighty yummy. I’ve only ever made baked mac and cheese! Can’t wait to try this
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OMG…You just solved the what’s for dinner.
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Looks fabulous! Funny growing up I hated homemade mac and cheese. Only ate the stuff in the blue box, what is that stuff? What is that powder? Now I only like homemade, funny how our tastes change. This recipe look super delsih!!
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Can’t remember the last time I made mac and cheese that wasn’t the instant you throw in a microwave (having a toddler will do that to ya!). This recipe looks great though!
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Is it really so bad to love the blue box??
This looks great! I know the American will keep it creamy, and I can’t wait to try it!
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Love it! Do you taste the mustard?
p.s. Happy Groundhog Day!!!
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Michelle on February 2nd, 2012 at 10:20 am
Hi Ashley, No, it doesn’t really taste like mustard, just gives a very, very subtle punch of flavor. You can easily omit it though (along with the teaspoon of water).
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See I love stove top mac and cheese because it is always creamier than any baked version I’ve ever had.
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This looks like macaroni perfection!! My husband prefers the cheddarey baked stuff with crumbs on top, but my son loves the creamy stovetop kind like this. I’ll take any of it!!
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I am a mac n cheese nut!!! It’s my favorite meal. I grew up with stove top mac n cheese (not the blue box). Nothing fancy, just elbows, cheese and milk. I still make it for just myself today. This recipe looks and sounds yummy, I’ll have to give it a try. Thanks!
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I’m actually not the biggest fan of baked mac n cheese (I have a bit of an issue with the texture combo of the crusty top and the gooey cheese underneath…), so this recipe sounds delicious!
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I’m game for any home made mac and cheese. It’s so dreamy!
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This looks so creamy and dreamy! Mmmm….
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My only concern is the eggs…. is the last step enough to fully cook them? Or is the point for them to be runny?
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Michelle on February 2nd, 2012 at 11:31 am
Hi Jane, Yes, they will be fully cooked, not runny.
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this recipe is going to haunt me until I make it! Just like you, I love the baked version but from time to time I have to have some right that moment and have no patience for the oven version! This recipe is a saver!
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Oh man, this is motivation to unpack my kitchen. My favorite mac & cheese has cheddar, Monterrey jack, a touch of blue cheese and you top it with French’s onions. Dangerous!
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I don’t eat macaroni and cheese often, but it definitely makes me think of childhood. I remember Kraft used to have the rugrat shaped ones and I thought they were just about the greatest food invention ever.
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YUM! I am a sucker for Velveeta mac & cheese. I know it’s horrible for me and chemical-laden, but it’s just so good. Love this version as a real-ingredient alternate!
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OMG YUM! It’s hard to resist just buying a box of the Kraft if you’re in a hurry but your mac n cheese looks super ooey gooey! I absolutely have to try this, I love the cheese combos you used. Awesome!
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Ahh! As ALWAYS, this looks freaking delicious! And I’m fasting this morning to take the gestational diabetes test… Eeeek. If I do have it, would switching to whole wheat noodles do the trick? Because I absolutely must have this… =D
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This looks so creamy and gooey! Who needs the oven?! Going to have to try this for my family soon!
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I’ll definely have to try this stove top recipe. My favorite mac n cheese is the standard make a rue, add milk and cheddar cheese and bake – no fancy frills and it goes as a side dish with so many things. Next to that, we love Emeril Lagasse’s Kicked Up Mac N Cheese; it has ham, peas, his creole seasoning, and a bread crumb/cheese topping. This one we eat as a meal, not as a side dish. Yum!
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Jenny F. on July 5th, 2012 at 1:13 pm
Normally I bake mac n cheese. We also keep some of those blue boxes in the house for a quick side dish on busy nights (but we always add extra sharp cheedar to it to give it some oomph). It was a hot day yesterday and I didin’t have much time to make supper and I didin’t have a blue box on hand. So I finally gave this recipe a try. I love that it only dirties one pan, and love that I didn’t have to turn the oven on. It had a nice creaminess to it. While I prefer the regular baked mac n cheese, this was still a hit with my kids, and will go into my recipe box. Thanks!
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This looks SO creamy and delicious! Macaroni and Cheese is a vice of mine. Mmm.
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It looks so creamy and delicious, it will defiantly be my next dinner! Can I use 2% milk instead?
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30 days of Mac N Cheese? Heaven!! Can’t wait to see more!
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I’m always game for another mac n cheese recipe – always!
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Oh, my, I’m a BIG mac and cheese fan, stove top, baked, as long as it’s homemade I LUV it. This recipe looks yummy and of course I will have to make it.
Thanks so much for sharing,
Joanne
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Just tried this recipe. Delish!! I reduced the portions because I made for myself, but wow! Much better than the blue box stuff
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This looks so good – I could have a bowl right now! My favorite basic baked macaroni and cheese is the original Fannie Farmer version. You can mix up the cheeses, but it’s a classic as is. My favorite newer recipe is Evil Shenanigans’ Bock Macaroni and Cheese which has a bacon bread crumb topping and you can really taste the beer. It’s amazing served along any smoked meat or BBQ.
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This looks amazingly wonderful! I too love baked mac and cheese but I have to try this recipe it looks so good! This is a stupid question I suppose, but the American cheese in this recipe – is this the sliced cheese American singles? I don’t normally buy American cheese, but didn’t know if another cheese could be substituted for it or if it was important for the texture. Thanks for your wonderful recipes!
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Michelle on February 3rd, 2012 at 3:02 pm
Hi Kim, I buy American cheese at the deli (and I like Land o’ Lakes brand the best) – I actually hate the packaged, slice-in-plastic American. It does melt well so it gives the mac n’ cheese a creamy consistency. That being said, you could just increase the amounts of cheddar and Monterey Jack if you wish to substitute for it.
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I love making stovetop mac ‘n cheese! This version sounds yummy!
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ok one word…. YUM!!!!
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Oh man, I can never get enough of mac ‘n’ cheese, I never knew it had it’s own month, what a pleasant surprise
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This looks divine! I wish my kids would eat homemade mac & cheese!
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The chilly temperatures have got me craving comfort foods like never before… this recipe couldn’t have come at a better time!
xo
http://allykayler.blogspot.com/
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I’m going to try this. I’ll take Mac & Cheese anyway it comes but my daughter (33) insist that it can only be the “real deal” – with baked crunchies on top…she gives her little one blue box – so maybe I can fix this and see if quicker will fill the both girls requests. THANKS for sharing!!
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I made this last night and just had some for lunch (at work). Not only was it easy to make but it tastes great. I really think it tasted better today than last night. I love all of your recipes…you’ve never let me down :- ) Keep them coming, my husband loves them ;- )
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Congrats! I saw the article and your picture in the PGH paper yesterday about celebration of 30 days of mac & cheese . Publicity much deserved. Love your blog.
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This looks so good. I haven’t found a stovetop version that I like. Not fond of The Ladys Mac & Cheese from Paula Deen (don’t like m&c without a roux and a white sauce) so I will have to try this.
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OH MY!!! This Mac and Cheese ROCKS!! I made this for dinner tonight and everyone thought it was amazing! Four thumbs up!! Loooove your recipes
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Michelle
Thank you so much for posting the yummy stuff that you post. Our family moved to South Africa about a month ago and it has been hard on the cooking front. The spices that I am used to aren’t as available and just food in general is a little different, not bad, just takes some getting used to. I made this tonight b/c I remembered seeing it in my email and just had to substitute some cheeses. I ended up using cheddar, aged cheddar and gouda. Oddly enough, there is no American cheese in South Africa. Thanks again for making home cooking a little more attainable so far from home.
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By the way…everyone LOVED the macaroni and cheese. We had grilled chicken and zucchini and this macaroni and cheese. It was like grilling in the backyard in the middle of summer. Oh yeah…it is summer here…Thanks again
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Can’t wait to make this mac and cheese!! One question, with my limited college student kitchen supply I just realized I don’t own a grater. To maintain the creamy texture of the recipe is it bad to use pre-shredded cheese bags or should I just thinly cut the cheese blocks with a knife?
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Michelle on February 23rd, 2012 at 4:11 pm
Hi Liza, I would do the thinly sliced cheese if you can; I have done that in the past when I didn’t have access to a grater. It really does make a difference if you can avoid the pre-shredded. Enjoy the mac n’ cheese!
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I made this last night alongside some roasted brussel sprouts and corn. SO SO SO GOOD. Thanks for sharing
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Made this just now. It’s rainy and chilly and this was perfect. The only thing I added was 5 dashes of Tabasco. I like a tiny bit of heat. It tightened up well, not runny but not stiff either. Just right.
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Made this tonight, it was great! I didn’t quite need all the evap milk.
For all you moms out there who try and get their kids to eat more veggies, I always add steamed and puréed carrots and tan to my sons mac n cheese. It does not affect the taste an actually will help make the Mac n cheese a nice richer color. I learned this from The Sneaky Chef cookbook. I freeze the purée in ice cube trays and then just defrost for 30 seconds and add to the Mac n cheese.
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Oops that should say carrots and yams* above.
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I make this for my college roommates and they are in loveeee thanks for making me feel domestic at even 22!
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we made myron mixon’s spare ribs, Paula Deens Collard greens and this mac and cheese for dinner tonight. It is on the stove now and is lookin’ good!! Only thing i did was added some freshly grated onion – yum.. Husband and kids took a taste and love it. I tried it, it is very rich and creamy, will probably make again…Thanks!! My guess is that this will freeze well?!?
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Made this last night. So yummy! Who knew you could make macaroni casserole without the casserole? I didn’t have macaroni noodles so I used some organic whole wheat spiral pasta I had and substituted the evap milk with heavy whipping cream. Came out delish! A hit with the family.
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Can i use regular mustard or does it have to be dry mustard? Thanks!
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Michelle on September 25th, 2012 at 3:29 pm
Hi Melissa, Dry mustard is a spice, so substituting regular mustard wouldn’t work here, but if you don’t care for it or don’t have any handy, you can just omit it.
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I don’t eat eggs, what do I substitute them with and what quantity?
it looks really delicious!
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Michelle on November 15th, 2012 at 6:01 pm
Hi Samantha, I am honestly not sure about an appropriate substitute here. You could try eliminating the eggs and evaporated milk and make a basic white sauce with butter, flour and milk instead.
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Samantha Shah on November 16th, 2012 at 3:19 pm
Thank you so much Michelle!
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Hi Michelle!
I know that in response to another comment you said you use Land O Lakes American cheese from the deli, but in Canada you can’t get anything like that! So would you recommend Velveeta? I don’t even think I KNOW what American cheese is!
Thank you!
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Michelle on January 19th, 2013 at 11:39 am
Hi Heather, Kraft is also a very popular brand of American cheese, they sell slices in the dairy aisle (see here: http://www.kraftrecipes.com/kraftcheese/singles.aspx). If you can’t find American cheese, yes you could substitute Velveeta. Enjoy!
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Heather on February 16th, 2013 at 9:41 pm
Thanks Michelle! I made this for supper tonight and it was really, REALLY, good!!!
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Just made it and it was absolutely delish with stewed tomatoes on top!!! Yum will definately be making this kind from now on. Thank you for the recipe
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I have been looking for a homemade mac n cheese recipe for a while. My husband and I are trying to get away from box mixes and processed junk like Velveeta. I was also drawn to this recipe because it doesn’t call for flour. In other recipes I have found that flour makes for bland, gritty mac n cheese. I made this last night and it was perfect! Very creamy and tasty. This one is definitely going in my recipe box!
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