Stovetop White Cheddar Mac And Cheese
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What if I told you you can have perfectly creamy and delicious homemade mac and cheese in under 20 minutes? This comforting and cozy Stovetop White Cheddar Mac and Cheese is a dream recipe for busy weeknights, picky eaters, AND it’s designed to be made entirely while the pasta cooks!
Mac and cheese is one of those cozy classics that everyone loves. I grew up with my mom’s stovetop mac and cheese, and honestly, it’s still my favorite way to make it. After years of cooking for my family, I’ve learned how to keep comfort food fast, simple, and full of flavor—and this recipe checks every box. It’s just like the boxed stuff, but made with real ingredients and tastes way better. The cheese sauce is creamy, smooth, and beginner-friendly, and since there’s no baking involved, it’s ready in just 20 minutes.
It works great as a quick weeknight dinner or as an easy, crowd-pleasing side for just about any meal. I’ve included a bunch of serving ideas in the “How to Serve” section below to help you mix it up.
Why You’ll Love This Stovetop Mac and Cheese Recipe
- Fast – Perfectly creamy homemade mac and cheese ready in under 20 minutes.
- Easy – This stovetop mac and cheese recipe is very easy to prepare and makes a perfect beginner recipe.
- Delicious – Creamy stovetop mac and cheese is a cozy, comfort food that picky kids and adults LOVE as a weeknight dinner or an easy, casual side dish.
White Cheddar Mac and Cheese Recipe Ingredients
This quick and easy recipe utilizes simple ingredients and is ready from start to finish while the pasta cooks. Refer to the recipe card for specific measurements.
- Small shell pasta – I love small shells for this pasta, since they hold all that yummy white cheddar cheese sauce. Feel free to use elbow macaroni or any small pasta shape instead of shells. Use dry pasta and cook it to “al dente” according to the package instructions.
- Unsalted butter – you can use salted butter if that’s what you have on hand, but taste the cheese sauce first to see if it needs any additional salt.
- All purpose flour– this is what we’ll use in our roux to thicken the cheese sauce.
- Whole milk– I like the richness of whole milk in this recipe, but 2% also works!
- Sharp white cheddar cheese – grate it yourself. You can use yellow sharp cheddar if that’s all you can find. For a flavor substitution, swap some of the shredded white cheddar for Swiss, Gouda, Cheddar Jack, American cheese, Muenster, or provolone.
- Garlic powder– the granulated garlic adds a nice bite and cuts the richness of the cheese and white sauce.
- Black pepper
- Coarse Kosher salt
How to Make Mac and Cheese with Shells
Because we’re making this mac and cheese on the stovetop, the recipe comes together in just a few simple steps.
Step 1
Boil the pasta in salted water until it reaches “al dente” according to the package instructions.
Step 2
While the pasta is cooking, melt the butter in a large pot over medium heat.
Add the flour and whisk until smooth — this is making a roux. Cook for 1 minute, then stir in the garlic powder, salt, and pepper.
Slowly whisk in the milk, in three additions, letting the sauce thicken before adding each addition.
Once all the milk is added, turn the heat up to medium-high. Bring the sauce to a gentle simmer and let it bubble for just 30 seconds or until thickened. Then immediately turn off the heat.
Step 3
Remove the pan from the heat and stir in the cheese until melted. Taste and season with more salt and pepper if needed.
Step 4
Drain the cooked pasta and add it to the mac and cheese sauce.
Gently stir until the pasta is completely coated. Serve hot.
Time Saving Tip
Start the cheese sauce while you’re waiting for the pasta to boil. This will guarantee the sauce is done by the time the pasta is finished cooking.
Best Cheese For Macaroni And Cheese
Hands down, sharp cheddar cheese is the classic choice. It melts beautifully and has the best flavor. I highly recommend a sharp cheddar vs an extra sharp or a dry-aged cheddar. I found out while I was testing my grilled cheese sandwich recipe that extra dry cheddar is much more oily.
Also, shred your own cheese. Pre-packaged shredded cheese contains an anti-caking agent that helps keep it from clumping in the packaging, but this also prevents getting the very best creaminess from your cheese when melted.
What To Add To Mac and Cheese
- Add in blanched or warmed frozen veggies like broccoli, peas, or green beans.
- Stir in extra protein, such as grilled chicken, cooked sausage, bacon, baked ham, or leftover turkey breast.
- For extra spice and kick, add a little mustard powder, hot sauce, or minced garlic to the cheese sauce.
Tips & Tricks for the Best Small Shell Mac and Cheese
- Shred the cheese yourself. You will get a smoother and creamier sauce than you will with pre-shredded cheese.
- Melt the cheese with the heat turned off. This will keep the cheese from burning or splitting.
- Add the pasta to the mac and cheese sauce immediately after draining. It will keep the sauce creamy for coating the pasta, and prevent the pasta from clumping together.
What to Serve with White Cheddar Mac and Cheese
The thing about macaroni and cheese is that it goes great with so, so many options! You can enjoy it as the main portion of your meal or as a creamy and delicious side dish. These are just a few of my favorite sides for mac and cheese!
- Honey Glazed Ham
- Slow Cooker Pulled Pork or Pulled Pork Sliders
- Air Fryer Chicken Nuggets
- Crockpot Pot Roast
- Apple Walnut Salad
- Sauteed Green Beans
- Pan Fried Asparagus
- Brussels Sprouts with Bacon
Storage and Reheating Instructions
Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. Allow it to cool completely before covering for storage.
Reheat leftovers for 1-2 minutes in a covered microwave safe dish or on low on the stovetop in a saucepan. You may need to add a splash of milk or cream to make the sauce creamy again.
Recipe FAQs
Yes! You can modify the above recipe for a quick baked version with a crunchy topping:
Make the mac and cheese as instructed above, and turn the oven broiler to high. Pour the hot mac and cheese into a 13×9-inch baking dish and top with 1 1/2 to 2 cups of additional shredded cheddar cheese and crushed Ritz crackers (I use two sleeves of crackers).
Broil for 2-3 minutes until the cheddar is melted and browned. Serve hot.
Avoid using only hard, dry cheeses like Parmesan—they don’t melt smoothly on their own. Pair Parmesan with a melty cheese such as cheddar, Jack, or American for the best texture. Also, skip pre-shredded cheeses, since their anticaking agents prevent proper melting and can make the sauce grainy.
I don’t recommend storing leftovers in the freezer. It won’t reheat well after thawing.
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White Cheddar Mac and Cheese (Stovetop Recipe)
Ingredients
- 16 oz (dry) small shell pasta
- 2 tablespoons of unsalted butter
- 2 tablespoons of all purpose flour
- 2 1/2 cups of whole milk
- 8 ounces (2 cups) sharp cheddar cheese, shredded
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon coarse Kosher salt (plus 1 tablespoon for the pasta water)
Instructions
- Bring a large pot of water to a boil. Add 1 tablespoon of Kosher salt.
- Once boiling, add the dry pasta and cook until al dente (check the package for timing).
- While the pasta cooks, melt the butter in a large pot over medium heat. Add the flour and whisk until smooth. Cook for 1 minute to remove the raw flour taste, then stir in the garlic powder, 1/4 teaspoon Kosher salt and the black pepper.
- Slowly whisk in the milk in three additions, letting the sauce thicken before adding each addition.
- Once all the milk is in, raise the heat to medium-high. Bring the sauce to a gentle simmer and let it bubble for 30 seconds or until it thickens to the consistency of heavy cream. Turn off the heat immediately once the sauce has thickened.
- With the heat off, add the shredded cheddar cheese and stir until smooth, creamy, and completely melted. If the sauce is too thick, add a little milk to thin it out.
- When the pasta is done boiling, drain it and then immediately add it to the cheese sauce. Gently mix until the shells are thoroughly coated. Give the mac and cheese a taste, and add more salt and pepper if needed. Serve hot.
Notes
- Grate the cheese yourself for the best meltage.
- Time saving tip: Start the cheese sauce while waiting for the pasta water to boil. This will guarantee that the cheese sauce will be finished by the time the pasta is cooked.
- Baked Mac and Cheese: Make the mac and cheese as instructed above, and turn the broiler to high heat. Pour the hot mac and cheese into a 13×9-inch baking dish. Top with 1 1/2 to 2 cups of additional shredded cheddar cheese and crushed Ritz crackers. Broil for 2-3 minutes until the cheddar is browned and melted.
