Macaroni and cheese is the one dish that takes you straight back to childhood. There is nothing quite like a big, comforting bowl of creamy, cheesy goodness. This easy stovetop version is rich, velvety, and packed with flavor, with no baking, no breadcrumbs, just a smooth and satisfying cheese sauce clinging to every elbow noodle. If you are looking for an upgrade, make sure to check out our Marry Me Chicken Macaroni and Cheese too!
Why Is My Macaroni and Cheese Grainy?
One of the most common questions with homemade mac and cheese is why does it turn grainy or gritty? The main reason is adding cheese to a sauce that is too hot. High heat can cause the proteins in the cheese to clump, separating the oils and leaving a grainy, broken sauce. Always remove the pan from the heat before stirring in shredded cheese, and stir gently until completely melted.
How Do I Keep Mac and Cheese Creamy?
The secret to ultra-creamy macaroni and cheese is a smooth béchamel base (butter, flour, milk, cream) plus gentle cheese melting off the heat. Also, shred your own cheese rather than buying pre-shredded bags, which often contain anti-caking agents that make sauces gritty.
What Cheese Is Best for Macaroni and Cheese?
Sharp cheddar is a classic for its bold flavor and great melt. Monterey Jack adds extra creaminess and stretch. Other good choices include Gruyère, fontina, or gouda — just avoid overly aged cheeses that don’t melt well.
Can I Reheat Stovetop Macaroni and Cheese?
Yes! Reheat it gently on the stovetop over low heat with a splash of warm whole milk to loosen it up. Stir frequently to keep the sauce creamy. Avoid high heat, which can make the sauce separate.
Creamy Macaroni and Cheese
Ingredients
- 1 pound 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk, room temperature
- 1 cup heavy cream, room temperature
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded Monterey Jack cheese
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain well and set aside.
- In a large saucepan over medium heat, melt the unsalted butter.
- Sprinkle the all-purpose flour over the melted butter and whisk together to form a smooth roux. Cook for 1 minute or until light golden brown.
- Slowly pour in the whole milk and heavy cream, whisking constantly to keep the sauce smooth. Continue to whisk until the mixture thickens and starts to bubble, about 3–5 minutes.
- Reduce the heat to low. Add the salt, pepper, garlic powder, and onion powder. Stir to combine.
- Remove the saucepan from the heat. Gradually add the shredded sharp cheddar cheese and Monterey Jack cheese by the handful, stirring constantly until the cheese melts completely and the sauce is smooth and creamy.
- Add the cooked elbow macaroni to the sauce, stirring gently until the pasta is thoroughly coated.
More Amazing Sides
Creamy Potato Salad
Classic creamy potato salad with eggs, celery, mayo, and mustard, perfect for picnics, BBQs, or make-ahead sides.
Coleslaw
This Coleslaw recipe is the perfect side dish to any meal! Made with cabbage, carrots, and a tangy mayonnaise and buttermilk-based dressing, your guests will rave!
Creamed Spinach
Creamy and perfectly seasoned, this Creamed Spinach will have even the pickiest eaters asking for seconds, its that good!