Easy Mac and Cheese is the ultimate comfort food—creamy, cheesy, and perfectly satisfying. This stovetop version comes together in just minutes and uses simple ingredients I usually have on hand. It’s quick enough for a weeknight dinner and cozy enough to hit the spot every single time.
Why You’ll Love This Recipe
I love how fast and foolproof this mac and cheese is. There’s no baking, no roux, and no fuss. Just tender pasta coated in a silky, cheesy sauce that tastes like pure comfort. It’s easy to customize, perfect for kids and adults alike, and way better than anything from a box.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 oz elbow macaroni (or any short pasta)
- 2 cups shredded sharp cheddar cheese
- 1 cup whole milk
- 2 tablespoons unsalted butter
- ¼ teaspoon garlic powder (optional)
- Salt and pepper, to taste
Directions
- I cook the pasta in salted boiling water until al dente, then drain and set it aside.
- In the same pot, I melt the butter over medium heat and pour in the milk.
- Once the milk is warm, I reduce the heat and stir in the cheese, a handful at a time, until it’s fully melted and smooth.
- I season the sauce with a pinch of garlic powder, salt, and pepper to taste.
- I return the cooked pasta to the pot and stir until every noodle is coated in creamy cheese sauce.
- I serve it hot, right from the pot—comfort in a bowl.
Servings and timing
This recipe makes about 4 servings. Prep and cook time is just 15–20 minutes from start to finish, which makes it a go-to when I need something quick and comforting.
Variations
- I sometimes add a handful of grated Parmesan for extra flavor.
- For a richer sauce, I use half-and-half instead of milk.
- I stir in cooked bacon bits, peas, or shredded chicken for a heartier version.
- I swap the cheddar for Monterey Jack, mozzarella, or a cheese blend when I want something different.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stovetop with a splash of milk to loosen the sauce, or microwave it in short bursts, stirring between intervals.
FAQs
Can I make this recipe with pre-shredded cheese?
Yes, but I usually use freshly shredded cheese because it melts smoother. Pre-shredded cheese has anti-caking agents that can affect the sauce texture.
How do I keep mac and cheese creamy?
I make sure not to overcook the cheese—melting it on low heat helps. I also add a little extra milk when reheating to bring back the creaminess.
What’s the best pasta shape to use?
I usually go with elbow macaroni, but shells, cavatappi, or rotini all work great—they hold the sauce beautifully.
Can I bake this after making it?
Yes. I pour it into a baking dish, top with extra cheese or breadcrumbs, and bake at 375°F for about 15–20 minutes until bubbly and golden.
Can I make it gluten-free?
Absolutely. I just swap in my favorite gluten-free pasta and make sure the cheese and other ingredients are gluten-free too.
Conclusion
This Easy Mac and Cheese is one of those recipes I come back to again and again. It’s simple, satisfying, and endlessly customizable. Whether I need a quick meal, a cozy side dish, or a creamy indulgence, this classic never fails to hit the spot.
Print
Easy Mac and Cheese
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Easy Mac and Cheese is a quick, creamy, and cheesy stovetop recipe made with simple ingredients—perfect for weeknight meals, kids’ lunches, or cozy comfort food cravings.
Ingredients
8 oz elbow macaroni (or any short pasta)
2 cups shredded sharp cheddar cheese
1 cup whole milk
2 tablespoons unsalted butter
¼ teaspoon garlic powder (optional)
Salt and pepper, to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In the same pot, melt butter over medium heat. Add milk and heat until warm.
- Reduce heat to low and stir in cheese, a handful at a time, until melted and smooth.
- Season with garlic powder, salt, and pepper.
- Add the cooked pasta back to the pot and stir until well coated.
- Serve hot, straight from the pot.
Notes
Add grated Parmesan for extra depth of flavor.
Use half-and-half for a richer sauce.
Mix in bacon, peas, or shredded chicken for heartiness.
Try different cheeses like Monterey Jack or mozzarella.
Freshly shredded cheese melts more smoothly than pre-shredded.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 4g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
