This creamy stovetop mac and cheese is made with cavatappi, a quick butter and flour roux, milk, heavy cream, and a melted blend of sharp cheddar and mozzarella.
The whole dish cooks in two pots and finishes in about 35 minutes, so it works for busy nights and last minute side dishes. The sauce is rich and smooth, the mozzarella gives it a gentle stretch, and a five minute rest at the end thickens it just enough to cling. It serves six.
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Why This Creamy Stovetop Mac and Cheese Recipe Works
Cavatappi has ridges and a hollow center that capture sauce, so every bite gets the same amount of creaminess. A full pound of pasta is a lot for this much sauce, so the recipe uses 12 ounces to keep the pasta well coated.
Using both milk and heavy cream makes the sauce rich without being heavy. Sharp cheddar carries the flavor, and mozzarella adds a soft, stretchy texture that keeps the sauce smooth.
A roux gives the sauce structure so it stays creamy as it cools. Keeping the heat low when you add the cheese prevents the grainy, oily texture that makes homemade cheese sauce disappoint.
Ingredients for Creamy Stovetop Mac and Cheese
- 12 oz cavatappi pasta
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 1 cup milk, 2 percent
- 1 1/4 cups heavy whipping cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
Cavatappi. Corkscrew pasta holds sauce better than most shapes. Elbows, shells, and penne also work.
Milk and cream. The mix of milk and cream gives a rich sauce that is still pourable. Use whole milk for extra creaminess.
Sharp cheddar. Sharp cheddar gives the flavor. Shred it from a block so it melts evenly.
Mozzarella. Low moisture mozzarella adds stretch and keeps the sauce smooth.
How to Make Creamy Stovetop Mac and Cheese
1. Boil the pasta. Cook the cavatappi in a large pot of lightly salted boiling water until al dente, about 9 to 10 minutes. Drain and set aside.
2. Make the roux. In a medium pot, melt the butter over medium heat. Whisk in the flour, salt, and pepper and cook for 1 minute until it forms a smooth paste.
3. Whisk in the liquids. Slowly pour in the milk and cream, whisking constantly to avoid lumps. Heat until the mixture bubbles gently and thickens slightly, about 4 to 5 minutes.
4. Add the cheese. Reduce the heat to low and stir in the cheddar and mozzarella a handful at a time, until the sauce is smooth.
5. Combine. Toss the pasta with the sauce. If it looks too thick, stir in 1 to 2 tbsp milk.
6. Rest. Let the pasta stand for about 5 minutes so the sauce thickens and clings to the curls.
How to Serve Creamy Stovetop Mac and Cheese
Serve with air fryer broccoli with Parmesan for a quick vegetable side, or pair it with ranch meatloaf for a classic weeknight dinner. It is also good beside three packet pot roast, and a few air fryer garlic bread slices make it feel like a complete meal. Add chopped parsley or black pepper on top.
How to Store and Reheat Creamy Stovetop Mac and Cheese
Cool within 2 hours and store in an airtight container in the refrigerator for 3 to 4 days. Reheat in a saucepan over low heat or in the microwave with a splash of milk until it reaches 165 degrees F. Freezing is not recommended because the cream sauce can separate when thawed.
Tips and Variations for Creamy Stovetop Mac and Cheese
Keep the heat low. Melt the cheese over low heat, since boiling a cheese sauce can make it grainy.
Shred your own cheese. Bagged shreds are coated to prevent clumping, which can keep the sauce from melting smoothly.
Do not overcook the pasta. Al dente pasta holds its shape when it meets the sauce and finishes softening as it rests.
Adjust the thickness. Add a splash of milk for a looser sauce, or let it rest a few minutes longer to thicken.
Add a little color. Stir in peas, steamed broccoli, or diced tomatoes right before serving.
Switch the cheese. Gouda, Monterey Jack, or Gruyere work in place of the mozzarella.
Season at the end. Taste the finished sauce before adding salt, because cheese brings plenty of its own.
Practice food safety. Chill leftovers within two hours. The University of Wisconsin Extension leftovers guide explains safe cooling and reheating.
Frequently Asked Questions About Creamy Stovetop Mac and Cheese
How do I make creamy stovetop mac and cheese from scratch?
Cook the pasta, make a roux with butter and flour, whisk in milk and cream, then melt in the cheese over low heat. Toss with the pasta and rest for a few minutes.
What cheese is ideal for creamy stovetop mac and cheese?
Sharp cheddar gives the most flavor, and mozzarella adds stretch. Gouda and Monterey Jack also melt well.
Why is my creamy stovetop mac and cheese grainy?
Cheese sauce turns grainy from high heat or from pre shredded cheese. Use low heat and shred cheese yourself from a block.
Can I use another type of pasta?
Yes. Elbow macaroni, shells, and penne all work. Adjust the cooking time to the package.
How do I thin the sauce if it gets too thick?
Stir in milk a tablespoon at a time until the sauce loosens, then taste and adjust the seasoning.
Creamy Stovetop Mac and Cheese
Equipment
- Large pot
- Medium pot
- Colander
- Whisk
Ingredients
Main Ingredients
- 12 oz cavatappi pasta
- ¼ cup unsalted butter
- ¼ cup all purpose flour
- 1 cup milk 2 percent
- 1 ¼ cup heavy whipping cream
- 1 cup sharp cheddar cheese shredded
- 1 cup mozzarella cheese shredded
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Cook the pasta. Boil in lightly salted water 9 to 10 minutes until al dente, then drain.
- Roux. Melt the butter in a medium pot, whisk in the flour, salt, and pepper, and cook 1 minute.
- Liquids. Whisk in the milk and cream gradually and cook 4 to 5 minutes until bubbling and slightly thick.
- Cheese. Lower the heat and stir in both cheeses until smooth.
- Toss. Add the pasta, stirring to coat, and loosen with 1 to 2 tbsp milk if needed.
- Rest. Let stand 5 minutes to thicken before serving.
