Creamy Stovetop Macaroni and Cheese
Creamy Stovetop Macaroni and Cheese is a easy American recipe that serves 4. 450 calories per serving. Recipe by Carman Wilken on YouTube.
Prep: 15 min | Cook: 27 min | Total: 52 min
Cost: $5.71 total, $1.43 per serving
Ingredients
- 8 oz Elbow Macaroni (dry pasta, any short shape works)
- 2 tbsp Unsalted Butter (softened)
- 2 tbsp All-Purpose Flour (for roux)
- 1 cup Whole Milk (2% or whole milk works best)
- 0.5 cup Heavy Cream (35% fat for richness)
- 1 cup Sharp Cheddar Cheese (freshly grated)
- 1 cup Smoked Gouda Cheese (freshly grated)
- 0.5 tsp Salt (adjust to taste)
- 0.25 tsp Black Pepper (freshly ground if possible)
- 0.25 tsp Paprika (optional, for subtle smokiness)
- 0.25 tsp Mustard Powder (optional, adds depth)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil, add the macaroni and cook until al dente, about 8‑10 minutes. Drain and set aside.
Time: PT10M
Temperature: 212°F
Make the Roux
In a skillet over medium heat, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for 3‑4 minutes until the mixture turns a light golden brown.
Time: PT5M
Temperature: medium heat
Add Milk and Cream
Gradually pour in the milk followed by the heavy cream while whisking. Keep the heat on low and continue whisking for 4‑5 minutes until the mixture thickens slightly.
Time: PT5M
Temperature: low heat
Season the Sauce
Stir in the salt, black pepper, paprika, and mustard powder. Taste and adjust seasoning as needed.
Time: PT2M
Temperature: low heat
Incorporate the Cheese
Add the grated sharp cheddar and smoked gouda a handful at a time, stirring gently after each addition until the cheese melts into a smooth, velvety sauce.
Time: PT5M
Temperature: low heat
Combine Pasta and Sauce
Add the cooked macaroni to the skillet, tossing to coat evenly with the cheese sauce. Heat for another minute just to bring everything together.
Time: PT2M
Serve
Transfer the mac and cheese to serving bowls and enjoy while hot.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 17g
- Carbohydrates
- 14g
- Fat
- 31g
- Fiber
- 0.5g
Dietary info: Vegetarian
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Elbow Macaroni: penne, shells
- Instead of Unsalted Butter: margarine, olive oil (will change flavor)
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Whole Milk: 2% milk, unsweetened almond milk (thinner sauce)
- Instead of Heavy Cream: half‑and‑half, milk + 1 tbsp butter per cup
- Instead of Sharp Cheddar Cheese: extra sharp cheddar, aged cheddar
- Instead of Smoked Gouda Cheese: regular Gouda, smoked mozzarella
- Instead of Salt: kosher salt
- Instead of Black Pepper: white pepper
- Instead of Paprika: smoked paprika
- Instead of Mustard Powder: dry mustard
Equipment Needed
- Large Pot
- Skillet
- Whisk
- Box Grater
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Colander
Critical Steps — Do Not Skip
- Cook the pasta al dente
- Achieve a golden‑brown roux without burning
- Slowly incorporate milk and cream to create a smooth base
- Add cheese gradually over low heat to keep the sauce velvety
- Ensure the final sauce coats the pasta evenly
Chef Tips from the Video
- Use freshly grated cheese rather than pre‑shredded for the smoothest sauce
- Reserve a small amount of cheese for topping just before serving
- If you like a crunchy top, sprinkle extra cheese and broil for 1‑2 minutes.
Troubleshooting
Sauce is too thin
Add a little more grated cheese or a splash of heavy cream; continue stirring over low heat until it thickens.
Cheese becomes grainy or separates
Reduce the heat immediately, add a splash of milk, and whisk vigorously to bring it back together.
Pasta is overcooked and mushy
Cook the macaroni al dente next time; if already overcooked, gently fold in the pasta and serve immediately to avoid further softening.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk.
Freezer: Can be frozen for up to 1 month, though texture may change. Thaw overnight and reheat with extra milk.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 5, let it cool, and refrigerate. Reheat over low heat adding a splash of milk before adding the pasta
- Cook the pasta ahead of time, drain, toss with a little butter, and store in the fridge; combine with sauce when ready to serve
Frequently Asked Questions
What is the cultural significance and history of mac and cheese in American cuisine?
Macaroni and cheese has been a staple of American comfort food since the 18th century, evolving from a British dish made with béchamel sauce. It became especially popular during the Great Depression as an inexpensive, filling meal, and today it is a beloved family classic served at gatherings and school lunches.
How did stovetop mac and cheese become a common alternative to baked versions in the United States?
Stovetop mac and cheese offers a quicker, less messy option that doesn’t require an oven, making it ideal for busy households. The method gained popularity in the mid‑20th century with the rise of convenience cooking and the availability of processed cheeses.
What regional variations of mac and cheese exist within American cuisine?
In the South, smoked cheeses like Gouda or cheddar are added for a deeper flavor, while New England often incorporates breadcrumbs and a baked crust. Some regions add jalapeños, lobster, or barbecue sauce to create unique twists on the classic dish.
What occasions or celebrations is mac and cheese traditionally associated with in American culture?
Mac and cheese is a go‑to side for holiday meals such as Thanksgiving and Christmas, a comfort food for family movie nights, and a popular dish at school fundraisers and potlucks across the United States.
What makes this creamy stovetop mac and cheese special compared to other American mac and cheese recipes?
The combination of sharp cheddar and smoked Gouda provides a balanced sharp‑smoky flavor, while the butter‑flour roux with both milk and heavy cream creates an ultra‑rich, velvety sauce that stays smooth without a baked crust.
What are the authentic traditional ingredients for American mac and cheese versus acceptable substitutes?
Traditional ingredients include elbow macaroni, butter, all‑purpose flour, whole milk, sharp cheddar, and sometimes a touch of mustard powder. Acceptable substitutes are gluten‑free pasta, plant‑based milks, or alternative cheeses like Gruyère, though flavor and texture will vary.
What other American side dishes pair well with this stovetop mac and cheese?
It pairs beautifully with roasted vegetables, a crisp green salad with vinaigrette, baked beans, or a simple coleslaw to cut through the richness of the cheese sauce.
What are the most common mistakes to avoid when making this stovetop mac and cheese?
Common errors include overcooking the pasta, letting the roux burn, adding cheese over high heat, and not seasoning the sauce properly. Each of these can lead to a grainy texture or bland flavor.
Why does this recipe use a butter‑flour roux instead of simply melting cheese into milk?
The roux thickens the sauce uniformly and prevents the cheese from separating, creating a smooth, velvety texture that pure melting often cannot achieve, especially with sharp cheeses.
What does the YouTube channel Carman Wilken specialize in?
Carman Wilken’s YouTube channel focuses on family‑friendly, comfort‑food recipes that are quick, affordable, and designed for home cooks of all skill levels, often featuring classic American dishes with helpful step‑by‑step guidance.
Last updated: September 2, 2026
