Stovetop Mac and Cheese with White Cheddar

Name: Stovetop Mac and Cheese with White Cheddar
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 3 tablespoons butter; 3 tablespoons all-purpose flour; 3 cups water; 4 cups milk; 1 pound elbow pasta, uncooked; 1 teaspoon garlic powder; 1 teaspoon ground mustard; 1 teaspoon salt; 1/4 teaspoon ground black pepper; 4 cups sharp white cheddar cheese; 1/2 cup Parmesan cheese; 1/4 cup mozzarella cheese; 1/2 cup panko breadcrumbs; 1 teaspoon garlic powder; 1/4 teaspoon paprika; 1/2 tablespoon olive oil

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Quick and easy, creamy Stovetop Mac and Cheese with White Cheddar is the kind of comforting one pot, 20 minute meal everyone needs in their weeknight rotation. It is packed with three types of cheese that melt into the creamiest sauce, and you can finish it with toasted panko breadcrumbs for the perfect crunchy topping. This rich, decadent pasta always feels cozy and satisfying, and it is a true family favourite any day of the week.

Quick and easy, creamy Stovetop Mac and Cheese with White Cheddar made in one pot and ready in 20 minutes with three cheeses for extra flavor. | aheadofthyme.com

Stovetop mac and cheese is an amazing alternative to baked mac and cheese. It cooks in half the time yet still delivers incredible flavor and that thick crunchy panko finish if you want it. There is no boxed mac and cheese with powdered cheese here because it is surprisingly easy to make ultra creamy mac and cheese from scratch, all in one pot from start to finish (including the pasta!). No baking required, no extra dishes, just a cozy bowl of real homemade mac and cheese that always hits the spot.

This recipe is also great for meal prep. It reheats beautifully, and any leftovers can be turned into delicious fried mac and cheese balls for a fun snack or appetizer the next day. Whether you serve it as a main dish, pair it with a protein, or double it for a holiday table, this easy stovetop mac and cheese is reliable, crowd pleasing, and incredibly delicious.

Why You'll Love This Recipe

Quick and convenient. Everything cooks in one pot and the whole recipe is ready in about twenty minutes, which makes it perfect for busy days when you want something homemade without a long prep time.
Creamy and flavorful. The combination of sharp white cheddar, Parmesan, and mozzarella creates a rich and silky sauce that coats every piece of pasta with just the right balance of sharpness and creaminess.
No baking required. Since it cooks entirely on the stovetop, you skip the oven and avoid any extra steps. The result is a warm, ultra creamy mac and cheese that is ready to serve immediately.
Customizable. It is simple to adjust the seasonings, change the type of cheese, add vegetables or protein, or finish with crunchy panko to match whatever flavor and texture you are craving.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
How to Make the Best Stovetop Mac and Cheese with White Cheddar
Expert Tip: Shred the Cheese Fresh for the Smoothest Sauce
More Tips and Tricks
Recipe Variations
Storage
How to Serve
Side Dishes for Pasta
FAQ
More Mac and Cheese Recipes
Tried this recipe?
Recipe
Comments

Ingredients and Substitutions

To make this delicious Stovetop White Cheddar Mac and Cheese, you will need the following ingredients (see recipe card below for quantities):

butter - Unsalted butter creates the base of the roux and helps the sauce thicken. You can swap in margarine or a neutral oil if needed.
all purpose flour - Thickens the sauce and keeps it smooth. Use cornstarch or a gluten free all purpose blend if you prefer a flour alternative.
water and milk - These cook the pasta and form the sauce. Whole milk gives the creamiest result, but two percent works well. For a richer sauce, replace one cup of milk with light cream or add a splash of heavy cream.
elbow macaroni pasta - Classic for mac and cheese because it holds sauce well. We cook the pasta directly in the pot so there is no need to make the pasta in a separate pot. You can also use any small pasta like shells, cavatappi, fusilli, or gluten free pasta with similar cooking times.
garlic powder - Adds mellow savory flavor. Replace with minced garlic if you prefer fresh garlic. You can use 2 cloves minced garlic (or about 2 teaspoons freshly minced garlic).
ground mustard - Brightens the cheese flavor without tasting like mustard. A small splash of Dijon also works.
salt and black pepper - Essential for seasoning. Adjust to taste since different cheeses have different salt levels.
sharp white cheddar cheese - The star of the sauce. Use freshly shredded cheese for the best melt. Buy a block of cheese and shred it yourself for a smoother creamy cheese sauce. You can also use extra sharp white cheddar cheese if you want a bolder flavor, or swap with yellow cheddar if that is what you have.
Parmesan cheese - Adds salty depth. Pecorino Romano or asiago cheese are good substitutes.
mozzarella cheese - Helps create a smooth stretchy texture. Monterey Jack or fontina work well too.
panko topping - This is an optional topping to sprinkle over the mac and cheese. It is made with panko breadcrumbs, garlic powder, paprika, and olive oil (or butter). Feel free to use regular breadcrumbs or crushed crackers as a substitute for panko.

Equipment

You'll also need measuring cups and spoons, a large heavy bottomed pot for making the sauce (I used my 4 qt. Dutch oven), a whisk for blending the roux, a wooden spoon or spatula for stirring the pasta, and a small skillet if you decide to toast the panko topping.

How to Make the Best Stovetop Mac and Cheese with White Cheddar

Make a roux. In a large pot, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Pour in the water and whisk until smooth. Add the milk and whisk to combine.

Add pasta. Add the uncooked pasta, garlic powder, ground mustard, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium low. Cook for 9-10 minutes until the pasta is al dente, stirring occasionally so that the pasta doesn't stick to the bottom of the pot.
Stir in cheeses. Remove the pot from the heat and stir in the cheddar, Parmesan and mozzarella until fully melted and creamy.

Make the panko topping (optional): In a small bowl, combine the panko breadcrumbs, garlic powder, and paprika. Heat the olive oil in a skillet over medium heat, then add the panko mixture. Cook for 2-3 minutes until lightly toasted. Remove from the heat.
Serve. Spoon the mac and cheese into bowls and top with toasted panko if using. Serve warm.

Expert Tip: Shred the Cheese Fresh for the Smoothest Sauce

Pre shredded cheese contains starches and anti clumping agents that prevent it from melting into a silky sauce, and those additives can make your mac and cheese grainy instead of creamy. For the best texture, shred the cheddar and mozzarella yourself right before adding them to the hot pasta on the stove. Freshly grated cheese melts more quickly, blends more smoothly with the roux, and gives the sauce a richer, more luxurious finish for that classic cheesy comfort food texture the whole family loves.

More Tips and Tricks

Use high quality cheese. A high quality cheddar melts better and tastes richer. Choose sharp or extra sharp white cheddar cheese for the best flavor.
Add all the cheese. Just under 5 cups of cheese might seem a lot, but this big pot makes about 6-8 servings and skimping on the cheese won't give you a mac and cheese that is creamy and decadent. You can however switch up the kind of cheese and play around with different flavours.
Add the panko topping. The panko topping is completely optional but recommenced. It adds a really nice crunch to every bite of that creamy mac and cheese. You can use regular breadcrumbs if you don't have panko.
Shred your own cheese. Pre shredded cheese contains anti caking agents that make sauces grainy. Freshly shredded cheese melts much smoother.
Adjust the thickness. If the sauce becomes thicker than you like, stir in a splash of warm milk until it reaches your preferred consistency.
Stir regularly. Since the pasta cooks directly in the sauce, stirring prevents sticking and keeps everything creamy.
Use a heavy pot. A thicker pot distributes heat more evenly and helps prevent scorching on the bottom.
Season at the end. Once the cheese melts, taste and add extra salt or pepper if needed.

Recipe Variations

Add protein. Stir in cooked bacon, ham, rotisserie chicken, or even crispy seasoned ground beef or ground turkey for a filling meal that still tastes like pure comfort foods.
Spice it up. Add a pinch of cayenne pepper or crushed red pepper for heat.
Extra cheesy. Mix in Gouda, fontina, Monterey Jack, or gruyere for even deeper flavor.
Extra creamy. Add a splash of heavy cream or stir in a small amount of cream cheese to enrich the creamy cheese sauce even more.
Veggie packed. Stir in sautéed broccoli, spinach, peas, or roasted vegetables. These mix ins work especially well with stovetop versions that already have plenty of flavor.
Baked version. Transfer to a casserole dish, top with extra cheese and panko, and bake until bubbly. See our Classic Baked Mac and Cheese for tips.

Storage

How to Store

Let leftovers cool completely and transfer to an airtight container. Store in the refrigerator for up to 3 days.

Let the mac and cheese cool, then transfer it to an airtight container or a freezer safe container if you plan to freeze it. Store in the refrigerator for up to 3 days.

How to Reheat

Reheat gently in a saucepan on the stove over medium low heat with a splash of milk or water to loosen the sauce. Stir until smooth. You an also reheat in the microwave.

How to Freeze

Freeze without the panko topping for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently with extra milk.

How to Serve

This mac and cheese is fantastic on its own, but it pairs beautifully with simple proteins and quick veggie sides. Try it with roasted chicken, grilled sausages, baked salmon, or a fresh green salad. You can also serve it as a holiday side dish, especially with the toasted panko topping.

These are my favorite side dishes to serve with this stovetop mac and cheese:

Side Dishes for Pasta

For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.

30 Side Dishes for Pasta

FAQ

Do I have to put flour in my mac and cheese?

You do not have to use flour, but it helps create a stable creamy sauce that does not separate. Flour thickens the liquid and gives the cheese something to cling to, which makes the sauce smooth and velvety. Without flour, the sauce may be thinner or more prone to becoming oily. If you prefer a flour free version, you can use a cheese first method or reduce the liquid, but the texture will be slightly different.

What can you use instead of flour in mac and cheese?

Cornstarch, arrowroot, or potato starch all work as alternatives to flour. Dissolve the starch in a little cold water or milk before adding it to the pot so it thickens evenly. Some people also use cream cheese to help stabilize the sauce without flour. If you prefer an entirely flour free method, you can cook the pasta in less liquid and rely on starch from the pasta itself to thicken the sauce.

What type of cheese is best for mac and cheese?

Cheeses that melt smoothly and have good flavor are best for mac and cheese. Sharp white cheddar, regular cheddar, gruyere, fontina, Monterey Jack, and gouda all melt beautifully. Combining two or three cheeses creates more depth and a silkier sauce. Avoid dry or crumbly cheeses that do not melt well because they can create a grainy texture.

Is white cheddar the same as regular cheddar?

Yes, white cheddar and yellow cheddar are the same cheese. The only difference is the color. Yellow cheddar has annatto added for color, while white cheddar is left in its natural state. Both types melt the same way, and both work well in mac and cheese. Many people prefer white cheddar because it has a cleaner look and a slightly more pronounced sharp flavor.

What cheese should you not put in mac and cheese?

Avoid cheeses that do not melt smoothly, such as feta, cotija, queso fresco, halloumi, paneer, and hard aged cheeses like aged parmesan or pecorino used on their own. These cheeses can become grainy or rubbery when heated. They are better used as finishing cheeses or combined with melt friendly cheeses like cheddar or gouda.

What to do if macaroni sauce is too watery?

If the sauce is too watery, continue cooking it over low heat until it reduces and thickens. You can also stir in a slurry made from one teaspoon of cornstarch mixed with two teaspoons of cold water to help it thicken quickly. Another option is to add a bit more cheese, which gives the sauce more body. Make sure not to cook on high heat because it can cause the cheese to separate.

What is the trick to keeping mac and cheese creamy?

The key is gentle heat and freshly shredded cheese. High heat can cause the sauce to split, so always remove the pot from the heat before stirring in the cheese. Using cheese you shred yourself gives a smoother result because it melts better. Adding a splash of milk or cream while reheating also helps maintain the creamy texture.

What is the secret to the best mac and cheese?

The secret is using a blend of cheeses, gentle heat, and the right liquid to pasta ratio. Sharp cheddar brings flavor, while cheeses like gouda or fontina melt smoothly for a velvety sauce. Cooking the pasta directly in the sauce adds extra starch that helps everything thicken naturally. A touch of mustard powder or garlic powder brings balance without making the sauce taste overly seasoned.

How to make white cheddar mac and cheese better?

Use a high quality cheddar, combine two or three cheeses for depth, and season with mustard powder, garlic powder, onion powder, or a touch of smoked paprika. You can also pulse toasted breadcrumbs in a food processor until fine and sprinkle over top for added crunch

More Mac and Cheese Recipes

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Recipe

This recipe was originally posted in 2020. It has since been updated with more helpful content.