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Creamy stovetop macaroni and cheese being stirred in a saucepan

Mac and Cheese (Quick Version)

Short on time? This quick mac and cheese delivers silky, cheesy pasta in under 20 minutes—perfect for a comforting meal without turning on the oven.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course dinner, Side Dish
Cuisine American
Servings 4 servings
Calories 470 kcal

Ingredients
  

For the pasta and sauce

  • 8 oz macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2 1/2 cups shredded cheddar cheese or mix of cheddar and mozzarella
  • to taste salt and pepper

Instructions
 

  • Bring a medium pot of well-salted water to a rolling boil. Add the macaroni and cook until al dente according to package directions. Drain and set aside, but do not rinse.
  • In a saucepan over medium heat, melt the butter until gently bubbling. Whisk in the flour and cook for about 1 minute until smooth and slightly golden.
  • While whisking continuously, slowly pour in the milk. Cook for 3–5 minutes until thick enough to coat the back of a spoon.
  • Reduce heat to low. Stir in shredded cheese gradually, allowing each addition to melt fully. Season with salt and black pepper.
  • Add the drained macaroni to the sauce and stir gently until evenly coated. If too thick, add a small splash of warm milk.
  • Serve immediately for best texture. If the sauce thickens, gently reheat with a splash of milk to restore creaminess.

Notes

This stovetop version is quick and creamy. For extra flavor, try adding a pinch of paprika or a little garlic powder to the sauce.