This homemade stovetop mac and cheese is an easy small-batch recipe for two that scales up for family portions.
The pasta cooks in seasoned milk in one pot—no flour or roux needed. When the pasta is tender, stir in your favorite cheese for a creamy sauce.
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Featured Comment by RG:
⭐⭐⭐⭐⭐
"Easy and good. "
🤔 TL;DR — Recipe Summary
What: Creamy homemade stovetop mac and cheese sized for two but easy to scale for the amount you need.
Why: A simple one-pot method with no flour, roux, or baking.
How: Simmer the pasta in seasoned milk until tender, remove excess liquid if needed, then stir in the cheese off heat.
🧀 Ingredients
- Elbow macaroni: Small shells or rotini also work. Avoid very quick-cooking pasta.
- Milk: Whole milk gives the creamiest sauce, but 2% works. Add a little extra butter if using fat-free milk.
- Butter: Adds richness, especially with lower-fat milk.
- Cheese: Cheddar is classic, while Velveeta melts exceptionally smoothly.
- Seasonings: Garlic powder, paprika, dry mustard, salt, and black pepper.
👨🍳 Quick Overview: Stovetop Mac and Cheese
1. Simmer the pasta in seasoned milk in a nonstick saucepan until tender and most of the liquid is absorbed—about 15 to 18 minutes, stirring frequently.
✅ Pro Tip: If the pasta is tender but there is still a lot of liquid, pour off most of it. If the liquid is almost gone but the pasta is not tender, add a splash of milk and cook a little longer.
2. Remove from heat. Pour off excess liquid if needed, then stir in the cheese until melted and creamy.
👇 This is a quick overview, not the complete recipe. Scroll down for the printable recipe card and full instructions—or keep reading for tips, variations, and serving ideas.
😊 Tips for Creamy Stovetop Mac and Cheese
- Use a nonstick saucepan and maintain a gentle simmer, stirring frequently.
- Remove the pan from heat before adding the cheese. High heat can make the sauce grainy.
- Shred block cheese for the smoothest melt. Pre-shredded cheese works but may produce a less smooth sauce.
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🤔 Options and Variations
- Cheese: Try Gruyère, Gouda, or Monterey Jack.
- Add-ins: Stir in cooked bacon, diced ham, or leftover pulled pork, chicken, or beef.
↕️ How to Scale Stovetop Mac and Cheese
- 1 serving: Cut the ingredients in half.
- 2 servings: Make as written.
- 4–8 servings: Use the recipe-card slider and a larger saucepan.
The slider changes ingredients only, not the instructions. Cook the pasta until tender.
🍽️ Serving Suggestions
Serve as a main dish with salad or a hot vegetable, or as a side with hot dogs, Chicken Tenders, or Chicken Nuggets.
❄️ Storing and Reheating Leftovers
Refrigerate leftovers in an airtight container for 3 to 4 days. Freezing is not recommended because the texture suffers.
Reheat covered in the microwave or oven until hot, adding a splash of milk if needed.
👍 Other Mac and Cheese Recipes
❓ FAQs
The pasta cooks in seasoned milk in one saucepan. Most of the liquid should be absorbed, but pour off any excess before adding the cheese.
No. The pasta starch thickens the milk, so no flour or roux is needed.
📖The Recipe Card
Homemade Stovetop Mac and Cheese for Two or More
Video Slideshow
Ingredients
- 1 cup elbow macaroni
- 1 cup milk
- 1½ teaspoon butter
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded sharp cheddar cheese or Velveeta
Step-by-Step Instructions
Simmer the pasta in milk and spices
- In a small, nonstick saucepan, combine 1 cup of milk, 1½ teaspoons of butter, ½ teaspoon of salt, ½ teaspoon of garlic powder, ¼ teaspoon of black pepper, ¼ teaspoon of paprika, and ¼ teaspoon of dry mustard. Add 4 ounces (about 1 cup) of elbow macaroni.
- Bring to a light simmer over medium heat, then reduce the heat to maintain a gentle simmer. Keep uncovered and stir frequently for about 15-18 minutes, until the pasta is tender and the liquid is mostly absorbed.✅ If the pasta is tender but there’s still too much liquid, pour off most of it. If the liquid is nearly gone but the pasta isn’t tender yet, add a splash of milk and continue cooking.
Add the cheese
- Remove from heat. Add the cheese, cover, and let it melt. Stir and serve hot.
Recipe Notes
Pro Tips
- Most small pasta shapes work, but avoid very quick-cooking varieties.
- Maintain a gentle simmer and stir frequently to prevent sticking.
- If the pasta is tender with excess liquid, pour most of it off. If it is not tender and the liquid is nearly gone, add a splash of milk.
- Remove from heat before adding the cheese.
- Shred block cheese for the smoothest sauce.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published December 20, 2012. Updated with expanded options, refreshed photos, and editing to help with navigation.
RG says
Easy and good. Thanks for sharing this. We added some leftover bbq meat which gave it a little something extra. i might even add spinach next time.
C. Matusiak says
In the instruction number 4, and also the recipe steps before the recipe, it says "When the pasta is tender, and the milk mostly absorbed, add 1 cup of cheese (your choice), remove from heat and cover for minutes."
Would that be a few minutes, 10 minutes, or what? I'm one that follows a new recipe exactly the first time around and would like this missing piece of information.
Dan Mikesell AKA DrDan says
Hi,
Welcome to the blog.
A "few minutes" here means 2-3 minutes only until completely melted and able to be combined. I'm not cooking the cheese which I find makes it stay creamier.
Hope that helps.Thanks for asking and the rating.
Dan
Charlene says
Thank you Dan - it is a very clear response - I agree, it has to be the milk. I am going to try this recipe one more time with regular milk - the picture of it looks so good!
Charlene says
Hi Dr. Dan,
I have made this recipe twice now and have been disappointed with the results. I think it is because I am using Lactose Free milk - the mac and cheese tastes like it has sugar in it as a result. I am going to try it one more time with regular milk to see how it goes because usually your recipes are great! Just thought I would pass the info on about Lactose Free milk.
Dan Mikesell AKA DrDan says
Hi Charlene,
Sorry it didn't work well but it may be the milk.
A brief doctor discussion. All dairy has sugar called lactose. Lactose is what is called a disaccharide which is two molecules of sugar (glucose and galactose) stuck together. Most people have an enzyme called lactase to break the lactose in half so you can absorb it. If not broken up, it will ferment in the intestine and produce gas and diarrhea. So one molecule of lactose becomes two molecules of other sugars. You body detects the sweetness by number of molecules not weight. So lactose from milk has been pretreated with the emzyme lactase doubling the number of sugar molecules and making it sweeter.
I know, clear as mud but I must have explained it a thousand time to people with lactose intolerance.
So if the problem to your taste is sweetness, it probable is the milk. Otherwise maybe a different recipe.
Dan