Stove Top Macaroni and Cheese

A recipe for Stove Top Macaroni and Cheese! This easy Mac and Cheese comes together with only one pot and is packed with three types of cheese.

Secret Recipe Club

It is time for the Secret Recipe Club again! For those who haven’t seen my previous Secret Recipe Club posts, this club includes a group of bloggers who are assigned a different blog each month and secretly make a recipe to post on their specified reveal day.

I look forward to my assignment email every month and discovering new blogs. It is also fun to see what someone chooses from your blog.

This month I was assigned to Rebekah’s blog, Making Miracles. Rebekah first started her blog in 2006 as a way to chronicle her experiences in the surrogacy of four baby girls, but it has now evolved to include her children, life, and recipes.

She has resided in a few areas of the United States and in Senegal and now lives in Georgia with her two children. You will find mostly family-friendly, easy meals on her site, but she also loves to experiment and get more creative.

She says she “would prefer not to ever make the same thing twice, because there are so many new and fun things yet to be tested out in my kitchen.” I definitely get that feeling.

I came across her recipe for Easy Stove Top Macaroni and Cheese and suddenly had a craving. Plus it was a huge hit with the kids. I also saved these recipes for later: Cheesy Breakfast Potatoes, British Scones, Cottage Pie, Italian Sliders, Sheboygan Grilled Brats, and Chocolate Chip Cookie Souffle.

Stove Top Macaroni and Cheese

This Stove Top Macaroni and Cheese is the perfect recipe for a quick lunch or if you need to use up any extra cheese. It was so easy to prepare and best of all uses only one pot.

Uncooked elbow macaroni (or another favorite small pasta shape) is simmered in chicken broth and milk until tender.

Once the pot is removed from heat and the mixture stops bubbling, stir in shredded Cheddar, Mozzarella, and Parmesan cheese a handful at a time to create a smooth and creamy sauce.

The pasta is best served immediately.

Looking for more macaroni and cheese recipes?

Try my:

• Chorizo Mac and Cheese
• Macaroni and Cheese Soufflé
• Baked Macaroni and Cheese

A Few Tips

Stir the pasta often, especially across the sides and bottom as the mixture thickens to prevent sticking.

Do not add the shredded cheese until the chicken broth and milk have stopped bubbling. If the mixture is still too hot when the cheese is added, there is a chance it may curdle. Gently place back over low heat only if needed to melt the cheese.

If the sauce is too thick after all the cheese has been incorporated, mix in a splash more broth or milk. Be careful to not add too much. If too thin, add a little more cheese or even a bit of cornstarch. Letting the mixture sit for a few minutes off the heat may also help.

Rebekah recommends folding in some diced tomatoes or bacon. For a kick of heat, add a pinch or so of red pepper flakes.

I used a combination of Cheddar, Mozzarella (firm low-moisture, not fresh), and Parmesan. Adjust as desired, but keep in mind this may change texture and consistency of the sauce.

I sometimes like to swap the Mozzarella for Smoked Gouda.

Shred the cheese at home and avoid pre-shredded if possible. This will help create a smoother and more velvety texture.

Adjust the flavors to taste after mixing in all the cheese. The exact amount of salt may differ based on the salt content of the chicken stock.

Check out what everyone else made:

• Cheese Tortellini Soup with Kielbasa, Kale, and Cannellini from Karen’s Kitchen Stories
• Lemony Potato, Broccolini, and Goat Cheese Salad from Culinary Adventures with Camilla
• Pull-Apart Buttery Garlic Dinner Rolls from Lavender and Lovage
• Chocolate Chess Pie from Lemon and Cheese
• Mexican Pizza from Life on Food
• Pizza Rolls from A Day in the Life on the Farm
• Apple Oat Muffins from Making Miracles
• Waffles & Eggs with Creamy Sage Sauce from Fantastical Sharing of Recipes
• Allergy-Friendly Grain-free Waffles from Natural Noshing
• Lebanese Potatoes and Eggs from Our Good Life
• Breakfast Grilled Cheese from Caleigh’s Kitchen

This recipe was originally posted in February 2016 and updated in December 2022.

Stove Top Macaroni and Cheese Recipe

Adapted from Making Miracles

Print Pin

Stove Top Macaroni and Cheese

A recipe for Stove Top Macaroni and Cheese! This easy Mac and Cheese comes together with only one pot and is packed with three types of cheese.

Course Main

Cuisine American

Keyword cheddar, cheese, mac and cheese, macaroni, macaroni and cheese, mozzarella, noodle, parmesan, pasta, stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Ingredients

• 1 pound (450 grams) dried medium pasta such as elbow macaroni, small shells, or similar shape
• 3 cups (710 milliliters) chicken broth
• 2 cups (473 milliliters) whole milk
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 6 ounces (170 grams) cheddar cheese freshly shredded
• 4 ounces (113 grams) firm mozzarella cheese freshly shredded
• 2 ounces (57 grams) Parmesan cheese freshly grated

Instructions

• In a large saucepan, combine the pasta, chicken broth, and milk over medium heat.
• Cook, stirring often, until al dente, barely tender, about 15 minutes. If the liquid evaporates before the pasta is done, add a little more broth or milk.
• Stir in the Dijon mustard, salt, paprika, black pepper, garlic powder, and onion powder.
• Remove from heat and wait for the mixture to stop bubbling.
• Stir in the shredded cheddar, mozzarella, and Parmesan, a handful at a time, until smooth.
• Adjust seasonings to taste and serve immediately.