You know what recipe you really need in your back pocket? A fast and delicious mac & cheese recipe that doesn’t come from a box! And actually, I don’t think I’ve ever had a “delicious” mac & cheese from a box. Fast, yes. Delicious, no. But, let me tell you, this 15 Minute Stovetop Mac & Cheese sure is delicious. And it only takes a few more minutes than the boxed pasta to make. Okay, okay, it’s a little more work. But. It. Is. Worth. It.
Okay, now is the time that I must issue you a warning. This 15 Minute Stovetop Mac & Cheese is dangerous. Dangerous? How so? Dangerous because it’s just so damn tasty and easy to make is why. In the time that it takes to cook a box of pasta, you can have a homemade cheese sauce ready. Then all that you have to do is toss the pasta in the cheese sauce and serve. That’s it!
Ingredients that you’ll need for 15 Minute Stovetop Mac & Cheese
Medium Shell Pasta– this is the pasta I chose for this recipe because I enjoy it. Use whatever pasta that you enjoy. Pick one that will hold the cheese well.
Unsalted Butter
Flour– I use All-Purpose in this recipe. You could probably substitute with a GF or a whole wheat, but I’d stay away from substituting with other specialty flours.
Heavy Cream
Milk– I used 1%. Any (non-flavored) milk should work.
Spices: Salt, White Pepper, Garlic Powder, Ground Mustard– if you only have black pepper, that would work just fine.
Cream Cheese
Sharp White Cheddar Cheese– you can mix and match with your cheeses, but I’d recommend the majority to be cheddar. Other cheese that would be great in this: gruyere, Gouda, a smoked cheddar. Try to buy blocks of cheese and not pre-shredded cheese. Pre-shredded cheese is a lot more dry and doesn’t melt as smoothly.
Let me show you how to make this 15 Minute Stovetop Mac & Cheese 👇🏻
First, bring a large pot of water to boil, season the water with salt, and add 1 Lb medium shell pasta. Cook the pasta until it is al dente, about 8 minutes.
While the pasta is cooking, prepare the cheese sauce.
In a large, high-walled skillet (or pot), melt 4 tbsp unmelted butter over medium heat.
When the butter has melted, add 4 tbsp of flour. Whisk until incorporated, making sure that there are no lumps.
Cook the roux (the butter and flour) for 2 minutes, whisking constantly.
Combine 1 cup heavy cream and 1 cup milk in a measuring cup. Slowly add the milk/cream mixture while whisking constantly. Again, make sure there aren’t any lumps.
Cook the cream mixture for 3-5 minutes until it begins to thicken.
Now add the spices. Add 1/2 tsp salt, 1/4 tsp white pepper, 1/2 tsp garlic powder, and 1/2 tsp ground mustard. Stir.
Add 4 oz of softened cream cheese to the skillet. Stir until the cream cheese is completely melted and smooth.
And now add your cheese. Add 16 oz worth of shredded white sharp cheddar cheese (I bought two 8 oz blocks), BUT save 1 cup of shredded cheddar until the end.
Stir the cheese until it’s melted and smooth.
When the shells have been cooked to al dente, drain the pasta, and add to the cheese sauce. Stir to coat the pasta in the cheese sauce.
And now turn off the heat and you’re going to add in that remaining 1 cup of shredded cheddar that you set aside. Stir until it’s melted and the pasta is creamy and cheesy.
The 15 Minute Stovetop Mac & Cheese is best when eaten right away. So dig in!
Enjoy!!
Leftovers can be stored in the refrigerator for up to 4 days. To reheat the pasta, add a little milk or cream and heat in the microwave until hot.
These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.
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15 Minute Stovetop Mac & Cheese
Ingredients
- 1 Lb Medium Shell Pasta
- Salt for the Pasta Cooking Water
- 4 Tbsp Unsalted Butter
- 4 Tbsp Flour
- 1 Cup Heavy Cream
- 1 Cup Milk
- 1/2 Tsp Salt
- 1/4 Tsp White Pepper
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Ground Mustard
- 4 Oz Cream Cheese, softened
- 16 Oz (Block) Sharp White Cheddar Cheese, shredded (I used two 8 oz blocks)
Instructions
- Bring a large pot of water to boil, season the water with salt, and cook the shell pasta until al dente.
- While the pasta is cooking, prepare the cheese sauce.
- In a large, high-walled skillet (or pot), melt the butter over medium heat. Add the flour, whisking until incorporated, making sure there are no lumps. Cook the roux (the flour and butter) for 2 minutes, whisking constantly.
- Combine the milk and cream in a measuring cup and, while continually whisking, slowly add the milk/cream to the roux.
- Cook the cream mixture for 3-5 minutes, whisking frequently, until it begins to thicken. Add the spices and stir.
- Now add the cream cheese and stir until it’s completely melted and smooth. Then add all of the shredded cheddar (except for 1 cup) and stir until melted.
- Drain the pasta when it is done cooking and add it to the cheese sauce. Stir to coat the pasta in the cheese. Finally, turn off the heat and add the remaining cup of shredded cheddar and stir until melted.
- The Mac & Cheese is best when eaten right away. Enjoy!
- Store leftovers in refrigerator for up to 4 days. To reheat leftovers, add a little milk or cream to your serving and heat in the microwave until hot.
Did you make this recipe? Don’t forget to leave it a rating! Thinking about making it? I’d love to hear from you! Please leave your thoughts or questions below in the comment section. (Your email will not be published) Thanks!
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Looking for other easy & delicious pastas? Check out these yummy recipes 👇🏻
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.