Did you know it’s National Mac and Cheese Day TODAY, July 14th? Let’s celebrate!
Stovetop Mac and Cheese is a classic, creamy, cheesy, garlic-filled pasta dish that every mac and cheese lover will enjoy! It can be ready in 20 minutes!
Mac and cheese is king in our house. Pasta covered in a classic orange creamy cheese-filled sauce… what more can we ask for?
Today was the perfect day to enjoy a large bowl of creamy mac and cheese because it’s National Mac and Cheese Day. Woot! I love “holidays” like this. Don’t you?
This stovetop style mac and cheese is a classic, delicious meal you can easily make at home. It’s thick, creamy and boosts a bite of garlic.
Ingredients Needed For Stovetop Mac and Cheese:
With just a few simple ingredients you can make stovetop mac and cheese at home.
- Elbow or spiral pasta
- Whole milk
- Velveeta
- Sharp cheddar
- Mozzarella cheese
- Parmesan cheese
- Garlic
- Butter or oil – to add to the pasta water
- Salt and pepper to taste
Recipe Overview
This recipe is easy to make and comes together in only 20 minutes or so.
Start the Pasta
Start by preparing your pasta. We love a traditional large elbow pasta but, really, you can use whatever pasta you’d like or have on hand. Undercook the pasta by about 1 to 2 minutes before al dente as it will finish cooking in the sauce.
Make the 4-Cheese Sauce
In a large saucepan add the remaining ingredients.. To ensure the sauce doesn’t scorch or burn heat the mixture over low-medium heat. Make sure to stir and scrape the bottom occasionally to avoid burning.
How To Make Stovetop Mac and Cheese
Once the pasta is done drain. The cheese sauce should be ready around the same time. You know the sauce is ready when it’s smooth and creamy.
Next, add the cheese sauce to the undercooked pasta. Give it a good stir and place it over low-medium heat for an additional 5 minutes, stirring frequently. The pasta will absorb some of the liquid in the cheese sauce and finish cooking.
It’s ready to enjoy. Feel free to add an extra sprinkle of parmesan or shredded cheese before serving.
Variations and Additions:
This mac and cheese is a classic. Simple, creamy, and oh so cheesy. If you’re looking to change it up or add some protein to the meal try one of these variations or additions to your pot.
- Grilled chicken slices
- Red chili flakes
- Hot sauce
- Tomatoes and basil
- Ham chunks
- Bacon bits
- Meatballs
- pepperoni
More Pasta Recipes For You:
If you like this recipe, you may also like this 30-Minute Skillet Chicken Ranch Mac and Cheese or these Easy Ultimate Cheese-Stuffed Garlic Knots. We also love cold pasta salads like my Easy Summer Pasta Salad.
Stovetop Mac and Cheese Recipe Card:
Easy 4-Cheese Stovetop Mac and Cheese
It's National Mac and Cheese Day! Celebrate with this classic, creamy, cheesy, garlic-filled pasta dish that every mac and cheese lover will enjoy!
Ingredients
- 1 lb elbow pasta, partially cooked
- 2 cups whole milk, add additional if too thick
- 8 oz velveeta, cubed
- 8 oz sharp cheddar, cubed or shredded
- 1 cup mozarella cheese, cubed or shredded
- 1/2 cup Parmesan cheese
- 1 tablespoon garlic, minced
- salt and pepper to taste
- 1 tablespoon oil or butter
Instructions
- Partially cook pasta (I did 5 out of 7 minutes). Drain. Toss in oil or butter to avoid sticking. Set aside until ready for sauce.
- Mix remaining ingredients in large sauce pan. Heat over low-medium heat until smooth and creamy. Stir continuously to avoid scorching or curdling.
- Add noodles, heat on low-medium heat for additional 5 minutes until extra liquid has been absorbed.
- Sprinkle with cheese and enjoy.
Notes
Add additional milk if too thick (1/4 cup at a time).
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 450Total Fat: 26gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 77mgSodium: 878mgCarbohydrates: 30gFiber: 1gSugar: 6gProtein: 23g
Originally Published: 07.14.2017 Updated: 03.07.2024
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