This creamy stovetop mac and cheese comes together in one pot with simple ingredients. Perfectly al dente pasta is simmered with milk and seasonings, then stirred together with two types of cheese for a rich and comforting dish ready in under 30 minutes!

Ingredients

1 pound uncooked pasta (such as cavatappi, elbow, or shells)
3 cups water
2 cups milk
1 teaspoon Dijon mustard
1 teaspoon fine sea salt
1 teaspoon garlic powder
2 to 4 cups (8 to 16 ounces) freshly grated sharp cheddar cheese*
1 cup (1 ounce) finely grated Parmesan cheese
Freshly ground black pepper, to taste

*Note: Adjust the amount of cheddar to taste—use less for a lighter version or the full amount for ultra-creamy mac and cheese.

Instructions

Cook the pasta:
In a large pot, combine the pasta, water, milk, Dijon mustard, salt, and garlic powder. Bring to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat if needed to maintain a steady simmer.
Simmer until al dente:
Cook the pasta, stirring every minute or so, until just barely al dente and most of the liquid has been absorbed. Cooking time will vary depending on pasta shape, so watch closely.
Adjust the liquid (if needed):
If there’s more than about 1/2 cup of liquid left in the pot, scoop out and reserve the excess starchy water. If it seems too dry, add up to 1/2 cup hot water to loosen.
Add the cheese:
Stir in the cheddar and Parmesan cheese until fully melted and creamy. Add a splash of the reserved pasta water if needed to achieve your desired consistency.
Season and serve:
Taste and adjust seasoning with extra salt and a few twists of black pepper. Serve warm and enjoy!

Why You’ll Love This Recipe

One pot, minimal cleanup: No need to boil pasta separately or use multiple pans.
Customizable creaminess: Use more or less cheese depending on your preference.
Quick and satisfying: Ready in about 25 minutes from start to finish.
Kid- and adult-approved: Classic comfort food with upgraded flavor.

Tips

Use freshly shredded cheese for the smoothest melt—pre-shredded cheese may contain anti-caking agents that prevent it from melting evenly.
Choose small pasta shapes like cavatappi, elbows, or shells for the best texture.
Stir often while the pasta cooks to prevent it from sticking to the bottom of the pot.
Don’t overcook the pasta—it will continue to soften slightly as it sits.

Variations and Substitutions

Add protein: Stir in cooked chicken, bacon bits, or ground beef.
Add veggies: Mix in steamed broccoli, peas, or sautéed spinach for a boost of color and nutrition.
Change up the cheese: Try mozzarella, fontina, Monterey Jack, or Gouda for different flavor profiles.
Spicy twist: Add a pinch of cayenne pepper, hot sauce, or a few jalapeño slices.

FAQs

Can I use plant-based milk?
Yes! Unsweetened almond, soy, or oat milk work well. Avoid flavored or sweetened varieties.

What’s the best pasta shape for mac and cheese?
Cavatappi, elbows, shells, or fusilli hold the cheese sauce well and provide a satisfying texture.

Can I make it ahead of time?
Mac and cheese is best served fresh, but you can refrigerate leftovers in a sealed container for up to 3 days. Reheat gently on the stovetop with a splash of milk.

Can I bake it after cooking?
Yes! Transfer to a baking dish, top with breadcrumbs and extra cheese, and broil for a few minutes until golden and bubbly.

Serving

Classic comfort food: Serve as a main dish or side alongside grilled meats, vegetables, or salad.
Family-friendly dinner: Perfect for weeknights or casual gatherings.
Lunchbox-ready: Pack leftovers in a thermos or heat-and-eat container for school or work lunches.

Suggestions

Top with toasted breadcrumbs for a crispy finish.
Make it smoky by adding smoked paprika or using smoked cheddar.
Serve with hot sauce or chili flakes on the side for heat lovers.
Pair with a fresh side salad or roasted vegetables for balance.