This one-pot homemade mac and cheese recipe only takes 15 minutes to make. It’s full of flavor, extra creamy, and made with two types of cheese! My family devours this easy recipe whenever I make it.
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Why This Recipe Works
- Ultra-flavorful. This stovetop mac and cheese is loaded with buttery, garlicky flavor!
- Smooth and velvety. The sour cream and cream cheese in this recipe make the cheese sauce so smooth and creamy, the texture is divine.
- Quick and easy. This mac and cheese recipe only takes 15 minutes to make and uses just one pot. It requires a little more work than a boxed mix, but the flavor is 100x better. It’s also made with real ingredients you probably already have in your kitchen.
- Versatile. I like to use a mixture of sharp cheddar cheese and white cheddar cheese, but this recipe is easily adapted to use whatever meltable cheese is in your fridge. You can also add in your favorite mix-ins for an elevated dinner!
What You’ll Need
Here’s a quick overview of what you’ll need to make homemade mac and cheese. Be sure to scroll down to the recipe card for specific amounts.
- Elbow noodles – You can use other kinds of pasta too, like cavatappi or ziti.
- Cheese – I use a blend of sharp cheddar cheese and white cheddar cheese.
- Cream cheese and sour cream – Because we are using real cheese, I like to use a little cream cheese and sour cream to help smooth out the melted cheese. You know, smooth like Velveeta, but actual real cheese.
- Butter
- Garlic – I know the raw garlic is a little unusual, however I promise it doesn’t taste like raw garlic. It does add a lot to the overall flavor!
- Ground mustard – An optional addition, but most of the mac and cheese you have eaten has a little ground mustard. Just like the garlic, the final recipe doesn’t taste mustard-y, this just helps to round out the flavor of the cheese.
- Salt and pepper
What Is the Best Cheese for Mac and Cheese?
I recommend using two types of cheddar cheese to give this pasta dish the best flavor: sharp cheddar cheese and white cheddar cheese. I like the Cabot block cheeses because they have such great flavor and make an epic homemade mac and cheese! Other yummy cheeses you can use include:
- Mild Cheddar or Sharp Cheddar
- White Cheddar
- Monterrey Jack or Pepper Jack
- Mozzarella
- Gouda or Smoked Gouda
- Provolone
- Gruyère
- Fontina
Shred Your Own Cheese
I recommend using blocks of cheese that you shred yourself. I know, I know, but it makes a big difference. Pre-shredded cheese has starch on it to keep it from clumping and is dryer than actual blocks of whole cheese.
If you do end up using pre-shredded cheese in this recipe, you may need to add a little splash of whole milk. The added starch from pre-shredded cheese will thicken the recipe, so you may need something else to loosen it again. You will know at the end if you want to add a little milk to yours or not!
How To Make Mac and Cheese In 3 Easy Steps
- Boil the pasta and drain! Then, return your cooked pasta to the pot and place it back on the stove over low heat.
- Add everything else. Immediately stir in all of the remaining ingredients and continue stirring until completely melted.
- Devour. Finally, dive in and try not to say MMM out loud!
Watch This Mac and Cheese Come Together
Check out the video below for a step-by-step guide to this mac and cheese recipe!
Chef’s Tips and Variations
- Use block cheese and shred it. Pre-shredded cheese is coated and won’t melt the same as a block of cheese that you shredded yourself. Plus, if you let your food processor do all the work it’s not really that much extra effort.
- Use salted water. This adds extra flavor to the noodles.
- Choose a pasta with holes. I recommend using elbow or ziti noodles so that the cheese sauce can really soak into the pasta.
- Possible add-ins. Feel free to add in crispy cooked bacon bits, green onions, caremelized onions, ham, cooked chicken, or garlic roasted cherry tomatoes.
What Goes With Stovetop Mac and Cheese?
You can serve mac and cheese alongside pretty much any meal – that’s one of the things that’s so great about it. That said, I love creating an epic southern dinner by topping this homemade mac and cheese recipe with my slow cooker pulled pork! I’ve also been known to serve it with air fryer green beans, parmesan roasted broccoli, and this cucumber tomato salad.
How to Store and Reheat Extras
- Fridge: Store extra mac and cheese in an airtight container for up to 4 days in the fridge.
- To Reheat: Scoop the desired amount into a microwave-safe bowl and zap it until the pasta is warmed through. For extra creaminess, I recommend adding a tablespoon or so of milk and stirring that into your mac and cheese before heating.
More Mac and Cheese Recipes
- Million Dollar Mac and Cheese Casserole
- Taco Mac and Cheese
- Best Easy Baked Mac and Cheese
- Mac and Cheese With Broccoli
- Cheeseburger Macaroni
Homemade Mac and Cheese Recipe
Ingredients
- 2 cups elbow noodles, about 12 oz
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces white cheddar cheese, shredded
- 2 tablespoons sour cream
- 2 tablespoons butter, chopped
- 1 ounce cream cheese, chopped
- 2 garlic cloves, minced
- ½ teaspoon dry ground mustard, optional
- salt and freshly ground pepper, to taste
Instructions
- In a large pot over high heat, bring salted water to a boil. Add elbow noodles; cook according to package.
- Drain noodles, lower heat to medium-low, and return cooked noodles to pot.
- Immediately stir in both shredded cheeses, sour cream, butter, cream cheese, garlic, ground mustard (optional) salt and freshly ground pepper.
- Continue stirring until completely melted and serve immediately!
Video
Notes
- For a more yellow, traditional mac and cheese, use a combination of sharp cheddar and mild cheddar cheeses!
- To Refrigerate: Store extra mac and cheese in an airtight container for up to 4 days in the fridge.
- To Reheat: Scoop the desired amount into a microwave-safe bowl and zap it until the pasta is warmed through. For extra creaminess, I recommend adding a tablespoon or so of milk and stirring that into your mac and cheese before heating.
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