4-Ingredient Stovetop Macaroni and Cheese

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You’re about to learn how to make a quick and tasty stovetop mac and cheese with just 4 ingredients. This recipe takes only 15-20 minutes from start to finish, perfect for busy weeknights or when you need a fast comfort food fix. You’ll need elbow macaroni, heavy cream, cheddar cheese, and Parmesan cheese.

The secret to this easy dish is cooking the pasta in one pot while making the cheese sauce in another. You’ll mix them together at the end for a creamy, cheesy meal. Add a dash of sriracha on top if you like a bit of heat with your mac and cheese.

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make this easy stovetop mac and cheese:

• 1 pound elbow macaroni or cavatappi
• 1 cup heavy cream
• 6 ounces cheddar cheese, shredded (about 2 cups)
• 1 1/2 ounces Parmesan cheese, freshly grated (about 3/4 cup)
• 1/2 teaspoon sea salt
• Black pepper to taste
• Sriracha for serving (optional)

Don’t have all the ingredients? No worries! Try these substitutes:

For the pasta: Any short, tubular pasta works great. Think penne, shells, or rotini.

For heavy cream: Half-and-half or whole milk can work in a pinch, but your sauce may be less creamy.

For the cheeses: Sharp cheddar is best, but mild works too. Swap Parmesan for Pecorino Romano or Asiago if needed.

Got extra ingredients? Add some peas for a pop of color and extra nutrition. Or sprinkle in some garlic powder for extra flavor.

Remember, the best mac and cheese is the one you enjoy most. Feel free to play around with the recipe to suit your taste!

Instructions

You’ll love how easy this mac and cheese is to make. Here’s what to do:

1. 
   

   Boil a big pot of water. Add salt.

   
   
2. 
   

   Cook your pasta until it’s al dente. This usually takes 9-11 minutes, but check the package to be sure.

   
   
3. 
   

   While the pasta cooks, heat the cream in a large pan. Let it start to bubble.

   
   
4. 
   

   Add the cheeses to the cream. Stir until they melt.

   
   
5. 
   

   Season the cheese sauce with salt and pepper.

   
   
6. 
   

   Drain your cooked pasta.

   
   
7. 
   

   Mix the pasta into the cheese sauce.

   
   
8. 
   

   Stir everything together well.

   
   

That’s it! Your creamy mac and cheese is ready to eat. If you like spice, try adding a little sriracha on top. Enjoy your quick and tasty meal!

Tips, Tricks & Storing

Use elbow macaroni for that classic mac and cheese shape. The small curved tubes hold the sauce well.

Grate your own cheese instead of buying pre-shredded. Freshly grated cheese melts smoother and creamier.

Add cheese gradually, stirring between each addition. This helps it melt evenly without clumping.

Take the pot off the heat once all the cheese is melted. This prevents the sauce from separating.

For extra creaminess, try using half-and-half instead of heavy cream.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to revive the sauce.

Freeze portions in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

To add some crunch, top with toasted breadcrumbs or crushed crackers before serving.

For a protein boost, mix in some cooked diced chicken or crispy bacon bits.