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I partnered with American Beauty Pasta & Kroger on this recipe for creamy mac and cheese. All opinions and ideas are 100% mine. #ad
This homemade one-pot, stovetop Recipe for Creamy Mac & Cheese is easy to make and packed full of flavor. Made with American Beauty® Pasta, evaporated milk, 3 kinds of cheese, and much more. A family favorite recipe that’s ready in less than 30 min.
Recipe for Creamy Mac and Cheese
I have a few on Today’s Creative Life, but this one is by far the easiest and creamiest. Easy because it doesn’t start with a roux (flour & butter) and it’s all cooked on the stovetop in one pot and you don’t have to bake it. It’s one of those comfort food recipes that becomes a family favorite for those busy nights using American Beauty® Elbow Macaroni. Shop Now!
The chances are good that you already have all the ingredients needed to make homemade stovetop mac & cheese.
American Beauty™ Elbow Macaroni
Evaporated milk
Garlic Powder, Onion powder, dry mustard, salt
Shredded cheddar cheese
Shredded smoked gouda cheese
Grated Parmesan cheese
Butter
Water
How to Make Creamy Mac and Cheese Recipe
To get started, grab a large pot. I used my cast iron dutch oven, but any large pot will do.
Add the water and the evaporated milk and bring to a boil.
Once it’s just starting to boil, add the American Beauty Pasta.
Stir often to break pasta that’s sticking together or to the bottom of the pan. When the noodles are tender and there is still some liquid in the bottom, it’s time to turn the heat off and slowly add the cheese in along with the butter. Stir it up so it’s well blended.
Season with salt or pepper if needed. Garnishing with bacon bits and chives is optional. Usually, my family is so eager to eat, then dish it up right away forgetting the garnish.
I told you it was easy!
There is nothing better than a bowl of comfort food and this recipe for creamy mac and cheese hit’s the spot.
What Cheese is Best for Making Stovetop Mac and Cheese?
There are so many varieties but my all-time favorite is a good cheddar. The sharper the better! I usually like to mix at least 2 cheese varieties together, but in a pinch, I’ll stick with cheddar.
Sharp Cheddar – the most classic taste for mac and cheese and what we’ve come to expect. It’s the most family-friendly.
White Cheddar – A good sharp white cheddar is so good in a recipe for creamy mac and cheese. That extra ting of bold flavor.
Smoked Gouda – Mmmm Gouda cheese melts so creamy and adds a richness that just cheddar mac and cheese doesn’t have.
Gruyere – This cheese is a popular one for fondue, but let’s not overlook what it can bring to a mac and cheese recipe. When you want a more mature pasta dish, try it.
Parmesan – You HAVE to use a little parm or a lot of parm in all mac and cheese recipes. I’m pretty sure it’s the law.
Don’t forget to shop American Beauty pasta today for your favorite mac & cheese recipe!
Recipe for Stovetop Mac and Cheese
Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Easy Stovetop Recipe for Creamy Mac and Cheese using one pot!
Ingredients
12 oz. can evaporated milk (one can)
4 cups water
16 oz. American Beauty Elbow Pasta (4 cups)
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
1/2 teaspoon salt
2 cups sharp cheddar cheese, shredded
1/2 cup smoked gouda, shredded
3 Tablespoons Parmesan, grated.
4 Tablespoons butter
Bacon bits and chives for garnish
Instructions
Using a large pot, add water, evaporated milk, garlic powder, dry mustard, onion powder and salt. Bring to a boil.
Once it starts boiling, add pasta and turn the heat down to a simmer for about 12-14 minutes until tender. Stir frequently to break up any pasta sticking to the bottom or to each other. Add extra water if it's looking pretty dry. The liquid is not covering all the noodles as it becomes closer to done.
Once the pasta is tender, turn the heat off, slowly add cheeses and butter a small amount at a time, stirring to melt between additions.
Add extra salt or pepper if desired.
Garnish with bacon bits and chives.
Notes
If you don't have any evaporated milk, you can substitute regular milk 2% or higher.
If you want a very creamy mac n' cheese, you can add Velveeta processed cheese or American cheese (from the deli) to your melted cheese base mixture. The American cheese provides the creaminess you are looking for, and when reheating the mac n' cheese add a little bit of milk.
Use heavy cream but don't add the butter. Heavy cream has fat so use it instead of noth the milk and butter. If you are talking about homemade mac and cheese using heavy cream will make it very rich. You can use heavy cream instead of milk, but I would use a touch of water.
It is better to use heavy cream for Mac and Cheese instead of milk, or better yet, use evaporated milk which has the thickness of heavy cream without all of the fat! Furthermore, it is more stable than heavy cream so your Macaroni and Cheese is less likely to curdle or separate.
Other examples where you can use half-and-half and heavy cream interchangeably include mashed potatoes, macaroni and cheese, chicken pot pie and bread pudding (keep in mind that heavy cream will yield a richer dish whereas half-and-half will create an end product that's not as rich, which may be desirable in some cases ...
Heavy cream is, in my opinion, the best milk substitute for kraft mac and cheese. It's thicker and more luxurious than milk, so I actually think this makes a better end result! just add the heavy whipping cream in the same way you would add the milk.
Crème fraîche is another good substitute for heavy cream. This thick, slightly tangy cream product is lighter than sour cream, and can be stirred into sauces when you need that creamy boost. It works especially well for macaroni and cheese, where the tang boosts the cheesy flavor.
Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.
Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor.Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Brie works well too, just make sure you remove the rind before mixing it in.
According to The Kitchn, cooking your noodles in milk instead of water makes the sauce creamy before you even add the cheese sauce. The starches in the noodles get released as you cook them, helping to thicken the mixture from the start.
1. It takes two cheeses to tango with mac. For really great macaroni and cheese, you need a cheese that melts well and a cheese that packs a punch. A few cheeses do both (that's a shout out to you, cheddar, emmentaler, and your other alpine-style, fondue favorites).
Adding cold butter to the sauce and baking the mac in the oven helps with both texture and flavor. Incorporating things like real cheese, bacon, or leftover veggies can turn boxed mac and cheese into a full meal.
The sauce was thicker, creamier, and shinier. It behaved like actual cheese, with tiny little cheese pulls between the elbow noodles. I may never add milk—or any other liquid dairy for that matter—ever again.
Drain the macaroni and return it to the pot. Add the cheese sauce packet and 1/4 cup of milk or heavy cream, and stir until the cheese sauce is well combined. The added liquid will keep the macaroni and cheese moist.
Instead of getting that perfect bite to balance out the ingredients, you're left with a soggy spoonful that resembles soup more than it does pasta. How can you avoid this major mac and cheese mistake? By cooking the noodles just until they're al dente.
Add 1 tablespoon of milk per cup of mac and cheese. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream. 3. Cover with an inverted plate, making sure to use oven mitts when removing from the microwave to avoid burning yourself.
For an individual serving or small amounts, use the microwave or stovetop. For larger amounts of frozen mac and cheese, use the oven or toaster oven. For all methods, to keep the mac and cheese from drying out, stir 1 tablespoon milk into each 1 cup mac and cheese before reheating.
Introduction: My name is Eusebia Nader, I am a encouraging, brainy, lively, nice, famous, healthy, clever person who loves writing and wants to share my knowledge and understanding with you.
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