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Stovetop mac and cheese can be just as delicious, rich, and creamy as the more traditional baked version you’re used to.

In this recipe I use two types of cheeses, omit the eggs, combine it all with a whole milk and heavy cream based roux and then cover it with toasted panko bread crumbs to create a faster version of this heartwarming dish.

If you’re tired of basic and boring stovetop mac and cheese, this creamy, flavorful version is about to make all of your weeknight dreams come true.

Tips for Making Rich and Creamy Stovetop Mac and Cheese

Select the perfect mix of cheeses.

Opt for a blend of cheeses with varying textures and flavors. Combine creamy cheeses like cheddar or Gouda with sharper varieties like Parmesan or gruyere for a complex and rich taste. Experimenting with different cheeses adds depth to your sauce, ensuring a velvety texture.

Control your temps.

Maintain a low to medium heat when melting the cheese into the sauce. Slow and steady wins the race for creaminess. High heat can lead to a grainy texture, while low heat allows the cheese to melt uniformly, creating a luscious, smooth consistency.

Use whole milk and heavy cream.

Using whole milk and heavy cream adds extra creaminess without making the dish overly liquid. It contributes to a thicker and silkier sauce, making your stove-top mac and cheese the epitome of comfort food perfection.

Use a crunchy topping.

Bread crumbs add a delightful crunch to the creamy mac and cheese, creating a satisfying textural contrast. This combination of velvety cheese sauce and crispy breadcrumbs enhances the overall eating experience. Seasoned breadcrumbs also can contribute additional flavor to the dish. By incorporating herbs, spices, or even grated cheese into the breadcrumbs, you can elevate the taste profile of your mac and cheese, turning it into a flavor-packed delight. Adding breadcrumbs can be divisive, as it depends on personal taste preferences, and not everyone enjoys the interplay of textures. I think it makes sense for a stovetop version in order to give it the feeling of a more traditional mac and cheese experience.

Ingredients Needed for Creamy Stovetop Mac and Cheese

For the topping:

2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
2 cups panko
2 large garlic cloves, finely chopped
2 oz. finely grated Parmesan (about ½ cup)
½ tsp. kosher salt

For the macaroni and sauce:

2 tsp.kosher salt, plus more
1 lb. dried elbow macaroni
½ cup (1 stick) unsalted butter
6 Tbsp. all-purpose flour
4 cups whole milk
¾ cup heavy cream
½ tsp. ground white pepper
1½ Tbsp. mustard powder
16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups)
2 oz. grated Parmesan (about ½ cup)

Creamy Stovetop Mac and Cheese

The creamiest stovetop mac and cheese you'll ever try

Ingredients

2 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
2 cups panko
2 large garlic cloves, finely chopped
2 oz. finely grated Parmesan (about ½ cup)
½ tsp. kosher salt
2 tsp.kosher salt, plus more
1 lb. dried elbow macaroni
½ cup (1 stick) unsalted butter
6 Tbsp. all-purpose flour
4 cups whole milk
¾ cup heavy cream
½ tsp. ground white pepper
1½ Tbsp. mustard powder
16 oz. coarsely grated extra-sharp cheddar cheese (about 6 cups)
2 oz. grated Parmesan (about ½ cup)

Instructions

Topping

Melt butter in a large skillet on the stovetop over medium heat. Add extra-virgin olive oil, stirring, until butter foam subsides. Add panko and garlic cloves, cook, stirring, until crumbs are golden brown, 4–6 minutes. Transfer crumbs to a medium bowl, stir in Parmesan and kosher salt set aside

Macaroni and sauce

Bring a large pot of salted water, covered, to a boil over high heat. Add dried elbow macaroni and cook, uncovered, until just al dente (avoid overcooking). Drain par-cooked macaroni and set aside (do not rinse).Place rack in the middle of oven; preheat oven to 400°F. Grease a 13x9” baking dish with unsalted butter. Melt unsalted butter in a large wide pot over medium-low heat. Sprinkle all-purpose flour over butter, whisking to incorporate, and make a roux. Cook, stirring constantly with a wooden spoon, until roux is light golden, about 4 minutes. Gradually pour in whole milk and heavy cream, whisking constantly to incorporate and make a béchamel sauce. Raise heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon, about 3 minutes more. Add ground white pepper, mustard powder, and kosher salt. Add grated extra-sharp cheddar cheese and grated Parmesan in three batches, whisking until each addition is melted before adding more. Remove from heat. Add drained macaroni to pot with cheese sauce and stir well to coat. Transfer macaroni mixture prepared baking dish and place on a rimmed baking sheet (this is if the cheese bubbles over). Sprinkle panko topping evenly over macaroni and bake until golden and bubbling, 18–22 minutes. Let baked mac and cheese cool 15 minutes before serving.