Creamy Stovetop Mac and Cheese is the comforting side dish that goes well with everything! It combines shredded cheddar and Pecorino Romano cheese with milk that’s simmered until creamy and tossed with pasta. One bite and you’ll feel like a kid again!
Mac and cheese is always a favorite, whether it’s baked mac and cheese, or this stovetop mac and cheese.
It’s picky-eater approved, unbelievably easy to make, and this version stays creamy – even when reheated the next day!
It’s great alongside chicken cutlets, or easy baked chicken legs, and roasted Brussels sprouts and carrots.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pasta. Elbow macaroni and shell pasta are the quintessential pasta shapes for macaroni and cheese but you can use any small to medium-sized pasta you’d like.
- Cheese. I’m using a combination of sharp cheddar and Pecorino Romano. Other cheeses that would be great are Gruyere or Fontina. If you want a similar flavor to boxed mac and cheese, you may want to use half mild cheddar mixed with American cheese.
- Food-Grade Sodium Citrate. This is the key ingredient in stovetop mac and cheese to keep the cheese from clumping. Sodium citrate is an emulsifier that helps keep the cheese creamy and smooth. In fact, it’s an ingredient found in most pasteurized processed cheese products, aka deli cheese and soft cheese blocks. There are many brands available online. I used Anthony’s Premium Sodium Citrate.
See the recipe card for full information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Shred 4 cups of sharp cheddar cheese (or other cheese) and grate 1/2 cup of Pecorino Romano. Bring a large pot of salted water to boil and cook 1 pound of elbow or shell macaroni until al dente. Reserve 1 cup of pasta water, then drain the macaroni in a colander and set aside. Meanwhile, In a large pot combine 1 1/4 cups of whole milk, 1 1/4 cups of water, and 1 tablespoon (14g) of sodium citrate and bring to a simmer. Once simmering begin to add the cheese to the pot, 1-2 tablespoons at a time.
- Mix until combined and continue the process until the cheese sauce is completely smooth. An immersion blender can be used if needed.
- Once the cheese sauce is smooth, add 1 teaspoon of mustard powder and stir to combine. Taste test the sauce and season with salt and pepper to taste, if needed. If the sauce is too thin, just cook it for a few minutes to evaporate some of the liquid. Once it thoroughly coats the back of a spoon it’s done.
- Combine the pasta with half of the cheese sauce to start, then continue to add until your mac and cheese is the perfect consistency. If it’s too thick, add a touch of the reserved pasta water to loosen it up. Once satisfied, taste test one more time and make any adjustments to the seasoning. Serve immediately and enjoy!
Top tips
- Use half the sauce to start. I recommend doing this so you don’t oversauce your stovetop mac and cheese. I also like serving a little of the extra cheese sauce on the side for those who like a little extra.
- Save time by making ahead. The cheese sauce can be made up to 5 days in advance and stored in the fridge. You can also freeze the sauce for up to 2 months.
- Save your pasta water. Be sure to save your pasta water to loosen the mac and cheese if it becomes too thick.
Yes. But, it will clump almost immediately. Sodium citrate is a magic emulsifying ingredient. It’s an ingredient that is used in fondue, cheese sauces for Philly cheese steaks, and deli cheese. If you are still against using it, you can sub evaporated milk for whole milk. Evaporated milk often contains, you guessed it, sodium citrate! But if you are willing to use that, why not just follow the recipe to begin with?
More comfy side dishes
If you’re looking for more creamy and comfy side dishes, give these recipes a try!
- Creamed spinach – with shallots, cream, and a touch of nutmeg.
- Scalloped potatoes – creamy, rich, and herby.
- Mashed potatoes – with roasted garlic.
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Creamy Stovetop Mac and Cheese
Ingredients
- 1 pound elbow macaroni or medium or small shells
- 1 1/4 cups milk
- 1 1/4 cups water
- 4 cups shredded sharp cheddar cheese
- 1/2 cup grated Pecorino Romano
- 1 tablespoon (14g) sodium citrate
- 1 teaspoon mustard powder
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook macaroni until al dente. Reserve 1 cup of pasta water then drain the macaroni in a colander.
- Combine the milk, water, and sodium citrate in a large pot and bring to a simmer.
- Once simmering add the cheese slowly to the pot, 1-2 tablespoons at a time, and mix until combined. Continue the process until the cheese sauce is completely smooth. An immersion blender can be used if needed.
- Once the cheese sauce is smooth, add the mustard powder and stir to combine. Taste test and season with salt and pepper to taste.
- Combine the pasta with half of the cheese sauce to start, then continue to add to desired consistency. If the mac and cheese is too thick, add a touch of the reserved pasta water to loosen it up. Once satisfied, give it one more taste and make any final adjustments to seasoning. Serve immediately. Enjoy!
Notes
- I recommend only using half the cheese sauce to start, then building up from there. Serving the hot cheese sauce at the table works well for those who like extra cheese.
- Recipe adapted from Modernist Cuisine.
- If the cheese sauce breaks, bring the mixture to a boil and process with an immersion blender.
- Cheese sauce can be saved for up to 5 days in the refrigerator and can be reheated on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use corn starch instead of the sodium citrate
Hi Phyllis, we haven’t tested the recipe with cornstarch so can’t say what the results would be.
My family and I loved this recipe. It came out absolutely delicious.
Thank you so much Tara & James
We’re so happy you all enjoyed, Mikki!
This is a superb recipe Jim! I’ve never used sodium citrate but it worked beautifully. So easy too! Just wondering do you think it would be helpful when making cacio e pepe? I always get a clumpy mess when attempting it, and just order it out lol.
Thanks as always for these great eats!
We’re so happy you enjoyed it, Deb! Yes, you could use it with cacio e pepe.
What Cn be used instead of sodium citrate
Hi Nanette, please refer to the post where Jim addresses using evaporated milk under “Can I make this recipe without sodium citrate”.
I’m sorry but I just don’t see it
Where is the post containing comments about making this without Sodium Citrate?
If you scroll down near the end of the post just above the recipe card you’ll see Jim added a section titled “Can I make this recipe without Sodium Citrate”.
Looks amazing!