# Creamy Stovetop Mac and Cheese > For creamy stovetop mac and cheese, boil 225 g (8 oz) elbow macaroni until al dente and drain. In the same pot, warm 2 tbsp butter with a 370 ml can of evaporated milk until steaming, then stir in 255 g shredded cheddar and Monterey Jack tossed with 1 tsp cornstarch over low heat until smooth. Stir in the pasta and serve right away. Source: https://savourrecipes.com/recipe/stovetop-mac-and-cheese Author: Luca Ferraro | Published: Oct 12, 2026 Categories: Mac and Cheese Recipes, Easy Dinner Recipes, American Recipes Collections: Quick Weeknight Dinners, Pasta Recipes Tags: 30-Minute Meals, Comfort Food, Kid Friendly, Vegetarian, High Protein, Pasta This stovetop mac and cheese goes from dry pasta to a bowl of creamy, glossy noodles in about 20 minutes. Instead of a flour-based sauce, it uses evaporated milk and a teaspoon of cornstarch tossed with the cheese, which hold the sauce together so it melts smoothly and stays that way. The texture is close to the boxed kind, but the flavour comes from real sharp cheddar. ## Key facts - Prep time: 5 mins - Cook time: 15 mins - Total time: 20 mins - Yield: 4 servings - Difficulty: Easy - Cuisine: American - Method: Stovetop - Calories: 645 per serving ## Ingredients ### Pasta - 225 g elbow macaroni, 8 oz, about 2 cups - salt, for the pasta water ### Cheese sauce - 170 g sharp cheddar, about 1 3/4 cups, freshly shredded - 85 g Monterey Jack or mild cheddar, about 3/4 cup, freshly shredded - 1 tsp cornstarch, also called cornflour - 2 tbsp butter - 1 can evaporated milk, 354-370 ml (12 oz) - 1/2 tsp dry mustard powder - 1/4 tsp garlic powder (optional) - 1/2 tsp hot sauce (optional) - 1/4 tsp salt, or to taste - black pepper, a pinch ## Equipment - Large pot - Colander - Box grater - Silicone spatula or wooden spoon ## Instructions 1. **Cook the pasta.** Bring a large pot of well-salted water to the boil and cook the macaroni until just al dente, usually 7-8 minutes. Scoop out 125 ml (1/2 cup) of the pasta water, then drain the pasta. 2. **Coat the cheese.** While the pasta cooks, toss the shredded cheddar and Monterey Jack with the cornstarch in a bowl until every shred is lightly dusted. The cornstarch stops the cheese from clumping and keeps the sauce smooth. 3. **Warm the milk.** Put the empty pot back over medium-low heat. Add the butter, evaporated milk, mustard powder and garlic powder and heat, stirring, until the butter melts and the milk is steaming with small bubbles at the edges. Do not let it boil. 4. **Melt the cheese.** Turn the heat to low. Add the cheese a handful at a time, stirring constantly until each addition melts before adding the next, about 2 minutes in total. The sauce should be smooth, glossy and thick enough to coat a spoon. Stir in the hot sauce, salt and pepper. 5. **Combine and serve.** Add the drained pasta and stir over low heat for 1 minute, until every piece is coated. Loosen the sauce with a splash of the reserved pasta water if it is too thick, then taste for salt and serve immediately. ## Tips - Keep the heat low once the cheese goes in. A boiling cheese sauce splits and turns greasy. - Shred the cheese from a block. Pre-shredded cheese has an anti-caking coating that keeps it from melting smoothly. - Serve it straight away. The sauce thickens as it sits, so add a splash of pasta water or milk to bring it back. ## Variations - Add 150 g (1 cup) frozen peas to the pasta water for the last 2 minutes of cooking. - Stir in 55 g (2 oz) cream cheese with the cheddar for an even richer, tangier sauce. - Top each bowl with buttered toasted breadcrumbs or crushed crackers for crunch. ## Storage - Fridge: Refrigerate in an airtight container for up to 3 days. Freezing is not recommended, because the sauce turns grainy when thawed. - Reheat: Reheat in a saucepan over low heat with a splash of milk, stirring often, or in the microwave in 30-second bursts, stirring between each, until hot to 74°C (165°F). ## Nutrition per serving (estimate) | Calories | Protein | Carbohydrates | Fat | |---|---|---|---| | 645 | 29 g | 54 g | 35 g | ## Frequently asked questions ### How do you make stovetop mac and cheese creamy? Use evaporated milk instead of regular milk, toss the shredded cheese with a little cornstarch, and melt it over low heat. Evaporated milk and cornstarch both stop the cheese from separating, so the sauce stays creamy and glossy. ### Can I use regular milk instead of evaporated milk? Yes. Whisk 2 tsp cornstarch into 300 ml (1 1/4 cups) cold whole milk, bring it to a simmer in the pot until slightly thickened, then lower the heat and add the cheese. The sauce is a little less glossy and splits more easily if it gets too hot. ### Why does stovetop mac and cheese go thick and clumpy? Cheese sauces thicken as they cool, and the pasta keeps absorbing liquid. Serve it as soon as it is ready, and loosen it with a splash of hot pasta water or milk, stirring over low heat. ### What cheese melts best for stovetop mac and cheese? Young or medium cheddar, Monterey Jack, Colby and processed American cheese all melt very smoothly. Extra-aged cheddar has more flavour but can turn grainy on its own, so mix it with one of the smoother melters. ### Can I make stovetop mac and cheese gluten-free? Yes. The sauce uses cornstarch rather than flour, so swap in your favourite gluten-free pasta and check that the mustard powder and hot sauce are labelled gluten-free. Gluten-free pasta softens quickly, so cook it to the lower end of the package time. ## Disclaimer - Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use. - Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change. - Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance. - This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.