Creamy Stovetop Mac and Cheese

A rich and velvety stovetop mac and cheese made with cream cheese, sharp cheddar, and mozzarella for the perfect balance of creaminess and flavor. Customizable with optional spices, tangy add-ins, and mix-ins for your signature twist.

Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Special Equipment: big pot to boil pasta

Ingredients

• 14 oz dry elbow macaroni

• 3½ tbsp butter

• 3½ tbsp all-purpose flour

• 2⅓ cups low-fat milk (or whole milk for extra richness)

• ½ tsp dry mustard

• ¼ tsp garlic powder

• 4 oz cream cheese

• 8 oz extra sharp cheddar, shredded

• 4 oz mozzarella, shredded

• Salt, to taste

• Reserved pasta water (optional, for thinning)

Directions

1. Cook the Pasta: Boil macaroni in salted water until al dente. Drain and reserve ½ cup pasta water.

2. Make the Roux: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.

3. Build the Sauce: Slowly whisk in milk, then add mustard and garlic powder. Simmer gently until thickened (about 2–3 minutes). Stir in cream cheese until melted.

4. Add the Cheese: Remove from heat. Stir in cheddar and mozzarella in batches until smooth. Season with salt to taste.

5. Combine & Serve: Toss pasta with cheese sauce. Thin with reserved pasta water if needed. Serve immediately, or keep warm over low heat.