Stovetop Mac and Cheese with Heavy Cream
Using boxed mac and cheese sacrifices flavor and quality! So make this Stovetop Mac and Cheese with heavy cream instead! It tastes better and uses quality ingredients in about the same amount of time!
Stovetop Mac and Cheese Heavy Cream Recipe
This Homemade Mac and Cheese on the stovetop has a list of wholesome ingredients you won’t find in a box of store-bought stuff. Because of this, you’ll whip up a pot of the best creamy mac and cheese that you’ve ever had!
This mac and cheese is a dinner recipe you can feel good about serving your family since you know exactly what is in it!
And don’t worry; this recipe doesn’t cost you more time in the kitchen, either! Instead, it comes together in just 25 minutes or less!
I think the best mac and cheese is made on the stovetop and comes out super creamy! I used freshly grated cheese, whole milk, and heavy cream to achieve this in my recipe.
To kick it up a notch, I add mustard powder, a flavor that will have you returning to fill your bowl a second time!
Why You’ll Love this Heavy Cream Mac and Cheese Recipe
So what makes it so creamy and amazing? Well, it doesn’t get baked and it’s made right on the stovetop for one. But what I love most about it, other than the creaminess and the easiness, is that it’s made with good ole fashioned cheddar cheese and a bit of Parmesan cheese. No wild and crazy cheeses here, just the classics!
What you’ll need for Mac and Cheese with Heavy Cream
- Uncooked Elbow Macaroni
- Unsalted Butter
- All-Purpose Flour
- Whole Milk
- Heavy Cream
- Ground Pepper
- Salt
- Mustard Powder
- Grated Cheddar Cheese
- Finely Grated Parmesan Cheese
How to Make Mac and Cheese with Heavy Cream
Step 1: Cook the elbow macaroni until al dente according to package instructions. Then drain the pasta, run it under cold water, and set it aside.
Step 2: Melt the butter in a large pot over medium heat. Next, whisk in the flour until a roux forms and turns light golden brown.
Step 3: Pour in the milk and heavy cream while whisking constantly.
Step 4: Increase the heat to medium-high to bring the sauce to a low boil. Continue whisking constantly and reduce the heat to allow the sauce to simmer to thicken while whisking.
Step 5: Whisk in the salt, pepper, and mustard powder.
Step 6: Add the cheese in two parts, mixing while allowing it to melt before the second addition.
Step 7: Stir in the cooked pasta until it’s evenly coated. Then garnish it with grated cheese, pepper, and chopped parsley.
Best Creamy Mac and Cheese Recipe Tips
- Cooking The Pasta – It’s important not to overcook the pasta; after all, nothing ruins mac and cheese like soggy, overcooked noodles. Therefore, only cook the pasta until it’s al dente.
- Grated Cheeses – For the creamiest consistency, it’s best to use freshly grated cheese right off the block! This cheese melts extremely nicely into a smooth, creamy sauce.
- Whisk Constantly – When cooking the sauce, it’s important to constantly whisk to prevent the sauce from sticking to the bottom of the pan. If not, once the sauce sticks to the bottom of the pan, it’s likely to burn and then taint the flavor of the cheese sauce.
- Serving – For the best cheesy taste and texture, enjoy this homemade mac and cheese right away. Garnish with grated cheese, pepper, and chopped parsley to elevate your bowl!
How to store this Creamy Mac and Cheese Recipe
Transfer cooled homemade mac and cheese into an airtight container and store it in the fridge to be eaten within 3 days. For longer storage, you can freeze it in a freezer-safe airtight container and enjoy it within 3 months.
To reheat Stovetop Mac and Cheese with heavy cream, add about a tablespoon of heavy cream or whole milk to it. Then microwave it or heat it up slowly on the stovetop in a pot.
Creamy Mac and Cheese Recipe with Heavy Cream FAQs
To keep mac and cheese creamy, I use real butter, whole milk, and heavy cream. You can use less thickener for a creamier mac and cheese; in this recipe, that would be the all-purpose flour. Or increase the heavy cream a little bit.
First, be sure to sprinkle the flour into the sauce mixture instead of dumping it all in at once. Next, constantly whisk the sauce as it cooks to prevent the sauce from sticking and dispersing lumps throughout the sauce. Lastly, use grated cheese as it melts into the best consistency!
In this Homemade Stovetop Mac and Cheese recipe, I found that using both milk and cream yielded a nice, thick, creamy sauce!
In this recipe, a combination of both milk and butter is used to create the best-tasting mac and cheese. The whole milk contributes to the rich flavor and texture, while the butter is used to create the roux, which is the foundation of the cheese sauce.
Grated cheese is the best to use in mac and cheese! This is because shredded cheese has additives, whereas block cheese does not; this allows the block cheese to melt down into a smooth, creamy consistency.
As for the flavor of cheese, use your favorite kind of cheese to make mac and cheese! After all, the goal is to please your taste buds!
Since this mac and cheese recipe is made with mustard powder, salt, and pepper, it won’t turn out bland! However, add as much salt, pepper, or mustard powder as you’d like to increase the flavor.
So just trust me when I tell you, you’ve got to make this creamy mac and cheese! Since it’s made on the stovetop with very little prep required, this creamy mac and cheese are ready to go in less than 30 minutes! This makes it’s perfect for weeknights or a quick and cozy meal on the weekends!
Best Creamy Mac and Cheese Recipe with Heavy Cream
Ingredients
- 1 pound elbow macaroni uncooked
- ½ cup unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- ¾ cup heavy cream
- ½ teaspoon ground pepper
- 1½ teaspoon salt
- 1½ tablespoons mustard powder
- 6 cups grated cheddar cheese plus extra for top
- ½ cup finely grated Parmesan cheese
Instructions
- Bring salted water to a boil in a large pot and add elbow macaroni, cooking according to package instructions until al dente, do not overcook. Drain pasta and run over with cold water to stop the cooking process and set aside when done.
- Meanwhile, in a large pot, melt butter over medium-low heat. Once melted, sprinkle in the flour and whisk until a roux forms. Stir constantly for about 4 minutes until roux turns a light golden brown. Gradually pour in the milk and heavy cream, whisking constantly.
- Raise the heat to medium-high and bring sauce to a low boil, whisk sauce constantly. Reduce heat so that sauce remains at a simmer and continue to whisk until the sauce is thick and coats the back of a spoon, about 3 minutes.
- Add in the pepper, salt, and mustard powder, and whisk until blended. Then whisk in the cheese two cups at a time, mixing and letting melt before each addition.
- Add the cooked pasta to the sauce and stir until evenly coated, garnish with additional grated cheese, pepper and chopped parsley. Serve immediately for best taste.
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Followed the directions, came out perfect.
I’m so glad you enjoyed it!
Unfortunately this was soup..however, the flavor was good!
Can the cheese sauce be made ahead of time
Hi Teri, it should be made right before servings for best results.
Love love love. Big hit with the kids. And me. I am not a Mac n cheese person but this one is great
Oh yay, I’m so glad you all enjoyed it!!!
Very tasty sauce! Definitely was creamy as promised! I was practically licking my bowl! I might actually toss it in the oven text time & top with bacon & breadcrumbs – this recipe is good alone but seems like it would make a great “base” if you know what I mean. Also, I discovered accidentally that it would make a good mac & cheese soup if you double the sauce – I didn’t make enough pasta and it was soupy but still so good!
I’m so glad you enjoyed it and I bet it will be delicious with bacon and breadcrumbs as well!
I was excited to make this for my girls since they love mac & cheese. However, all five of us were very disappointed. I thought it was pretty gross and my three girls and their friend wouldn’t even eat it. So many better mac & cheese recipe’s out there. Sorry!
Hi Treviso, I’m sorry to hear that you didn’t enjoy the mac and cheese as it’s one of my family’s favorites and we make it quite regularly. Thanks for taking the time to comment and share your thoughts on it.
Beautiful shot.
Thanks Megan!
Yummm! There is something so warm and comforting about home made mac and cheese. I love using freshly grated parmesan cheese on mine too.
Homemade mac and cheese really is the best!