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Stovetop Mac and Cheese

This Stovetop Mac and Cheese is easy to make with leftover pasta, creamy and rich with a mix of vegan cheeses and absolutely delicious. No need for an oven, everything is done in the stove and ready in 10 minutes. 

A view on the Stovetop Mac and Cheese being lifted from the pan with a spoon.

I know that sounds to be good to be true, but friends this is the real deal. 

If you followed me for some time, you know I have a thing for Mac and Cheese recipes like this Creamy Mac and Cheese, the Instant Pot Mac and Cheese, or my spicy One Pot Chili Mac and Cheese

Interested in more? Be sure to use the search bar for additional ideas.

Ingredients for the Stovetop Mac and Cheese collected on a wooden board.

What is it that I love about this Stovetop Mac and Cheese?

Truly, it comes together in 10 minutes, you can’t beat that. You can’t even prepare a boxed Mac and Cheese in that time.

And of course you can’t compare the flavor of homemade Mac and Cheese.  So yummy, rich, creamy.

Showing how to make the base white sauce in a saucepan, adding spice mixture.

10 minutes and this dish is ready. It is satisfying and cheesy, and this is exactly what you want in a Mac and Cheese.

I’ll show you step by step pictures, so you can see what each step should look like to achieve the best end result, to be proud of and to enjoy.

Seriously so many amazing flavors going in here, you will know once you try and will probably think of a gourmet version in a fancy restaurant.

Shows how the vegan cheeses are added to the white sauce before and after combining everything in a saucepan.

What you need for this Stovetop Mac and Cheese recipe

  • Macaroni (cooked)
  • Flour
  • Plant milk
  • Vegan butter

 

  • Vegan cheddar and parmesan
  • Mustard powder
  • Smoked paprika
  • Garlic powder
  • Onion powder

Showing the final step: adding precooked macaroni to the cheesy sauce.

Making Mac and Cheese

Melt vegan butter in a large saucepan. Whisk in the flour and plant milk until the sauce begins to thicken. Add mustard powder, smoked paprika, onion and garlic powder. Bring to a simmer on low heat until thick and creamy.

Given the vegan parmesan and cheddar to the sauce and carefully mix in until smooth. If the sauce is a bit too thick, add a bit more milk.

Finally, mix the pasta with the Mac and Cheese sauce, turn to medium heat and cook for 2 minutes. Season with salt and pepper to taste.

Serve on plates or in bowls. Leftovers will last for around 5 days in the fridge.

Stovetop Mac and Cheese seasoned with chili flakes in a large saucepan.

Freezing instructions:

First make sure that you let the Stovetop Mac and Cheese cool completely before freezing, use freezer bags or container for individual portions.

For reheating: thaw completely, warm on the stove at low temperature. This will make sure to get a equally warm result.

Closeup on a wooden spoon lifting some creamy pasta from the pan.

Other pasta recipes to try:

Collage of two pictures of the Stovetop Mac and Cheese with recipe title text.

If you’re going to make this Stovetop Mac and Cheese, tag me on Instagram or Facebook with a picture.

Cheers, Florian.

A view on the Stovetop Mac and Cheese being lifted from the pan with a spoon.

Stovetop Mac and Cheese

Yield: 4
Cook Time: 10 minutes
Total Time: 10 minutes

This Stovetop Mac and Cheese is easy to make with leftover pasta, creamy and rich with a mix of vegan cheeses and absolutely delicious. No need for an oven, everything is done in the stove and ready in 10 minutes. 

Ingredients

  • 4 cups macaroni precooked (gf, if needed)
  • 2 Tbsp flour (use gf, if needed)
  • 2.5 cups plant milk
  • 5 Tbsp vegan butter
  • 10 oz vegan cheddar, shredded
  • 5 oz vegan parmesan
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • salt, pepper to taste

Instructions

  1. Melt vegan butter in a large saucepan. Whisk in the flour and plant milk until the sauce begins to thicken. Add mustard powder, smoked paprika, onion and garlic powder. Bring to a simmer on low heat until thick and creamy.
  2. Given the vegan parmesan and cheddar to the sauce and carefully mix in until smooth. If the sauce is a bit too thick, add a bit more milk.
  3. Finally, mix the pasta with the Mac and Cheese sauce, turn to medium heat and cook for 2 minutes. Season with salt and pepper to taste.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cups
Amount Per Serving: Calories: 564Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 780mgCarbohydrates: 71gFiber: 4gSugar: 8gProtein: 15g
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