Can I Use Pre-Shredded Cheese for Mac and Cheese?

Technically, yes — but you really shouldn’t. Pre-shredded cheese is coated with anti-caking agents like potato starch, which can keep it from melting smoothly. That’s the opposite of what we want in Velvety Stovetop Mac & Cheese . For best results, grab a block and shred it fresh.

What’s the Best Cheese Combination for Velvety Texture?

The gold standard? A blend of sharp cheddar for flavor, mozzarella for melt, and maybe a hint of Gruyère or Monterey Jack for silkiness. The goal is smooth, rich, and never greasy — and using a mix helps hit all those notes.

How Do I Fix Mac & Cheese That’s Too Thick?

No worries — just stir in a bit of warm milk or cream until it loosens up. Do it slowly so the sauce stays creamy and doesn't break.

Is Velvety Stovetop Mac & Cheese Freezer-Friendly?

It can be, but it’s not ideal. The texture might change when thawed. If you freeze it, reheat gently with added cream and stir well to bring back that luscious consistency.

Velvety Stovetop Mac & Cheese | Ultra Creamy Recipe

Description

Velvety Stovetop Mac & Cheese is the ultimate comfort food made in under 30 minutes. Creamy, rich, and cooked in one pot, this quick and easy mac and cheese recipe features sharp cheddar, heavy cream, and perfectly cooked macaroni for a cozy, no-bake meal that’s ideal for weeknights or family dinners.

Ingredients

Scale

4 cups elbow macaroni
1/2 cup butter
2 tbsp all-purpose flour
1 cup whole milk
2 cups heavy cream
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
1 tsp paprika
Salt and pepper to taste
4 cups shredded sharp cheddar cheese

Instructions

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente. Drain and set aside.
In a large skillet or saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes to make a roux.
Gradually whisk in milk and cream until smooth. Let the mixture simmer until slightly thickened.
Stir in garlic powder, onion powder, mustard powder, paprika, salt, and pepper.
Remove the pot from heat. Slowly add shredded cheddar cheese, stirring until melted and the sauce is smooth.
Return the macaroni to the pot and stir until well coated with the cheese sauce.
Serve hot and garnish with fresh parsley or extra cheese if desired.

Notes

For extra creaminess, use a mix of sharp cheddar and mozzarella or Monterey Jack.
Always remove sauce from heat before adding cheese to prevent curdling.
Store leftovers in an airtight container in the fridge for up to 4 days.
Add steamed broccoli or sautéed mushrooms to make it more filling.

Prep Time: PT10M
Cook Time: PT20M
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 250g)
Calories: 640
Sugar: 5g
Sodium: 580mg
Fat: 42g
Saturated Fat: 26g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 46g
Fiber: 2g
Protein: 18g
Cholesterol: 130mg

Keywords: Velvety Stovetop Mac & Cheese, creamy mac and cheese, stovetop macaroni and cheese, easy mac and cheese recipe, no-bake mac & cheese, homemade cheese pasta, quick comfort food dinner