Stovetop Mac and Cheese with Five Stir-In Ideas

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  • Level: Easy
  • Total: 25 min (not including prep for stir-ins)
  • Active: 15 min
  • Yield: 4 to 6 servings
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Mac and Cheese:

Kosher salt

12 ounces elbow macaroni

4 tablespoons unsalted butter

1 teaspoon cornstarch

1 teaspoon Dijon mustard

1/2 teaspoon hot sauce

12 ounces evaporated milk

2 cups shredded Colby Jack

Stir-In Ideas:

Broccoli florets, steamed

Chopped spinach, cooked and drained

Diced pancetta, cooked

Cauliflower rice, cooked

Butternut squash, diced and cooked


  1. For the mac and cheese: Bring a large pot of salted water to a boil. Cook the macaroni until al dente (the lower range of the cooking time on the box). Reserve 1/2 cup of the cooking water before draining, then return the macaroni to the pot. Add the butter and stir until melted.
  2. Whisk together the cornstarch, Dijon, hot sauce and 1 teaspoon salt in a medium bowl, then gradually whisk in the evaporated milk. Add to the pot with the macaroni, along with the pasta cooking water, and cook over medium-high heat until bubbling. Take off the heat and add the cheese, stirring until melted.
  3. Serve immediately either plain or with your desired stir-ins. 
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