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Creamy Stove-top Mac and Cheese

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 8 servings
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2 tablespoons butter

1/2 small onion, grated with juices retained

1 clove garlic, minced

1/4 teaspoon white pepper

1/4 teaspoon paprika

Kosher salt and freshly ground black pepper

2 cups heavy cream, room temperature

8 ounces Colby Jack cheese, shredded

4 ounces sharp Cheddar, shredded

1 pound baby shell pasta, cooked al dente

Chopped parsley, for garnish


  1. In a large saucepan over medium heat, melt the butter. Add the onions, including juices, and cook until tender, about 2 minutes. Add the garlic, white pepper, paprika, and salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream. Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste. Transfer to a serving bowl and serve warm garnished with parsley.
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