Are you interested in learning how to make creamy, delicious mac and cheese without using an oven? Here’s a stovetop mac and cheese recipe that features common and easy-to-find ingredients. I have specifically chosen three types of cheese that create a perfect blend you will truly appreciate. This mac and cheese turns out perfectly every time I make it. Additionally, a sprinkle of fried breadcrumbs adds an extra touch to this dish.
This is not your typical oven-baked mac and cheese. I had to come up with a way to make cheesy mac and cheese without using an oven, as I didn’t have one at the time. Thus, this recipe was born out of necessity and tailored to my preferences.
I prefer to use three types of cheese: Cheddar for its vivid color, Parmesan for its distinct flavor, and Mozzarella for its creamy texture. Some may find my choice of spices to be quite minimal—just nutmeg and smoked paprika—but feel free to experiment and add more spices if you like. However, I recommend sticking to the amounts of the other ingredients listed in the recipe for the best results.
Learn all the tips and tricks on How to cook pasta
I love Mac and Cheese with a crunchy crust straight out of the oven, so I tried to incorporate the ingredient somehow into the stovetop option of the dish.
Here are my other favorite one-pot meal recipes:
- Classic Cabbage Rolls with Minced Meat in Tomato Sauce
- Minced Meat Potato Casserole
- Easy Shrimps Fried Rice
Mac and Cheese Ingredients:
- 450 g Tortiglioni pasta;
- 50 g Cheddar cheese;
- 150 g Mozzarella cheese;
- 40 g Parmesan cheese;
- 500 ml milk;
- 20 g Panko breadcrumbs;
- 70 g butter, unsalted;
- 60 g all-purpose flour;
- 5 g smoked paprika spice;
- 2 g ground nutmeg.
How to make no-bake homemade creamy mac and cheese:
- The first step for making mac and cheese is boiling pasta. I have several separate articles that can help you to cook perfect pasta for the recipe that I am going to link at the end of this recipe. However, here is the most basic recipe: for every 100 g of pasta, you need 1 liter of water and 10 g of salt. Add Tortiglioni pasta to boiling water in a pot on the stove and cook until al dente. Cooking time for the type of pasta that you have should be on its package, for sure. Drain water using the colander.
- In a skillet, melt 20 grams of unsalted butter. Add breadcrumbs.
- Fry them on the medium heat before they turn caramel color. Then transfer to a paper towel and set them aside.
- For making mac and cheese roux, take other 50 grams of butter and once again melt it in the skillet and, now, add flour. Keep stirring the mixture until well combined for 1 minute. It should be enough to get these ingredients mixed into a smooth mixture.
- Preheat milk beforehand. It should be hot but there is no necessity to get it to boiling. Pour a thin stream of milk into the skillet with the roux and start stirring the mixture with a whisk at once. The stove should be still at medium heat. Basically, we are making Béchamel sauce right now. Keep whisking until smooth and lumps-free.
- Make sure to shred all three cheeses in advance. Add them to the skillet with the white sauce. Next, add ground spices: smoked paprika and nutmeg. Stir the mixture thoroughly.
- Now is the time to add boiled pasta.
- Mix everything in the skillet and your mac and cheese is ready.
- Remember breadcrumbs that we fried in butter in the beginning. Sprinkle them over mac and cheese before serving. Enjoy your meal!
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The unique feature of this recipe is that it allows you to cook macaroni and cheese in the oven. To do this, simply add one extra step. After mixing all the cooked ingredients in the skillet, transfer the mac and cheese to a baking dish or casserole. Then, sprinkle the reserved breadcrumbs on top and bake for 10 to 15 minutes at 350°F (180°C). You’ll end up with delicious baked mac and cheese with a crunchy breadcrumb topping, straight from the oven.
If you’re looking for a detailed guide on how to cook pasta, here is the link:
Stovetop Mac and Cheese Recipe with Breadcrumbs
Ingredients
- 450 g Tortiglioni pasta
- 50 g Cheddar cheese
- 150 g Mozzarella cheese
- 40 g Parmesan cheese
- 500 ml milk
- 20 g Panko breadcrumbs
- 70 g butter, unsalted
- 60 g all-purpose flour
- 5 g smoked paprika spice
- 2 g ground nutmeg
Instructions
- The first step for making mac and cheese is boiling pasta. I have several separate articles that can help you to cook perfect pasta for the recipe that I am going to link at the end of this recipe. However, here is the most basic recipe: for every 100 g of pasta, you need 1 liter of water and 10 g of salt. Add Tortiglioni pasta to boiling water in a pot on the stove and cook until al dente. Cooking time for the type of pasta that you have should be on its package, for sure. Drain water using the colander.
- In a skillet, melt 20 grams of unsalted butter. Add breadcrumbs.
- Fry them on the medium heat before they turn caramel color. Then transfer to a paper towel and set them aside.
- For making mac and cheese roux, take other 50 grams of butter and once again melt it in the skillet and, now, add flour. Keep stirring the mixture until well combined for 1 minute. It should be enough to get these ingredients mixed into a smooth mixture.
- Preheat milk beforehand. It should be hot but there is no necessity to get it to boiling. Pour a thin stream of milk into the skillet with the roux and start stirring the mixture with a whisk at once. The stove should be still at medium heat. Basically, we are making Béchamel sauce right now. Keep whisking until smooth and lumps-free.
- Make sure to shred all three cheeses in advance. Add them to the skillet with the white sauce. Next, add ground spices: smoked paprika and nutmeg. Stir the mixture thoroughly.
- Now is the time to add boiled pasta.
- Mix everything in the skillet and your mac and cheese is ready.
- Remember breadcrumbs that we fried in butter in the beginning. Sprinkle them over mac and cheese before serving. Enjoy your meal!
Notes
Stovetop Mac and Cheese with Breadcrumbs is a delightful combination of creamy indulgence and satisfying crunch. This easy recipe elevates your comfort food experience, showing that homemade mac and cheese can be both quick and delicious. Enjoy the comfort in every cheesy, breadcrumb-coated bite!
I hope you enjoyed my take on this classic recipe. If you have any questions, please feel free to leave them in the comments section.
Julia Miller is the founder of FreeFoodTips. Julia loves to travel and test new recipes. Here you will find recipes that are simple, delicious and perfect for everyday meals. FreeFoodTips is also packed with cooking tips and tricks.
