Almost as easy as boxed Mac and cheese, but WAY better, this creamy Mac and cheese has a few secret ingredients that set it apart from other recipes. This is so creamy and delicious, it’s the only Mac and cheese recipe you’ll want!

This is the *best* stovetop mac and cheese recipe, but if you like it baked, try this Baked Mac and Cheese recipe! Or try this Pizza Pasta – a pizza version of mac and cheese. Or make it Tex-Mex with this Taco Mac and Cheese.

Stovetop mac and cheese is an essential meal around our house. But there was nothing that replaced boxed mac and cheese for my kids until I started making this recipe nearly 10 years ago. Now it is by far their favorite.

And I love that this recipe is just as easy as boxed mac and cheese, but so much tastier. It’s probably somewhat healthier too!

This creamy mac and cheese recipe is a staple that I feel like everyone should have. The ingredients are simple, the prep work is simple, and it’s loved by both kids and adults.

ingredients to make creamy mac and cheese

The Secret to Creamy Stovetop Mac and Cheese

I feel like I’ve tried a lot of mac and cheese recipes over the years. Most of them start with a white sauce, made with butter and flour, then whisking in milk and cheese. While it sometimes turns out, it is often grainy. And once it cools off, there is no way to get it smooth and cheesy again.

This recipe is different.

Using only 5 ingredients, you get a super creamy mac and cheese. And one of my favorite things about it is that it reheats really well. It’s just as creamy the next day.

The secret is to ditch the flour. And the regular milk.

Instead, you add an egg yolk along with butter to the hot cooked pasta. Stir this vigorously to coat the pasta and slightly cook the egg.

Then add in evaporated milk, cheese and a bit of Dijon mustard. Stir, stir, stir – and you have the creamiest, best stovetop mac and cheese you’ve ever had.

How to Make Creamy Mac and Cheese

This easy mac and cheese recipe is simply combining a few ingredients and mixing them all together, forming the perfect creamy cheese!

Cook your macaroni in boiling water until al dente in a large pot or large saucepan. Don’t overcook it unless you want mushy macaroni.
Add the butter and egg yolk to the hot (drained) noodles and stir vigorously until the butter is melted and the egg is incorporated. This only takes about 30 seconds to a minute.
Whisk in the evaporated milk, shredded cheese and mustard.
Stir constantly until the cheese is melted and has formed a creamy cheese sauce. Then add salt and pepper, if desired.

Tips and Tricks

I love using sharp cheddar because you get a lot of flavor, but feel free to use a more mild cheese if you prefer. Some other suggestions are a mild cheddar cheese, mozzarella cheese, colby jack, or gouda. Or add a bit of parmesan cheese to add some complexity.
This Mac and cheese actually reheats well! Keep leftovers in a container in the refrigerator and reheat in the microwave. If you want to reheat on the stovetop, you may need to add another splash of evaporated milk.
I like to add a splash (or two!) of hot sauce or a dash of cayenne pepper, but I leave this out when making it for my kids.
If you don’t have evaporated milk on hand, you can use heavy cream or half and half but the resulting recipe will be quite rich. I definitely suggest trying the evaporated milk first.

Change it Up

My kids love this creamy mac and cheese just as it is, but you could definitely change things up! Here are a few suggestions:

Add some fresh garlic or garlic powder to give it a more grown up taste.

Want some extra protein? Stir in some cooked, shredded chicken, or top with crumbled bacon.

You don’t have to use macaroni noodles (although I think they are best for holding onto that creamy sauce). You could use any short cut pasta like penne or rotini.

More One Pot Recipes:

One Pot Ground Beef Stroganoff
Skillet Shrimp Fajitas
One Skillet Lasagna
Skillet Pasta with Sausage
Ramen Vegetable Beef Skillet