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This easy macaroni and cheese comes together in one pot with perfectly cooked pasta and a satiny smooth 3-cheese sauce.

Best Stovetop Macaroni and Cheese

This easy Macaroni and Cheese uses a couple of clever tricks to make it come together in around 10 minutes. But don't let its simplicity fool you. The finished dish has perfectly cooked macaroni in a creamy, velvety sauce that's topped with a crisp layer of cheesy breadcrumbs.
Course Sides
Cuisine American
Level Beginner
Main Ingredient Pasta
Diet Low Sugar, Pescatarian, Vegetarian
Prep Time 1 minute
Cook Time 9 minutes
Total Time 10 minutes
Servings 6 servings
Calories 404 kcal


  • 1 1/2 cups water
  • 1 1/2 cup milk
  • 1/4 teaspoon salt
  • 250 grams macaroni
  • 2 teaspoon potato starch
  • 50 grams gruyere shredded
  • 100 grams cheddar shredded
  • 100 grams fontina shredded
  • 1 teaspoon dijon mustard
  • 1 tablespoon olive oil
  • 1/3 cup panko
  • 1 teaspoon parsley minced
  • ground black pepper
  • salt
  • 10 grams parmesan grated


  1. In a medium pot, add the water, milk, and salt and bring to a boil.
  2. Add the macaroni and set the timer for 7 minutes. Stir for the first minute to keep the pasta from sticking together.
    Boil the macaroni in milk just the right amount of water to save time.
  3. In a bowl, toss the shredded gruyere, cheddar, and fontina together with the potato starch to distribute evenly.
    Fontina, cheddar and gruyere gives a nice balance of flavor, color and depth for our macaroni and cheese.
  4. When the timer goes off, remove the pot from the heat and add the cheese and mustard to the macaroni. Stir to combine and cover with the lid (the cheese doesn’t have to be fully melted).

    Residual heat gently melts the cheese into the cooked macaroni saving time and ensuring a satiny smooth sauce.
  5. While the Macaroni and Cheese rests, add the olive oil, panko, and parsley along with a pinch of salt and black pepper to a frying pan and stir together. Put the pan over medium heat and toast the panko until golden brown and crisp stirring constantly, so they brown evenly.
    Toast breadcrumbs in a pan to make a cheesy crispy topping for the mac and cheese.
  6. Remove the pan from the heat and add the parmesan.
  7. When the breadcrumbs are done, remove the lid from the Mac and Cheese and stir until creamy. Plate and top with the breadcrumb mixture.
Nutrition Facts
Best Stovetop Macaroni and Cheese
Amount Per Serving
Calories 404 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g50%
Cholesterol 53mg18%
Sodium 455mg19%
Potassium 230mg7%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 4g4%
Protein 19g38%
Vitamin A 510IU10%
Calcium 401mg40%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.