This Creamy Stovetop Macaroni and Cheese combines Monterey Jack and Cheddar for a smooth, mild sauce inspired by a favorite local Texas BBQ side. Ready in under 30 minutes, it’s an easy, comforting dish that reheats well.
Our family loves the creamy, saucy mac and cheese served at the local Texas BBQ joint. This stovetop version—made mostly with Monterey Jack and a touch of Cheddar—captures that mild, comforting flavor while keeping the sauce light in color and luxuriously creamy.
The recipe starts with a simple roux seasoned with dry mustard, salt, and a hint of garlic powder. The key is using mostly shredded Monterey Jack with a smaller amount of Cheddar to keep the flavor mild and the texture silky. Because it’s made on the stovetop, the sauce stays smooth without the risk of drying out like a baked casserole. It’s quick enough for weeknight dinners and the leftovers reheat beautifully.
Why you’ll love this recipe
- Creamy texture. This stovetop method keeps the sauce smooth and velvety.
- Mild flavor. Mostly Monterey Jack with a bit of Cheddar yields a kid-friendly, BBQ-friendly side that doesn’t overpower smoked meats.
- Quick and simple. Easy enough for weeknights and ready in under 30 minutes.
Ingredients for Creamy Mac and Cheese
- Noodles: Large elbow macaroni or shells work best because they hold the sauce well.
- Butter & All-Purpose Flour: The base for the roux—use unsalted butter for better control of seasoning.
- Milk: 2% or whole milk makes a rich, creamy sauce.
- Spices: Dry mustard powder, salt, and a pinch of garlic powder add depth. Garnish with smoked paprika and freshly cracked black pepper if desired.
- Monterey Jack Cheese: Shred from a block for the smoothest melting—pre-shredded cheese often contains anti-caking agents that prevent proper melting.
- Cheddar Cheese: Medium Cheddar keeps the flavor mild; use sharp if you prefer more bite.
How to Make Stovetop Mac and Cheese
- Boil the pasta. Cook noodles in well-salted water according to package directions. Reserve ½ cup of the starchy pasta water before draining.
- Make the roux. In a medium saucepan, melt the butter over medium heat. Whisk in the flour, dry mustard, salt, and garlic powder. Cook about one minute until the mixture is bubbly and golden.
- Whisk in the milk. Reduce heat to medium-low and slowly add warmed milk while whisking constantly. Cook and whisk for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the cheese. Remove the pan from the heat to avoid separation. Stir in shredded cheese gradually (about 1 cup at a time), whisking until smooth before adding more.
- Combine noodles and sauce. Pour the cheese sauce over the drained pasta and stir gently to coat. If the sauce is too thick, add reserved pasta water ¼ cup at a time until you reach the desired consistency. Adjust seasoning and garnish with smoked paprika or black pepper if you like.
Recipe Tips
- Salt the pasta water generously. Well-salted water seasons the pasta from the inside out—your best chance to impart flavor to the noodles.
- Warm the milk first. Heating milk for 1–2 minutes until warm (not boiling) reduces cooking time and helps the sauce thicken more quickly.
- Add cheese off the heat. Stir in cheese only after removing the sauce from heat to keep it smooth and prevent graininess.
- Use reserved pasta water to loosen sauce. If the mac absorbs moisture or seems too thick, stir in pasta water ¼ cup at a time until creamy again.
- Garnish for color and flavor. A sprinkle of smoked paprika and cracked black pepper complements the BBQ inspiration and brightens the presentation.
Variations and Substitutions
- Spicy version: Add chopped hatch green chiles, diced jalapeños, a pinch of cayenne, or a dash of hot sauce.
- Add meat: Stir in chopped smoked brisket or crisp bacon for a heartier main-course variation.
Serving and Storage
Serving: This Texas BBQ–style mac and cheese pairs perfectly with smoked brisket, sausage, or ribs and also complements holiday mains like turkey or ham.
Garnish: Finish with smoked paprika and cracked black pepper for a pop of color and a hint of smoke.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sauce will thicken as it cools—this is normal.
To reheat: Stir in a splash of milk or cream (about 1 tablespoon per serving) and heat in 30-second intervals in the microwave, stirring between each interval until warmed and creamy.
📖 Recipe
Creamy Stovetop Macaroni and Cheese
Alaine @ My TX Kitchen
Ingredients
- 12 ounces large elbow macaroni noodles
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk (warmed)
- ½ teaspoon dry mustard powder
- ½ teaspoon table salt
- ¼ teaspoon garlic powder
- 2 cups shredded Monterey Jack, packed
- 1 cup shredded Cheddar, packed
- Optional – smoked paprika, black pepper for garnish
Instructions
-
Boil Pasta: Prepare pasta according to package directions. Drain and reserve ½ cup pasta water.
-
Make Roux: Melt butter over medium heat, whisk in flour and spices, and cook until golden and bubbly, about one minute.
-
Add Milk: Lower heat to medium-low and slowly whisk in warm milk. Cook, whisking, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.
-
Melt Cheese: Remove from heat and add cheese 1 cup at a time, stirring until smooth before adding more, until all cheese is incorporated.
-
Combine: Toss the cheese sauce with the drained pasta. If too thick, thin with reserved pasta water, ¼ cup at a time. Adjust seasoning and garnish if desired.
Notes
Cheese: For the creamiest result, shred cheese from a block rather than using pre-shredded varieties.
Nutrition
Calories: 420 kcal
Carbohydrates: 38 g
Tried this recipe?Mention @mytxkitchen or tag #mytxkitchen!
I hope your family enjoys this creamy macaroni and cheese. It’s hearty enough for serving with smoked meats and holiday mains, yet simple enough for weeknight dinners.
Alaine
More side dish recipes you may enjoy:
- Jalapeño Cheese Grits Casserole
- Cheesy Mashed Potato Casserole
- Jalapeño Corn Casserole