Creamiest Stovetop Mac & Cheese

Cheese is a staple in our household. We believe anything with cheese is delicious haha! We tend to buy the 2-pack (32 ounces each) Kirkland brand Mild Cheddar Cheese from Costco. We had 3 packs in our fridge… so figured we should use some.

When we make mac & cheese, we usually throw everything into the Instant Pot, but I wanted to try something different this time. So after googling a few different recipes, I decided to try this:

Ingredients (4 servings):

  • 16 ounces of elbow macaroni

  • 4 cups of half & half (I used non-fat)

  • 4 tablespoons of butter

  • 4 tablespoons of all-purpose flour

  • 16 ounces of shredded cheddar cheese

  • Garlic powder, to season (optional)


  1. Boil water in a large sauce pan. I added salt to it for taste and to help the water boil faster. Once it is boiling, add your noodles.

  2. When the noodles are al dente, drain the water from the noodles.

  3. In the same saucepan, melt the butter over medium heat. If the temperature is too high, the butter will burn.

  4. Whisk the flour into the butter.

  5. Warm the half-and-half in the microwave, then add it to the butter and flour mixture. You want to warm it up first so that it doesnt curdle.

  6. Mix until the consistency is thick, then remove the saucepan from the heat.

  7. Stir in the cheese. Once the cheese has melted, stir in the macaroni, and sprinkle garlic powder into the mix (optional).

We love mixing in peas into our mac & cheese or have broccoli on the side.

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