Stovetop Shells Macaroni and Cheese is an easy, ultra-creamy mac made entirely on the stovetop in under 20 minutes. Freshly grated cheese and evaporated milk create a smooth, cheesy sauce that’s much better than the boxed stuff and works as either a quick side dish or simple main.
Want to turn it into a heartier dinner? Try my Cheeseburger Macaroni Hamburger Helper with seasoned ground beef and creamy cheesy pasta. For something more indulgent, my Lobster Mac and Cheese gives the classic comfort food a restaurant-worthy seafood twist.
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Ingredients
To make this easy, cheesy stovetop mac and cheese, you will need:
- A pound of medium sized shell pasta. You could also use elbows, if you prefer.
- Unsalted butter.
- All-purpose flour.
- Spices: garlic powder, onion powder, dry mustard powder, sea salt, cayenne pepper, and fresh ground black pepper.
- A couple cans of evaporated milk. Use full fat, canned evaporated milk. This is the key to a super creamy stovetop mac and cheese!
- Medium cheddar cheese, shredded. You could also use white cheddar.
- Some shredded gruyere cheese. This add a lovely, nutty richness to the macaroni and cheese.
- Freshly grated parmesan cheese.
Note: For best results, shred your own cheese with a box grater or food processor. Stay away from pre-shredded cheese, which includes stuff like potato starch and powdered cellulose. This is great for keeping the pre-shredded cheese separated, but not good for your sauce, as it will adversely affect the thickness and consistency of your cheese sauce.
How to make the Creamy Stovetop Shells Macaroni and Cheese Recipe
This easy and cheesy stovetop macaroni and cheese comes together SUPER FAST, with minimal ingredients. Here's how to make it:
- Cook the pasta shells in salted boiling water according to package directions for al dente. Drain and set aside.
- In a deep, high walled skillet or dutch oven, melt butter over medium heat.
- Slowly whisk in flour until well incorporated, then whisk in spices.
- Slowly whisk in evaporated milk, and cook, stirring occasionally until slightly thickened, 2-3 minutes.
- Remove pot from heat, and fold in the grated cheese. Add the cooked and drained pasta, stir well, and serve immediately.
Substitutions and Additions
- If you don't have or can't find evaporated milk, you can use whole milk, but creaminess will vary.
- You can use any smaller shape pasta you like, such as elbows, shells, or rotini.
- Swap out your type of cheese. Try adding a sharp cheddar cheese to the medium cheddar, or replacing the gruyere with Monterey jack, pepper jack, or Swiss.
- Add some crushed Ritz crackers or butter toasted panko bread crumbs to the top just before serving for some added crunch!
Storing and Reheating
Store any leftover cheese shells in an airtight container in the refrigerator for up to 4 days. Reheat any leftover mac by adding a splash of milk or heavy cream, an gently reheating on the stovetop.
Tools for the perfect Mac and Cheese
Here's what you need to accomplish cheesy goodness:
- A large, high walled skillet or Dutch oven, for making the cheese sauce.
- One large pot to boil the pasta.
- Your trusty box grater, or a food processor with a shredding attachment, for shredding the cheese.
- A whisk and a wooden spoon, for stirring the roux and sauce.
What to serve with the Stovetop Shells Macaroni and Cheese
- Try my quick and easy Air Fryer Chicken Leg Quarters.
- Make a batch of my 20 minute Sloppy Joes recipe!
- Whip up my crowd pleasing baked Cheeseburger Sliders!
Creamy Stovetop Shells Macaroni and Cheese Recipe
Equipment
- dutch oven or deep skillet
Ingredients
- 1 lb medium shell pasta, uncooked
- 4 tablespoon unsalted butter (½ stick)
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fresh ground black pepper
- 2 12 oz cans of evaporated milk
- 2 cups (an 8 oz block) medium cheddar cheese, shredded
- ½ cup shredded gruyere cheese
- ¼ cup freshly grated parmesan cheese
Instructions
- Cook the pasta shells in salted boiling water according to package directions for al dente. Drain and set aside. 2. In a deep, high walled skillet or dutch oven, melt butter over medium heat. 3. Slowly whisk in flour until well incorporated, then whisk in spices. 4. Slowly whisk in evaporated milk, and cook, stirring occasionally until slightly thickened, 2-3 minutes. 5. Remove pot from heat, and fold in the grated cheese. Add the cooked and drained pasta, stir well, and serve immediately.
Nutrition
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