This is the creamiest stovetop macaroni and cheese recipe ever! It is good on it’s own or stir in some ham for a simple family pleasing dinner.
This macaroni and cheese is comfort food at it’s finest. It is quick to put together and makes the creamiest macaroni and cheese you’ve ever had.
In the time it takes to boil the noodles, you can throw together the sauce and chop the ham. Then all you have to do is toss it together and dinner is served.
If your family is anything like mine, creamy and cheesy are crowd pleasing words and this recipe is sure to get two thumbs up.
Macaroni and cheese is a staple at our dinner table. We love it in all of its forms.
Sometimes it is the boxed stuff with the powdered cheese. Lately we have been on a kick of making no boil baked macaroni and cheese.
That recipe is super simple and can quickly be thrown in the oven along with whatever else you are making. It really doesn’t get much easier.
We also really love making shells and cheese in the instant pot. That is another easy and delicious side dish that is loaded with cheesy goodness.
But I know not everyone has an instant pot. Luckily lack of an appliance doesn’t have to keep you from good food.
We have been enjoying this yummy stovetop recipe for five or six years now and it doesn’t disappoint. It is easy. It is beyond creamy. It is super good.
Generally we toss in some diced ham to make an easy meal out of it. Making it the entrée instead of a side dish means you can take an extra big helping after all!
Of course, you can make it without the ham and serve it as a side as well. Maybe with some chicken or even some braised pork chops.
But when I am in a hurry, I like to throw as much as I can into that one pot. It makes cooking it so much easier, not to mention fewer dishes!
This is not a recipe that you want to break out the extra sharp cheddar for. It is too strong and will overpower you.
You want to think a nice mild cheese. I’ve used Colby, co-jack or a mix of mozzarella and something else.
And be sure to head the warning about tasting before salting. There is plenty of salt in the ingredients and you don’t want to overdo it.
Ok. So break out the pot and get to work. Your family will thank you!
- 12 oz box pasta*
- 3 Tablespoons butter
- 1 can cream of chicken soup
- 8 oz shredded cheese*
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon black pepper
- Optional: 1.5 cups ham, cubed
- Boil pasta in salted water until it is al dente. Drain and set aside.
- In a large saucepan, melt the butter. Stir in the cream of chicken soup.
- Add cheese, a little at a time. Stir until smooth and then add more until all cheese has been added.
- Stir in milk until incorporated. Stir in sour cream, pasta and ham until completely coated.
- Put on your comfy pants, fill up a big old bowl and get a spoon. This is going to be good!
For the creamiest mac and cheese, use a 12 ounce box of pasta.
However, we have used a 16 ounce box several times with great
A mild melting cheese is great for this recipe. Co-jack or
Monterey Jack work great. We also like a mix of half mozzarella
and half cheddar. We find using all sharp cheddar to be too strong
in this recipe.
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Amount Per Serving: Calories: 326Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 68mgSodium: 745mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 16g
All nutritional information is estimated and will depend on the exact ingredients you use.