Extra Creamy Stovetop Mac and Cheese

4.05 from 70 votes

Super creamy stove top macaroni and cheese made with curly cavatapi noodles

Cook Time20

Total Time20

Course: Main Course

Cuisine: American

Keyword: Creamy Mac and Cheese, Mac and Cheese, Macaroni and Cheese, Stove Top Mac and Cheese

Servings:

Calories: 850kcal

Bring 4 quarts of water and 1 tbsp coarse sea salt to a boil
Add the cavatapi noodles and boil 8-10 minutes or according to package directions
Using a colander, drain the noodles and set aside
To a very large pot add the heavy cream, evaporated milk, ground mustard, cayenne pepper, and salt
Over medium high heat, bring the cream mixture to a boil, reduce the heat to medium, and simmer 15 minutes to reduce the amount of liquid by 1/3rd and enhance it's thickening power
While the cream mixture is simmering, cut the cream cheese into small cubes and grate the cheddar cheese
After the cream mixture has simmered 15 minutes, add the cheese and stir until it is melted and the sauce is thoroughly combined
Stir in the cavatapi noodles

Heavy cream expands by a large amount when simmering, or reducing. Use a pan much larger than you think you will need or it will quickly boil over.
Initially, it may appear that there is too much cheese sauce, however, as it cools the sauce will thicken and the sauce to pasta ratio will become perfect.
For baked macaroni and cheese, mix together 1/4 cup grated parmesan cheese, 1/4 cup panko bread crumbs, and 1/4 tsp garlic powder. Add the macaroni and cheese to an oven safe baking dish, top with the bread crumb mixture and bake at 400 degrees for 15 minutes.
To reheat stovetop macaroni and cheese, add a splash of milk, half and half, or heavy cream and warm in a pan or in the microwave. For baked macaroni and cheese, do not add extra liquid because the topping will become soggy. Microwave until warm or reheat in the oven at 350 degrees.