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Stove Top Macaroni and Cheese

I discovered a method to make macaroni and cheese on the stove top that everyone loves–adults included. It’s kind of revolutionary really. And all kinds of crazy awesome.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Servings: 4 servings
Calories: 816kcal
Author: Alison Needham


  • 4 TBSP butter
  • 1 onion finely chopped
  • 1/4 tsp oregano
  • 1 tsp salt
  • 1 TBSP gluten-free all-purpose flour blend
  • 3 1/2 cups half and half
  • 8 oz (about 3 cups) dry gluten-free macaroni
  • 2 cups sharp cheddar cheese freshly grated (do not use the pre-bagged kind because the extra starches will cause the sauce to be too thick)


  • Melt the butter in a large skillet over medium-low heat. Add the onion and cook for 5 minutes, stirring occasionally until onion is soft and translucent. Stir in the oregano, salt and flour and cook for 1 minute more.
  • Add the half and half and pasta and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes or until pasta is cooked through.
  • Add the cheese and stir until melted. Serve immediately.


This incredibly simple stove top mac & cheese far surpasses any recipe I’ve tried in both flavor and texture. It is crazy rich and crazy delicious. For my family of 5, I always double the recipe and for best results, serve it immediately–as it sits the sauce will begin to thicken.


Calories: 816kcal | Carbohydrates: 55g | Protein: 26g | Fat: 56g | Saturated Fat: 35g | Cholesterol: 168mg | Sodium: 1151mg | Potassium: 371mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1666IU | Vitamin C: 4mg | Calcium: 639mg | Iron: 1mg