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First, in a small saucepan, cook the pasta according to the package’s directions.I like this stainless steel grater because it is durable and holds up. Box Grater: If you are shredding your own cheese, then you will want to make sure you have a strong box grater.5-Quart Stockpot: This stockpot can cook almost anything! I like to use it when I’m preparing large soups, pasta recipes, rice, etc.Measuring Cups and Spoons: I love these stainless steel measuring cups and spoons because they are easy to clean and use!.Salt and Pepper: Any kind of sea salt and black pepper will be enough for this recipe!.Sour Cream: Sour cream gives this macaroni and cheese an extra level of rich creaminess and is a secret for the best flavors.Grate your own cheddar cheese to bring things up a notch or just use pre-shredded cheese. Cheddar Cheese: Shredded cheddar cheese makes this stovetop mac and cheese cheesy and delicious.Either salted or unsalted butter is fine! Butter: Macaroni and cheese is not complete without butter.You can use any kind of short pasta to absorb the creamy cheese sauce. Macaroni: I use classic macaroni pasta shells also known as elbow pasta.So delicious and easy to fit whatever type of cheesy pasta you’re craving. There are so many ways to prepare classic mac and cheese such as salsa macaroni and cheese, baked mac and cheese cups, and even autumnal pumpkin macaroni and cheese. In case you didn’t notice–I love mac and cheese. My recipe for stovetop mac and cheese is not baked and is fitting for whenever you want yummy macaroni and cheese ready in less than 30 minutes. By subscribing, I consent to receiving emails.