Baked Mac and Cheese vs. Stovetop Mac and Cheese

There’s no denying it; mac and cheese is one of the best “comfort foods” ever created — heck, “foods” period. Growing up, it was there for you as an after-school delight, post-game meal, or afternoon snack. It comes to the rescue as you emerge into adulthood as much-needed gooey sustenance between exams or on the go. Even parents have a fondness for the slam-dunk dish that will sure to satisfy everyone in the household. 

While simple and straightforward in pleasure, mac and cheese presents varying complexity that bubbles under the surface of the revered refreshment, catering to wildly different sets of taste buds and even sparking healthy debate. The battle royale in question lies within its preparation.

There are two significantly different types of mac and cheese: stovetop and oven-baked. Deciding which way to cook this delicious piece of Americana sparks heated debates across the country. Do you go with the quick and easy stovetop version? Or do you take the low and slow approach that defines the baked version? Does it matter which way you choose as long as it ends with delicious mac and cheese in your belly? 

The Case for Baked Mac and Cheese

For generations, baked mac and cheese have been a staple of family dinners, Thanksgiving meals, and Christmas Eve get-togethers. The combination of cheesy goodness, toasted breadcrumbs, and allowing it the chance to bake all the way through means your mac and cheese is cooked to perfection every time. 

You can bring all of your wet ingredients into a pan to make the cheese sauce, then mix it with the cooked pasta shells, and finally get it together inside of a baking dish to cook. The baked version of this comfort food classic requires less prep time but more time in the oven to cook it to perfection. 

The Case for Stovetop Mac and Cheese

Sometimes, you want your mac and cheese quickly and don’t have the patience for the baked version of this dish. Thankfully, the stovetop version of mac and cheese can help satisfy your cravings in no time. For aspiring home cooks, stovetop mac and cheese provides a quick and easy path to comfort food heaven. 

The first few steps of the stovetop version look eerily similar to the baked recipe. You boil the salted water, cook the pasta, make your roux, add the cheese, and combine it all for cheesy goodness in a skillet. With the roux and cheese combining to form a smooth, rich, and creamy sauce, your mac and cheese will be ready to bite into as soon as you pull it off the stove. You can also control the amount of fillers that go into your recipe. 

Can You Freeze Either Kind of Macaroni and Cheese?

No matter which cooking method you choose, the best part of every dish comes down to the leftovers. While you have enough cheesy mac and cheese goodness to tide you over, you don’t want any of it to go to waste. If you have wondered whether freezing your extra mac and cheese is a good idea, Mr. Macs is here to tell you that it is a good idea!

Mac and cheese freezes well and can be thawed later for a quick comfort food pick-me-up. You can never go wrong with having a ready supply of delicious mac and cheese in your freezer for a rainy day. 

Which Way Makes the Best Mac and Cheese? 

As with most debates that start and end in the kitchen, the answer to the baked vs. stovetop debate is — it depends on your personal preference. If you want your mac and cheese on the table quickly, going with the stovetop variety is the way to go. The baked way is your choice if you want the classic family dinner version.