5-ingredient stovetop mac and cheese

5-ingredient stovetop mac and cheese

Based on 26 ratings

"Macaroni and cheese is a classic dish that’s near and dear to my heart. It’s nostalgic, yes, because I did grow up eating it, but it’s also simple and comforting and deserves a place in any weeknight dinner routine for those reasons alone. This 5-ingredient version relies on sharp cheddar cheese and a small pinch of nutmeg for flavor, so make sure to buy a good quality cheddar and grate it yourself for the smoothest, best texture. You can really use any pasta shape you like, but I would recommend classic elbow macaroni or cavatappi. I was partially inspired by the popular dish from Hong Kong, macaroni soup served at cha chaan teng or Hong Kong-style cafés, for the texture here—so it’s a quite loose, almost soup-y macaroni and cheese best eaten with a spoon. If you like yours less soupy, cut back the amount of water or let the pasta sit for a few minutes before serving. Top with crisped up breadcrumbs for a different take, and enjoy!"

Difficulty

Easy 👌

Preparation

20 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
250 g
elbow macaroni
150 g
sharp cheddar cheese
1 tbsp
butter
1 tbsp
flour
250 ml
milk
550 ml
water
nutmeg
salt
pepper
MetricImperial

Utensils

food processor, large pot, cooking spoon, whisk, fine grater

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How-To Videos

how-to-make-an-all-rounder-roux

How to make an all-rounder roux

how-to-grate-cheese

How to grate cheese

how-to-grate-nutmeg

How to grate nutmeg

Nutrition per serving

Cal915
Fat37 g
Protein39 g
Carb104 g
  • Step 1/2

    Shred cheddar cheese with a food processor or box grater and set aside. Melt butter in a large pot over medium heat. Stir in flour and let cook until the mixture is thickened and slightly golden in color, approx. 2 min. Whisk in some of the milk. Once thickened, add remaining milk and water and bring to a simmer.
    • 150 g sharp cheddar cheese
    • 1 tbsp butter
    • 1 tbsp flour
    • 250 ml milk
    • 550 ml water
    • food processor
    • large pot
    • cooking spoon
    • whisk

    Shred cheddar cheese with a food processor or box grater and set aside. Melt butter in a large pot over medium heat. Stir in flour and let cook until the mixture is thickened and slightly golden in color, approx. 2 min. Whisk in some of the milk. Once thickened, add remaining milk and water and bring to a simmer.

  • Step 2/2

    Once simmering, add pasta and a hefty pinch of salt. Let cook approx. 8 – 10 min., or until pasta is al dente. Remove from heat and stir in cheddar cheese until completely melted and creamy. Season with salt, pepper, and nutmeg to taste. Enjoy!
    • 250 g elbow macaroni
    • salt
    • pepper
    • nutmeg
    • fine grater

    Once simmering, add pasta and a hefty pinch of salt. Let cook approx. 8 – 10 min., or until pasta is al dente. Remove from heat and stir in cheddar cheese until completely melted and creamy. Season with salt, pepper, and nutmeg to taste. Enjoy!

  • Enjoy your meal!

    5-ingredient stovetop mac and cheese

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