5-ingredient stovetop mac and cheese

5-ingredient stovetop mac and cheese

Based on 84 ratings
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Devan Grimsrud

Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/
"This recipe has been updated to improve your cooking experience (November 2023). Macaroni and cheese is a classic dish that’s near and dear to my heart. This 5-ingredient version comes together in just 20 minutes, and relies on sharp cheddar cheese for flavor, so make sure to buy a good quality cheddar and grate it yourself for the smoothest, dreamiest texture. This is a rather loose, almost soupy 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. To level things up, fry off 2 tbsp fine breadcrumbs, 2 tbsp panko breadcrumbs, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika powder and some chili flakes in oil until golden brown and mix with chopped parsley. Sprinkle over your dish for a delightful crispy topping!"
Difficulty
Easy 👌
Preparation
20 min
Baking
0 min
Resting
0 min

Ingredients

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

Utensils

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

Nutrition per serving

Cal915
Fat37 g
Protein39 g
Carb104 g

  • Step 1/2

    Shred the cheddar cheese using a food processor or grater and set aside. In a large pot over medium heat, melt the butter. Stir in flour and cook, stirring continuously, until the mixture has thickened and turned a light golden colour, approx. 2 min. Add some of the milk and continue to stir. Once the mixture has thickened, add the rest of the milk and water and bring to a boil.
    • 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 the cheddar cheese using a food processor or grater and set aside. In a large pot over medium heat, melt the butter. Stir in flour and cook, stirring continuously, until the mixture has thickened and turned a light golden colour, approx. 2 min. Add some of the milk and continue to stir. Once the mixture has thickened, add the rest of the milk and water and bring to a boil.

  • Step 2/2

    As soon as it starts to simmer, add the pasta and a good pinch of salt. Cook for approx. 8–10 min. or until the pasta is al dente. Stir occasionally. Then remove from the heat and mix in the cheddar cheese until it is completely melted and creamy. Season to taste with salt, pepper and nutmeg.
    • 250 g elbow macaroni
    • salt
    • pepper
    • nutmeg (optional)
    • fine grater

    As soon as it starts to simmer, add the pasta and a good pinch of salt. Cook for approx. 8–10 min. or until the pasta is al dente. Stir occasionally. Then remove from the heat and mix in the cheddar cheese until it is completely melted and creamy. Season to taste with salt, pepper and nutmeg.

  • Enjoy your meal!

    5-ingredient stovetop mac and cheese
FAQ

Follow our simple recipe for top results every time. Once your cheese is grated, build your roux, then add milk and cheese for the famously silky cheese sauce. Then simply cook your pasta directly in the sauce until al dente. That’s it! This quick and easy stovetop method means your mac and cheese will be on the table in 20 minutes, with just one pot to worry about!

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