5-ingredient stovetop mac and cheese
"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 👌Ingredients
Utensils
food processor, large pot, cooking spoon, whisk, fine grater
How-To Videos
How to grate cheese
How to make an all-rounder roux
How to grate nutmeg
Nutrition per serving
Step 1/2
- 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
- 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!
