5-ingredient stovetop mac and cheese

Based on 7 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
250 g elbow macaroni
150 g sharp cheddar cheese
1 tbsp butter
1 tbsp flour
250 ml milk
550 ml water
nutmeg
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
915
Protein
39 g
Fat
37 g
Carb
104 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!