Stovetop Mac and Cheese
- Recipe review status
- Editorially checked
- Kitchen testing status
- Not documented
Recipe instructions were editorially reviewed for ingredient and method consistency. Hands-on kitchen testing is not documented for this version.
Featured image: custom digital food illustration.
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Stovetop mac and cheese should be creamier and faster than the baked kind, with no floury taste and no dry corners. Cooking the macaroni in a measured amount of milk and water leaves enough starch in the pot to help the cheese sauce cling.
Cheese is happiest away from boiling heat. Once the pasta is tender, turn off the burner and add cheddar gradually. That one pause prevents the proteins from tightening into a grainy sauce.
The method behind the meal
Why this recipe works
- •Grate cheddar from a block; anti-caking powder on bagged cheese can make the sauce gritty.
- •Keep the simmer low and stir frequently so milk does not scorch.
- •Serve immediately, or loosen with warm milk if it waits more than a few minutes.
Recipe
Stovetop Mac and Cheese
Creamy one-pot macaroni with a smooth cheddar sauce and simple safeguards against grainy or oily cheese.
Ingredients
Instructions
- 1Combine macaroni, milk, water, salt, mustard powder, and garlic powder in a wide pot.
- 2Bring to a gentle simmer over medium heat, then reduce to medium-low. Cook 10–12 minutes, stirring often.
- 3When the pasta is tender and a little liquid remains, remove the pot from the heat and stir in butter.
- 4Add cheddar one handful at a time, stirring until smooth before adding more.
- 5Season with pepper. Add a splash of warm milk if needed and serve immediately.
Nutrition (per serving, estimated)
