Super Quick Creamy Stovetop Mac & Cheese
VegetarianUnder 15 MinsStovetopLunch • Dinner • SnackKid-Friendly • Comfort Food
Easy
15min
480kcal
2people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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An ultra-creamy, kid-approved stovetop mac and cheese made in 15 minutes with zero hidden veggies and only basic seasoning.
When you need a meal fast, this Creamy Stovetop Mac & Cheese is the ultimate lifesaver for busy parents and hungry kids. Forget the complicated baked casseroles with a breadcrumb topping or the heavily seasoned versions that Grandma used to make; this recipe is all about pure, unadulterated cheesy goodness. By utilizing a smart, one-pot cooking method, the natural starches from the pasta create an incredibly lush and velvety sauce without the need for a traditional flour roux or any extra fuss. This kid-friendly mac and cheese skips all the hidden vegetables and green garnishes, focusing entirely on that satisfying, gooey texture and mild, comforting flavor. Using simple, classic ingredients like milk, butter, and mild cheddar cheese ensures that every bite of this Creamy Stovetop Mac & Cheese is rich and delicious, yet perfectly balanced in its protein content so it can be enjoyed any time of the day. The best part is how incredibly fast it comes together—in just about 15 minutes, you will have a steaming bowl of perfectly coated, creamy pasta ready to serve. With only basic salt for seasoning, there are no surprise flavors to deter picky eaters. It is just straight-up classic comfort food that hits the spot every single time. Keep this stovetop mac and cheese recipe in your back pocket for those moments when you need a guaranteed mealtime win.
Ingredients
- 150 g Elbow Macaroni (about 1½ cups)
- 480 ml Water
- 3 g Salt (½ tsp)
- 120 ml Whole Milk
- 28 g Unsalted Butter (2 tbsp)
- 100 g Mild Cheddar Cheese (about 1 cup grated)
Instructions
- 1Step 1: In a medium saucepan, combine the elbow macaroni, water, and salt. Bring to a gentle boil over medium-high heat.
- 2Step 2: Cook, stirring frequently so nothing sticks, until the elbow macaroni is tender and the water is almost completely absorbed. This should take about 8 to 10 minutes. Do not drain.
- 3Step 3: Reduce the heat to low. Pour in the whole milk and add the unsalted butter, stirring until the butter is completely melted and the liquid is warm.
- 4Step 4: Gradually sprinkle in the grated mild cheddar cheese, stirring constantly until the cheese melts into a smooth, thick, and creamy sauce.
- 5Step 5: Remove from heat immediately and serve the gooey mac and cheese while it is warm.
Chef's Tips
- •Cooking the pasta in a smaller amount of water helps retain the starches, which naturally thickens the milk and cheese into a perfect, creamy sauce without needing a flour base.
- •Buy block cheese and grate it yourself; pre-shredded cheese contains anti-caking agents that can make the sauce grainy instead of perfectly smooth.
- •If the sauce gets too thick as it cools, stir in a tiny splash of extra milk to loosen it right back up.
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