Stovetop Mac and Cheese
Creamy, buttery elbow mac tossed with melted cheddar in under 20 minutes. Drizzle with chili oil for heat and a restaurant-quality finish.
- Total time
- 18 min
- Servings
- 4
- Calories
- 612
- Protein
- 24g
comfortamericanvegetariancreamytenderweeknightpastadinner
Ingredients
- 12 oz elbow macaroni
- 3 tbsp butter
- 2 cups cheddar cheese, shredded
- 1.5 cups milk
Instructions
- 1
Boil elbow macaroni in salted water until al dente, about 8 minutes.
- 2
Drain pasta and return it to the pot over medium heat.
- 3
Add butter and stir until melted, then pour in milk and heat through, about 2 minutes.
- 4
Remove from heat and fold in shredded cheddar until completely melted and smooth.
- 5
Season with salt and pepper, then drizzle chili oil over the top before serving.
Tools you’ll need
- large pot
- wooden spoon
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