10-Min Stovetop Mac and Cheese
Creamy cheddar pasta made in one pot in under 10 minutes — no béchamel, no fussy technique. Elbow macaroni tossed with melted cheddar, butter, and milk until silky and rich.
- Total time
- 10 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
comfortquickamericanvegetariancreamytenderweeknightpasta
Ingredients
- 8 oz elbow macaroni
- 2 cups cheddar cheese, shredded
- 1 cup whole milk
- 3 tbsp butter
Instructions
- 1
Boil elbow macaroni in salted water until al dente, about 8 minutes.
- 2
Drain pasta, reserving 1/2 cup cooking water, then return to pot.
- 3
Add butter, milk, and cheddar cheese to hot pasta; stir until cheese melts and sauce is silky, about 2 minutes.
- 4
Add reserved pasta water a splash at a time until sauce coats every noodle without pooling.
- 5
Season with salt and pepper to taste, then serve immediately.
Tools you’ll need
- pot
- colander
- wooden spoon
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