Tiny Mac and Cheese
Creamy, rich mac and cheese made in a single pot in under 20 minutes. Elbow pasta coated in a sharp cheddar sauce with a touch of mustard and garlic.
- Total time
- 18 min
- Servings
- 2
- Calories
- 642
- Protein
- 24g
Ingredients
- 6 oz elbow pasta
- 2 tbsp butter
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup whole milk
- ½ tsp Dijon mustard
- 1 clove garlic, minced
Instructions
- 1
Boil salted water in a large pot. Add pasta and cook until al dente, ~8 minutes.
- 2
Reserve 1/2 cup pasta water, then drain pasta. Return pot to medium heat.
- 3
Add butter and garlic to pot. Cook until fragrant, about 30 seconds.
- 4
Pour in milk and whisk smooth. Heat until steaming but not boiling, ~2 minutes.
- 5
Remove from heat. Stir in cheese and mustard until melted and smooth.
- 6
Add pasta to sauce. Stir well, adding reserved pasta water 2 tbsp at a time until creamy.
- 7
Season with salt and pepper. Serve immediately.
Tools you’ll need
- large pot
- colander
- whisk
- wooden spoon
- measuring cups
- box grater
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