Stovetop Mac and Cheese Recipe
This is the easiest and ultimate recipe for mac and cheese made on the stovetop! Using only five ingredients and ready in less than 30 minutes, it is the best recipe you’ll ever find for classic macaroni and cheese!
Servings: 4 servings
Calories: 415kcal
Equipment
- Large pot
Ingredients
- 8 ounces elbow macaroni
- 4 ounces medium cheddar cheese shredded
- ½ cup half and half
- 2 tablespoon unsalted butter
- Salt and pepper to taste
Instructions
- Bring a large pot of heavily salted water to a boil. Add in the dry macaroni noodles and cook according to package instructions until al dente. (This means the noodles aren’t totally soft, but still have some firmness when bitten into.)
- Drain the pasta, reserving some of the pasta water, and return the cooked pasta to the pot. DO NOT RINSE THE PASTA.
- Add the shredded cheese, half and half, and butter to the pot. Mix the macaroni and cheese until smooth, adding a splash of the reserved pasta water if necessary, until the mixture is melted and creamy.
- Season with salt and pepper before serving.
Notes
- To reheat leftover mac and cheese, I just zap it in the microwave with a splash of half and half to smooth out the cheese sauce once more.
Nutrition
Serving: 1cup | Calories: 415kcal | Carbohydrates: 44g | Protein: 15g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 56mg | Sodium: 193mg | Potassium: 194mg | Fiber: 2g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 1mg