Stovetop mac and cheese
Creamy, cheddar-coated elbow macaroni made in one pot with evaporated milk, no roux and no oven. Smooth, saucy and ready in under 20 minutes.
- Prep
- 3 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 710 kcal
Ingredients
Method
Bring a large pot of well-salted water to a boil (start it in an electric kettle to save a few minutes). Meanwhile, grate the cheddar and toss it with the cornstarch in a bowl so every shred is lightly coated.
Add the macaroni and boil, stirring now and then, until just tender with a little bite, usually 6 to 7 minutes. Drain well.
Return the empty pot to low heat. Add the evaporated milk, butter, mustard powder and garlic powder and warm until the butter melts and the milk is steaming, but not boiling.
Add the cheese a handful at a time, stirring after each until it melts into a smooth sauce.
Tip the macaroni back in and stir over low heat until every piece is coated and the sauce is thick and glossy. Taste, add a pinch of salt if needed, and serve right away.
Tips
- Grate your own cheese: pre-shredded bags have anti-caking powders that can make the sauce grainy.
- Keep the heat low once the cheese goes in. If the sauce gets too thick, loosen it with a splash of milk or pasta water.
- Stir in frozen peas or diced ham with the macaroni for an easy one-pot meal.
