Real Stovetop Mac and Cheese
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4.2 out of 5 stars
(86)
Ingredients
3 servings
- 8 ounces (2 cups) regular or whole-wheat macaroni noodles
- 2 teaspoons salt, for the pasta cooking water
- ⅓ cup heavy cream
- 1 ⅓ packed cups (5 ounces) grated sharp cheddar cheese
- ½ teaspoon mustard powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Tiny pinch of cayenne pepper, or a dash of your favorite hot sauce
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Preparation
Chef’s notes
Make it gluten free:
Substitute your favorite sturdy gluten-free noodles, such as a corn and quinoa blend.
Change it up:
To make this mac and cheese a little more sophisticated, sprinkle your bowls with some finely grated Parmesan cheese and toasted bread crumbs. See my note above in the “lighten-up” section on how to incorporate broccoli or other veggies.
How to reheat:
This mac and cheese is best enjoyed fresh, but you can gently reheat it in the microwave or on the stove. Don’t overdo it; the ingredients are more likely to separate if they are overheated.