Quick, Essential Stovetop Mac-and-Cheese
Total Time
15 minutes
Prep Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
1 serving
- Kosher salt
- 4 ounces (115 grams) dried pasta, such as macaroni or another small twisty shape
- 2 teaspoons (10 grams) salted or unsalted butter
- 2 teaspoons (6 grams) all-purpose flour
- 1/2 cup (125 ml) low-fat or whole milk
- Many grinds of black pepper
- 1/2 cup (1 ounce or 30 grams) finely grated parmesan or pecorino cheese
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Preparation
Step 1
Bring a small-to-medium pot of very well-salted water to a boil and add your dried pasta.
Step 2
Cook it until firm tender, then drain.
Step 3
Return pot to stove and melt butter in the bottom.
Step 4
Using a spoon or whisk, add flour and mix until it disappears.
Step 5
Add milk, a tiny splash at a time, stirring constantly so no lumps form.
Step 6
Season with 1/4 teaspoon kosher salt and many grinds of black pepper.
Step 7
Bring sauce to a simmer.
Step 8
Cook, stirring, for 1 to 2 minutes.
Step 9
Remove from heat and stir in grated cheese until combined.
Step 10
Add drained pasta, stir to evenly coat.
Step 11
Scoop into a bowl and finish it with more black pepper, if you wish. Repeat as needed.
Step 12
Save recipe for the next time?
Chef's notes
I use parmesan or pecorino for maximum salty, cheesy impact in small quantities.
If using a Microplane to grate cheese, note it will be lighter in weight.
Use a smaller quantity of water for a starchier effect.
Season with black pepper for a cacio e pepe vibe.
Feel free to substitute pasta shapes.
Consider adding a touch of finely grated garlic for more flavor.
