Real Stovetop Mac and Cheese
A creamy, cheesy bowl of mac and cheese that's simple and quick to prepare, perfect for busy days or family gatherings.
Ingredients
Pasta and Seasoning
- 8 ounces regular or whole-wheat macaroni noodles Use whole-wheat for a healthier option.
- 2 teaspoons salt For the pasta cooking water.
Creamy Sauce
- ⅓ cup heavy cream
- 1 ⅓ cups grated sharp cheddar cheese Packed, about 5 ounces.
- ½ teaspoon mustard powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Tiny pinch cayenne pepper Or a dash of your favorite hot sauce.
Instructions
Cooking the Pasta
- Bring a medium pot of water to a boil. Add the macaroni noodles and 2 teaspoons of salt.
- Cook the pasta until al dente according to the package instructions.
Preparing the Cheese Sauce
- Meanwhile, have all your ingredients measured and ready, combining the dry spices in a small bowl.
- Drain the cooked pasta in a colander and set aside.
- Return the emptied pot to medium heat and pour in the heavy cream.
- Bring the cream to a boil and set a timer for 1 minute to cook it slightly.
- After 1 minute, add the grated sharp cheddar cheese and the prepared dry spices.
- Stir continuously until the cheese is fully melted and the sauce becomes smooth and creamy.
Combining
- Add the drained pasta back into the pot with the cheese sauce.
- Stir well to coat all the noodles evenly with the creamy cheese sauce.
- Remove the pot from heat and taste your mac and cheese.
- Season with additional salt if needed and serve immediately while hot.
Notes
Serve alongside a crisp green salad or steamed broccoli for a balanced meal. Consider topping with crispy bacon bits or fresh herbs for added flavor. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.