Serves a Crowd

Ridiculously Easy Macaroni and Cheese

by:
June 14, 2021
4
19 Ratings
Photo by Mark Weinberg
  • Cook time 20 minutes
  • Serves 4 or more
Author Notes

On nights when we have 20 minutes to fix dinner, this is invariably what I make. Am I embarrassed to say I use individually-wrapped American cheese? Not really. This dish is so easy your kids can help you -- or even make it themselves if they're old enough. —mrslarkin

Test Kitchen Notes

WHO: How do we love thee, mrslarkin? Let us count the ways.
WHAT: A no-fuss, comforting pasta that’s true to its name.
HOW: Cook pasta; melt cheese in hot cream; toss; destroy.
WHY WE LOVE IT: This pasta doesn’t pussyfoot around. And why should it? It’s mac and cheese, straight up -- just like we ate as kids, and just what we want to eat for dinner, or lunch, or midnight snacks well into the future. Don’t you dare try to fancy this up. —The Editors

What You'll Need
Ingredients
  • 1 pound elbows, mini shells, mini ziti, or your favorite macaroni shape
  • 3/4 cup heavy cream
  • 8 to 10 slices individually-wrapped yellow American cheese (yup, the plastic-wrapped kind -- a better quality brand if you can find it, like Cabot's)
  • 1/4 cup grated Parmigiano-Reggiano
  • 1/4 cup full-fat grated cheddar or cheddar blend
  • 8 slices crispy bacon, roughly chopped (optional)
Directions
  1. Cook pasta to al dente. Drain. Set aside.
  2. Heat cream in same pasta pot over medium low heat. Remove plastic wrap from cheese and add to pot. Stir. Add remaining cheese and stir until melted.
  3. Taste for desired cheesiness. If not cheesy enough, add another slice or two of American cheese. If too thick, add another splash of cream.
  4. Return cooked pasta to pot and mix well with a gentle hand. Scoop into pasta bowls and serve with bacon sprinkled on top, if desired.
Contest Entries

See what other Food52ers are saying.

  • Liza Posas
    Liza Posas
  • Janice Carroll
    Janice Carroll
  • Sweetteach
    Sweetteach
  • Martin
    Martin
  • jaxcat
    jaxcat

102 Reviews

Liza P. January 2, 2023
This was really easy and delicious. Was a hit w/ the kids especially. Next time we make it though, we will up the cheeses and cream to make it more cheesy.
 
KyleKerr June 14, 2021
This recipe brings back a lot of memories! The simpler and more affordable times when this is all we had to make. I added in some spicy Monterey Jack cheese along with some leftover Brie that I had in the fridge to add some more flavour to it. Super easy and keeps people happy. Thanks for sharing, Kyle Kerr
 
GritHippie February 4, 2021
I haven't eaten American cheese since college (um, late 90s). I tend to not eat processed food, save for the occasional indulgence of doritos on a road trip. This recipe is now the very top of the list for "I don't give a crap day". SO GOOD. My post-cancer, super picky, vegetarian mother ate it. My ultra-runner husband who lives on quinoa and beets ate it. My toddler who eats nothing ate it. And I inhaled it. Perfect for a weeknight meal that please everyone. Double the recipe.

(Those that are scoffing at the American cheese...come on y'all, live a little. :) Everything in moderation.)
 
Janice C. January 31, 2021
We made this mac n cheese in our dorm room in the early seventies using our popcorn popper. Boiled pasta and added the American cheese slices when the water had reduced. Of course we had no $$ to buy heavy cream. This recipe sounds a bit richer, but glad to see a comeback of a great idea.
 
Taffydog1427 January 23, 2021
This is seriously not good mac and cheese, the fact that this is what people consider good makes me want to start a food blog. You poor souls.
 
Meghan U. January 30, 2021
She lost me lost me at 'American Cheese out of the wrapper...' đŸ˜³
 
Sanibelle January 1, 2021
Love this quick and easy recipe for creamy Mac and cheese. I used 2% milk but added a tablespoon of butter and a little extra milk.
 
Sweetteach October 27, 2020
After a challenging day at work - this is pure comfort! Very easy and excellent results!
 
Martin October 21, 2018
It sorta tastes nice, but now I've made it thrice and it always comes out grainy. Am I stirring too much? Should I be using a whisk? Is it too hot?
 
mrslarkin October 21, 2018
Hi Martin, graininess happens to me sometimes when I use more cheddar than yellow American. And make sure cream is hot, in step 2, before adding the cheese. I use a wooden spoon to stir. Good luck!
 
nutcakes October 15, 2016
I woke in the middle of the night, starving after a long sleep. I do keep American cheese slices on hand, now that I've been making Fast Food Burger clones. And I had a carton of heavy cream from ice cream making. So nice not to have to make a roux, I really liked this texture with the cream base. I always have sharp cheddar and Parm. No bacon or I would have been making carbonara. Well it couldn't have been faster or easier. Like a box mix on steroids from the sharper cheddar and parm. That was fun. I am going to make this for a mac n' cheese box addict nephew. And I can't wait to see what my housemate thinks of it. Her ultimate easy dish is cooked elbows or shells in individual glass dishes mixed with sharp cheddar and splash of milk, then in the toaster oven until heated and browned. Not my fav, but it does work. Next I will try the dish I set out to make which was a Parm cream sauce pasta with a runny egg on top. Much more grown up. Final note: a pound of pasta seemed too much for the small amount of sauce so I just used 2 dry cups of elbows. It's a bit gloppy, maybe 3 cups would be better.
 
Sharon G. August 8, 2016
Please help me understand how the plastic-wrapped cheese slices are different from plain old cheese slices?!?!?!!?
 
jaxcat August 8, 2016
No difference really. Some are wrapped some aren't. American cheese is the real point.
 
kim August 8, 2016
Yes, there is a difference! The plastic wrapped slices are labeled "processed cheese food" --which means they are not considered real cheese by whomever governs that. The unwrapped slices are generally "real American cheese," though they are also "processed." I rarely use processed cheese, but I love American cheese for a basic grilled cheese sandwich on occasion. The plastic-wrapped stuff is weird and doesn't melt properly (in my opinion), so I buy the unwrapped.
 
mrslarkin August 8, 2016
Hi Sharon, for my recipe, I use whatever I have in the cheese drawer. Lately, it's been the American cheese from Costco (the kind that looks like a big brick of unwrapped cheese slices.)

The individual plastic wrapped slices melt really well, as does most varieties of Amrican cheese. Just make sure not to buy the fat free kind - it doesn't melt well.
 
dunham September 18, 2016
A lot of the "american cheese" slices and logs have sodium citrate in them, which helps emulsify the sauce (it helps keeps the cheese from separating and becoming oily when heated). I've read that some people throw in a slice of such cheese along with a fancier cheese, and others (like the folks at modernist cusine) will buy sodium citrate in powder form and add that to their cheese sauce.
 
mrslarkin September 18, 2016
Interesting!! No wonder it works so well. Thank you for sharing!
 
Sanibelle January 1, 2021
Wrapped has more water I think.
 
jaxcat April 18, 2016
I just made this tonight. It was just what we neede! Total comfort food.
We are living in Italy for seven months and were craving American food. I found cheese slices online at the grocer and decided to try this. The only thing I added was fresh sweet peas and a little Dijon mustard. Fabulous! This recipe will go home with me!
 
Mary February 28, 2016
Been doing this for years! I just add whatever other cheeses I have besides the american cheese singles I have in the fridge on that day. Comes out wonderful every time! Also to note, if you look for the Deluxe American Cheese singles you'll be buying actual cheese and not the cheese food types for slices. I usually buy the store brand and the quality has been good with all I've tried.
 
Courtney C. February 16, 2016
Love this - truly lives up to its title. I totally admit to being a food snob sometimes, but I really don't think you should change this recipe. I used organic American cheese, but it was still American and nothing melts quite like it. Thank you for this recipe!
 
mrslarkin February 16, 2016
You're welcome! So glad you like it, Courtney.
 
Sidney H. February 13, 2016
This food sounds ridiculously easy and seems very good.
Thanks for posting this on "Food 52"
 
Frankie August 27, 2015
I can't fathom why there would even be one negative comment, never mind the many I read here. It's really quite simple.....if you don't like the ingredients, don't make it! The site isn't called "Gourmet Food 52". I happen to love, love, love Velveeta and it has a crazy multitude of uses in cooking and is easy for people on a budget or who are not necessarily food savy. Keep your negativity to yourself or find a site that caters to your opinion. Hey, here's an idea......create your own food site and then you can just flatter yourself all day long!
 
fearlessem June 22, 2015
Made this a few nights ago and I thought it was really very good considering how easy and fast it is (one pot! no bechamel and potential for graininess). I particularly appreciated that this wasn't one of those one-pound-of-cheese-for-one-pound-of-pasta recipes that I just can't bring myself to make once I realize what goes into it. I replaced the heavy cream with evaporated milk and it worked great. Next time I will:
1) Increase the evaporated milk to 1 cup
2) Only use 8 slices of American cheese (I used 10 and it was a little too heavy on that flavor profile for me)
2) Replace the parmesan with more cheddar, and make sure the cheddar is extra sharp to make that flavor more prominent.
 
upinatum May 10, 2015
This recipe sounds amazing. What I have been using on pasta lately is "Pub Cheese" which I buy at Trader Joe's or Whole Foods. Super easy and tasty. Add vegetables and "done". Pub cheese is also super on hot spiralized zucchini, which I eat for lunch every day during the week.
 
Madelaine L. April 14, 2015
Yep, Kraft American cheese and Velveeta were staples in my house when my kids were little. They are all grown and out of the house and I don't use American slices anymore but when making Mac N Cheese, along with La Ti Da cheeses, I add some Velveeta as it melts beautifully. Don't go all gourmet cheese-snob on Mrslarkin. This is family fare. Sure, I would add some stuff like ground mustard, a pinch of cayenne, salt and pepper. But overall, kids will scoop it in their mouths with shovels.
 
DARLENE September 29, 2014
Yep, I didn't have any cream or even 1/2 and 1/2 on hand and tried 2% milk as that was all I had. it does work, but you have to increase the cheese slices in order to get it to thicken up. In a way, it ends up even cheesier!
 
NWB September 29, 2014
Would whole milk (what I have in the fridge) work in place if cream?
 
mrslarkin September 29, 2014
Hi NWB. I've never tried it with whole milk, but it might work. Let us know if you try it!
 
GritHippie February 4, 2021
I made it with whole milk and it was fine (though I did use the full 12 slices of cheese).
 
Heather S. August 28, 2014
Just made this for the third time. Crazy delicious
 
DARLENE July 29, 2014
I made this and it totally rocks and is super easy. Made it with Hoffman Super Sharp cheese sliced from the deli department. I have been looking for a mac and cheese recipe that doesn't have a "grainy" textured sauce like a lot of the ones requiring a béchamel sauce seem to end up for me. this is easy, fun and fantastic! Thanks Mrs. L, looking forward to more of your recipes!
 
Aliwaks June 30, 2014
Yay Mrs. L... American Cheese makes the best stovetop Mac & Cheese..I want this now (though I use the deli sliced kind, because I am too lazy to unwrap all the slices) ... I have been thinking about making my own processed cheese, I'll let you know how it works.
 
dymnyno June 30, 2014
Artisan processed cheese? I love the concept! Keep us posted on how it turns out.
 
Erin June 23, 2014
I'm in the same boat as tammater and blythe, no offense, I just don't get it. Plastic wrapped cheese food product (how it is obligated to be labeled where I live) makes no sense to me, the texture is sticky which is gross, the addition of actual cheese does help to combat this, but how in anyway is this easier, quicker, healthier, or in any way an improvement on boxed mac and cheese? I don't get the recipe at all. Why not just create a proper cheese sauce for you pasta? It takes less than 5 minutes to throw together, contains 4 ingredients (butter, flour, milk or cream, and cheese) and if you have a grater attachment for your food processor (best thing ever), 30 seconds to prep. This is in no way easier or better than a proper cheese sauce, nor is it cheaper (same amount of cheese in my cheese sauce, and I don't buy the extra cheese food product). I seriously just don't get it. Am dumbfounded.
 
Erin June 23, 2014
Just rechecked the recipe, mine has waaaay more cheese than yours. Will have to remake tonight and see. Still will hold on to the dumbfounded.
 
mrslarkin June 23, 2014
Measuring grated cheese can be tricky. Do try it again, Erin. You might like it better. When I make baked mac and cheese, I'll always make a bechamel sauce. That is some rockin' mac and cheese!

FYI, this recipe uses way less cheese than the top two mac and cheese recipes on the site. 1/4 cup of grated cheese is roughly about 1 ounce. 10 slices of american cheese (about 210 grams, sometimes less) weighs in at about 7 ounces. Including the parmigiano and the cheddar, this recipe uses about 9 ounces of cheese in total.
 
Sherry B. June 23, 2014
Velveeta works great - has more zip than American - a good recipe and wonderfully easy to make. Thank you!
 
mrslarkin June 23, 2014
You're welcome, Sherry. Glad you like it.
 
mlsparks June 22, 2014
I tried this last night and was thrilled with the result. Very similar to the way my mom used to make it and I love it. Also, the boyfriend was incredibly pleased too and gave it the highest compliments. Served it with BBQ chicken and an heirloom tomato salad. Yummy yummy, thanks for the wonderful recipe!
 
mrslarkin June 22, 2014
So glad you enjoyed it, mlsparks!
 
boulangere June 22, 2014
A recipe from 4 1/2 years ago, with a hilariously high sodium content, not to mention fat, not to mention no technique? This has Taste of Home written all over it.
 
mrslarkin June 22, 2014
Last time i checked, boiling, melting, stirring, mixing and scooping are techniques. Oh, and you forgot all the carbs from the pasta. :)
 
dymnyno June 20, 2014
I don't think that there is any cheese on earth that is considered health food. But in moderation it is a good source of calcium. When I make/eat Mac n Cheese I don't worry myself about the "bad" stuff...just the creamy delicious taste of fat and pasta!
 
mrslarkin June 22, 2014
Well said, dymnyno.
 
mac June 19, 2014
Geez, I don't think anyone was putting their nose up...take a deep breath & you might have your spell check work on "professional"...variations are nice to try in recipes...have owned a catering business for years...not a stranger to cheese...I don't think this is a blog site for raggin' on others views...they are just questions, simply questions, or suggestions which we can all learn from....even the "professionals!"..
 
Chef P. June 19, 2014
OMG people just try the recipe the way it is. You might actually like it and I bet you will be surprised at the taste and creaminess. I am a profesiinal chef and I can tell you that all that FANCY cheese so many of think make it the best and that "American Cheese" is not good make your own. I have worked with MASTER Chefs from Europe and all over the world and you would be surprised how many items you put your nose up at, that they use because THEY have tested it and it has a purpose and IT WORKS.
 
Gaille R. June 18, 2014
I wouldn't be so uppity about using cheese slices. I remember a time in my life when my kids were little and cheese slices might have been all I had in the house!! Back in the day though, I used Velveeta for mac and cheese. Melts like a dream and tastes really cheesy. My kids' favorite mac and cheese used Velveeta, a can of tomato soup and 2 soup cans of milk. Stir it up and pop it in the oven 'til bubbly and a little browned on the top. I mean, come ON -- who doesn't love grilled cheese sandwiches and tomato soup??? Same flavor experience! I make it to this day, even though my youngest kids are now 30.
 
mrslarkin June 18, 2014
Omg that sounds so good, Gaille!
 
Tammi W. June 23, 2014
I've always put tomato soup in my cheese sauce for Mac & Cheese, just like my Mom did. When I lived in Florida my neighbors called it Michigan Mac & Cheese!
 
mac June 18, 2014
what is the ratio for using all grated cheeses to equal the wrapped cheese? sounds so good, but would prefer to use the grated gruyere thanks much
 
mrslarkin June 18, 2014
1 slice of American cheese is about 3/4 ounce.
 
mrslarkin June 18, 2014
Or 21 grams. Sorry, forgot to include metric!
 
Blythe M. June 18, 2014
American Cheese Slices? Should be outlawed. Foodstuff. Doesn't seem to fit the mission of this website which is all about quality. Mr. Choi uses American Cheese because he's a contrarian and is famous enough to get away with it - but I would never use it or consume it. Why, when there is real cheese???
 
mrslarkin June 18, 2014
It tastes good, that's why. But if you get wigged out by American cheese, use some other melty cheese, like cheddar.
 
Brady K. June 18, 2014
You'll notice, Blythe, that this is an entry in the contest for best CHEAP feast.

I think all foodies can agree that American cheese slices are poor quality cheese. However, not everyone can afford nice quality cheese, and part of the beauty of cheap cooking is finding ways to elevate ingredients, so that you can make a delicious meal out of less-than-ideal components.
 
mrslarkin June 18, 2014
Exactly, Brady. Wouldn't it be funny if American cheese was an item in the Chopped basket? I wonder if it's ever been done?
 
Brady K. June 18, 2014
I hope so, Mrs. Larkin! I know I'd have fun with that basket!
 
tamater S. June 18, 2014
I'm with you. We're all entitled to our opinion, right? So to Kraft wrapped slices, let me be another to register one big YUCK. Somebody here mentioned that this thread was supposed to reflect making food on the cheap. Well I'm not rich by any stretch, and can think of a gazillion healthier ways to feed my family on what those slices cost. Like a simple sauce, caramelized onion, herbs (that grow like weeds in very little space). But whatevs, just my not so humble opinion.
 
mrslarkin June 18, 2014
Whatevs t. sammich, just don't yuck my yum.
 
tamater S. June 19, 2014
:D
 
dawnmarie.mott June 18, 2014
I LOVE how you specify to "remove plastic wrap from cheese"!! Made this recipe even better!! :)
 
mrslarkin June 18, 2014
Haha! Glad you noticed that! :)
 
Joanne L. June 18, 2014
I love mac & cheese. 2 problems: can I use white cheese (Annatto gives me migraine headaches.) & I never seem to have heavy cream when I need it. I found a substitute: skim milk and melted butter in a 3/1 ratio. Hope it works.
 
mrslarkin June 18, 2014
Interesting about the migraines! White American cheese should work well, although I've never tried it. I'm a yellow American fan.
 
Bernadette June 18, 2014
I love the recipes on this site but those individually wrapped slices are called "cheese food" and are not really cheese, so I'd be more apt to use velveeta, which seems more cheese like. Am I kidding myself?
 
mrslarkin June 18, 2014
Yep, you are. Believe it or not, cheese food (Velveeta, American cheese slices, etc.) does actually involve cheese. It's all good, in moderation.
 
mrslarkin June 18, 2014
P.s. Use the Velveeta, if you're more comfortable with that. It melts perfectly, and tastes great.
 
Midge June 18, 2014
Congrats mrslarkin! I've never been ashamed of my deep love for American cheese and I can't wait to try this.
 
mrslarkin June 18, 2014
Thanks Midge!
 
Rachel W. June 18, 2014
Now, you're making me crave mac and cheese Mrs. Larkin! thanks for the recipe!
 
mrslarkin June 18, 2014
You're welcome Rachel!
 
drbabs June 18, 2014
Look, Liz, you're on the cutting edge. (Even Roy Vhoi uses American cheese.)
http://nyti.ms/1kLd9nD
 
drbabs June 18, 2014
Oops, that was Choi.
 
mrslarkin June 18, 2014
Ha! I'm one of the cool kids.
 
drbabs June 18, 2014
Well of course.
 
Moe R. June 17, 2014
OK, maybe you're not allowed to say it, but I can:
Velveeta.
There. I hope that didn't give anyone the creeps. Really, it's not so bad. Cheese, milk, and some ingredients to make it melty, and a few that have chemical-sounding names so people can sneer at it.

Kraft explains: "Regular Velveeta cheese contains milk, water, milk fat, whey, whey protein concentrate and milk protein concentrate. These ingredients make up the bulk of the product. Enzymes and cheese culture are included to aid in the manufacture of the cheese -- these ingredients are bacterial agents that determine the taste, texture and appearance of cheese products. Velveeta cheese contains alginate, an emulsifier found naturally in brown algae. Sodium citrate adds a tart flavor in addition to acting as a preservative and acidity regulator. Sodium phosphate functions similarly to extend the product's shelf life. Two ingredients give Velveeta cheese its distinct hue -- annatto, a yellow-orange color additive derived from the tropical achiote trees, and apocarotenal, an orange color additive derived from citrus fruits."
 
mrslarkin June 17, 2014
I love Velveeta!
 
Laney June 17, 2014
Congrats Liz! When my kids were little, they had a babysitter named Mrs. Olsen who always made them mac and cheese using Velveeta. They're both in college now and still make it the same way but they will be all over yours...especially with the bacon.
 
mrslarkin June 17, 2014
Thanks Laney! I have fond childhood memories of Velveeta grilled cheese sandwiches made on the grilled cheese press.
 
Sugartoast June 17, 2014
Can't wait to try this! We make a similar version for the kids, but with just cream, grated gruyere, and lots of pepper. So easy & fast, and delicious. Thank you for sharing - love love love all your recipes!!
 
mrslarkin June 17, 2014
You're welcome, Sugartoast!
 
fiveandspice June 17, 2014
This is awesome. I've had my eye on it a long while though I still haven't tried it yet - now is the time! Happy wildcard win! :)
 
mrslarkin June 17, 2014
Thanks 5&S! Hope you like it. I made it for dinner last night with strozzapreti. So good!
 
drbabs June 16, 2014
Congrats, mrs l!
 
mrslarkin June 16, 2014
Thanks, drbabs!
 
Sara G. June 16, 2014
Hold on a second!!! Wrapped cheese slices? We don't get Cabot cheese where I am, so would the Kraft slices (the ones that feel kind of rubbery) be similar?
 
mrslarkin June 16, 2014
Yes! Those work also.
 
Kukla June 16, 2014
Big congratulations Mrs. Larkin on the Wildcard win!!! Genius is always simple!!!

Who needs on top of the curbs in the pasta the BĂ©chamel with butter and flour? I like to melt butter in a saucepan; then take it of the stove; add and mix-in cheeses and when the pasta is ready, stir in a couple tablespoons of the cooking water, which melt the cheeses perfectly and makes a delicious and smooth sauce.
 
mrslarkin June 16, 2014
Thanks Kukla! (That sounds delicious! I'm going to try it!)
 
cookinginvictoria June 16, 2014
Congrats mrslarkin! How did I miss this one? This will be on our lunch or dinner menu before the end of the week -- my daughter's favorite meal is mac & cheese! :)
 
mrslarkin June 16, 2014
Thank you CIV! Hope you enjoy it!
 
mrslarkin June 16, 2014
You guys, leftovers also make an awesome pizza topping. For real.
 
EmilyC June 16, 2014
Woohoo -- congrats on the WC! There's definitely a time and place for bechamel sauces, but give me this style of mac-and-cheese any day and I'll be happy. I make a similar one at least once a week -- I use shredded cheddar and add frozen peas (or chopped spinach or kale) during the last few minutes of cooking time. My kids gobble it up, though I'm sure they'd prefer your version with more cheese and crispy bacon! : )
 
mrslarkin June 16, 2014
Thanks Emily! I do the bechamel sometimes, too! So delicious. I'm not brave enough to put veg in it. I think my family would divorce me.
 
kpc June 16, 2014
We're kinda fancy at out house and use the Deli Deluxe -same great squares but not the individually wrapped ones. I'll try this soon, but do you have any experience with this difference?
 
mrslarkin June 16, 2014
Hi kpc, yep, those will work, too. Enjoy!
 
vvvanessa February 26, 2013
Those wrapped cheese slices are a grilled cheese sandwich's best friend. And a mac and cheese's best friend, too. A serious craving for them has just hit me hard.
 
mrslarkin February 28, 2013
Yes, they are awesome. This is what's for dinner tonight!
 
Koeiseun February 1, 2011
Sounds yummy, I am going to try it this weekend! :-)
 
mrslarkin February 1, 2011
Thanks! We eat a lot of mac and cheese! Hope you like it.