Melissa Clark’s Stovetop Mac & Cheese

By • October 10, 2017 19 Comments

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Author Notes: In, oh, about 15 minutes—you could be staring at a big pot full of mac & cheese, with all the ease of cracking open a box and shaking out the foil packet. But instead of noodles in a slurry of cheese-ish dressing, these will be hugged by a truly gooey, molten cheddar sauce that tastes like real, sharp, salty cheese. Cheese cheese. Recipe adapted very slightly from Dinner: Changing the Game (Clarkson Potter, 2017). To get the full story, head here.Genius Recipes

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Serves 2 or 3

  • Kosher salt, as needed
  • 8 ounces regular or whole-wheat elbow macaroni
  • 1/3 cup heavy cream
  • 1 1/4 cups grated cheddar cheese (5 ounces)
  • Freshly grated nutmeg to taste
  • Freshly ground black pepper to taste
  1. Bring a large pot of heavily salted water to a boil. Add the macaroni and cook until it is al dente, about 1 minute less than the package directions. Drain.
  2. Return the empty pot to medium-high heat. Add the cream, and cook until it is thick, bubbling, and reduced by half, about 2 minutes. Stir in the cheese, whisking until it has melted. Then stir in the pasta and cook until well combined. Season to taste with nutmeg and pepper, add more salt if needed, and serve immediately.

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