Stovetop Mac and Cheese

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl of cheesy goodness ready in no time.

Course Side Dish

Cuisine American

Keyword stovetop mac and cheese, stovetop macaroni and cheese

Prep Time 5

Cook Time 12

Total Time 17

Servings people

Calories 675kcal

Author Tanya

Ingredients

8 ounces elbow macaroni or any pasta of your choice
Pinch of salt
8 ounces sharp cheddar cheese shredded
4 ounces Gruyere shredded
12 ounce can of evaporated milk
½ teaspoon mustard powder

Instructions

Place the elbow macaroni (or any pasta of your choice) in a 4-quart pot or medium skillet.
Add just enough water to cover the pasta (about 2 cups, depending on the size of your pot and pasta). Make sure the pasta is fully submerged.
Bring the water to a boil over medium-high heat. Let the pasta simmer, stirring occasionally, until the water is mostly absorbed and the pasta is cooked to almost al dente, about 6 minutes.
Pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.
Remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.
Serve the mac and cheese hot.

Notes

Feel free to experiment with different cheeses, such as Gruyère, Parmesan, or Gouda, for a unique flavor.
You can also add mix-ins like cooked bacon, caramelized onions, or sautéed spinach for added texture and flavor.

Nutrition