Quick Stovetop Mac and Cheese
80% authentic · American
A faster, stovetop version of mac and cheese that delivers creamy, cheesy goodness without the oven. Perfect for a weeknight meal.
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Ingredients
- Elbow macaroni8 ounces
- Butter3 tablespoons
- Milk1 1/2 cups
- Cheddar cheese, shredded2 cups
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Chives, chopped (for garnish)2 tablespoons
Steps
- 1
Cook macaroni according to package directions until al dente; drain well and return to the pot.
- 2
While macaroni cooks, warm milk in a small saucepan over medium-low heat until steaming, but not boiling.
- 3
Add butter to the drained macaroni in the pot. Stir until melted.
- 4
Gradually add the shredded cheddar cheese to the hot macaroni, stirring constantly until fully melted and creamy.
- 5
Slowly pour in the warm milk, stirring continuously until the sauce is smooth and coats the pasta. Season with salt and pepper.
- 6
Serve immediately, garnished with chopped chives.
