American · Free recipe
Stovetop Mac and Cheese
Elbows cook in a smaller amount of milk and water so their starch becomes part of the sauce, then a mix of sharp cheddar and melty Monterey Jack goes in off the heat. It is ready in one pot in about twenty minutes and stays gooey, not grainy.
- Prep
- 5 min
- Cook
- 18 min
- Total
- 23 min
- Serves
- 4
- Level
- Easy
Method
-
Combine the milk, water and salt in a wide saucepan and bring to a gentle simmer over medium heat, watching closely so it does not boil over.
-
Stir in the macaroni and cook, stirring every minute or so to prevent sticking, for 9 to 11 minutes until the pasta is tender and the liquid has reduced to a thick, starchy sauce.
-
Remove the pan from the heat and stir in the butter, mustard powder, garlic powder and cayenne.
-
Add the cheeses a handful at a time, stirring until each addition melts before adding the next; splash in the evaporated milk if the sauce feels tight.
-
Let it stand for 1 minute to thicken slightly and serve while hot and stretchy.
Zest note from the test kitchen
Shred your own cheese; the anti-caking starch on pre-shredded bags keeps it from melting smoothly and leaves the sauce gritty.
