Quick 15-Minute Stovetop Macaroni & Cheese
No roux, no baking, no processed powdered cheese. Real shredded sharp cheddar melted into warm pasta with butter.
Diet labels (Vegetarian) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
10 mins
15 mins
Easy
No roux, no baking, no processed powdered cheese. Real shredded sharp cheddar melted into warm pasta with butter.
Ingredients
(6 items)- [ ]8 oz Elbow macaroni or shells
- [ ]2 cups, freshly shredded Sharp cheddar cheese
- [ ]1/2 cup Whole milk or evaporated milk
- [ ]2 tbsp Unsalted butter
- [ ]1/2 tsp Dijon mustard (optional)
- [ ]To taste Salt and black pepper
Substitutions:
- • Sharp cheddar → Gouda, Monterey Jack, or mild white cheddar
Instructions
- 1.
Boil macaroni in heavily salted water for 7–8 minutes until al dente. Drain, leaving 2 tablespoons of hot pasta water in the pot.
- 2.
Return hot drained pasta to the pot over low heat. Add butter and milk, stirring until butter melts.
- 3.
Remove the pot from direct heat. Add shredded cheddar in three handfuls, stirring vigorously between each addition until completely melted and glossy.
- 4.
Season with a pinch of salt, pepper, and Dijon mustard. Serve immediately while warm.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
Boil macaroni in heavily salted water for 7–8 minutes until al dente. Drain, leaving 2 tablespoons of hot pasta water in the pot.
Return hot drained pasta to the pot over low heat. Add butter and milk, stirring until butter melts.
Remove the pot from direct heat. Add shredded cheddar in three handfuls, stirring vigorously between each addition until completely melted and glossy.
Season with a pinch of salt, pepper, and Dijon mustard. Serve immediately while warm.
Ingredient Substitutions
- If you don't have Sharp cheddar: replace with Gouda, Monterey Jack, or mild white cheddar.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Always shred your cheese from a block: pre-shredded bagged cheese contains cellulose that prevents silky melting.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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