Easy Stove Top Mac and Cheese

Ingredients

• 480 ml (2 cups)milk
• 240 ml (1 cup)water
• 227 g (8 ounces)uncooked pasta, such as elbow macaroni, mini shells or pipe rigate
• 225 g (2 cups)grated cheddar cheese (mild, if preferred)
• 57 g (2 ounces), cut into 6 large cubes and softened to room temperaturecream cheese
• 2.5 g (1/2 teaspoon), or to tastekosher salt
• 1.25 ml (1/4 teaspoon), or to tastefreshly ground black pepper

Instructions

1. 1

   Cook the pasta

   Add the milk and water to a large saucepan and bring to the boil over a high heat. Lower the heat to medium, stir in the pasta and salt, and cook for about 10 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened and mostly been absorbed.

2. 2

   Add water

   As the pasta nears doneness, its starch will make it stick together more, so stir more often during the final few minutes. If the liquid has been absorbed before the pasta is cooked, add 120 ml (1/2 cup) or more water as needed.

3. 3

   Stir in cheese

   Take the pan off the heat and stir in the grated cheddar, cream cheese and pepper until smooth. Adjust the seasoning to taste.

What is stove-top mac and cheese?

Macaroni and cheese is an American comfort-food dish of pasta coated in a cheese sauce. This version skips the separate roux and cooks the pasta directly in milk and water, making it a practical one-pot meal.

The pasta’s starch helps thicken the cooking liquid, while cheddar brings the familiar savoury flavour. Cream cheese rounds out the sauce and helps it turn smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 297 calories, 14g protein, 19g carbs, 18g fat.

The pasta supplies most of the carbohydrates, while the milk, cheddar and cream cheese contribute much of the fat; cheddar and milk also provide protein. Balance the plate with a serving of vegetables or salad alongside the mac and cheese.

Why cook pasta in milk?

Milk: It gives the cooking liquid a richer base than water alone and contributes to the creamy finish.

Water: It helps the pasta cook in the pan; keep extra nearby because the pasta may absorb the liquid before it is tender.

Keep an eye on the pan

Early cooking: Stir occasionally while the pasta simmers so it cooks evenly in the milk and water.

Final minutes: Stir more often as the pasta releases starch and starts to clump. If the pan looks dry while the pasta is still firm, add water as directed rather than letting it catch.

Get a smooth cheese sauce

Off the heat: Add the cheeses after removing the pan from the hob. Stir until they have melted into the thickened liquid.

Room-temperature cream cheese: Softening it first makes it easier to incorporate. Cut it into the specified cubes so it blends more readily.

Choose pasta and cheddar

Pasta shapes: Elbow macaroni, mini shells and pipe rigate are all suitable; choose a shape that can hold the creamy sauce.

Cheddar: Mild cheddar gives a gentle, familiar flavour. Grate it before adding so it is ready to stir in once the pasta is cooked.

Serve it while creamy

Serve the mac and cheese soon after the cheeses melt, while the sauce is smooth and loose. It works as a simple main or alongside a green salad or steamed vegetables.

Recipe notes & tips

• Use a large saucepan so the pasta has room to cook and can be stirred easily.
• Stir more frequently towards the end of cooking, when the pasta begins to release starch.
• Keep water nearby in case the liquid is absorbed before the pasta is tender.
• Soften the cream cheese to room temperature before cooking for easier mixing.
• Taste and adjust the salt and pepper after stirring in the cheeses.

Variations

• Try another shape: Use mini shells or pipe rigate in place of elbow macaroni.
• Change the cheddar: Choose a sharper cheddar for a more pronounced cheese flavour.
• Add vegetables: Serve with steamed peas or broccoli for a vegetable accompaniment.
• Adjust the pepper: Add a little more freshly ground black pepper to taste.
• Use a side salad: Pair the rich pasta with crisp salad leaves.

Common mistakes to avoid

• Leaving it unstirred: Pasta can stick together as it releases starch; stir more often in the final minutes.
• Letting the pan dry out: If the pasta is still firm after the liquid is absorbed, add 120 ml (1/2 cup) or more water as needed.
• Adding cheese over the heat: Remove the pan from the heat first so the cheeses can melt into the sauce smoothly.
• Using cold cream cheese: Soften it to room temperature first to make it easier to stir in.
• Stopping too early: Check that the pasta is tender before adding the cheeses.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave, stirring and adding a splash of water or milk if the sauce has thickened.

Frequently asked questions