Stovetop Mac and Cheese

You’re going to hate me for posting this recipe. I mean, why would anyone want a mac and cheese recipe that is both addictive and quicker to make than a box of Kraft? What need could one possibly have for mac and cheese made entirely on the stove, in one pot, with ingredients you surely already have in the fridge?

HAHA JUST KIDDING. I know that you, like me, crave mac and cheese on the reg. And let me tell you, this recipe is a godsend. No more making do with neon orange powder or fussing around with a bechamel or a roux. This isn’t the most rich or the most hearty (and certainly not the most traditional) mac and cheese you’ll eat. But most nights, that’s not what I’m looking for. I want a comforting bowl of cheesy goodness, and this stovetop mac and cheese is exactly that, with the added bonus of being a one-pot affair.

Boil pasta, drain it and then add your cheese sauce ingredients: milk, butter, salt, pepper and a half-pound of grated cheese. The real genius is throwing in a bit of Dijon mustard, which brightens the mac up a bit and brings out all of its cheddary goodness. (Mustard and cheddar are a harmonious pairing — see: beer cheese, Welsh rarebit, etc.) Heating the sauce and the pasta on very low brings it all together, until it combines to form something comforting and soothing, an antidote to those long, stressful days that are all too frequent this time of year.

So go forth and rejoice this winter, knowing that swimsuit season is months away and you are, at any given point, just 15 minutes away from a bowl of delicious mac and cheese, no box needed.

Stovetop Mac and Cheese
Adapted from Chowhound
Makes 4 servings

– 12 ounces elbow macaroni (or another short shape) pasta

– 8 ounces shredded extra-sharp cheddar cheese (about 3 cups)

– 3/4 cup half-and-half or whole milk

– 2 tablespoons unsalted butter

– 1/2 tablespoon Dijon mustard

– salt and pepper, to taste

1) Cook the pasta according to package directions. Drain and place the cooked pasta back in the pot.

2) Stir in the cheese, milk, butter, mustard, salt and pepper. Heat the pot on low, then stir the ingredients together until the cheese has melted and the sauce has thoroughly coated the pasta, making sure that the cheese does not stick to the bottom. Serve.